Cut fine three hard-boiled eggs and four stalks of celery. Serve on lettuce with [French dressing] or [Mayonnaise].
CHEESE AND NUT SALADS
CHEESE SALAD—I
Rub cottage cheese to a smooth paste with cream, butter, and salt. Rub a salad bowl with cut garlic and fill with chickory or endive. Add the cheese balls and quartered hard-boiled eggs, with onion-juice to season. Serve with [French dressing].
CHEESE SALAD—II
Mix cottage cheese with chopped olives and make to a smooth paste with oil and lemon-juice, seasoning with salt and paprika. Shape into balls and serve on lettuce or endive with [French] or [Mayonnaise dressing]. Garnish with olives.
CHEESE SALAD—III
Mix one cupful of broken American cheese, three Neufchatel cheeses cut into small pieces, ten olives or pimolas sliced, and three finely cut pimentos. Season with salt and paprika, moisten with cream, and serve on lettuce with [French dressing] to which grated horseradish has been added. Garnish with pimentos cut in fancy shapes.