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Chicken Salad

1 quart cold boiled chicken, cut into small squares 1 pint finely cut celery 1 teaspoon salt 1/8 teaspoon pepper 2 hard boiled eggs 2 cups mayonnaise dressing 6 olives Mix chicken, which should be very tender, with celery, salt and pepper and one egg cut into small pieces, marinate with little French dressing, and let stand in cold place one hour. Serve on lettuce leaves and spread mayonnaise over top. Garnish with olives and remaining egg cut into slices or eighths, or use one tablespoon capers sprinkled over top. Dust with paprika. Fruit salad 1/2 pound Malaga grapes 2 pears 1 grapefruit 1 orange 1 head lettuce Wash, peel; remove seeds from all fruit; cut grapes into halves, pears in lengthwise pieces, grapefruit and orange into sections; allow to stand on ice. Serve on lettuce leaves with French dressing. Alligator pears, cassava melon, or other fruit may be substituted for above variety.