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Cream-Cheese Salad

Mix an equal amount of cream cheese and chopped nuts well together. Add a little finely minced parsley. Form into balls the size of small English walnuts and set away to chill. When ready to serve the salad, dress a platter of crisp white lettuce leaves that have been well dried, with enough French dressing (see page 73) to moisten. Lay the cheese balls on the lettuce and serve at once.

Cream cheese spoils very quickly, so any leftovers of it should be kept very cold and utilized within twenty-four hours.

Cream Cheese on Crisp Crackers Take any unsweetened crackers. If they are not very crisp, put them on a flat baking tin and set in a moderate oven for a few minutes. Spread with beach-plum or Bar-le-Duc jelly, and drop a small teaspoonful of cream cheese in the center of each cracker.