Cheese Jelly Salad

• ½ cupful of grated cheese
• 1 tablespoon of gelatin
• 1 cupful of whipped cream
• Salt and pepper to taste

Mix the cheese with the whipped cream, season to taste with salt and pepper, and add to the gelatin dissolved in a scant cupful of water. This may be molded in a large mold or in small molds.

When the jelly begins to harden, cover with grated cheese. The jelly should be served on a lettuce leaf, preferably with a cream dressing or a French dressing, to which a little grated cheese has been added.

Extension Bulletin 537 Low Cost Menus for One Month December 1939