Toss half the ingredients with two or three tablespoonfuls of oil, and, if the oranges are sweet, toss again with one tablespoonful of lemon juice.
Arrange in a mound on a salad-dish.

Put the rest of the fruit, each kind separately, on the mound in sections; garnish the edge and top with heart leaves of lettuce, and add stars of mayonnaise and candied cherries here and there.
=Orange-and-Walnut Salad.= This is a particularly good salad to serve with game.

Select fine oranges, remove the peel and every particle of white skin, and slice very thin lengthwise.

Slice English walnuts, blanched or plain.

To each pint of orange slices add half a pint (scant) of the sliced nuts; dress with three tablespoonfuls of oil, one-fourth a teaspoonful of salt, and, if the oranges are particularly sweet, a tablespoonful of lemon juice.
Serve on a bed of watercress or lettuce.
=Celery-and-Chestnut Salad.= Shell and blanch the chestnuts; then boil about fifteen minutes, or until tender; drain and cool.