NEUFCHATEL AND CREAM CHEESE. 25 



form appetizing and attractive dishes that are easily and quickly 

 prepared. These cheeses may be used in a greater number of ways 

 than other varieties because they are soft in texture, blend well with 

 most foods, and are rich in protein and fat. Perhaps the most de- 

 sirable ways to serve them are in the forms of salads, sandwiches, 

 and similar dishes. 



The Office of Home Economics, States Relations Service, in co- 

 operation with the Dairy Division, has made the following studies of 

 cheese cookery : 



Either cream or Neufchatel cheese ma}' be combined with such 

 foods as olives, green peppers, pimientos, pickles, different kinds of 

 nuts, various vegetables, and nearly all fruits. In addition to the 

 desirable blending of the flavors of cheese and the other ingredients, 

 the combinations gi^^e spice, color, and attractiveness, increase the 

 food value, and afford a varietj^ of dishes easily and quickly pre- 

 pared. 



The follo^Ving recipes illustrate a few of the many ways of serving 

 these cheeses. Cream or Neufchatel cheese may be used in each of 

 the following recipes unless otherwise noted: 



SALADS. 



PLAIX CHEESE SALAD. 



Cut the cheese into small pieces and scatter tliem over lettuce leaves. Serve 

 with French or mayonnaise dressing. 



CHEESE AND PIMIENTO SALAD. 



Stuff canned pimientos with the cheese and cut in slices. Serve on lettuce 

 leaves with French or mayonnaise dressing. 



OLIVE AXD PliflENTO-CHEESE SALAD OR SANDWICH. 



Add cream or Neufchatel cheese, chopped olives, and pimientos in equal parts. 

 Salt to taste and form into a roll or mold. Cut into slices and serve on lettuce 

 leaves with French or mayonnaise dressing. 



CHEESE AND LETTUCE SALAD. 



3 leaves of lettuce (chopped). i teaspoon salt. 



1 cheese or 4 tablespoons. s teaspoon paprika. 



Mix ingredients, roll into balls, and cover with toasted bread crumbs. Serve 

 plain or on lettuce leaves with dressing. 



TOMATO AND CHEESE S.\LAD NO. 1. 



Choose medium-sized tomatoes, peel, and slice very thick. Drain well and 

 wipe each slice. On top of each put a thick layer of cheese, mixed with chopped 

 green peppers. Cover all with French or mayonnaise dressing and serve on let- 

 tuce. Pimiento iieppers may be used instead of or with green peppers. 



TOMATO AND CHEESE SALAD NO. 2. 



Stuff cold tomatoes with cream, pimiento-cream or Neufchatel cheese. Serve 

 on lettuce leaves with French or mayonnaise dressing. 



