For some occasions, at this season of the year, a nut salad just fills
the bill as nothing else can. Choose almost any kind of nuts, but
preferably let them be mainly English walnuts. Have them in halves, or
in quarters, and squeeze lemon juice over them fifteen minutes before
dressing. Then add to them half their quantity of quartered olives,
some very tender little celery leaves, and a thin mask of mayonnaise.
Really, when you have turned out this salad, for a party supper, say,
you need give yourselves very little uneasiness as to how the other
viands will set with your guests. Such a salad is calculated to redeem
a good many faults in other directions.