NEUPCHATEL AND CREAM CHEESE. 27 



PINEAPPLE AND CHEESE SALAD. 



Place slices of pineapple ou lettuce leaves, cover with slices or pieces of 

 cheese, and serve vrith mayonnaise dressing. 



PEACH AND CHEESE SALAD. 



Peel large peaches and cut into halves ; remove stones and put on ice ; place 

 on lettuce and add a spoonful of mayonnaise. In center of each place a ball of 

 cheese. 



ASTORIA SALAD. 



4 large figs. 8 large dates. 



1 teaspoon lemon juice. J cup almonds. 



1 cup of cheese, creamed. 



Add the lemon juice to the cheese, salt to taste, and beat thoroughly. Remove 

 stones from dates. Add figs and almonds, chopping all together and beating to 

 a smooth paste. Add cheese mixture and mix well together, form into molds or 

 balls, and serve on lettuce leaves with salad dressing mixed with an equal 

 quantity of whipped cream. Maraschino cherries may be used instead of figs. 



HONOLULU SALAD. 



Put a slice of raw or canned pineapple on a nest of lettuce leaves. Mix one- 

 half cup of cheese with a pimiento pepper ; add a dash of salt and cayenne or 

 tabasco. Form into balls and place one in the center of each slice of pineapple. 

 Serve with mayonnaise dressing. 



CHEESE SALAD AND PRESEEVES. 



Place pieces of the cheese on. lettuce leaves and cover with French or mayon- 

 naise dressing. Serve with currants or other fruits, preserved in honey or 

 sugar. 



NUT AND CHEESE SALAD. 



Cover whole blanched almonds with cheese and form in egg shapes. Roll in 

 finely ground almonds. Pile in nests of lettuce leaves. Serve with mayonnaise 

 dressing. Peanuts and many other nuts may be used equally satisfactorily. 



PEAR AND CHEESE SALAD NO. 1. 



Mix chopped pecans with the cheese, form into balls, roll them in finely 

 chopped nuts, and place in cavities of California white pears. Serve on lettuce 

 leaves with mayonnaise. 



PEAR AND CHEESE SALAD NO. 2. 



Wash ripe pears and cut in two (crosswise). Scoop out the center from one 

 half and fill the pear cup thus made with the cheese, to which chopped nuts, 

 salt, and paprika have been added. Cover with the other half, chill, and serve 

 V\uth mayonnaise. 



CHEESE AND FRUITS. 



CHEESE AND CHERRIES. 



Select large whole cherries ; wash, drain, and stone. Fill the centers with 

 cheese and serve on lettuce leaves with mayonnaise. The cheese may be pre- 

 pared with nut meats or pimientos before filling the cherries. 



