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Celery-and-Chestnut Salad

Shell and blanch the chestnuts; then boil about fifteen minutes, or until tender; drain and cool.

When cool cut into quarters, add an equal quantity of fine-sliced celery, dress with French dressing, and serve on lettuce leaves. Sliced pimentos may be added.

Apple,-Celery-and-English-Walnut Salad.

Peel and cut the apples in small cubes; blanch the nuts and break in pieces, and cut the celery in thin slices; marinate the apple and nuts with oil and lemon juice half an hour; drain, add the celery and mayonnaise dressing, and serve in cups made by removing the pulp from red apples. Cut the edges of the apples in small vandykes; keep fresh in cold water until ready to serve.