Nuts and Their Uses as Food 17 



chopped candied cherries. Mold into balls, press whole nut meat 

 on top. Serve in nest of lettuce leaves with salad dressing. 



NUT AND CELERY SALAD. 



Mix equal parts of English walnuts or pecan meats cut in 

 pieces, and celery cut in small pieces. Marinate with French 

 dressing. Serve with border of shredded lettuce. 



EGG SALAD. 



Cut six hard-boiled eggs in halves, crosswise, keeping the whites 

 in pairs. Remove yolks, and mash. Add mayonnaise dressing 

 and finely chopped nut meats. Make into balls ; fill whites. Ar- 

 range on lettuce leaves with nut meats and dressing. 



NUT SALAD. 



Mix one cup chopped English walnuts and two cups shredded 

 lettuce. Arrange on lettuce leayes and garnish with mayonnaise 

 dressing. 



GRAPE FRUIT SALAD. 



Two large grape fruit, peel and cut in quarters ; one cup Eng- 

 lish walnuts. Serve grape fruit and nuts on lettuce leaves with 

 mayonnaise dressing. Garnish with Malaga grapes. 



NUT AND PEACH SALAD. 



Fill the cavities of halved peaches with a mixture of chopped 

 walnut meats, chopped pears and chopped parsley or celery. 

 Garnish with chopped lemon jelly and serve with mayonnaise. 



NOTE. Any combination of nuts and fruits may be used for a 

 salad. 



DESSERTS. 



CARAMEL CORN STARCH PUDDING. 



1 c. milk Speck salt 



iy 2 tbsp. milk "White of eggs 



IVi tbsp. sugar 2 tbsp. corn starch 



Scald the milk in double boiler. Mix corn starch, sugar and 



