Apple Salad

One bunch of celery cut fine, 3 large apples cut in small pieces with the celery.

Dressing

2 eggs, ½ cupful sugar, 1 teaspoonful mustard, ½ teaspoonful salt, a little butter and pepper and 1 cupful vinegar. Boil a few minutes, pour over hot.

Mayonnaise Fruit Salad

Sliced bananas and oranges cut in dice, white grapes carefully skinned and seeded and the kernels of English walnuts cut in pieces. Mix together with a very little mayonnaise dressing and serve on tender lettuce leaves.

Grape-Fruit Salad

Take a crisp, fresh head of lettuce, wash the lettuce and let it stand in cold water until needed and then shake out the leaves and arrange them in the salad bowl. Take a ripe grape-fruit, cut it in half and with a spoon take out all the pulp, taking care to preserve the juice. Arrange the pulp in the lettuce leaves, and make a dressing of oil and the juice. To every 3 tablespoonfuls of the oil allow ½ teaspoonful salt, and a quarter teaspoonful of pepper. Put these ingredients in a bowl, dissolving the salt and pepper in the oil. Stir in the fruit juice gradually until an emulsion. Pour it over the lettuce and pulp and serve. One tablespoon-ful of the juice should be sufficient for 3 tablespoonfuls of the juice should be sufficient for 3 tablespoonfuls of the oil, but some may prefer a little more juice. Vigorous stirring is essential, and as soon as a whitish compound is formed the dressing is ready for use.