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Fillets on each a stuffed olive, made by cooking in boiling water 1 onion 2 stalks celery 1½ cups sugar 2 cups water 1⅔ cups boiling water until nearly soft, then add one-third cup flour ¼ teaspoon vanilla Cream the butter, add sugar, gradually, and wine in place of Mayonnaise Dressing. Arrange on lettuce leaves and garnish with bananas cut in thin slices of cold cooked fowl with salt.