Pineapple And Nut Salad In Tomato Baskets

1 cup crushed pineapple 1 cup broken nut-meats French dressing

6 tomatoes



Mix pineapple with nut-meats and stand in French dressing in the refrigerator. Peel and cut off the top of each tomato leaving a strip to form a handle. Carefully scoop out the center and fill with the pineapple and nuts. Place one teaspoon of mayonnaise on top of each basket.

Pineapple And Cream Cheese Salad

6 slices canned pineapple 1 cup cream cheese Purple grape-juice

French dressing Lettuce leaves

Work enough grape-juice into the cream cheese to soften it so that it can be made into balls with the hands or with butter paddles. Place a slice of pineapple on a lettuce leaf, put a cheese ball on top and pour grape-juice and French dressing over all.

Tropical Salad

1 cup cantaloup balls 6 slices tomatoes Garnish of red pepper

Any desired dressing Lettuce leaves

With a vegetable cutter, cut small balls from a cantaloup that is fairly firm in texture. Arrange several balls on a slice of tomato which has been placed on a nest of lettuce leaves. Garnish with pieces of red pepper or green pepper cut in diamond shapes. Serve with any desired dressing.

Waldorf Salad

1 cup diced apple 1 cup diced celery 1/2 cup broken walnut-meats

French dressing Lettuce leaves Mayonnaise

Fold together the apple, celery, and nuts with French dressing and serve on lettuce leaves with mayonnaise. Do not allow this to stand long before serving, as the nuts will discolor the fruit.

Washington Salad

3/4 cup chopped celery 3/4 cup bottoms of artichokes, chopped

3/4 cup canned cherries

3/4 cup diced grapefruit pulp

Cheese straws

Pile cheese straws in log-cabin style, on a large plate, leaving a center space sufficient to hold the salad. Mix celery, artichokes, cherries and grapefruit pulp with French dressing and decorate with a large spoon of mayonnaise. Serve two cheese straws with each portion of salad.

Frozen Cheese Salad

1/2 pound cream cheese 1 green pepper, chopped 1 cup crushed pineapple 1/2 cup mayonnaise

1/2 cup cream, whipped 2 to 4 teaspoons salt, celery salt, mustard, paprika, mixed according to taste

Soften the cheese. Add pepper, mayonnaise, pineapple and seasonings and fold in with whipped cream. Freeze.

Cream Cheese Salad

1 1/2 cups cream cheese or cottage cheese

Lettuce leaves French dressing

Arrange crisp lettuce leaves on a salad-dish and press cream cheese through a potato-ricer upon them. The cheese must be thoroughly chilled before making a salad, and it should be served immediately. Use French dressing and pass bar-le-duc or guava jelly or any preferred fruit jam or jelly with it.

Combination Cream Cheese Ball Salad

3/4 cup cream cheese

3/4 cup chopped celery

2 tablespoons chopped olives

Lettuce leaves

1/4 cup chopped nut-meats or chopped parsley French dressing

Mix cream cheese with chopped celery and olives and form into balls about the size of a large hickory nut. Roll each ball in chopped nut-meats or chopped parsley. Arrange on lettuce leaves and serve with French dressing.

Pear-Grape Salad - Frost the curved surface of one-half pear with cream cheese, stud with one-half grapes and garnish with chicory and watercress, or other attractive greens.