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Some Kitchen Kinks: Salad

Plain Cheese Salad.

APPENDIX Cut Edam or ordinary American cheese into thin pieces, scatter them over lettuce leaves, and serve with French dressing.

Olive and Pimiento Sandwich or Salad Cheese.

Mash any of the soft cream cheeses and add chopped olives and pimientos in equal parts. This mixture requires much salt to make it palatable to most palates, the amount depending chiefly on the quantity of pimiento used. The mixture may be spread between thin slices of bread or it may be made into a roll or molded, cut into slices, and served on lettuce leaves with French dressing.

Cheese and Tomato Salad.

Stuff cold tomatoes with cream cheese and serve on lettuce leaves with French dressing.

Cheese and Pimiento Salad.

Stuff canned pimientos with cream cheese, cut into slices, and serve one or two slices to each person on lettuce leaves with French dressing. Cheese Jelly Salad. 1/2 cupful of grated cheese. 1 tablespoonful of gelatin. 1 cupful of whipped cream.

Salt and pepper to taste Mix the cheese with the whipped cream, season to taste with salt and pepper, and add to the gelatin dissolved in a scant cupful of water. This may be molded in a large mold or in small molds.

When the jelly begins to harden, cover with grated cheese. The jelly should be served on a lettuce leaf, preferably with a cream dressing or a French dressing, to which a little grated cheese has been added.

Cheese Salad and Preserves.

Epicures have devised a dish which consists of lettuce with French dressor ing served with cream cheese and thick preparations of currants other fruits preserved in honey or sugar, which, owing to the fact that the seeds have been extracted by a laborious process, are fairly expensive. The soft cheese often found in market is also relatively expensive.

There is a suggestion in this dish, however, for others which are much less costly. Buttermilk cream, or ordinary cottage cheese served with lettuce or other green salad and small amount of rich homemade preserves, is a combination with much the same character, and also very appetizing. a a Deviled Eggs with Cheese.

In making deviled eggs, either to be eaten alone or upon lettuce leaves in the form of salad, a little grated cheese may be mixed with the yolks in addition to the usual salad dressing and flavorings with which the yolks are mixed.

Cheese and Celery.

Cut stalks of celery having deep grooves in them into pieces about 2 inches long. Fill the grooves with cream cheese salted or flavored with chopped pimientos, and serve with bread and butter as a salad course or serve as a relish at the beginning of a meal.

Although not cheese dishes, strictiy speaking, the following salad dressings made with buttermilk cream may be included in this section.

Buttermilk Salad Dressing. 1½ cupful of buttermilk cream. 1 tablespoonful of vinegar. 1/4 teaspoonful of salt.

Cayenne pepper.

This dressing is particularly suitable for serving with cucumbers. Buttermilk Cream Horseradish Salad Dressing.

To buttermilk cream add a little grated horseradish and vinegar and salt. Serve on whole or sliced tomatoes.