Mix two cream cheeses to a smooth paste with chopped nuts and minced parsley and roll into small balls. Arrange in nests of crisp lettuce and serve with [Mayonnaise].
NUT SALAD
Mix equal parts of finely cut celery and apple with half the quantity of broken nuts, using almonds, peanuts, pecans, walnuts, or salted almonds or peanuts. Serve on lettuce with [Mayonnaise] made without mustard.
ALMOND SALAD
Stone and chop six olives. Add half a cupful of blanched almonds cut fine and half a cupful of finely cut celery. Serve on lettuce with [Mayonnaise] from which the mustard may be omitted, and to which a little whipped cream may be added.
CHESTNUT SALAD—I
Shell and blanch large chestnuts and cook until soft. Cool and serve on lettuce with [French dressing] made with lemon-juice, or with [Mayonnaise] made without mustard. Serve very cold. Broken English walnuts may be added if desired.
CHESTNUT SALAD—II
Shell, blanch, and boil until tender one pint of chestnuts. Drain, cool, and serve on lettuce with [French dressing] made with lemon-juice. Dust with hard-boiled egg yolks rubbed through a sieve, and garnish with shredded whites.