Cream Cheese And Bar-Le-Duc

Toast small crackers. Pipe or arrange with a spoon around the edge a border of cheese that has been softened with a little cream. Place a teaspoonful of the bar-le-duc in the same. Serve with salad or as a course with coffee.

American Cream Cheese Salad

One cup of the American cream cheese grated. Add to it one tablespoonful of chicken chopped fine, three olives, season with salt and pepper and mix together with enough mayonnaise to shape it in the form of a cream cheese. Chill thoroughly, serve on lettuce, surrounded by olives or nasturtium blossoms. Cut in slices for serving.

Cold Slaw

Shred a red or white cabbage very fine, mix it with a French dressing, using twice the amount of vinegar used for French dressing, or cover with the following dressing: Heat half a cup of vinegar with one teaspoonful each of salt and sugar, one-half teaspoonful of mustard, a little pepper and pap-rica. White hot stir into it a tablespoonful of butter creamed, then pour over the beaten yolks of two eggs. Cook over hot water until it thickens a little. Mix the dressing with the cabbage while hot. Serve cold alone as a salad or with broiled fish or fried oysters.