Cut bananas into sections about 3 inches long. roll each piece in salad dressing and then in finely chopped nuts. Serve on a lettuce leaf. Garnish with nut meats and with a spoonful of dressing. - Miss Ellen Johnson, 6637 Carpenter St., Chicago, 111.

Variation I

Cut in slices lengthwise, as thick as a dollar, arrange so the slices will form a semi-circle, and form a hollow center; pour over them 1/4 pt. of grape juice, sweet with sugar, to which add 1 tablespoon of lemon juice. Let them get ice cold, then fill center with whipped cream, piled high. - Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.

Variation II

Peel bananas and cut in two lengthwise, then cut across in quarters. roll each quarter in boiled dressing, then in finely chopped walnuts. Serve on lettuce leaves. Finely chopped apple may be added to the nuts, if desired. - Mrs. J. S. Nor-ris, 1314 Forest Ave., Wilmette, 111.

Variation III

1 'banana, whole, cut in halves or sliced, on a lettuce leaf; pour over salad dressing and add ground peanuts over top. - Mrs. Lighthart, 811 N. 19th Ave., Maywood, 111.

Banana Croquette Salad

-Cut bananas into halves. Drop into the beaten white of an egg, then in chopped peanuts. Serve on lettuce leaf with salad dressing. - Mrs. Klug, 25 N. 5th Ave., Maywood, 111.