Cheese and Nut Salad
Mix American Cheddar with an equal amount of nut meats and enough mayonnaise to make a paste. Roll these in little balls and serve with fruit salads, dusting lightly with finely grated Sapsago.
Brie or Camembert Salad
Fill ripe pear-or peach-halves with creamy imported Brie or Camembert, sprinkle with honey, serve on lettuce drenched with French dressing and scatter shredded almonds over. (Cream cheese will do in a pinch. If the Camembert isn't creamy enough, mash it with some sweet cream.)
Three-in-One Mold
¾ cup cream cheese
½ cup grated American Cheddar cheese
½ cup Roquefort cheese, crumbled
2 tablespoons gelatin, dissolved and stirred into
½ cup boiling water
Juice of 1 lemon
Salt
Pepper
2 cups cream, beaten stiff
½ cup minced chives
Mash the cheeses together, season gelatin liquid with lemon, salt and pepper and stir into cheese with the whipped cream. Add chives last Put in ring mold or any mold you fancy, chill well and slice at table to serve on lettuce with a little mayonnaise, or plain.