Autumn Salad

1 1/2 cupfuls sliced oranges 3/4 cupful chestnuts measured before blanching 1/2 cupful large seeded raisins

2 tablespoonfuls lemon juice 4 tablespoonfuls olive oil Few grains salt Endive or lettuce

Blanch the chestnuts, chill and slice them. Soak the raisins thirty minutes in cold water to cover, then boil five minutes. Slice the oranges, carefully removing the membrane, and then combine the three ingredients. Marinate in a dressing made of the salt, oil and lemon juice, and serve on a bed of the salad green.

May Salad

2 cupfuls pineapple flowerets Sections of two oranges 2 bananas cut crosswise

1 1/4 cupfuls halved strawberries French fruit dressing Cream honey dressing

Prepare a bed of lettuce leaves and arrange the salad as follows: The pineapple in the center, then a ring of cut strawberry, a ring of banana sections, overlapping, and points of orange. Pass cream honey dressing.

Frozen Fruit Mayonnaise

1 cupful mayonnaise dressing 1 cupful heavy whipped cream 2 1/2 cupfuls mixed fresh and candied fruits, such s Maraschino cherries, candied pineapple, oranges, sliced peaches, stoned cherries, etc.

1 teaspoonful powdered sugar

1 teaspoonful gelatine

Lettuce hearts

Parsley

Cover the gelatine with cold water and then set it over steam, then beat it into the mayonnaise. Combine the mixture with the whipped cream, stir in the fruit and pour into a mould which has been rinsed with cold water. Seal carefully, and bury in equal parts of ice and-salt for four hours. Serve garnished with the lettuce hearts and parsley.

Cheese And Nut Ball Salad

1 cupful Neufchatel, cream or cottage cheese 1/2 cupful chopped stuffed olives 3 tablespoonfuls cream

Few grains paprika

1/2 cupful English walnut meats, chopped French dressing Watercress

Mix well, form into balls with butter paddles, and serve with French dressing on cress.