Cut boiled potatoes into cubes and serve with cheese sauce No. 1. (See p. 22.) This is one of the cheese and vegetable dishes most frequently found on restaurant menus. CHEESE SALADS, SANDWICHES, AND SIMILAR CHEESE DISHES. Cheese of one sort or another is a very common accompaniment of salads, and the combination is rational as well as palatable, for the constituents of the succulent foods—chiefly water and cellulose—supplement the protein and fat of the cheese. Cheese is often used also as a part of the salad. A number of recipes are given below for cheese salads and other cheese dishes which may be served with dinner or other regular meals, or served as part of a special lunch or special supper. Many of the cheese dishes discussed in other sections are also commonly used for such occasions when something savory is desired which can be easily and quickly prepared. Cheese with Salads. Cheese or cheese dishes are an acceptable addition to salads. Neufchâtel or other cream cheese, either plain or mixed with pimientos and olives, may be passed with lettuce or may be cut into slices and served on lettuce. Cheese balls are often served with salad. They are made of some soft cream cheese, and are frequently combined with chopped chives, olives, sweet peppers, chopped nuts, etc., for the sake of adding flavor. Cooked egg yolk, spinach extract, etc., are sometimes mixed in for the sake of color. If the balls are rolled in chopped chives or parsley, both flavor and color are supplied. Plain Cheese Salad. Cut Edam or ordinary American cheese into thin pieces, scatter them over lettuce leaves, and serve with French dressing. Olive and Pimiento Sandwich or Salad Cheese. Mash any of the soft cream cheeses and add chopped olives and pimientos in equal parts. This mixture requires much salt to make it palatable to most palates, the amount depending chiefly on the quantity of pimiento used. The mixture may be spread between thin slices of bread or it may be made into a roll or molded, cut into slices, and served on lettuce leaves with French dressing. Cheese and Tomato Salad. Stuff cold tomatoes with cream cheese and serve on lettuce leaves with French dressing. Cheese and Pimiento Salad. Stuff canned pimientos with cream cheese, cut into slices, and serve one or two slices to each person on lettuce leaves with French dressing. Cheese Jelly Salad. ½ cupful of grated cheese. 1 tablespoonful 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.