VARIATION I. — Chop fine equal parts of celery and pecans, English walnuts or hickory nuts, moisten with salad dressing. Se- lect tomatoes of uniform size, not too ripe, peel, scoop out thie center, dust with salt, fill with the nut salad, put a teaspoon of salad on top of each one, and a walnut on the top of that. Serve on lettuce, leaf. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. NUT AND CELERY SALAD.— Cut 2 cups of celery in line shreds in water. Drain and dry, add ly^ cups of hickory-nut meats✪ Nut and Celery Salad, broken fine, but not chopped. Serve with French dressing and garnish with watercress. — Mrs. E. D. Kelley, Winnetka, 111. NUT SALAD.— Break 1 lb. of English walnut meats in halves, pour over them boiling water and let stand 5 minutes. Remove skins, dry, and let get cold. Arrange the nuts on h»ad lettuce, and serve with either French or mayonnaise dressing. — Eloise Jen- nings, Winnetka, 111. OLIVE SALAD. — Pound 2 anchovies or 1 teaspoon of anchovy paste and add them to French dressing. Stone and chop 24 olives rather fine. Cut a beet and boiled potato into dice. Chop 1 small gherkin. Line a salad bowl with the lettuce leaves; sprinkle over the gherkin or cucumber, then the olives, then the beet and potato; dust with a level teaspoon of salt, a saltspoon of paprika, a salt- spoon of white pepper. Chop 2 hard-boiled eggs very fine, and put them over the top of the salad; sprinkle lightly with 4 table- spoons of sherry, pour over the French dressing, toss and serve. — Mrs. Robert Appleton, 1128 Centre Ave., Wilmette, 111. ORANGE SALAD. — Peel and cut 4 oranges into small pieces, cover with mayonnaise dressing, and serve on lettuce leaf. This is sufficient for 6 plates. Served* with roast turkey, chicken, etc. — • Ellen Johnson, 6637 Carpenter St., Chicago, 111. VARIATION I. — Pare 4 sweet oranges and strip off all the white skin. Cut into small cubes. Scald a cup of English wal- COOK COUNTY COOK BOOK 473 nuts; strip oflF the bitter skin and let them get cold. Skin and seed 5^ a cup of Malaga grapes. Mix all these together and lay upon lettuce hearts. Cover with a good French dressing. Set on the ice until it is chilled through before adding the dressing. This, too, should be ice cold and added just before serving. Use a "sweet dressing" sugar to tase and a glass of sherry. — Mrs. Robert Ran- dall, 908 S. 8th Ave., Maywood, 111. VARIATION II. — Divide an orange and 2 tangerines into their natural sections, removing seeds and membranes. Mix with 2 sliced bananas, a shredded pineapple, 2 dozen peeled and seeded Malaga grapes, and 2 dozen broken English walnut meats. Ar- range on lettuce and pour over mayonnaise dressing, made without mustard, adding a little whipped cream, if desired. Serve ice cold. — Mrs. John Ward, 6639 Union Ave., Chicago. Til.

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VARIATION I. — Chop fine equal parts of celery and pecans, English walnuts or hickory nuts, moisten with salad dressing. Se- lect tomatoes of uniform size, not too ripe, peel, scoop out thie center, dust with salt, fill with the nut salad, put a teaspoon of salad on top of each one, and a walnut on the top of that. Serve on lettuce, leaf. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. NUT AND CELERY SALAD.— Cut 2 cups of celery in line shreds in water. Drain and dry, add ly^ cups of hickory-nut meats, broken fine, but not chopped. Serve with French dressing and garnish with watercress. — Mrs. E. D. Kelley, Winnetka, 111. NUT SALAD.— Break 1 lb. of English walnut meats in halves, pour over them boiling water and let stand 5 minutes. Remove skins, dry, and let get cold. Arrange the nuts on h»ad lettuce, and serve with either French or mayonnaise dressing. — Eloise Jen- nings, Winnetka, 111. OLIVE SALAD. — Pound 2 anchovies or 1 teaspoon of anchovy paste and add them to French dressing. Stone and chop 24 olives rather fine. Cut a beet and boiled potato into dice. Chop 1 small gherkin. Line a salad bowl with the lettuce leaves; sprinkle over the gherkin or cucumber, then the olives, then the beet and potato; dust with a level teaspoon of salt, a saltspoon of paprika, a salt- spoon of white pepper. Chop 2 hard-boiled eggs very fine, and put them over the top of the salad; sprinkle lightly with 4 table- spoons of sherry, pour over the French dressing, toss and serve. — Mrs. Robert Appleton, 1128 Centre Ave., Wilmette, 111. ORANGE SALAD. — Peel and cut 4 oranges into small pieces, cover with mayonnaise dressing, and serve on lettuce leaf. This is sufficient for 6 plates. Served* with roast turkey, chicken, etc. — • Ellen Johnson, 6637 Carpenter St., Chicago, 111. VARIATION I. — Pare 4 sweet oranges and strip off all the white skin. Cut into small cubes. Scald a cup of English wal- COOK COUNTY COOK BOOK 473 nuts; strip oflF the bitter skin and let them get cold. Skin and seed 5^ a cup of Malaga grapes. Mix all these together and lay upon lettuce hearts. Cover with a good French dressing. Set on the ice until it is chilled through before adding the dressing. This, too, should be ice cold and added just before serving. Use a "sweet dressing" sugar to tase and a glass of sherry. — Mrs. Robert Ran- dall, 908 S. 8th Ave., Maywood, 111. VARIATION II. — Divide an orange and 2 tangerines into their natural sections, removing seeds and membranes. Mix with 2 sliced bananas, a shredded pineapple, 2 dozen peeled and seeded Malaga grapes, and 2 dozen broken English walnut meats. Ar- range on lettuce and pour over mayonnaise dressing, made without mustard, adding a little whipped cream, if desired. Serve ice cold. — Mrs. John Ward, 6639 Union Ave., Chicago. Til.

The Cook County cook book