PASTRY BOATS:

2 c. flour
1 tsp. salt
2/3 c. shortening
1/4 c. water

Mix flour and salt. Cut in shortening. Sprinkle with water, mix with fork. Round dough into ball; divide in half. Roll each half 1/8 inch thick on heavy duty foil with lightly floured rolling pin. Cut foil and pastry into 5 x 2 inch (1 1/2 x 3 inch for smaller boats) rectangles and prick well with fork. Bring long sides of rectangle up, moisten and pinch ends firmly together. Place on baking sheet. Spread sides out like a canoe and balance to stand by themselves. Bake at 475 degrees for 10 to 12 minutes or until lightly browned.

SALAD:

4 c. finely diced, cooked chicken
4 hard-boiled eggs, chopped
2 c. finely diced celery
4 sweet pickles, chopped
Salad dressing to taste

Combine all ingredients; serve in pastry boats.