Marion Harland's Complete Cook Book: A Practical and Exhaustive Manual of Cookery and Housekeeping

mayonnaise dressing with it. The true salad lover will, however, prefer the French dressing alone. It is a beautiful salad and easily made. If you can not get celery in summer, substitute boiled corn cut from the cob to make the white ring. A fruit salad Pare four juicy, sweet oranges, peel off every bit of the white inner skin from the fruit it incloses, pull the lobes apart, and cut each into four pieces. Scald a cupful of English walnut kernels, strip away the bitter skin and let the kernels get dry and cold. Mix with the bits of orange, set on the ice for an hour, heap in a glass salad dish lined with crisp lettuce and cover with a good mayonnaise dressing. Some consider a tablespoonful of celery cut into small pieces an improvement to this dish. Apple and nut salad Scoop the inside from fine, smooth, tart apples, and fill them with a mixture of cut-up celery and walnut meats, blanched and chopped, the whole well moistened with mayonnaise. Slices of pippins are sometimes mixed with watercress and covered with French dressing, making a piquante salad that is especially good with roast duck. Apple and celery salad Cut enough crisp celery into small bits to make a cupful. Lay in iced water. Peel and cut four large apples into small dice, dropping these into water as you do so. Drain the celery and sprinkle it with salt. Drain the apples, mix with the celery, and pour over all a thick mayonnaise dressing. Serve very cold. Orange salad Peel and divide the oranges into lobes, then cut each of these into three pieces. Have ready four tablespoonfuls of blanched English walnut kernels, cold and firm, for the same number of oranges. In serving, put a leaf of lettuce upon each plate, a great spoonful of the cut oranges upon the leaf and on this last a spoonful of nut-meats. Pour a good mayonnaise over all. Bean and beet salad Boil a half cupful of small kidney beans. There should be a cupful when cooked. Cook until soft