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 prepared with nut meats or pimientos before filling the cherries.
CHEESE AND DATES.
Select large, firm dates; wash, drain, and stone. Stuff with cream cheese seasoned with salt and paprika. Chill and serve on a nest of lettuce leaves with mayonnaise or special cheese dressing.
CHEESE SURPRISE.
Select tart apples of uniform size; core, pare, and steam in a sirup of 1 cup of sugar to 2 cups of boiling water until soft. When cool place on the ice to chill thoroughly. Season cream cheese with salt and paprika and mix together until soft. Cover the apples with the cheese mixture. Chill again before serving. Serve on lettuce.
CHEESE AND APPLES.
Mix with one cheese 12 dates (seeded and chopped) and 1 tablespoon of chopped pecan nuts. Wash and core good eating apples and fill the centers with the cheese mixture. Chill and serve on crisp lettuce leaves with French or mayonnaise dressing.
FROZEN CHEESE WITH FIGS.
Mash two cheeses and beat them with half a cup of stiffly beaten cream until smooth; flavor, and sweeten to taste. Put into covered pail or mold and bury in ice and salt for 4 hours. Slice in pieces 2 inches thick and cut round with biscuit cutter. In the side of each piece put a preserved fig or some other fruit.
TOMATO RABBIT.
- 2 tablespoons of butter.
- 2 tablespoons of flour.
- ¾ cup of stewed and drained tomatoes.
- 5 cheeses, or 1⅔ cups.
- ¾ cup of milk.
- ⅛ teaspoon of soda.
Cook the butter and flour together, add milk, and as soon as the mixture thickens add tomatoes and soda. Then add cheese and seasoning. Serve on toast, whole wheat, or Graham bread.
BAKED CHEESE AND TOMATO.
Select good whole tomatoes, remove part of contents, stuff with cheese, and bake. Green peppers may be used in the same way. Serve hot.