Chicory Salad
Separate leaves; marinate with French dressing. Serve crisp and cold.
Cucumber Salad No. I Cut four cucumbers in strips, lengthwise, then in halfinch pieces. Add one cup sweetbreads cooked, and cut in small pieces. Mix with cream dressing, chill, and serve on crisp lettuce.
Cucumber Salad No. 2 Cut six small cucumbers in slices, not quite severing them. Cover with French dressing, chill, and serve one to each person.
Cucumber Salad No. 3 Mix one cup each of cucumber cut in cubes, cooked oysters cut in pieces, and celery cut in pieces. Add one cup cream dressing. Chill. Arrange on lettuce leaves in salad bowl.