Apple-and-nut Salad Recipe

Instructions

1. Wash very thoroughly through several very cold waters as much well-bleached lettuce as is needed.
2. Chop or grind peanuts, pecans, or English walnuts enough to make 1 cup.
3. All these three nuts may be used, or only one, but at least one other is better than the peanut alone.
4. Have 6 apples in the refrigerator or a cool place, to avoid having to chill them too long after paring, as they discolor soon and lose their fresh look.
5. Dry the lettuce on a napkin and arrange it in nests on the salad platter, using only the pale, crisp leaves.
6. Shortly before time to serve, pare and core the apples, which should be of medium and uniform size, slice them in rings, being careful to keep the rings whole.
7. Pile several of these slices in the nests of lettuce, and fill the cavity in the centres with the slightly salted chopped nuts.
8. On top of each pile a spoonful of very stiff mayonnaise or a boiled dressing that is stiff enough to hold up.
9. A little more salad dressing may be put around the base of the apples, or a pretty dish of it passed with the salad.