1 head lettuce, torn in bite-size pieces
1/2 c. chopped onion
1/2 c. chopped celery
1 (5 oz.) can water chestnuts, drained and sliced
1 (10 oz.) pkg. frozen green peas
1 1/2 c. mayonnaise (see below)
1 tbsp. sugar
2 lg. tomatoes, sliced
4 hard-cooked eggs, sliced
6 slices bacon, cooked and quartered
Grated American cheese food

In a large glass salad bowl, make an even layer of the lettuce. Mix onion and celery and sprinkle over. Sprinkle water chestnuts, then unthawed peas, over. Spread mayonnaise evenly over top and sprinkle with sugar. Refrigerate overnight.

The next day, layer remaining ingredients over mayonnaise. To serve, layer onto salad plates. 12 servings.

MAYONNAISE:

1 c. Crisco oil
2 egg yolks
1 tbsp. cider vinegar
1/2 tsp. salt
1/4 tsp. sugar
1/8 tsp. white pepper
Few grains cayenne pepper
1/2 tsp. dry mustard
1 tbsp. lemon juice

Put into a blender container 1/4 cup of the oil, egg yolks, vinegar, salt, sugar, peppers, and dry mustard. Cover and blend thoroughly. Continue blending while pouring very slowly into the center of the ingredients the remaining oil and lemon juice. Store covered in screw-top jar in refrigerator. About 1 1/2 cups.