The bones of the chicken may be used for soup, letting them simmer in water to cover for three hours.

BRAIN SALAD

Scald brains with boiling hot water to cleanse thoroughly.  Boil until tender, in fresh cold salt water, being careful to remove from water while it is yet firm.  Slice lengthwise and lay in dish.  Pour over one-half cup of vinegar, which has been sweetened with a pinch of sugar to remove sharp taste, pinch of salt and pepper.  Garnish with parsley and serve cold.  Can also be served with mayonnaise.

SWEETBREAD SALAD

Take cucumbers and cut lengthwise to serve the salad in; scrape out the inside and salt well, then squeeze and use this to mix with the filling.  Take a pair of sweetbreads, or calf’s brains, wash well, and boil; when done, throw in cold water at once and skim them; chop fine, add bunch of celery (if you can get it), one can of French peas, scraped part of cucumber; mix all together and season.  Make a mayonnaise, mix with it, and fill the cucumber shells; keep all cold, and serve on lettuce leaf.

VEAL SALAD

Cut cold veal in half-inch slices, season with two tablespoons of vinegar, pinch of salt and pepper.  Make a dressing using the yolks of three hard-boiled eggs, mashed smooth, add gradually two tablespoons of melted cold chicken or turkey grease, stir until smooth and thick, then add one teaspoon of prepared mustard, large pinch of salt and pepper, one teaspoon of sugar, one teaspoon each of mustard and celery seed, and five tablespoons of white vinegar.  Mix the dressing well with the veal, and serve with or without lettuce leaves.

NEAPOLITAN SALAD

Take some white meat of a turkey, cut up fine, cut up a few pickles the same way, a few beets, one or two carrots, a few potatoes (the carrots and potatoes must be parboiled), also a few stalks of asparagus; chop up a bunch of crisp, white celery; a whole celery root (parboiled), sprinkle all with fine salt and pour a mayonnaise dressing over it.  Line the salad bowl with lettuce leaves or white cabbage leaves.  Add a few hard-boiled eggs and capers; garnish with sprigs of fresh parsley.

POLISH SALAD, OR SALAD PIQUANT

Lay half a dozen or more large salt pickles in water for about six hours, then drain off all the water.  Chop up two sour apples, one large onion or two small ones, chop the pickles and mix all thoroughly in a bowl and sprinkle over them a scant half teaspoon of pepper (white) and a tablespoon of sugar (either white or brown), adding a pinch of salt if necessary.  Pour enough white wine vinegar over all to just cover.  Do not make more at a time than you can use up in a week, as it will not keep longer.