2 tbs. chopped olives or pickles or chives
1 cup cream
Shred cheese and beat it thoroughly with the butter, add the seasoning, olives, and cream. Freeze.
Frozen Cheese Salad
¼ cup scalding milk
½ lb. roquefort cheese
1 cup whipping cream
3 tbs. crushed and drained pineapple
6 chopped stuffed olives
Mash the cheese with a fork, add the scalding milk, and work to a smooth paste. Add the crushed pineapple and chopped olives, then fold in the cream whipped until it holds its shape. Freeze.