Mix 2 Neufchâtel cheeses with 1 cup of grated cheese, and when creamed together add 6 olives stoned and chopped fine and 1 teaspoon of chopped pimento; season generously with salt and pepper, moisten with cream, and mould into balls an inch and a quarter through. Pimolas (which are olives stuffed with pimentos) can of course be used if more convenient, and a few drops of onion extract or a very little onion juice adds piquancy to the cheese balls. Take lettuce which has been in cold water and is therefore crisp, shake it dry, and arrange with it pimentos cut in long half-inch strips, mix thoroughly with a French dressing, and garnish with the cheese balls.
POLISH SALAD
Use boiled beets, sliced and mixed with French dressing, and over all sprinkle chopped white of hard-boiled egg.
A little grated horse-radish is sometimes used with good effect in beet salad.
GERMAN POTATO SALAD
Boil 6 medium-sized potatoes, and after draining shake them over the fire a moment or two to dry; then peel and slice while warm, and cover at once with a dressing made of 1 teaspoon of salt, 1 saltspoon of black pepper, 1 tablespoon of chopped parsley, 1 chopped onion, 5 tablespoons of oil, and 3 tablespoons of vinegar. Mix and let stand on ice for an hour or so, then put with crisp lettuce leaves in a salad bowl, and garnish with chopped boiled or pickled beets.