CHEESE SALAD
- ½ lb. American cheese
- ½ pint (1 cup) chopped cooked chicken
- ¼ pint (½ cup) chopped stuffed olives
- 2 hard cooked eggs
- 1 teaspoonful French mustard
- 3 tablespoonfuls vinegar
- 4 tablespoonfuls olive oil
- Salt and red pepper to taste
Chop the cheese and mix it with the chicken and olives. Rub soft the yolks of the eggs, add the mustard, the vinegar, the oil, and seasonings to taste.
Pour the sauce over the salad in ramequins and garnish with the whites of the eggs cut into small pieces.
CHEESE SANDWICHES
- 1½ lbs. grated cream cheese
- 1 large egg
- ½ pint (1 cup) milk
- 1 tablespoonful cornstarch
- 3 canned red peppers
- ½ teaspoonful lemon juice
- Salt and red pepper to taste
- Buttered slices of bread
Cook all the ingredients over the fire in a casserole for five minutes. Spread on the bread and toast them.
Serve hot.
CHEESE TARTLETS
- 4 heaping tablespoonfuls (2 ozs.) grated cheese
- 1 heaping tablespoonful (1 oz.) butter
- 1 heaping tablespoonful (1 oz.) flour
- ½ pint (1 cup) milk
- 2 eggs
- ¼ teaspoonful salt
- Seasoning of pepper and paprika
- Pastry