White Mayonnaise Dressing

In recipe for Mayonnaise Dressing, substitute cream for oil, lemon juice for vinegar, and whites for yolks.

Cheese Salad No. 1

Press grated cheese into small balls, and roll in chopped nuts.

Cut celery in very fine long strips, arrange like a bird nest, and plate two cheese balls within. Serve with French Dressing.

Instead of celery, cabbage stalk may be cut in very fine long strips, sprinkled with celery seed.

Cheese Salad No. 2

2 cupfuls whipped cream 1/4 cupful grated cheese 1 tablespoonful gelatin

1/4 teaspoonful salt dash cayenne pepper dash dry mustard

Dissolve gelatin in the least possible warm water, not hot water. When cool, stir in with the other ingredients, mixing very thoroughly. Put in tiny moulds and set on ice. Serve with French Dressing.

Cream Cheese Salad No. 1

Smooth cream cheese and chili sauce together, shape into small balls, and serve on lettuce.

Cream Cheese Salad No. 2

1 cream cheese milk

1 cupful ripe olives 1 head lettuce

1/2 cupful nuts

Remove stones from and cut olives in small pieces. Smooth cheese to paste by adding a little milk or cream, and shape into small balls. Mix nuts and olives and place among lettuce leaves in center of plates. Put cheese balls around these centers, and serve with French Dressing.

Cottage Cheese Salad

Press cottage cheese into any preferred shape, surround with leaves or flowers, and cover with a dressing of two-thirds Mayonnaise and one-third whipped cream.

Cooked Cabbage Salad

1/2 cupful sugar 1/2 cupful vinegar 1/2 cupful cream 1/2 cupful butter

1 teaspoonful mustard 1/2 teaspoonful salt

2 eggs

1 small cabbage

To the beaten eggs add creamed butter and sugar, vinegar, mustard and salt. Mix thoroughly, add cream and let come to a boil, then stir in the finely chopped cabbage, boil about two minutes, and serve hot.

Milk may be substituted for cream by adding a little more butter.

Egg Salad In Pond Lily Style

One hard-boiled egg for each plate. Remove the shell while hot, commence at the small end and cut nearly to the other end to form six petals. Remove yolks, and set whites in a dish for the ends to curl up. Mash the yolks, adding a little dressing and shape into small mounds in the centers of whites. Serve each egg on the stem of a large nasturtium leaf with Boiled Salad Dressing No. 1, on one side.

For a pretty suggestion of water, serve on an inexpensive small round mirror.