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Chicken Salad 1 quart cold boiled chicken, cut into small cubes 1 pint finely cut celery 1 teaspoon salt 1/8 teaspoon pepper 2 hard boiled eggs 2 cups mayonnaise dressing 6 olives Mix chicken which should be very tender, with celery, seasoning and one egg cut into small pieces; marinate with little French dressing, and let stand in cold place one hour. Serve on lettuce leaves and spread mayonnaise over top. Garnish with olives and remaining egg cut into slices. Dust with paprika. Fruit Salad 1/2 pound grapes 2 pears 1 grapefruit 1 orange 1 head lettuce Wash, peel; remove seeds from all fruit; cut grapes into halves, pears in lengthwise pieces, grapefruit and orange into sections; allow to stand on ice. Serve on lettuce leaves with French dressing. Other fruit may be substituted. Vegetable Salad 1 cup finely cut red cabbage 1 cup cold boiled red beets 1 cup cold boiled carrots 1 cup cold boiled potatoes 1 cup finely cut celery 1/2 cup pimentos 1 head lettuce 1 cup French dressing Soak cabbage in cold water 1 hour; drain and add beets, carrots, potatoes and celery. Mix well together, season with salt and pepper and serve on lettuce leaves. On top put strips of pimento and serve with French dressing, to which may be added one teaspoon onion juice.
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