Cheese Salad
Line each "flute" in small fluted molds with narrow strips of pimento. For this recipe six or seven molds will be needed. Beat one cup of cream, one-fourth a teaspoonful, each, of salt and paprika till firm. Soften half a level tablespoonful of gelatine in about one-eighth a cup of cold water; dissolve by setting the dish in warm water. To the dissolved gelatine add half a cup, generous measure, of grated cheese of any variety. Stir until cool, then fold into the cream. Use this mixture to fill the molds. When cold and firm unmold and serve with a plain lettuce salad. French or mayonnaise dressing may be used with the lettuce. Bread or crackers should also be provided. Hot pulled bread or toasted crackers are excellent. As the pimentos flavor the dish strongly, nothing that does not harmonize with them should be presented at the same time. If the pimento prove objectionable—they sometimes cause flatulency—strips of uncooked tomato may be substituted.