LIPTAUER CHEESE
Remove the paper from the smallest Neufchâtel cream cheese, which is nearer like real Liptauer than any other that can be had in America, and set it in the centre of a plate; surround it with 1 teaspoon of paprika, ½ teaspoon of salt, a small mustard spoon of French mustard, a piece of fresh butter half the size of the cheese, 2 teaspoons of minced onion, and 1 teaspoon of capers. The “Liptauer” should be blended at the table with a silver knife. Add first the butter, then the capers, then the onion, then the seasoning, and make into a cream. Serve on brown or white bread, or crackers.