CLASSIC WALDORF SALAD   Once every year or so when I see apples on the trees, I think of the old Waldorf salad we had so often when I was a child. About once a year is enough. It seems odd now a days to have something so sweet along with dinner; in the old days, it was quite usual. I looked up the original recipe and found that I had had been omitting an ingredient for many years . The original from The Waldorf Astoria in New York had whipped cream in it. I think that was not in our family version. I tried it and liked it very much.   Any kind of apples will do. For this I used Fujis. Peel, core and slice them into bite sized chunks and sprinkle lemon juice over all to keep them from discoloring. I used 1 and 1/2 medium sized apples for two. Add about 1/3 of a cup of raisins soaked overnight in wine ( I used cream sherry, but any sweet wine you have open serves well.) Add some celery hearts sliced in chunks with some of the leaves and as many English walnuts as you like. Those are all the ingredients. The dressing is simple. It is merely mayonnaise lightened with some whipped cream with honey added. The original calls for white sugar, but honey is much nicer. Any sort of honey can be used, I used the white honey from Hawaii; it's my favorite. The amount depends upon individual taste and how sweet you like it. Combine and serve. We enjoyed it very much as a first course with veal piccatta and oven roasted baby potatoes and carrots in olive oil and garlic flavored with fresh rosemary. I thought it an interesting combination with the sweet followed by the very savory.