Cream Cheese Salad

Two bars cream cheese, one can sweet red peppers, one-half cup walnut meats, ground coarsely. Work into the cheese the nuts and all the mayonnaise, perhaps a cup, that it will take up and still be firm enough to mold. Stuff the peppers with this and put aside to get cool and firm. Put lettuce on salad plates. When ready to serve, with a very sharp knife slice the peppers as thin or thick as you desire, and serve on lettuce.

Cheese, Eggs and Salads 51

Elkhorn Club Cheese Salad

One twenty-five cent jar of cheese, one hard boiled egg, one-quarter of a red pepper, one-quarter of a green pepper, heaping teaspoon of picililli, salt and a dash of paprika; mix well together. Garnish with parsley or lettuce leaves.

Fruit Salad

Three bananas, two oranges, one-half pound white grapes, one head of lettuce, four tablespoons of olive oil, two tablespoons of lemon juice, salt and pepper to taste, white mayonnaise dressing. Peel and remove thread from bananas, cut in slices. Peel oranges and cut in lengthwise slices. Skin grapes (if you prefer), halve them, remove seeds. Marinate each kind of fruit separately. Put fruit on lettuce and dress with mayonnaise.

Lettuce Salad

Add to a French dressing several tablespoons of chopped green peppers (sweets), and onions or chives. Cut a head of lettuce in sections as you cut cabbage. Clean well and pour this dressing over. Roquefort cheese crumbled and added to French dressing is delicious. Serve on head lettuce prepared as above. G. R. C.

Calcutta Salad

Two cream cheeses, cream, one-half cup American cheese, grated, one cup cream, whipped, three-quarters tablespoon gelatine, one tablespoon cold water, one tablespoon hot water, salt, paprika. Soak gelatine in cold water until soft, add boiling water and steep over hot water until gelatine is dissolved. Soften cheese with plain cream. Add American cheese, whipped cream, gelatine, salt and paprika. Turn in a ring mold, chill. Remove from mold, garnish with asparagus and red pepper ring. Serve with French dressing.

Asparagus Salad

Drain well a can of asparagus, also a can of red peppers. Cut peppers in strips and lattice it with asparagus. Serve on lettuce with French dressing.

G. R. Chacey.

Potato Salad

For each quart of cold boiled potatoes, boiled or diced, allow one cucumber (sliced), one cup of diced celery and enough mayonnaise to moisten. Blend with a fork, lifting but not stirring.

Beet And Potato Salad

Cut cold boiled potatoes in dice, cook and peel beets and let drain. Then dice and mix lightly with potatoes. Shortly before serving, dress with a thick mayonnaise.

Tomato Salad For Winter Use

Quart can of tomatoes, teaspoon salt, tablespoon sugar, butter according to taste, one-half package gelatine. Cook tomatoes and seasoning thoroughly, add gelatine previously soaked in one-half cup water. Strain through colander, pour in molds (one-half jelly-glass is about the right size for each individual). Set in cold place. When time to serve, empty each mold on a leaf of lettuce and cover with salad dressing sprinkled with nut meats. Mrs. Gaylord.