Put lettuce leaves in a strainer and wash them. Soften a cream cheese with a half pint of cream. Put it on a dish, make a depression in the center and fill with two glasses of Bar-le-Duc jelly. Garnish with the lettuce and serve with French dressing.
1/4 pound of American cheese grated 1/2 pint whipped cream Salt and paprika
1/2 tablespoonful vegetable gelatine 2 tablespoonfuls of boiling water
Dissolve the gelatine in the boiling water and strain. Mix the cheese with the whipped cream and season with salt and paprika. Add the gelatine and pour into a wet mold and allow it to become firm. Turn out on a dish and garnish with crisp lettuce leaves and serve with a cheese dressing.
Cut Neufchatel or Edam cheese into oblong pieces three-fourths of an inch in length. Arrange on head lettuce and serve with French dressing.