ruit or oranges, bananas, apples and celery.
Peel the grape fruit or oranges, carefully removing all the bitter white
skin, cut the pulp, the bananas and apples into small dice and the
celery fine as for other salads; put the orange and apple together; the
latter will absorb the juice of the orange. Set all on ice;--these fruit
salads must be ice cold. When it is time to serve, mix the fruit and
celery together, put into a salad bowl, cover with the cream dressing
into which has been stirred a third as much whipped cream as there is
dressing, and add a little more salt to it in mixing. Serve in a bed of
tender lettuce leaves.

POTATO SALAD.

Prepare equal parts of cold boiled potatoes and fresh, crisp celery, cut
in small pieces which will look attractive when mixed with the dressing;
cut in dice four cold, hard boiled eggs, and mix them in lightly with
the potato and celery when adding the dressing. Use mayonnaise or cream
dressing with this salad, garnish with dainty celery tops and serve.

SALAD OF TOMATOES STUFFED WITH CELERY.

Select nice, smooth, firm tomatoes, one for each person; blanch them in
the usual way, cut a slice from the stem end and remove the core and
some of the seeds; set on the ice to get cold. Prepare some celery,
shredding it fine and using only the very tender part; mix it with
mayonnaise dressing, stuff the tomatoes, allowing the celery to come
above the top, serve each in a leaf or two of crisp lettuce and pour
some mayonnaise around them. Salads should be ice cold.

CELERIAC AND LETTUCE SALAD.

Boil two or three celery roots in water with a little salt until tender;
drain and let them get cold. Cut them in thin slices, make a nest of
crisp lettuce and put the celery slices in the center. Serve with a
French dressing.

RAW JERUSALEM ARTICHOKES AND LETTUCE SALAD.

Wash and peel the artichokes, cut in very thin slices and put into an
earthen bowl with vinegar and water with a lump of ice in it. The
vinegar will prevent them from turning dark. When ready to serve, place
in the center of nice, fresh lettuce and serve with a French dressing.

SALAD A LA MACEDOINE.

Take several kinds of cold boiled vegetables in equal quantities, such
as green peas, string beans, flowerettes of cauliflower, asparagus
points, a small potato and a French carrot cut in small dice, and a
little green pepper if liked; mix together and serve in a nest of fresh,
crisp lettuce with a French dressing,