WALNUT SALAD
With a silver fork rub a cream cheese and a tablespoonful of butter to a paste, add salt and cayenne; if not soft enough, a little sweet cream. Make into small flat balls; on each press the two halves of an English walnut; lay on the white heart leaves of lettuce and put on ice. On the instant of serving pour over French dressing and serve with thin buttered bread which has been put in the oven and crisped.
Edna Asch