Peanut Salad

1 cup shelled peanuts 2 cups chopped celery

Olive oil 1 dozen ripe olives

Lettuce

Soak the peanuts in olive oil; drain and mix with the celery and olives, pitted and minced. Serve on lettuce, adding seasoning or dressing as desired.

Banana Salad

Peel the bananas and scrape them carefully to remove all stringy matter. Roll each in grated nuts and lay on a lettuce leaf. Serve with Mayonnaise dressing.

Fruit Pyramids

On each salad plate lay a leaf of fresh lettuce, then a slice of canned pineapple, then whole slices of pared apple, orange, peach, plum or any other fruit that is in season. On the top place a maraschino cherry, and pour over all a dressing made of equal parts of lemon juice and olive oil.

October Salad

4 red apples

1 grape-fruit

2 tablespoons powdered sugar

½ cup canned cherries

3 tablespoons lemon juice

4 autumn leaves

Select hard red apples; wash and dry them; cut a slice from the top of each and remove the hearts. After taking the cores from the hearts chop them together with the grape-fruit and cherries; mix with the sugar and lemon juice and return to the apple cases. Place each apple on a brilliant autumn leaf.

Grape-Fruit Salad

Cut the grape-fruit in halves and remove the pulp, being careful to get none of the tough white skin. Mix with bananas and oranges and stir in white Mayonnaise dressing. Remove all skin from the inside of the grape-fruit and fill with the mixture, heaping it high and ornamenting with maraschino cherries. Lay each half in a bed of lettuce leaves and serve.

Fraise Salad

Cut fresh strawberries in half lengthwise; cover with powdered sugar and kirsch and chill thoroughly. Serve in nests of lettuce leaves with white Mayonnaise.

Grape-Fruit And Pineapple Salad

Cut the grape-fruit in half and remove the pulp with a spoon, being careful to get none of the tough white skin. Mix with fresh or canned pineapple and serve on crisp lettuce leaves, covered with white Mayonnaise dressing.

Tulip Salad

4 ripe tomatoes Mayonnaise dressing

12 chopped pecans Lettuce

Scald the tomatoes; remove the skins and chill thoroughly. Then with a sharp knife cut from blossom-end to stem-end into points and press open, leaving a round bulb of seeds in the center. Mix a little Mayonnaise with the pecans and place a spoonful on the top of each bulb. Serve on lettuce leaves.

Banana Dainty

Cut the bananas in half crosswise and arrange them on a plate, radiating from the center. Sprinkle with grated nuts or nutmeg and heap white Mayonnaise in the center. Garnish with maraschino cherries.