water and dried upon a cloth. Drain
the French dressing from the sweetbread and scatter the bits of
sweetbread and cucumber through the lettuce. Press three-fourths a cup
of firm jelly mayonnaise through a pastry bag with small tube, in little
stars, here and there, throughout the lettuce, and serve at once.

=Sweetbread-and-Cucumber Salad, No. 2.=

Cook, marinate and drain the sweetbreads as before; mix with an equal
quantity of cucumber cut in dice, and then with cream dressing. Line
the inner side of lettuce nests with slices of radish, one overlapping
another (do not remove the pink skin from the radish). Put in a spoonful
of the salad and garnish each nest with a small radish cut to resemble a
flower.

=Chicken Salad.=

Use two parts of cold cooked chicken to one part of celery. Marinate and
drain the chicken, add the celery, and mix with mayonnaise or boiled
dressing. Arrange the salad in nests of lettuce leaves and put a pim-ola
in the centre of each nest.

=Chicken Salad, No. 2.=

Prepare the salad as before; dispose in a mound on a bed of lettuce
leaves and mask with mayonnaise. By the use of stoned olives, cut in
halves, divide the surface into quarters. Fill two opposite sections
with whites of eggs chopped fine, a third with capers or olives chopped
fine, and the fourth with sifted yolks of eggs. Garnish with lettuce and
curled celery.

=French Chicken Salad.=

Cook the meats of English walnuts in well-seasoned chicken stock until
tender; remove the brown skin and break in pieces; when cold mix with
chicken and celery, and proceed as in preceding recipes. The walnuts
give the salad a flavor similar to that produced in France by the use of
truffles.

=Chicken-and-Fresh-Mushroom Salad.=

Peel mushroom caps, break in pieces, and saute in melted butter five or
six minutes with a slice of onion; add chicken liquor or hot water and
let simmer until tender. Remove from the liquor, cover, and set aside to
cool. Add the liquor and the peelings and stalks of the mushrooms to the
liquid in which the chicken is to be cooked. Use the chicken and
mushrooms with celery or lettuce in any recipe for chicken salad.

=Chicken Salad, No. 3.=

Arrange the salad upon the centre of the dish and mask with mayonnaise;
then with pastry bag and tube pipe the dressing in some fanciful design.
Surround with a border of aspic jelly, tinted a delicate green. The
jelly may be cut in blocks or triangles, or into