Spanish Salad
Stone and cut fine one cupful of Spanish olives (stuffed olives may be used), drain and chop fine one-half cupful of gherkins, mix with one cupful of diced stale bread, dress with one-half cupful of mayonnaise thinned with a little lemon juice, turn into the salad bowl and spread with thick mayonnaise; over the top sprinkle a couple of tablespoonfuls of chopped red peppers.