Part 7

PRUNE AND CHEESE SALAD.

Cream the cheese with mayonnaise and to each half cup of the mixture add one-quarter cup of English walnut meats, broken. Roll into tiny balls and place inside seeded prunes which have been cooked for 10 minutes in lemon juice and water. Serve on lettuce leaves with mayonnaise.

PINEAPPLE AND CHEESE SALAD.

Place slices of pineapple on lettuce leaves, cover with slices or pieces of cheese, and serve with mayonnaise dressing.

PEACH AND CHEESE SALAD.

Peel large peaches and cut into halves; remove stones and put on ice; place on lettuce and add a spoonful of mayonnaise. In center of each place a ball of cheese.

ASTORIA SALAD.

4 large figs. 1 teaspoon lemon juice. 1 cup of cheese, creamed. 8 large dates. ½ cup almonds.

Add the lemon juice to the cheese, salt to taste, and beat thoroughly. Remove stones from dates. Add figs and almonds, chopping all together and beating to a smooth paste. Add cheese mixture and mix well together, form into molds or balls, and serve on lettuce leaves with salad dressing mixed with an equal quantity of whipped cream. Maraschino cherries may be used instead of figs.

HONOLULU SALAD.

Put a slice of raw or canned pineapple on a nest of lettuce leaves. Mix one-half cup of cheese with a pimiento pepper; add a dash of salt and cayenne or tabasco. Form into balls and place one in the center of each slice of pineapple. Serve with mayonnaise dressing.

CHEESE SALAD AND PRESERVES.

Place pieces of the cheese on lettuce leaves and cover with French or mayonnaise dressing. Serve with currants or other fruits, preserved in honey or sugar.

NUT AND CHEESE SALAD.

Cover whole blanched almonds with cheese and form in egg shapes. Roll in finely ground almonds. Pile in nests of lettuce leaves. Serve with mayonnaise dressing. Peanuts and many other nuts may be used equally satisfactorily.

PEAR AND CHEESE SALAD NO. 1.

Mix chopped pecans with the cheese, form into balls, roll them in finely chopped nuts, and place in cavities of California white pears. Serve on lettuce leaves with mayonnaise.

PEAR AND CHEESE SALAD NO. 2.

Wash ripe pears and cut in two (crosswise). Scoop out the center from one half and fill the pear cup thus made with the cheese, to which chopped nuts, salt, and paprika have been added. Cover with the other half, chill, and serve with mayonnaise.

CHEESE AND FRUITS.

CHEESE AND CHERRIES.

Select large whole cherries; wash, drain, and stone. Fill the centers with cheese and serve on lettuce leaves with mayonnaise. The cheese may be prepared with nut meats or pimientos before filling the cherries.

CHEESE AND DATES.

Select large, firm dates; wash, drain, and stone. Stuff with cream cheese seasoned with salt and paprika. Chill and serve on a nest of lettuce leaves with mayonnaise or special cheese dressing.

CHEESE SURPRISE.

Select tart apples of uniform size; core, pare, and steam in a sirup of 1 cup of sugar to 2 cups of boiling water until soft. When cool place on the ice to chill thoroughly. Season cream cheese with salt and paprika and mix together until soft. Cover the apples with the cheese mixture. Chill again before serving. Serve on lettuce.

CHEESE AND APPLES.

Mix with one cheese 12 dates (seeded and chopped) and 1 tablespoon of chopped pecan nuts. Wash and core good eating apples and fill the centers with the cheese mixture. Chill and serve on crisp lettuce leaves with French or mayonnaise dressing.