Layered Vegetable Salad

1 head of lettuce, torn in bite size pieces
1/2 cup chopped onion
1/2 cup celery, chopped
1 can (5 0z.) water chestnuts, drained and sliced
1 package (10 oz.) frozen peas
1 1/2 cups Mayonnaise
1 Tbsp. sugar
2 large tomatoes, sliced
4 hard cooked eggs, sliced
6 slices bacon, cooked and quartered
Grated American cheese

In a large glass bowl, make an even layer of the lettuce. Mix onion and celery and sprinkle over lettuce. Sprinkle water chestnuts, then  thawed peas. Spread mayonnaise evenly over top and sprinkle with sugar. Refrigerate overnight.
The next day, layer remaining ingredients over mayonnaise. To serve, layer onto a salad plate.

makes 12 servings

If you wish to make you own mayonnaise for this. Here is the recipe that came with the salad recipe. If not any mayonnaise will do.

Mayonnaise
1 cup crisco oil
2 egg yolks
1 Tbsp cider vinegar
1/s tsp salt
1/4 tsp sugar
1/8 tsp white pepper
dash cayenne pepper
1/2 tsp dry mustard
1 Tbsp. lemon juice
Put into a blender container 1/4 cup of 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 a screw top jar in refrigerator.