(Sufficient to Serve Six)

2 c. chicken
1 c. diced celery
1 green pepper
French dressing
Lettuce
Mayonnaise
1 pimiento

Cut the meat from the bones of a chicken and dice it. Dice the celery,
clean the green pepper, and cut it into small pieces. Mix the pepper and
the celery with the chicken. Marinate with French dressing, chill, and
allow to stand for about 1/2 hour. Drain the dressing from the salad
mixture, serve in a garnished salad bowl or on garnished salad plates,
pour mayonnaise over the top, and garnish with strips of pimiento.

[Illustration: FIG. 19]

98. STUFFED CELERY.--An appetizing relish may be prepared by stuffing
celery in the manner shown in Fig. 19. Stuffed celery is not exactly a
salad, but it may be used to take the place of a salad in a meal. It is
often served with soup as an appetizer, but since it is high in food
value it deserves a place of greater prominence in the meal. Any
desirable cheese may be used to make the stuffing. Roquefort cheese is
probably the most popular one, but many persons do not care for it.
Cream cheese, ordinary American cheese, or even cottage cheese finely
mashed may be used for this purpose.

Put into a bowl the quantity of cheese needed to fill the number of