| 1 cup cottage cheese | ¼ cup French Dressing (see No. 338) |
| ½ cup peanut butter | 1 large red apple |
| ½ teaspoon salt | Lettuce leaves |
Mix cheese, butter, salt, and dressing until well blended; core apples, cut in one-third-inch slices, and cover each slice with cheese mixture forced through a rose tube; arrange on lettuce, and serve with French dressing.
370.—CREAM CHEESE SALAD
Force cream cheese through potato ricer, arrange lightly on lettuce leaves, and dress with a French Dressing (see No. 338), to which two tablespoons of chili sauce have been added.
371.—FROZEN CREAM CHEESE
Mash a cream cheese, season with paprika and salt, moisten with cream, and beat until smooth; pack into individual paper cases, put into a tightly covered tin, and pack in equal parts of salt and ice for three hours. Serve on lettuce with French Dressing (see No. 338), and garnish with bits of currant jelly or Mock Bar-le-Duc Currants (see No. 666).
372.—JELLIED WALDORF SALAD
| ½ package gelatine | 1 cup celery shredded |
| ½ cup cold water | ½ cup nut meats chopped |
| 1 cup boiling water | Lettuce |
| ¼ cup sugar | 6 pimolas sliced |
| ¼ cup lemon juice | Mayonnaise |
| 2 cups apple chopped |
Soak gelatine in cold water five minutes, add boiling water, sugar, and lemon juice; chill until it begins to stiffen; add apples, celery, and nuts; turn into individual molds, and chill. Serve on lettuce, and garnish with pimolas and mayonnaise.