CALGARIAN SALAD
Chop one tin of Armour's Veribest Boned Chicken. To this add one cucumber pared and cubed, one cup of chopped walnuts, one half cup of French peas, one cup of celery washed, scraped and cut into small pieces. Moisten with mayonnaise, mold in bowl, mask with dressing. Garnish with strips of canned red peppers and celery tips.—MRS. G. B. CONTTS, Calgary, Alberta, Canada.
"Kissing don't last; Cookery do."—GEORGE MEREDITH.
