Cream together one cake Blue Label Cream Cheese, and one-quarter pound or less of Roquefort cheese; fold into this one bottle of cream whipped stiff. This will serve eight people.
HAM SALAD Edna Blade
Chop one cupful of cooked ham very fine. Soak one tablespoonful of Knox gelatine in one tablespoonful of cold water for half an hour, then dissolve in one cupful of hot water with one teaspoonful each of onion juice and chopped parsley. Add to the ham and stir occasionally until the mixture thickens; fold in one cupful of whipped cream and add one-half saltspoonful of paprika. Form it into little basket shapped molds and, when set, partly fill each little pink basket with mayonnaise. Surround with tiny lettuce leaves and simulate handles by two arched plumes of parsley. Placed on pretty plates, these form a delectable decorative fancy. If the larder does not contain the leftover meat, a can of deviled ham may be substituted.
LOBSTER SALAD Mrs. Campbell
Take a can of lobster, taking care to free it from any pieces of shell; set it on ice while you make a good mayonnaise dressing and set that on ice also. Have ready one-half as much celery as you have lobster, cut into one-half inch lengths; mix lobster meat and celery together, sprinkle with salt and cayenne, then stir in one cup of mayonnaise. Arrange two or three lettuce leaves together to form a shell and put two or three teaspoonfuls of the salad on each. Garnish with hard boiled eggs cut lengthwise.
OYSTER SALAD Miss Anna Brennan
Allow six oysters to each person. Parboil them in their liquid and drain at once. When cool cut each one in four pieces. Break tender young leaves of lettuce and mix in equal parts with oysters. Pour over all the following dressing. Allow one egg to two persons. Boil eggs twenty minutes. When cold cut whites in slices and mix with oysters and lettuce. Mash yolks fine in deep bowl and add one raw yolk. Stir in olive oil slowly until it is a smooth paste. Season with lemon juice, English mustard and salt. Add oil until as thick as cream. Pour over salad.
DANDELION SALAD Mrs. Maxwell
Pick the young tender leaves of the dandelion, wash and lay in ice water for half an hour. Drain, shake dry and pat still drier between the folds of a napkin. Turn into a chilled bowl, cover with a French dressing, turn the greens over and over in this and send at once to the table.
TOMATO JELLY Mrs. A. Donald Campbell