Sprinkle chopped apples, celery and walnut meats in their order on lettuce leaves and cover with salad dressing. - Mary Herring, 404 S. 11th Ave., Maywood, 111.

Variation I

Cut up equal parts of tender celery into 1/2-inch pieces and apples in 1/2-inch cubes, selecting sour, crisp apples. To each cupful of apples and celery, add 1/2 a cup of chopped English walnuts. Add a palatable seasoning of salt and white pepper, and just before serving, mix with mayonnaise dressing. Turn into a salad-bowl lined with lettuce leaves. Or it may be garnished with white celery tops. - Mrs. Abner Lenhart, Franklin, 111.

Variation II

Select 1/2 doz. rather tart apples, pare evenly in salad-dish, mix with 1 cup or more diced celery and 1 cup chopped English walnuts. May also be served in cups of hollowed apples. - Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.

Variation III

Cut equal parts celery and tart apple into cubes; place in salad-bowl and add the following dressing: 1 teaspoon mustard, 1/2 teaspoon salt, 4 teaspoons sugar, pinch of cayenne, 1 egg, 1/2. cup of vinegar, boil, and when cold stir in 1/4 cup sweet cream. The addition of chopped walnuts to the salad improves it. - Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.

Variation IV

Mix 4 cups of finely cut celery with 3 large sour apples, diced, and 1/2 cup of broken hickory-nuts, almonds, English walnuts, peanuts, pecans, hazlenuts, filberts or Brazil nuts. Sprinkle with salt and mix with salad dressing. Serve on lettuce or in cups made of bright red apples. - Mabel Sturtevant, 105 S Dearborn St., Chicago, 111.______________