Various Compound Salads.
Turkey-and-Chestnut Salad.
Prepare the chestnuts as previously directed, using twice as much turkey meat, light or dark, cut into small cubes. Serve with lettuce and French, boiled or mayonnaise dressing, as desired. Marinate and drain the meat before adding the nuts.
Duck-and-Olive Salad.
Cut the meat from a duck in small pieces, and slice pim-olas very thin; use two tablespoonfuls of pim-olas to a cup of meat. Serve on a bed of cress with a French dressing.
Duck-and-Orange Salad.
Slice the oranges lengthwise; use twice as much flesh as fruit. Dress with oil, salt and paprica, and serve on lettuce leaves.
Ham Salad.
Soak half a tablespoonful of granulated gelatine in one tablespoonful and a half of cold water, and dissolve in three-fourths a cup of hot chicken liquor. Strain over one cup of chopped ham and stir until the mixture begins to thicken, then fold in one cup of thick cream beaten stiff; add, also, a few grains of paprica and salt, if needed. Mould in a ring mould, and, when set and cold, turn from the mould; fill in the centre with lettuce arranged like a cup, and fill the cup with mayonnaise. Or, serve with French dressing.
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