--Cut enough celery fine to measure two cups, add
one cup of finely shredded or shaved cabbage and one and one-half cups
of walnut meats, broken in small pieces, but not chopped. Mix and
moisten on a serving dish and garnish with celery tips.

~CREOLE SALAD~--Half cup of olive oil, five tablespoons of vinegar, half
teaspoon of powdered sugar, one teaspoon salt, two tablespoons chopped
red pepper, three tablespoons chopped green peppers, half Bermuda onion,
parsley and lettuce and serve.

~FISH SALAD~--Remove skin and bones and flake cold cooked fish. Sprinkle
with salt and pepper and add a few drops of lemon juice. Arrange on a
bed of shredded lettuce in the shape of a fish. Cover with mayonnaise or
cream dressing and garnish with hard boiled eggs and parsley.

~JELLIED CUCUMBER~--Pare and slice cucumbers and cook in water to cover
until tender. Drain, season with salt, a few grains of cayenne, and to
one cup of the cooked cucumber add a level teaspoon of gelatin dissolved
in a spoonful of cold water. Stir the soaked gelatin in while the
cucumber is hot. Set into a cold place to chill and become firm. If a
large mold is used break up roughly into pieces, if small molds are
taken then unmold onto lettuce leaves and serve with mayonnaise.

~NUT AND CELERY SALAD~--Cover one cup of walnut meats and two slices of
onion with boiling water, to which is added a teaspoon of salt. Cook
half an hour, drain, turn into ice cold water for ten minutes, then rub
off the brown skin. Add the nuts broken in small pieces to two cups of
celery cut in small pieces crosswise. Use only the white inner stalks,
serve with a cream dressing.

~SALAD~--Two cups of apples cut into small pieces, one cup celery cut
into small pieces, one cup English walnuts. Serve on a lettuce leaf with
mayonnaise dressing, made without mustard, and thinned with cream.
Garnish dish that dressing is made in with a little garlic.

~SPANISH TOMATOES~--Choose ten or a dozen large tomatoes, cut a slice
from the stem end of each and scoop out the inside. Put the pulp into a
basin with two ounces of melted butter, two tablespoonfuls of lemon
juice, half a pound of chestnuts, boiled and grated, and seasoning of
salt and white pepper to taste. Fill the tomatoes with this, which
should be about the consistency of thick cream, spread with a thick
mayonnaise, garnish with chopped parsley and serve on lettuce leaves.

~TOMATO BASKETS~--Tomato baskets are charmi