OPTRA RTE PR GNSR NF MEATY ATA

NEUFCHATEL SALAD

Three packages of cream or Neufchatel cheese. Work in a
little sweet cream with a fork. Chop olives and cut 1 pimento in
strips. Shred a few lettuce leaves and add pepper and salt, form
in an oblong shape and set aside until ready for use. Slice and
garnish with small pieces of tomato, enough to make salad look
pink, then add a lump of mayonnaise. —Mrs. H. E. Molson

MARGOT SALAD

Put the thinnest possible slice of Bermuda onion between two
1/3 inch slices of sweet orange. Lay on lettuce leaves and serve
with highly seasoned French dressing,

—Mrs. Beech Matthews (Toronto)

ALLIGATOR PEAR SALAD

One large or 2 small pears mashed with a silver fork. Three
tablespoonfuls celery, chopped fine; 1 cupful mayonnaise. Whip
% cupful cream until thick; add 1 package lime jello dissolved in
1 cupful water. Rub ring mold very lightly with garlic and put
in mixture. Place in refrigerator. Serve with chicken, grape-
fruit or turkey salad in center if desired. —Mrs. Edward Bell

ALMOND CHEESE SALAD

Mash 1 cream cheese, add 4 tablespoonfuls of heavy cream.
When thoroughly blended add 2 tablespoonfuls of chopped
blanched almonds, 1/3 cupful whipped cream and a few grains of
salt. Line very small molds with mixture, fill cavity with Bar-
le-duc currants, let stand in refrigerator until thoroughly chilled.
Serve on crisp hearts of lettuce, with French dressing, to which
has been added 2 tablespoonfuls Worcestershire sauce (if desired).

—Mrs. A. D. McRae
APRICOT AND NASTURTIUM SALAD

Peel, cut in halves lengthwise and remove the stones from
1 dozen large ripe apricots. Arrange 4 halves in nests of crisp
lettuce heart leaves, cut sides up. Mix ™% cupful finely shredded
blanched almonds with ™% cupful of small cubes of apricot and
orange. Just before serving, moisten mixture with Chantilly may-
onnaise and pile in pyramids in the pit cavities of each half. (It
will require 1 tablespoonful of mixture for each half.) Pipe some
of the dressing around and between halves, and sprinkle with
nasturtium blossoms cut in tiny bits and garnish with whole

blossoms. —Mrs. J. D. Pugh

CARNATION PEAR

Peel and core a ripe pear, leaving stem on. Fill cavity with
Neufchatel cheese mixed with currant bar-le-duc or passion fruit.

—Mrs, T. A. Spencer
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