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Nut and Celery Salad

Put one cupful of English walnuts in a sauce pan, cover with boiling water, boil for ten minutes, drain and drop into cold water for half an hour; drain and dry in a towel and cut each half into several pieces; mix with this an equal quantity of finely cut celery, moisten with mayonnaise and arrange on lettuce leaves; garnish with mayonnaise and dust with paprika. Large chestnuts may be boiled in slightly salted water, skinned and served in the same way.