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Apple, Chestnut and Celery Salad

One-and-a-half cupfuls each of sliced apple, celery and boiled chestnuts, cooked dressing No. 2, celery tips.

Cut the apples in thin slices. Shell and boil the chestnuts fifteen minutes or until soft but not broken. Drain and when cool cut the chestnuts and celery in slices. Moisten with a part of the dressing and put in a salad dish with the remainder of the dressing on top. Garnish with celery tips. Japanese Salad. (Mrs. Rorer.) Two potatoes, six cooked or canned mush-rooms, one teaspoonful of salt, one tablespoonful of onion juice, one-fourth teaspoonful pepper, four tablespoonfuls of white wine, twelve sardines, lettuce, parsley, French dressing.

Boil the potatoes and while hot cut into dice, add the mushrooms chopped fine. Mix, add the salt, onion juice and pepper. Sprinkle over the wine, and stand on ice. When ready to serve, add the sardines, turn into a salad bowl on white lettuce leaves.

Sprinkle over chopped parsley and cover with a French dressing.