Chop celery, English walnuts and apples, mix with mayonnaise. Serve on lettuce leaves.
SALAD.
Use lemon Jello as directed on the box. When beginning to get livery, put in thin slices of stuffed olives and pour in small cup to mold. Turn out on lettuce leaves and put a spoonful of mayonnaise on each.
SOUR CREAM POTATO SALAD.
Slice thin cold boiled potatoes and salt well, pour over thick sour cream and stir gently, cut celery in small pieces and mix; let stand one hour, then put in vinegar and stir, using one-third as much as cream. Let stand in cool place two or three hours.
SWEDISH SALAD.
One cup each of boiled potatoes, beet root, fish (mackerel, salmon or cold meat), celery root or stock, one apple, all cut up in small squares; chop some olives and pickles very fine, salt and pepper to taste. Mix in enough cream to make it stick together. Make a sauce by lightly whipping some cream and adding vinegar. Garnish with hard-boiled eggs, olives and beets.
SWEETBREAD SALAD.
One pair sweetbreads, two cucumbers, one cup mayonnaise. Decorate with shredded lettuce border.