Cube 1/2 pound of American Cheddar and mix with a can of peas, 1 cup of diced celery, 1 cup of mayonnaise, 1/2 cup of sour cream, and 2 tablespoons each of minced pimientos and sweet pickles.  Serve in lettuce cups with a sprinkling of parsley and chopped radishes.

 Apple and Cheese Salad

1/2 cup cream cheese
1 cup chopped pecans
Salt and pepper
Apples, sliced 1/2-inch thick
Lettuce leaves
Creamy salad dressing

     Make tiny seasoned cheese balls, center on the apple slices
     standing on lettuce leaves, and sluice with creamy salad
     dressing.

 Roquefort Cheese Salad Dressing

No cheese sauce is easier to make than the American favorite of Roquefort cheese mashed with a fork and mixed with French dressing.  It is often made in a pint Mason jar and kept in the refrigerator to shake up on occasion and toss over lettuce or other salads.

Unfortunately, even when the Roquefort is the French import, complete with the picture of the sheep in red, and garanti veritable, the dressing is often ruined by bad vinegar and cottonseed oil (of all things).  When bottled to sell in stores, all sorts of extraneous spice, oils and mustard flour are used where nothing more is necessary than the manipulation of a fork, fine olive oil and good vinegar—­white wine, tarragon or malt.  Some ardent amateurs must have their splash of Worcestershire sauce or lemon juice with salt and pepper.  This Roquefort dressing is good on all green salads, but on endive it’s something special.

 SAUCE MORNAY

Sauce Mornay has been hailed internationally as “the greatest culinary achievement in cheese.”

Nothing is simpler to make.  All you do is prepare a white sauce (the French Sauce Bechamel) and add grated Parmesan to your liking, stirring it in until melted and the sauce is creamy.  This can be snapped up with cayenne or minced parsley, and when used with fish a little of the cooking broth is added.

 PLAIN CHEESE SAUCE

1 part of any grated cheese to 4 parts of white sauce

This is a mild sauce that is nice with creamed or hard-cooked eggs.  When the cheese content is doubled, 2 parts of cheese to 4 of white sauce, it is delicious on boiled cauliflower, baked potatoes, macaroni and crackers soaked in milk.

     The sauce may be made richer by mixing melted butter with the
     flour in making the white sauce, or by beating egg yolk in with
     the cheese.

From thin to medium to thick it serves divers purposes: 

Thin:  it may be used instead of milk to make a tasty milk toast, sometimes spiced with curry.

Medium:  for baking by pouring over crackers soaked in milk.

Thick:  serves as a sort of Welsh Rabbit when poured generously over bread toasted on one side only, with the untoasted side up, to let the sauce sink in.