CELERY SALAD
Dissolve one package lemon bromangelon in one pint of boiling water; when cool place on ice. Chop fine one cup of celery and one cup of walnuts together. When bromangelon is of syrup thickness, pour into a square pan the depth of one-half inch; on this place a layer of celery and nuts. Fill the pan, alternating, having the bromangelon on top. Set on ice to congeal. Serve with mayonnaise dressing.
Mrs. M. Levy