FRESH PLUMS WITH CHEESE SPREAD

4 tablespoons cream cheese 1 tablespoon finely chopped celery
1 tablespoon chopped walnuts or pecans Few grains salt
6 large dessert plums

Combine cheese, nuts, celery and salt. Wash plums, cut in half and
remove pits. Spread each half with about 1 teaspoon of the cheese mixture.
Leave as half plums or press two halves together. Serve as an appetizer or
on a salad plate with cold meat or fruit.

CAMEMBERT CHEESE MOUSSE

1/2 pound Camembert cheese 1/2 teaspoon Worcestershire sauce
1 teaspoon prepared mustard 1 cup whipping cream
2 egg whites

Remove skin from Camembert. Mix with mustard and Worcestershire
sauce. Whip cream. Fold into cheese mixture. Beat egg whites until
stiff but not dry. Fold into cheese-cream mixture. Pour into a greased
mold or freezing tray. Freeze for 2 to 3 hours, to the consistency of ice
cream. Unmold on crisp lettuce. Serve as an appetizer. 6 servings.

SALAD PLATTER

Cottage cheese Carrot sticks
Asparagus tips, cooked Tomato wedges
Turnip sticks Celery hearts

Pile cottage cheese into a lettuce cup. Arrange vegetables attractively
around cheese. Garnish with green pepper rings and sprigs of parsley.
Serve at buffet lunch or supper with a choice of dressings in side dishes.

FROZEN PEAR SALAD

1 28-ounce or 2 15-ounce cans pears 1/3 cup French dressing
2 4-ounce packages cream cheese 1/2 cup syrup from canned pears
(plain or pimento) Sweet red cherries

Cut pears lengthwise in quarters, arrange in refrigerator tray. Soften
cream cheese, add French dressing and blend well, then stir in pear syrup.
Pour over pears. Freeze until firm. Cut in squares and serve on crisp
lettuce. Garnish with cherries. 6 to 8 servings.

FROZEN FRUIT PERFECTION

1 4-ounce package cream cheese 1/2 cup salad dressing
Few grains salt 1 cup whipping cream
1 tablespoon sugar 1 cup’sliced peaches

1 cup diced cantaloupe

Mash cheese with fork and beat until smooth, add salt and sugar.
Blend with salad dressing. Whip cream and fold into cheese mixture, add
fruit, pour into freezing tray and freeze until firm. Serve on crisp lettuce.
6 to 8 servings. (See picture.)

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