1 head celery, 1 cup walnuts, 6 or 7 large apples, mayonnaise dressing. Chop celery, nuts and apples. Add mayonnaise mixed with whipped cream. Apples will discolor if cut long before using. - Mrs. D. E. Allen, 423 9th St., Wilmette, 111

Variation I

Equal parts of apple, celery and nuts. Cut the apples in eighths, pare and cut from the end in thin slices. Split the celery stalks if they are wide, and then lay several together and shave off in thin crescents. Use almonds, peanuts, pecans, or walnuts. Salted almonds and peanuts may be chopped medium fine, pecans and walnuts crumbled, or chopped. Some prefer to parboil the walnuts and remove the skin; the slight cooking softens them somewhat. Use equal parts of each, but almost any proportion may be used. Mix with a mayonnaise dressing and serve with or without crisp lettuce. Salt and pepper the mixture well before adding the mayonnaise. - Mrs. Jas. M. Northcott, ------

Forest Ave., Chicago, 111.

Variation I

Chop fine equal parts of celery and pecans, English walnuts or hickory nuts, moisten with salad dressing. Select tomatoes of uniform size, not too ripe, peel, scoop out the center, dust with salt, fill with the nut salad, put a teaspoon of salad on top of each one, and a walnut on the top of that. Serve on lettuce, leaf. - Mrs. Conklin, 914 N. 5th Ave., Maywood, 111.

Nut And Celery Salad

Cut 2 cups of celery in fine shreds in water. Drain and dry, add 1 1/2 cups of hickory-nut meats, broken fine, but not chopped. Serve with French dressing and garnish with watercress. - Mrs. E. D. Kelley, Winnetka, 111.

Nut Salad

Break 1 lb. of English walnut meats in halves, pour over them boiling water and let stand 5 minutes. Remove skins, dry, and let get cold. Arrange the nuts on had lettuce, and serve with either French or mayonnaise dressing. - Eloise Jennings, Winnetka, 111.