Mix equal parts of California grapes, apple, nuts and pineapple; cut the grapes in halves lengthwise, removing the seeds; cut the apples into cubes and moisten with lemon juice to preserve the color. Use hickory nuts, Brazil nuts or English walnuts, or a mixture of all three cut in slices, and brown skin of Brazil nuts removed. Cut pineapple into half inch cubes. Sprinkle with salt and just before serving combine with Mayonnaise dressing, which is improved by the addition of whipped cream, which should be added at time of serving, care being taken not to thin the dressing too much.

This or any other salad containing apples may be served in red apple cases. To make these, select large, perfect apples with stems. Cut slice off top, deep enough to leave stems attached, carefully scoop out the inside, discarding cores and using the apple scooped out, for some other dish. A round vegetable scoop is convenient for this work. Use slices cut from tops as lids.