Soak 1 pair of sweetbreads in cold water for 20 minutes, then cook in boiling salted water 12 minutes. Cool and cut in slices, mix with 1 cup of celery cut in small pieces, cover with french dressing and chill for at least ¹⁄₂ hr. Serve in nests made of the crisp inner leaves of a head of lettuce and garnish with 1 cup of mayonnaise dressing.
Potato Salad.
Cut 6 cold boiled potatoes into even dice, mix with these chopped whites of 3 hard boiled eggs. Mix the yolk with a scant teaspoon of dry mustard and stir into it a large cup of thick sour cream, add a little paprika, pour the dressing over the potatoes and mix gently.
Salmon Salad.
Place on a bed of lettuce leaves in a flat salad bowl the contents of a can of salmon freed from oil and bones and flaked. Pour over the fish a little boiled salad dressing or mayonnaise and garnish with slices of hard boiled eggs and lemon.
Asparagus Salad.
Take a can of asparagus or fresh cooked asparagus, drain asparagus and chill and place on nest of crisp lettuce leaves with mayonnaise dressing.
PIES
CAUTION
Paste for pies should be quite thin and rolled a little larger than the tin to allow for shrinkage. Allow more paste for the upper than the under crust and be sure to perforate the former. Always brush the under crust with cold water and press the upper one down on it. When baking juicy fruit pies make an incision in the crust and place a small funnel shaped piece of paper into the incision. This will keep the juice from escaping at the sides of the pie. Never grease pie tins. Properly made pastry will grease its own tins. For baking pastry requires from 30 to 45 minutes.