Cheese and Pimiento Salad.
Stuff canned pimientos with cream cheese, cut into slices, and serve one or two slices to each person on lettuce leaves with French dressing.
Cheese Jelly Salad.
| ½ cupful of grated cheese. | 1 cupful of whipped cream. |
| 1 tablespoonful of gelatin. | Salt and pepper to taste. |
Mix the cheese with the whipped cream, season to taste with salt and pepper, and add to the gelatin dissolved in a scant cupful of water. This may be molded in a large mold or in small molds.
When the jelly begins to harden, cover with grated cheese. The jelly should be served on a lettuce leaf, preferably with a cream dressing or a French dressing, to which a little grated cheese has been added.
Cheese Salad and Preserves.
Epicures have devised a dish which consists of lettuce with French dressing served with cream cheese and thick preparations of currants or other fruits preserved in honey or sugar, which, owing to the fact that the seeds have been extracted by a laborious process, are fairly expensive. The soft cheese often found in market is also relatively expensive. There is a suggestion in this dish, however, for others which are much less costly. Buttermilk cream (see p. [21]), or ordinary cottage cheese served with lettuce or other green salad and a small amount of rich homemade preserves, is a combination with much the same character, and also very appetizing.
Deviled Eggs with Cheese.
In making deviled eggs, either to be eaten alone or upon lettuce leaves in the form of salad, a little grated cheese may be mixed with the yolks in addition to the usual salad dressing and flavorings with which the yolks are mixed.