1 cup of apples, crisp and cold, 1 cup of celery, crisp and white, 1 cup of Malaga grapes, 1 cup of pecan meats, 1/2 cup of sliced bananas; cover with mayonnaise dressing; prepare the last thing before serving, as the fruit discolors by standing. - Mrs. E. D. Kelley, Winnetka, 111.

Variation I

Cut 2 pts. of celery in 1/2-inch pieces, splitting each piece lengthwise; cut 1 pt. of tart apples in small cubes;' sprinkle a pinch of cayenne pepper; dissolve 1 spoon of sugar in 2 tablespoons of lemon juice, 1 teaspoon of chopped parsley. Add this to the apple and celery; toss up with mayonnaise. Add 1 small tablespoon of Parmesan cheese. Serve on lettuce. - Mrs. E. D. Kelley, Winnetka, 111.

Variation II

Line the bottom of the salad dish with crisp lettuce leaves. Fill the center of the dish with cold boiled or baked fish, cut into pieces, and pour over it a pt. of mayonnai?e dressing. Garnish with rings of hard-boiled eggs. - Mrs. D. C. Daniels, Arlington Heights, 111.