Mix boiled chestnuts with bananas and oranges, or English walnuts with cheese and celery, or with apples and figs, or with cream cheese and figs, or pecans with apples, celery, and cream cheese. Serve with [French dressing] made with wine or lemon-juice or with [Mayonnaise] made without mustard and whitened with whipped cream.
PEANUT SALAD
Chop peanuts fine and mix to a smooth paste with [Mayonnaise]. Spread on sliced tomatoes or fill tomato-shells and serve on lettuce.
PECAN SALAD
Mix half a cupful each of broken pecans and chopped olives with one and one-half cupfuls of finely cut celery, and half of a red or green pepper chopped fine. Serve on lettuce or in pepper-shells with [Mayonnaise].
WALNUT SALAD—I
Mix equal quantities of finely cut celery and broken English walnuts or pecans and marinate in [French dressing]. Serve in a border of shredded lettuce and pass [Mayonnaise] if desired.
WALNUT SALAD—II
Mix two cupfuls of finely cut celery with the grated rind of an orange and a dozen chopped walnut meats. Mix with stiff [mayonnaise] made without mustard and serve in apple shells, adding some of the apple pulp if desired. Serve on lettuce and pass [mayonnaise].