Roquefort and other Blues are excellent fillings for your favorite vegetable stalk, or scooped-out dill pickle. This last is specially nice when filled with snappy cheese creamed with sweet butter.
All canapé butters are ideally suited to stuffing stalks. Pineapple cheese, especially that part close to the pineapple-flavored rind, is perfect when creamed.
A masterpiece in the line of filled stalks: Cut the leafy tops off an entire head of celery, endive, anise or anything similarly suitable. Wash and separate stalks, but keep them in order, to reassemble in the head after each is stuffed with a different mixture, using any of the above, or a tangy mix of your own concoction.
After all stalks are filled, beginning with the baby center ones, press them together in the form of the original head, tie tight, and chill. When ready, slice in rolls about 8-inch thick and arrange as a salad on a bed of water cress or lettuce, moistened with French dressing.
Cold Dunking
Besides hot dunking in Swiss Fondue, cold dunking may be had by moistening plenty of cream cheese with cream or lemon in a dunking bowl. When the cheese is sufficiently liquefied, it is liberally seasoned with chopped parsley, chives, onions, pimiento and/or other relish. Then a couple of tins of anchovies are macerated and stirred in, oil and all.
Cheese Charlotte