Mix one cup each, cold cooked chicken cut in pieces, cucumber cut in cubes, and celery cut in pieces. Marinate with [French Dressing]. Chill, drain, mix with one half cup [Mayonnaise]. Arrange in salad bowl; garnish with pimolas, yolks of eggs put through a strainer, whites of eggs chopped fine, [Mayonnaise] and curled celery.
Chiffonade Salad
Cut celery into one-inch pieces, and pieces into straws, until one cup is obtained. Remove the pulp from grapefruit, making one cup. Remove the skin, and slice four medium-sized tomatoes. Break chicory leaves into pieces for serving. Marinate all separately with [French Dressing]. Arrange in separate mounds on a serving dish. Garnish each with chopped chives, green peppers cut in strips, and parsley. Pass [French] and [Mayonnaise Dressing].
Chicory Salad
Separate leaves; marinate with [French Dressing]. Serve crisp and cold.
Cucumber Salad No. 1
Cut four cucumbers in strips, lengthwise, then in half-inch pieces. Add one cup sweetbreads cooked, and cut in small pieces. Mix with [Cream Dressing], chill, and serve on crisp lettuce.
Cucumber Salad No. 2
Cut six small cucumbers in slices, not quite severing them. Cover with [French Dressing], chill, and serve one to each person.