APPLE AND NUT SALAD
4 tart apples
1 cupful of pecan meats
24 blanched almonds
2 sweet Spanish peppers
The rule for French dressing
Peel the apples, cut them into dice, squeeze over the juice of one or two lemons, and stand them aside until wanted. The lemon juice will prevent discoloration. Chop the nuts. At serving time line the salad bowl with a layer of chopped celery or cabbage or lettuce leaves, then a layer of apples, nuts, celery, apples and nuts. Baste with the French dressing, and, if you have them, garnish with the sweet peppers cut into strips, and use at once.
This, using a pint of chopped cabbage or celery, will serve six persons.