Apple Salad

From 1922:

Use one apple for each person to be served. (Large red firm apples are best). Cut off from the top of each apple a generous slice. Scoop out as much apple as possible, leaving only enough to form a secure case for the salad. Cut in small pieces the portion of the apple removed, together with pineapple and celery (also cut fine) using enough of the mixture to fill the apple shells. Sweeten to taste.
Fill the apple shells with this and top with mayonnaise and one or two cherries.
Serve garnished with lettuce leaves.