Cube or chop fine 2 1/2 lbs. of cold boiled veal and season to taste; mix with 1 can peas, washed and drained, and; just before serving add 1 cup of salad dressing and 1 cup of whipped cream. - Mrs. Conklin, 914 N. 5th Ave., Maywood, 111.

Variation I

Use equal parts of well-cooked cold veal cut into small pieces, and finely chopped white cabbage. Marinate the veal for 2 hrs. Drain and mix with the cabbage. Season with salt and pepper, and a little chopped pickle, and cover with mayonnaise dressing. - Mrs. M. L. Adams, 576 Willow St., Chicago, 111.

Variation II

Moisten diced veal with salad dressing and serve on lettuce leaves. A choice of any or all of the following may be mixed with it: Pounded anchovies, chopped pickles, capers, shredded cabbage, finely cut celery, cold fresh pork or fowl. Season with mustard or horseradish. Garnish with hard-boiled eggs. - Mrs. F. A. Lester, Essex Rd., Kenilworth, 111.