Turn on to shredded lettuce and garnish with mayonnaise, using pastry bag and tube.

Arrange on individual dishes, so as not to disarrange the dressing in serving.

Or, garnish with a chopped cucumber dressed with French dressing.
=Spinach-and-Tongue Salad.= INGREDIENTS.
1/4 a peck of spinach.
1 tablespoonful of lemon juice.
1/4 a teaspoonful of salt.
A dash of paprica.
1 tablespoonful of oil or butter.
Slices of cold tongue.
Sauce tartare.
_Method._--Cook the spinach in salted boiling water until tender; drain, and chop very fine, and season with salt, pepper, oil and lemon juice.
Press into small, well-buttered moulds or cups.

Have ready thin, round slices of cold boiled or braised tongue, the slices a trifle larger than the cups of spinach.

When the spinach is cold turn it from the moulds on to the rounds of tongue, and press a star of sauce tartare on the top of each mould.