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Calgarian Salad

(Armour's Monthly Cookbook)







Chop one tin of Armour's Veribest Boned Chicken. To this add one

cucumber pared and cubed, one cup of chopped walnuts, one half cup of

French peas, one cup of celery washed, scraped and cut into small

pieces. Moisten with mayonnaise, mold in bowl, mask with dressing.

Garnish with strips of canned red peppers and celery tips.--MRS. G. B.

CONTTS, CALGARY, ALBERTA, CANADA.











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