Slice a sweet ripe pineapple thin and sprinkle with shredded
     American Cheddar.  Serve on lettuce dipped in French dressing.

 Cheese and Nut Salad

     Mix American Cheddar with an equal amount of nut meats and enough
     mayonnaise to make a paste.  Roll these in little balls and serve
     with fruit salads, dusting lightly with finely grated Sapsago.

 Brie or Camembert Salad

Fill ripe pear-or peach-halves with creamy imported Brie or Camembert, sprinkle with honey, serve on lettuce drenched with French dressing and scatter shredded almonds over. (Cream cheese will do in a pinch.  If the Camembert isn’t creamy enough, mash it with some sweet cream.)

 Three-in-One Mold

3/4 cup cream cheese 1/2 cup grated American Cheddar cheese 1/2 cup Roquefort cheese, crumbled 2 tablespoons gelatin, dissolved and stirred into 1/2 cup boiling water Juice of 1 lemon Salt Pepper 2 cups cream, beaten stiff 1/2 cup minced chives

Mash the cheeses together, season gelatin liquid with lemon, salt and pepper and stir into cheese with the whipped cream.  Add chives last Put in ring mold or any mold you fancy, chill well and slice at table to serve on lettuce with a little mayonnaise, or plain.

 Swiss Cheese Salad

Dice 1/2 pound of cheese into 1/2-inch cubes.  Slice one onion very thin.  Mix well in a soup plate.  Dash with German mustard, olive oil, wine vinegar, Worcestershire sauce.  Salt lightly and grind in plenty of black pepper.  Then stir, preferably with a wooden spoon so you won’t mash the cheese, until every hole is drenched with the dressing.

 Rosie’s Swiss Breakfast Cheese Salad

Often Emmentaler is cubed in a salad for breakfast, relished specially by males on the morning after.  We quote the original recipe brought over by Rosie from the Swiss Tyrol to thrill the writers’ and artists’ colony of Ridgefield, New Jersey, in her brother Emil’s White House Inn: 

First Rosie cut a thick slice of prime imported Emmentaler into half-inch cubes.  Then she mixed imported French olive oil, German mustard and Swiss white wine vinegar with salt and freshly ground pepper in a deep soup plate, sprinkled on a few drops of pepper sauce scattered in the chunks of Schweizer and stirred the cubes with a light hand, using a wooden fork and spoon to prevent bruising.

     The salad was ready to eat only when each and every tiny, shiny
     cell of the Swiss from the homeland had been washed, oiled and
     polished with the soothing mixture.

     “Drink down the juice, too, when you have finished mine Breakfast
     Cheese Salad,” Rosie advised the customers.  “It is the best cure
     in the world for the worst hangover.”

 Gorgonzola and Banana Salad

Slice bananas lengthwise, as for a banana split.  Sprinkle with lemon juice and spread with creamy Gorgonzola.  Sluice with French dressing made with lemon juice in place of vinegar, to help bring out the natural banana flavor of ripe Gorgonzola.

 Cheese and Pea Salad