1 cupful melted Crisco
1 yolk of egg
1 tablespoonful lemon juice
1 tablespoonful vinegar
1 head celery
1/2 cupful blanched almonds
1 crisp lettuce
Few drops green color
1/2 teaspoonful sugar
1 teaspoonful salt
1/2 teaspoonful mustard
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.