Cheese Salad No. 2
Mix two cream cheeses with one half cup chopped pimento. Season with salt and cayenne; moisten with cream. Line a shallow baking pan with paraffine paper; press cheese mixture in this pan to the depth of one inch; cover with paraffine paper, and put under pressure, on ice. When thoroughly chilled, cut in squares; arrange on lettuce leaves; garnish with strips of pimento, radiating from the center. Pass [French Dressing] with this salad.
Chestnut Salad No. 1
Cut two cups of boiled chestnuts in small pieces. Add two cups oranges, cut in small pieces, one tablespoon lemon juice, and one cup [Mayonnaise]. Chill, serve on lettuce, and garnish with grated orange rind.
Chestnut Salad No. 2
Mix two cups boiled chestnuts, one cup celery, and one half cup sour cherries, with one cup [Cream Dressing]. Chill and serve on water cress. Garnish with cherries, walnuts and dressing.
Chicken Salad No. 1
Mix two cups chicken meat cut in small pieces, two cups celery, also cut in small pieces. Marinate with [French Dressing]. Chill. Arrange in salad bowl. Mask with [Mayonnaise] and decorate with hard-cooked eggs, cut in slices, capers, and [Mayonnaise] pressed through a pastry bag and tube.