Banana Salad

Cut bananas into three parts, dip into mayonnaise, and roll in ground nuts.

Mrs. Frank Bussom.

Pineapple Salad

Halves of Hawaiian pineapples on lettuce leaves. Pour over them French dressing, and place Maras-chino cherries on top of slices.

Mrs. Howard Hoke,

Harrisburg, Pa.

Fruit And Nut Salad

2 large oranges, 2 apples, 1 banana, few white grapes, 1 doz. almonds, 1/2 doz. English walnuts or shell-barks. Take pulp and juice of oranges, cut apples, banana, white grapes, and nuts in small pieces. Mix all together, add sugar if desired. Serve in cups of half orange skins. Put on ice to chill.

Mrs. Black.

Fruit Salad

3 oranges and 1 cup pineapple cut in small pieces, 1 tumbler preserved white cherries, 1 lb. Malaga grapes and sprinkle cocoanut on top. Sweeten to taste. Mrs. W. F. Sheeley.

Fruit Salad

2 oranges, 2 bananas, 12 English walnuts, 1 head lettuce, mayonnaise. Wash and put the lettuce to crisp. Peel oranges and cut in small pieces; peel bananas and cut in thin slices. Arrange lettuce for individual serving; place a layer of bananas, then oranges; dress with the mayonnaise, garnish with the English walnuts broken into small pieces or halves, as you like. Mrs. E. Bollinger.

French Fruit Salad

2 oranges, 2 bananas, 12 English walnuts, 1 head lettuce, and mayonnaise. Wash and put the lettuce in cold water. Peel the oranges, cut into slices, remove the seeds, then cut the lettuce into small pieces. Peel the bananas and cut crosswise into thin slices. Crack the nuts and break the meats into small pieces. Arrange the lettuce for individual serving, place a layer of bananas, then oranges, then bananas in each lettuce cup, and dress with the mayonnaise. Garnish with the nuts and serve.

Mrs. F. M. Miller, New Oxford, Pa.

Twenty-Four Hour Salad

4 egg yolks, juice of one lemon, 1/4 cup cream. Put this in a double boiler and cook until thick. When cold add the following: 1/2 pint whipped cream, 1 pound white grapes cut in halves, 10 cents worth of almonds which have been blanched, 10 cents worth of marsmellows, 1 small can of pineapple. Keep in cool place about 24 hours. This will serve eight people. Mrs. Emil J. Stout.

Fruit Salad With Dressing

1 medium sized pineapple, 3 oranges and 3 ba-nanas. Cut fruit into small cubes, pour dressing over and stand on ice for half an hour before serving.

Dressing

2 eggs, 1/4 cup light colored fruit syrup, 1/4 cup sugar, 1/4 cup lemon juice. Beat eggs and sugar, add fruit juice and lemon juice. Stir constantly in a double boiler until it begins to thick-en. Cool, beat a little and serve on the sliced fruit.

Mrs. H. D. Becker.

Celery And Nut Salad

Chop fine 1 bunch celery and 1/2 lb. English walnut kernels. Salt and pepper to taste. Mix and after placing on lettuce nests and adding French dressing, place halves of white grapes seeded over top of salad. Use French dressing.

Mrs. Howard Hoke, Harrisburg, Pa.

Cheese And Nut Salad

Cake of Philadelphia cream cheese. English walnut kernels. Beat cheese to a soft cream; chop kernels in meat chopper. Mix with cheese and make into balls and place two on nests of lettuce leaves. Use French dressing. This salad is very nice when the nuts are left in halves and placed on sides of cheese balls.

Mrs. Howard Hoke,

Harrisburg, Pa.

Nut Salad

1 cup of nuts, 1 cup of apples chopped fine, 1/2 cup of celery cut fine. Mix thoroughly and when ready to serve, pour over the mixture, mayonnaise dressing.

Mrs. Wesley Myers.

Chestnut Salad

Blanche 1 pint of shelled chestnuts, and boil slowly in salted water until tender. Drain and allow to cool. To the chestnuts add an equal quantity of celery cut fine. Mix with a mild may-onnaise dressing and serve on lettuce leaves.

Mrs. C. E. Ehrhart.