1. One cup diced apples, 1 cup celery cut in small pieces, 1/2 cup walnuts. Squeeze the juice of 1/2 lemon over the apples to prevent their turning dark, 1/2 cup chopped dates may replace walnuts. Serve on lettuce leaves.

2. Equal quantities sliced pineapple, bananas and canned cherries. Serve on lettuce leaves.

3. Bananas rolled in chopped walnuts and served on lettuce leaves.

4. Equal quantities grapefruit and white grapes. Sprinkle with chopped walnuts and add 2 or 3 marsh-mallows for each service.

5. Two cups cooked salmon or tuna, 1 cup celery cut fine, 6 sour pickles chopped.

6. Stuffed Tomatoes - Peel tomatoes, cut a slice from the stem end of each and remove the centers. Turn upside down to drain and set aside to chill. Prepare a filling of celery cut in small pieces, adding one-half as much chopped walnuts. Mix with dressing. Or stuff" tomatoes with cooked peas, string beans, asparagus or fish combined with any of these vegetables, and mixed with salad dressing. Serve on lettuce leaves.

7. Tomatoes and hard cooked eggs served on lettuce leaves.

8. Artichokes with center stuffed with crab, shrimp or chicken salad.

9. Potatoes with seasoning of onions and chopped sour pickles.

10. Asparagus tips, artichoke hearts, lettuce.

11. Combination of cooked vegetables called Mace-doine salad.

12. Shrimp and cucumber salad. - Pare cucumbers and cut in halves lengthwise; remove centers, cut in dice and add to shrimps. Mix with dressing; fill cucumber shells; serve on lettuce leaves.

13. Mix half as much celery, cut very fine, as shrimps: mix with dressing; garnish with capers or olives and serve on lettuce leaves.

14. Two cups cold cooked chicken, cut in cubes; cup celery; cut fine; mix with dressing and garnish with pimentos or stuffed olives.

15. Cooked asparagus, rings of green peppers, slices of pimentos; slip several stalks of asparagus through the green pepper rings; place on lettuce leaf and decorate with pimentos.

A Few Combinations Using French Dressing

1. Lettuce, tomatoes and shredded green peppers.

2. Cauliflower, string beans and shredded lettuce; garnish with diced beets.

3. Lettuce, cream cheese (cut in slices) and shredded pimentos.

4. Shredded cabbage with chopped green peppers; garnish with pickles.

5. Brussels sprouts and chopped green peppers.

6. Potatoes, hard cooked eggs, sliced green onion, parsley.

7. Scoop out centers of cold cooked beets to form a cup; sprinkle inside with salt and pepper, fill with a mixture of diced cucumbers and shredded green peppers mixed with dressing; or fill with cooked peas and carrots to which dressing has been added. Serve on lettuce leaves.