1 cup of chicken cut in large bits. 1/2 cup of celery, cut up and then dried. 2 hard-boiled eggs, cut into good-sized pieces. 6 olives, stoned and cut up. 1/2 cup mayonnaise. Mix all very lightly together, as stirring will make the salad mussy; put on lettuce. Lobster Salad 1 cup of lobster, cut in large bits. 2 hard-boiled eggs, cut in pieces. 1/2 teaspoonful of dry mustard, stirred in. 1/2 cup of mayonnaise. Mix and put on lettuce. Celery Salad 2 heads of celery. 3 hard-boiled eggs (or else 1 cup of English walnuts). 1/2 cup very stiff mayonnaise. Wash, wipe, and cut the celery into pieces as large as the first joint of your little finger, and then rub it in a clean towel till it is as dry as can be. Cut up the eggs, sprinkle all with salt, and add the mayonnaise and lay on lettuce. Or mix the celery and the walnuts and mayonnaise; either salad is nice. Celery and Apple Salad 2 sweet apples. 1 head of celery. 1/2 cup of English walnuts, broken up. 1/2 cup mayonnaise. Peel the apples and cut into very small bits; chop the celery and press in a towel; chop or break up the walnuts, but save two halves for each person besides the half-cupful you put in the salad. Mix all together, lay on white hearts of lettuce on plates, and then put the walnuts on top, two on each plate. Cabbage Salad 1/2 a small cabbage. 1 cup very stiff mayonnaise. 1 teaspoonful celery-seed. Cut the cabbage in four pieces and cut out the hard core; slice the rest very fine on the cutter you use for Saratoga potatoes; mix with the mayonnaise and put in the salad-dish; sprinkle over with celery-seed, when you wish it to be very nice, but it will do without this last touch. Cabbage Salad in Green Peppers Wipe green peppers and cut off the small end of each. Take out the seed and the stem; fill each pepper with the cabbage salad, letting it stand out at the top; put each one on a plate on a leaf of lettuce. Stuffed Tomato Salad 1 cup of cut-up celery. 1/2 cup of English walnuts. 6 small, round tomatoes. 1/2 cup of mayonnaise. Peel the tomatoes and scoop out as much of the inside as you can, after cutting a round hole in the stem end; make a salad with the celery, the cut-up walnuts, and the mayonnaise, and fill the tomatoes, letting it stand up well on top. Serve on plates, each one on a leaf of lettuce. Potato Salad 3 cold boiled potatoes. 3 hard-boiled eggs. 1/2 cup English walnuts. 12 olives. Break up the walnuts, saving a dozen halves unbroken. Cut the potatoes and eggs into bits of even size, as large as the tip of your finger; stone the olives and cut them up, too; mix them together in a bowl, but do not stir them much, or you will break the potatoes; sprinkle well with French dressing, and put on the ice; when it is lunch or supper time, mix quickly, only once, with stiff mayonnaise, and put on lettuce; this is a delicious salad to have with cold meats.