Cherry Salad

• 1 can large California cherries, red or white
• Filbert nutmeats
• French dressing
• Lettuce leaves or

Drain and pit the cherries and fill them with the nut meats, whole or chopped. Add to French Dressing, the juice of the cherries. Pour over cherries and serve very cold on crisp lettuce leaves or on squares of Lemon Jelly, using the hot cherry juice in place of the boiling water to dissolve the gelatine. Appropriate for