If the button mushrooms (canned) are used, cut in quarters; if fresh mushrooms are at hand, remove the stems and peel the caps; break into pieces and saute in a little hot butter; then add hot water or stock and let simmer until tender (fifteen or twenty minutes).

Drain and chill before using.
=Turkey-and-Chestnut Salad.= Prepare the chestnuts as previously directed, using twice as much turkey meat, light or dark, cut into small cubes.

Serve with lettuce and French, boiled or mayonnaise dressing, as desired.

Marinate and drain the meat before adding the nuts.
=Duck-and-Olive Salad.= Cut the meat from a duck in small pieces, and slice pim-olas very thin; use two tablespoonfuls of pim-olas to a cup of meat.

Serve on a bed of cress with a French dressing.
=Duck-and-Orange Salad.= Slice the oranges lengthwise; use twice as much flesh as fruit.