Celery Salad

Slice crisp white celery across the stalk, forming crescent-shaped pieces, or chop very fine, and add salad dressing. To the above salad may be addecl any of the following ingredients: Sweet or sour apples, malaga grapes, cheese, boiled select chestnuts, blanched almonds, any desired nuts, chopped or broken, cold cooked beans of any kind, sliced, cubed or chopped cold beets, shredded cab'bage, diced, cooked or raw carrots or turnips, cooked cauliflower flowerets, crisp shredded cress, lettuce, endive or dandelion, chopped hard-boiled eggs, rose, violet or nasturtium petals, minced parsley, chives, nasturtium seed pods, pimentos, radishes, cooked peas, chopped onions, cold cooked sausages, any meat, fowl, fish or game, truffles, sweetbreads, or any meat combination. - Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.

Variation I

Pare the stalks from 3 bunches of celery, clean them, wipe dry with a napkin, chop, and fill a salad bowl, adding a very little salt, pepper, and 3 tablespoons of vinegar. Do not use any oil. - Mrs. Robert S. Appleton, 1128 Center Ave., Wil-mette, 111.

Variation II

Boil a cup of milk, thickened with 1 tablespoon of corn starch, dissolved in milk. Mix well together 1 beaten egg, 2 teaspoons of sugar, 1 teaspoon of salt, 1/2 teaspoon of dry mustard, 1 small pinch of cayenne pepper. Pour this into the hot milk a little at a time, stirring constantly. 'When quite smooth take off of the fire and add a tablespoon or more of vinegar, to suit taste. Mix well together and pour over celery, cut into very small bits. - Mrs. A. E. Rowland, 506 S. 4th Ave., May-wood, 111.

Celery, Apple And Green Pepper Salad

Crisp the stalks of celery by letting them stand in very cold water, with a slice or two of lemon, 1/2 an hr. Cut the stalks into bits, pare and cut the apples into slices, and the slices into cubes, sprinkle with lemon juice, to avoid discoloring, and also to flavor. Scald the pepper from which the seeds and -veins have been removed, and cut into fine shreds. Mix equal portions of apple and celery with such quantity of pepper as is desired. English walnuts, pecan nuts or blanched almonds, cut in small pieces, may be added. Mix with mayonnaise dressing, whitened with whipped cream, and serve on lettuce leaves. - Mrs. May C. May, Mayfair, 111.

Celery, Apple And Pistachio Salad

Let apple and celery, cut Julienne fashion and sprinkled with lemon juice, stand until chilled. Mix with mayonnaise dressing, to which 1/4 cup of blanched and pounded pistachio nuts has been added. Garnish with lettuce and rings of apple. Sprinkled with lemon juice to keep them white; decorate with stars of mayonnaise, and halved pistachio nuts in rings, cut, cored apples in slices. - Mrs. Clark Mason, Bensen, 111.

Celery Cups

Boil some medium-sized celery knobs or roots until tender. Drain, peel, and allow to become very cool. Scoop out the interior with a small bladed knife and fill the cavity thus formed with 1 spoon of peas, mixed with mayonnaise. Place on a platter, mask the celery with mayonnaise and garnish with parsley. Artichoke bottoms may be served in the same way. - Mrs. C. E. Worth, Wheeling, 111.

Celery, English Walnut And Pimento Salad

Add 1/3 cup of beaten cream to 3/4 of a cup of mayonnaise, 1 1/2 cups of sliced celery, 3/4 of a cup of English walnuts, and 2 chopped pimentos, after cutting from the latter some fanciful figures. Arrange in nests of lettuce, garnish each with one of the figures, a nut, and celery, and place celery tips between the nests. - Mrs. Roger Rawlings, Chicago Heights, 111.

Celery Jelly Salad

Chop fine a head of celery, including root and leaves. Add a slice of onion, a small carrot, sliced, and a sprig of parsley. Simmer to a pulp in water to cover, adding more liquid as required. Strain, season with salt and pepper, tint green with color paste or spinach juice, and add enough soaked and dissolved gelatine to stiffen. Mould in a border mould, and fill the center with chicken and nuts, or chestnuts, roasted or boiled, and mixed with mayonnaise. Garnish with crisp lettuce or cress. - Mrs. D. C. Everitt, 207 S. 6th Ave., Maywood, 111.

Variation I

Boil for 15 minutes, 1/2 a. can of tomatoes, a tablespoon of grated onion, a bay leaf, and a pinch of celery seed. Rub through a sieve, and add 1/2 a box of gelatin, soaked, and dissolved, and salt and lemon juice to season. Mix with finely cut celery and mould in small cups. Serve on lettuce with mayonnaise. - Mrs. C. J. Canthorn, Wilmette, 111.

Celery And Orange Salad

Clean a bunch of celery, string a dozen 2-inch pieces and make all crisp in cold water, to which lemon slices have been added. Wipe the stalks dry, then cut into bits and dress with French dressing.* Turn onto a serving dish. Garnish with slices of sour orange, cut lengthwise of the orange, then in halves crosswise, and the curled celery. Serve with roast duck. - Mrs. May C. May, Mayfair, 111.

Celery Root Salad

Chop together 3 stalks of celery, 3 hard-boiled eggs, 2 small onions, 1/2 cup vinegar, 3 boiled potatoes, 1/2 pt. cream. Season with salt, cayenne and pepper, and serve with salad dressing. - Mrs. Klug, 25 N. 5th Ave., Maywood, 111.

Celery Sticks

Thicken salad dressing with chopped nuts and grated cheese; when thick enough to handle fill the grooves with crisp, clean sticks of celery. - Mrs. Conklin, 914 N. 5th Ave., Maywood, 111.

Celery Cheese Stick

Cut crisp celery into 4-inch lengths, fill the cavity with pimento cheese. These sticks are used in place of wafers. - Mrs. L. C. Crawford, 1003 S. 3rd Ave., Mby-wood, 111.