French dressing.

Arrange on individual service plates, a bed of shredded celery and cress. In the center stand a tart tender apple, which has been pared, sliced and cored with a slender knife, so as to retain its original shape.

Tuck a bit of the cress in the top of the apple, and pour over all a French dressing.

Do not pare the apple till almost ready to serve, as it will discolor with waiting.