Salads
Ham and Egg.—For each serving, use 1 chopped hard-cooked egg, ¼ cup chopped cooked ham. Add onion, celery, green pepper, pickle, and salad dressing to taste.
Meat and Macaroni.—Mix equal parts of cooked meat and macaroni. Add chopped pickles and celery and moisten with salad dressing.
Meat and Bean.—Use shredded chipped beef, or chopped cooked corned beef. Mix with any kind of cooked dry beans; add diced onion and tart dressing.
Potato With Meat.—Mix cut-up ham or crumbled bacon with potatoes. Add cut-up pickles, celery, onion, and salad dressing.
Meat and Fruit.—Mix any cut-up cooked meat with celery and raisins or raw dried apricots. Add salt and salad dressing as needed.
Egg and Beet.—Combine sliced hard-cooked eggs and pickled beets. Add shredded endive or other salad greens. Pack dressing separately.
Kidney Bean.—Combine drained cooked kidney beans, cut-up celery, dill pickles, and cubed cheese. Add mayonnaise.
Fish.—Shred leftover cooked fish—halibut, salmon, or sardines. Combine with cut-up celery, cooked peas, lemon juice, and salad dressing.
Chicken.—Mix equal parts of cut-up cooked chicken and crisp celery. Add salad dressing and thin slices of sweet pickle or stuffed olives.