8 Neufchatel cheeses I tablespoon salt

2 cups peanut butter 12 to 14 large, red apples

Put cheese, peanut butter, and salt into bowl; mix well. Oil fingers slightly with salad oil, and form mixture into small balls. Wash apples, remove centers with corer, and cut each apple crosswise into four or five slices. Place on watercress or lettuce, fill center with cheese balls, and serve with Bretton Woods Dressing. Cook cores in small amount of water; strain, and use juice in dressing. Cottage instead of Neufchatel cheese may be used. As fast as apples are cut, moisten with French Dressing, or put in salted water to prevent discoloration.