Marinate one pair of sweetbreads in French dressing. Chill thoroughly. Drain and mix with equal parts of sliced cucumber; cover with French dressing into which has been stirred whipped cream.
Spinach salad
(Contributed)
Select the young, tender leaves from the center of the stock; wash carefully, drain and chill and serve with French dressing.
Lenten salad
(Contributed)
Line the bottom of the salad-dish with crisp lettuce leaves. Fill the center of the dish with cold boiled or baked fish, cut into pieces, and pour over it a pint of mayonnaise dressing. Garnish with rings of hard-boiled eggs.
Apple and cress salad
(Contributed)
Pare and cut into small pieces four medium-sized apples. Pour over this a French dressing. Pick carefully the leaves from a bunch of cress. Arrange around the outside of the salad-dish and heap the apples in the center of the dish.