1 1/2 cups cold boiled or roasted chicken cut in cubes. Put 1/2 cup English walnut in pan, sprinkle sparingly with salt, and add 3/4 tablespoon butter. Cook in slow oven until browned and thoroughly heated, stirring occasionally; remove from oven and break in pieces. Mix chicken and nuts and marinate with French dressing. Add 3/4 cup celery, cut in small pieces. Arrange on a bed of lettuce, and mask with the following: Green or Ravigote mayonnaise. Mix 2 tablespoons cooked spinach, 1 tablespoon capers, and 1/2 cup shallot, finely chopped, 3 anchovies, 1/2 cup parsley, and 1/2 cup of watercress. Pound in a mortar until thoroughly macerated, then force it through a very fine strainer. Add to desired quantity of mayonnaise dressing. - Mrs. W. H. Willis, Glencoe, 111.