Warcnu For THE B.C. Branp on THE Box

A NEW APPLE SALAD

Beat 1% cup of double cream, 1 tablespoon of lemon
juice and 1% teaspoon of salt until firm throughout.
Cook 3 apples, cored and pared, in a syrup of equal
measures of sugar and water with 2 or 3 cloves and
1 inch of stick cinnamon, and set aside to become
thoroughly chilled. Chop fine 4 Maraschino or candied
cherries and 8 or 10 pecan nut meats or blanched
almonds. Wash 3 small heads of lettuce, remove the
outer leaves and cut the stalks so that the heads will
stand level. Place the lettuce on plates with an apple-
in the centre of each. Mix the nuts and cherries through
the cream and pour it over the apples.

RED APPLE SALAD

Make apple cups of bright red apples and put them
into water containing a little lemon juice until time to
fill them. Mix some of the apple pulp with celery,
grapefruit carpels and mayonnaise dressing, and fill the
apples. Garnish with red Maraschino cherries that have
been drained and stuffed with blanched hazelnuts. Serve
on lettuce leaves with wafers which have been spread
with cream cheese mixed with tomato catsup.

APPLE, ORANGE AND PEACH SALAD

Equal parts of apples, peaches and oranges are cut
into cubes and mixed with cream dressing. Serve in
apple shells or in the rind of oranges.

TO DRY APPLES

Select sound fruit that has matured. Pare, core and
quarter, and slice lengthwise. String and dry near the
fire, or spread on frames covered with muslin or netting,
and let dry in the sun. If the winter apples are not
keeping well it is a good plan to dry them to prevent
waste. Although some have a prejudice against dried \j

apples, they can be made very palatable with a little
care.

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