ADVENTURES IN COOKING 123

SNOWCAP CHEESE MOLDS

1 12 oz. carton (14% cups) cottage 1 cup seedless green grapes
cheese Y% cup broken nuts, pecans or walnuts
2 3 oz. packages cream cheese 2 tbsp chives, chopped
1 tsp unflavored gelatine 1 cup cream (whipped)
Y cup cold water 6 or 8 canned pineapple slices

1% tsp salt

Mash cheeses together. Mix well. Soften gelatine in cold water. Dissolve
over boiling water, add salt. Add gelatine mix to cheese mix. Add grapes,
nuts, chives. Fold in whipped cream. Pour in individual molds or quart
mold. Chill 4 to 6 hrs. Unmold on pineapple slices. Arrange on lettuce.
Serve with any good fruit dressing.

GREEN PEPPER AND CHEESE SALAD

Select firm green peppers. One being sufficient if a large one is obtained.
Season cream cheese well with paprika and a little salt if necessary.

Cut top from pepper, clean out the inside, and pack tightly with cheese.
Cut the filled pepper into thin slices. Place two or three slices on salad
plates garnished with lettuce leaves. Serve with French dressing.

BEETROOT MOLD
1 can diced beets 4 cup vinegar
1 envelope gelatine
Pepper, salt, sugar to taste. Drain beets, measure 1% cup juice (use water
if necessary). Heat juice and dissolve gelatine. Add salt, sugar, pepper
and vinegar. Leave to thicken slightly, then pour over beets. Serve
garnished with lettuce, tomatoes, etc.

COLESLAW
Blend together 5 tbsp sugar
1 beaten egg 1 cup vinegar
1 tsp. salt Yy cup water

Heat until thickened. Add 2 cup heavy cream. Pour over shredded
cabbage while still hot. Sprinkle with 5 slices crisp bacon, crumbled.
Garnish with asparagus spears and tomato wedges and parsley.