Use for this the best grade Grenoble walnuts, if you can get them. Remove the meats as whole as possible, put twenty-four of these in a saucepan, cover with stock, a slice of onion and a bay-leaf, and simmer twenty minutes. Take out and cool. Line a salad bowl with heart leaves of lettuce, and sprinkle over them a half cupful minced water cress, and a tablespoonful chives. Add twelve pickled oysters or oysters or clams parboiled and marinated with oil and vinegar or lemon juice, and on top of all put the walnuts. Cover with French dressing, chili and serve. Delicious.

Cabbage Walnut Salad

Chop or cut one small head cabbage and one head of celery. Season with salt, pepper and piece of butter. Cover with some good salad dressing, and just before serving mix in some chopped walnuts. - Mrs. W. A. Mayflower, Flagstaff, Ariz.