Pare and core apples, and cut in one-third-inch slices; mix cheese with seasonings and cream, beat to a paste, and spread or force through a rose tube on apple rings. Dust with paprika.
10.—SPANISH CHEESE
Cook together one and a half cups of soft or grated cheese with one-fourth cup of chili sauce until the cheese is melted. Serve immediately on toasted crackers or rounds of toast, as an appetizer or savory.
11.—CANTALOUPE COCKTAIL
| 2 cups cantaloupe | Juice of ½ lemon |
| 1/3 cup preserved ginger | 2 tablespoons powdered sugar |
Cut melon in small cubes, or in balls (using a potato cutter). Add chopped ginger, lemon juice, and sugar, and serve very cold.
12.—FRUIT COCKTAIL
| 2 tart apples | 1 teaspoon lemon juice |
| 1 large banana | 4 tablespoons powdered sugar |
| 2 oranges |
Cut apples and bananas in small cubes; remove pith and seeds from oranges, cut pulp in small pieces, and add with juice to apples and bananas; add lemon juice and sugar, place in a shallow dish, and put directly on ice for ten minutes to chill; serve in glasses, and garnish with a Preserved Cranberry (see No. 670), or a spoonful of Mock Bar-le-Duc (see No. 666). Peeled Tokay or Malaga grapes and a little grated pineapple may be added to advantage.