Celery and Almond Salad
| 1 cupful melted Crisco | 1 crisp lettuce |
| 1 yolk of egg | Few drops green color |
| 1 tablespoonful lemon juice | 1/2 teaspoonful sugar |
| 1 tablespoonful vinegar | 1 teaspoonful salt |
| 1 head celery | 1/2 teaspoonful mustard |
| 1/2 cupful blanched almonds | Red pepper to taste |
Melt and cool Crisco. Prepare celery and cut into very thin strips and plunge in ice water until wanted. Blanch and shred almonds; wash and dry lettuce leaves. Put yolk of egg into bowl, add mustard, salt, and red pepper and mix well with wooden spoon. Add sugar, teaspoonful lemon juice, teaspoonful vinegar; beat in Crisco gradually. Remove spoon and beat with egg beater five minutes, then beat in rest of lemon juice and vinegar. Add more seasonings if needed and enough green color to make it look pretty. Dry celery and mix with almonds, then toss them into dressing. Serve on lettuce leaves.