Trim the remains of a cold roast chicken, duck, goose or turkey; wash, dry, and shred the lettuce, and place in the middle of the dish. Put the pieces of chicken on the top, and pour the salad dressing over them. Garnish the edge with hard-boiled eggs, cut in rings, sliced cucumber, and boiled beet-root, or tomato, cut in slices, or the yolks of the eggs may be rubbed through a fine sieve, and the whites chopped fine, and arranged on the salad, in small bunches, yellow and white, alternately. This salad should not be made long before it is wanted for the table. Sufficient for 4 or 5 persons. - Mrs. I. S. Alexander, 1003 Center Ave., Wilmette, 111.

Variation I

Cut up, not too fine, 1 boiled chicken, season with salt and pepper, put in an earthen dish with very little of the liquor over it, just enough to moisten it. Cut about equal quantity of celery into dice, which must also be kept in earthen dish, and set in ice chest. When ready to serve, drain the celry thoroughly and mix it with the chicken with a silver fork, cut a few olives in small pieces and add, also, a few capers. Use mayonnaise dressing with it or salad dressing without oil. - Eloise Jennings, Win-netka, 111.

Variation II

Dice equal parts of cold cooked chicken or veal and mix with the same quantity of sliced celery. Season with salt, pepper, and moisten with salad dressing. Arrange in lettuce cups or garnish with celery tops, and just before serving add dressing on top. - Mrs. Conklin 914 5th Ave., Maywood, 111.

Variation III

Boil the chicken until it is tender, and chop in small pieces, chop also the whites of 6 hard-boiled eggs, add an equal quantity of chopped celery, pound the yolks of the eggs fine, and add 2 tablespoons of sugar and butter, 1 teaspoon of mustard, with pepper and salt to taste. Finally, add half a teacup of good cider vinegar. Mix thoroughly. Nuts are an improvement and may be ground and blended with the egg yolks, chopped, and added to the celery, or served whole, over the top and sides of the mound of salad. - Mrs. Arthur Allen, 1029 13th St., Wilmette, 111.

Variation IV

Cut cold, boiled chicken into dice. With 2 cups of this meat, mix an equal quantity of celery, cut into dice. Sprinkle all with salt and pepper. Into 3 tablespoons of oil stir a tablespoon of vinegar. Pour this over the chicken and celery and toss until well mixed. Line a chilled bowl with crisp lettuce leaves, fill with the chicken salad and pour mayonnaise dressing over all. - Mrs. H. C. Waack, 5435 Ellis Ave., Chicago, 111.

Variation V

Remove the skin and fat from fowl, pick fine and mix with heads of celery, already chopped. Pour over it the dressing. - Mrs. M. L. Adams, 576 Willow St., Wilmette, 111.

Variation VI

Chop, shred or dice, cold cooked chicken and mix with salad dressing, serve on crisp lettuce leaves, endive, cress, celery tops or chopped cabbage, and garnish with hard-boiled eggs, capers, sliced beets, olives, chopped pickles, nut-meats or parsley. Add to the above salad mixture any of the following ingredients to taste: Grated cheese, ham, veal, fish, fowl, or any cold meat, sweetbreads or brains, mushrooms, any kind of nuts, sliced oranges or lemon, stoned olives, capers, parsley. Spanish peppers. Season with curry powder, sage, pepper, mustard, garlic, celery seed, anchovy paste, bread crumbs, cooked cauliflowerets, apple, grapefruit, carrots, cooked or raw, peas, parboiled, and fried oysters, truffles, tongue, pimentos. - Mabel Sturtevant, 105 S. Dearborn St., Chicago.

Variation VII

Use by measure twice as much chicken as celery; cut the chicken in small cubes,, do not chop it, and marinade with French dressing. When ready to serve, drain, add the celery, and mix with mayonnaise dressing. If boiled dressing be used, marinate the chicken with part of that, adding more with the celery when ready to serve. - Mrs. Chris. Worthington, Des Plaines, 111.

Mock Casseroles Of Chicken

Select large, smooth, tart apples of good flavor and uniform size. Remove core with knife. Mince cold chicken fine, season with salt, a dash of cayenne, pinch of powdered thyme, 1/2 cup of bread crumbs, moistened with 3 or 4 teaspoons of sweet cream. Fill each apple, and bake in oven. Serve hot or cold, with mayonnaise as a salad. - Mrs. Clark Mason, Bensen, 111.

Dutch Chicken Salad

1 cup each of cold chicken and German sausage, cut into dice, 1/2 cup each of chopped pickles and beets, and 2 cups of cold boiled potatoes, sliced. Add a small herring, skinned, boned and shredded, 2 chopped hard-boiled eggs, and 2 tablespoons of capers. Pour over a French dressing, season it with mustard, garnish with anchovies, and serve on lettuce. - "Mrs. Abner Grant, Sherman. 111.

Chicken Liver Salad

Use 6 cooked chicken livers, or an equal quantity of cooked calf's liver. Cut into dice and add 4 hard-boiled eggs, cut into small pieces, and 3 small onions, chopped. Mix with French dressing, and serve on lettuce. - Mrs. E. D. Bennett, Bartlett, 111.

Chicken And Oyster Salad

Clean, parboil, and drain 1 pt. of oysters. Remove tough muscles, and mix soft parts with an equal quantity of cold boiled fowl, cut in 1/2-inch dice.

Moisten with any salad dressing, and serve on a bed of lettuce leaves. - Mrs. E. D. Bennett, Bartlett, 111.