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.
=Orange-and-Banana Salad.= (_Sweet._) Stir the juice of two oranges, half a cup of sherry wine, one tablespoonful of lemon juice, half a cup of sugar and the unbeaten white of an egg, over the fire, until the boiling-point is reached; let simmer slowly ten minutes, strain through a cheese-cloth, and, when thoroughly chilled, pour over three bananas and three oranges, sliced and mixed together in a salad-bowl.

Sprinkle with half a cup of dessicated cocoanut.

Serve thoroughly chilled.
=Fig-and-Nut Salad.= Slice pulled figs, cooked and cooled, and mix with them a few slices of walnuts or blanched almonds.