Peel and cut 4 oranges into small pieces, cover with mayonnaise dressing, and serve on lettuce leaf. This is sufficient for 6 plates. Served' with roast turkey, chicken, etc. - > Ellen Johnson, 6637 Carpenter St., Chicago, 111.

Variation I

Pare 4 sweet oranges and strip off all the white skin. Cut into small cubes. Scald a cup of English walnuts; strip off the bitter skin and let them get cold. Skin and seed 1/2 a cup of Malaga grapes. Mix all these together and lay upon lettuce hearts. Cover with a good French dressing. Set on the ice until it is chilled through before adding the dressing. This, too, should be ice cold and added just before serving. Use a "sweet dressing" sugar to tase and a glass of sherry. - Mrs. Robert Randall, 908 S. 8th Ave., Maywood, 111.

Variation II

Divide an orange and 2 tangerines into their natural sections, removing seeds and membranes. Mix with 2 sliced bananas, a shredded pineapple, 2 dozen peeled and seeded Malaga grapes, and 2 dozen broken English walnut meats. Arrange on lettuce and pour over mayonnaise dressing, made without mustard, adding a little whipped cream, if desired. Serve ice cold. - Mrs. John Ward, 6639 Union Ave., Chicago, 111.

Variation III

Mixed sliced oranges with salad dressing, made without mustard, and serve on lettuce leaves or in orange cups, or basket, made from cutting the orange in two crosswise and removing the pulp. The cup filled with salad may be set on a lettuce leaf. Orange salad may be served in banana skins. This salad mixture may be combined in any proportion desired with any or all of the following ingredients: Sliced bananas, broken English walnuts, pineapple, seeded white grapes, Maraschino cherries, Malaga grapes, strawberries, chopped pimentos, finely cut celery, grapefruit, cubes of apple or currant jelly. Serve with a salad dressing ' made with orange or lemon juice, cider or wine, instead of vinegar; whiten the top with whipped cream. - Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.

Variation IV

Slice 4 peeled oranges lengthwise, dress with 3 or 4 tablespoons of olive oil and 1 tablespoon of lemon juice. Arrange the slices in a mound upon a layer of lettuce leaves. Dress 1 cup of sliced nut meats with 1 tablespoon of oil, dash of salt, and 1/2 a tablespoon of lemon juice, and dispose upon the center of the mound. Toss together before serving. - Mrs. J. H Wichmann, 5069 N. Lincoln St., Chicago, 111.