finely minced parsely, and serve on lettuce leaves with French dressing.
CHERRY AND PINEAPPLE SALAD
Half of a banana, one orange, one cupful of shredded pineapple, one cupful of stoned cherries, one fourth cupful of blanched almonds, the juice of half a lemon, and one tablespoonful of powdered sugar. Use the cherry juice in a French dressing.
SHRIMP AND CELERY SALAD
Equal parts of shredded shrimps and finely cut celery. Mix with mayonnaise and serve on lettuce leaves.
POTATO AND NUT SALAD
Three cold, boiled potatoes, three hard-boiled eggs, one half cupful of walnuts, and a dozen olives. Cut the potatoes and eggs into dice, stone the olives, cut fine, break up the nut meats and mix all together. Pour over a small quantity of French dressing and let stand on ice. At serving-time, mix with a little mayonnaise.
EGG AND CHICKEN SALAD
Chop cold roast chicken very fine. Mix the yolks of hard-boiled eggs with the chicken,
