nd two tablespoonfuls of lemon
juice. Serve in nests of lettuce. Garnish the nests with maraschino
cherries.

=Cherry Salad.=

(MRS. PETERSON.)

Marinate as many hazelnuts as cherries with plenty of oil, half as much
lemon juice as oil, and a little salt, one or two hours. Put a nut in
the place of the stone in the cherries. Sprinkle with oil and a very
little lemon juice, and serve in lettuce nests.

=Fruit Salad.=

(_Winter._)

Peel two oranges; with a sharp knife cut between the pulp and the skin
and remove the section entire. Slice the meats of one-fourth a pound of
English walnuts. Of one-fourth a pound of figs select a few for a
garnish and cut the rest in thin slices. Slice three bananas. Toss half
the ingredients with two or three tablespoonfuls of oil, and, if the
oranges are sweet, toss again with one tablespoonful of lemon juice.
Arrange in a mound on a salad-dish. Put the rest of the fruit, each kind
separately, on the mound in sections; garnish the edge and top with
heart leaves of lettuce, and add stars of mayonnaise and candied
cherries here and there.

=Orange-and-Walnut Salad.=

This is a particularly good salad to serve with game. Select fine
oranges, remove the peel and every particle of white skin, and slice
very thin lengthwise. Slice English walnuts, blanched or plain. To each
pint of orange slices add half a pint (scant) of the sliced nuts; dress
with three tablespoonfuls of oil, one-fourth a teaspoonful of salt, and,
if the oranges are particularly sweet, a tablespoonful of lemon juice.
Serve on a bed of watercress or lettuce.

=Celery-and-Chestnut Salad.=

Shell and blanch the chestnuts; then boil about fifteen minutes, or
until tender; drain and cool. When cool cut into quarters, add an equal
quantity of fine-sliced celery, dress with French dressing, and serve on
lettuce leaves. Sliced pimentos may be added.

=Apple,-Celery-and-English-Walnut Salad.=

Peel and cut the apples in small cubes; blanch the nuts and break in
pieces, and cut the celery in thin slices; marinate the apple and nuts
with oil and lemon juice half an hour; drain, add the celery and
mayonnaise dressing, and serve in cups made by removing the pulp from
red apples. Cut the edges of the apples in small vandykes; keep fresh in
cold water until ready to serve.

=Orange-and-Banana Salad.=

(_Sweet._)

Stir the juice of two oranges, half a cup of sherry wine, one
tablespoonful of lemon juice, half