Chicken Salad (No. 1)

Cut a cold boiled fowl or remnants of roast chicken in half-inch cube and marinate (cover) with French Dressing. Add an equal quantity of celery, washed, scraped, cut in small piece, chilled in cold or ice water, drained and dried in a towel. [Whew, that was a mouthful!] Just before serving moisten with cream or mayonnaise dressing. Mound on a salad dish, garnish with yolks of hard boiled eggs forced through a potato ricer, capers and celery tips.

Chicken Salad (No. 2)

Mix one cup of cold cooked chicken in cubes, one cucumber pared and cut in cubes, one cup of chopped English walnut meats, marinate with French Dressing, arrange on serving dish and garnish with mayonnaise dressing. (Would serve four people.)

• 1/4 lb. salt herring
• 3 medium-sized boiled potatoes
• 2 large tart apples, unpeeled
• 2 white onions
• 4 hard-cooked eggs
• French Dressing
• Crisp lettuce
• Sweet pickles

Cover herring with cold water and let stand several hours to remove excess salt. Drain on crumpled paper towels and remove bones. Put herring and onions through food chopper, using largest knife. Add mixture of diced potatoes, sliced apples and toss lightly with French dressing. Chill mixture and serve on crisp lettuce. Garnish with quartered or chopped eggs, and sliced sweet pickles.

1 1/2 cups coarsely shredded, pared raw parsnips
3/4 cup diced celery
3 tablesp. minced onion
8 to 10 sliced small stuffed olives
1/2 teasp. salt
Dash pepper
1/4 cup French dressing
Mayonnaise
1 small head lettuce

Combine parsnips, celery, onion, olives, salt, pepper; toss with French dressing, then with mayonnaise to moisten. Arrange in bowl lined with lettuce. Makes 4 servings.

To vary: Omit olives; add cubes of oranges and unpared red apples.

1 (13 oz.) can tuna fish
1 cup diced celery
2 tablespoons minced green pepper
1 tablespoon lemon juice
3/4 tablespoon salt
6 tablespoons mayoneaise
1 (No. 2 1/2) can sliced pineapple
Lettuce

Combine all ingredients but pineapple and lettuce. Arrange drained pineapple, one slice on each bed of lettuce; top each slice with some of the tuna mixture. Serves 6. To serve 3, make half this recipe, using 6 3/4 oz. can tuna fish.

-Good Housekeeping

Ingredients

3 medium potatoes, cooked
1 tbl chopped chives of parsley
1 tbl finely chopped green onions
2 slices crisp bacon, chippedfine
1/3 cup mayonnaise
1/3 cup Good Seasons Old Fashion French Dressing
2 tbl cider or wine vinegar

Peel potatoes while still slightly warm and cut into thing slices, or dice. Place in mixing bowl, add chives, onions, bacon. Combine mayonnaise, French dressing, wine vinegar; blend. Pour over potato mixture. Serve hot, or chill.