(Sufficient to Serve Four)

2 Tb. cream
Lettuce
1/4 tsp. salt
4 halves English walnuts
1 pkg. cream cheese
Salad dressing
8 halves canned pears

Mix the cream and salt with the cheese and shape into balls. Place
one-half of a pear with the hollow side up on a salad plate garnished
with a lettuce leaf and the other half with the hollow side down beside
it. Put a ball of the cheese in the hollow of the upturned half and
press half an English walnut on top of that. Add the dressing and serve.
French dressing is recommended for this salad, but some other salad
dressing will answer.

[Illustration: FIG. 14]

[Illustration: FIG. 15]

88. Green-Pepper-and-Cheese Salad.-In Fig. 14 is shown a
vegetable-and-cheese combination in the form of a salad made of green
pepper and cheese. To make this kind of salad, select firm green
peppers, one being sufficient if a large one can be obtained. Season
cream cheese well with paprika and a little additional salt if
necessary. Cut the top from the pepper, clean out the inside, and pack
tight with the cheese. Cut the filled pepper into thin slices, place
two or three of these slices on a salad plate garnished with lettuce