Three cupfuls of fresh, crisp celery cut fine and two cupfuls of
walnuts, carefully shelled that they may be as little broken as
possible. Put the walnuts in a saucepan with a small onion sliced, a bay
leaf, a clove and twelve pepper corns, cover with boiling water, let
them cook for ten or fifteen minutes, remove from the fire, drain and
throw the nuts into cold water, remove the skins and let them get cold;
then set on the ice until it is time to serve. Mix them with the celery,
add mayonnaise or cream dressing, put on a dish or in a salad bowl,
garnish with the tender green celery leaves and serve.