Salads and Cold Dishes.

389. Alligator Pear Salad

Remove the stones from two alligator pears, and scoop out the pulp with a small spoon. Mix with half a cup of pineapple juice, a tablespoon of sherry, half a cup of chopped nuts, and chill on ice. Place spoonfuls of this on two crisp white lettuce leaves and pour a tablespoon of mayonnaise, mixed with an equal amount of whipped cream, over each.

390. Artichoke And Chicken

Cut into medium-sized pieces a heaping cup of cold chicken, removing the skin. Boil four large - or six small - artichokes until tender in water and a little vinegar. Remove the stems, chokes and all of the leaves except the very tender inside ones. Scrape the soft bit from each leaf with a silver knife, cut the tender leaves fine and the hearts into small squares, and mix all with the chicken. Blend together with highly seasoned mayonnaise and press into a bowl, which put on the ice to chill. Turn out on a bed of crisp lettuce leaves and garnish with ripe olives and hard boiled eggs cut in quarters.

391. Bolivia Salad

Mix two cups of boiled potatoes, cut in small cubes, with three hard eggs, chopped coarsely, two tablespoons of chopped pimientoes, two of chopped green pepper, two of celery, shredded, and half a tablespoon of chopped chives. Mix with French dressing and an additional tablespoon of vinegar and let stand for at least an hour before serving.

392. California Salad

Mix the pulp of half a grapefruit with a cup of Malaga grapes, peeled and seeded, two or three cups of Thompson's seedless grapes, and two slices of canned pineapple.Cut up. Place in a salad bowl on a bed of crisp lettuce and cover with half a cup of French dressing.

393. Capponata - Italian

Soak two Italian sea-biscuit in boiling water until soft, but not broken; then drain on a napkin. Place in a salad bowl and strew over with a cup of stoned ripe olives, two tablespoons of capers, six anchovies, or sardines, broken into bits, a finely chopped green onion and two tablespoons of dried mushrooms, which have soaked for an hour in water and then been chopped. Cover all with half a cup of French dressing and put on ice.

394. Celery Victor

Trim the outer stalks and leaves from two small heads of celery, leaving them about five inches long, attached to the root. Boil in broth until tender; then drain on a cloth and cut in quarters, through the root, lengthwise, and chill. Fifteen minutes before serving pour over them half a cup of French dressing mixed with a teaspoon each of tarragon vinegar, sweetened tomato catsup and a teaspoon of paprika. Arrange each on a plate and garnish with several anchovy fillets laid in a row on each.

395. Chicken Chaudfroid - French

Boil a large young fowl in three quarts of white stock until tender the day before it is to be used. Cool in the broth. Have ready a chandfroid sauce (No. 112), cool but not yet set. Drain and wipe the chicken, remove all the skin; then cut the breast in neat slices on the bias. Mask each slice with some of the sauce and lay aside. Cut the breast bone out with shears, and press the second joints carefully apart to form a box-like cavity. Spread the sauce over all the rest of the exterior. Now fill the cavity with a salad made of several vegetables and fruits, held together with a stiff mayonnaise (see Russian, No. 422), and pile up in a round dome. Replace the slices of breast, lapping one over the other but leaving part of the salad in view, and set in the ice-chest to stiffen. Garnish with lettuce.