| Cold-boiled or roast fowl |
| Celery, 1⁄2 as much as fowl |
| French dressing |
| Mayonnaise or boiled dressing |
| Olives |
Method.
Cut cold-boiled or roast fowl in 1⁄2-inch cubes. Add to this 1⁄2 as much celery which has been washed, scraped, and cut into
cubes. Marinate with French dressing. Just before serving moisten with mayonnaise or boiled salad dressing. Garnish with celery tips and olives.
6. Waldorf salad.
Ingredients.
| Apples, tart and juicy |
| Celery, 1⁄2 as much as apples |
| Mayonnaise dressing |
| Lettuce leaves |
Method.
Select tart, juicy apples. Cut in quarters, pare and core and cut in 1⁄2-inch cubes. Add half as much celery, washed, scraped, and cut into cubes. Mix with boiled or mayonnaise dressing and serve cold on lettuce leaves. If handsome red apples can be had, they may be washed and polished and a slice cut from the stem end and the apple used as a cup after scooping out the inside to use for a filling with the celery. Serve on a lettuce leaf. Chopped nuts may be mixed with the apple and celery if desired.
7. Stuffed tomato salad.