4 quarts cut apple 1 1/2 quarts cut celery 3 cups raisins 1/2 teaspoon salt

1 teaspoon paprika

1 1/2 cups salad oil

1/2 cup lemon juice

2 tablespoons sugar

Stew raisins slowly, in as little water as possible, until plump and tender, but not mushy; drain. Beat together oil, seasonings, lemon, sugar, and six or eight tablespoons raisin water. Peel apples, quarter, and slice crosswise. The slices should be thick enough not to break. Cut celery in quarter-inch slices. Marinate apples and celery in oil mixture thirty minutes; drain, add raisins. Serve on shredded or heart leaves of lettuce. Serve with Cream or Cream Mayonnaise Dressing. Dates may be used in place of raisins.