This section is from the book "The American Woman's Cook Book", by Ruth Berolzheimer. Also available from Amazon: The Domestic Arts Edition of the American Woman's Cook Book.
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.
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.
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.
French dressing Lettuce leaves Mayonnaise
3/4 cup chopped celery 3/4 cup bottoms of artichokes, chopped
3/4 cup canned cherries
3/4 cup diced grapefruit pulp
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.
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.
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.
3/4 cup cream cheese
3/4 cup chopped celery
2 tablespoons chopped olives
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.