A LUNCHEON DISH
CHEESE SALAD. Dissolve 1 dessertspoon gelatine in cup water. Place 4oz. Continental cheese in a basin and cream well until smooth. Add salt, popper, and a little cayenne to taste, 1 dessertspoon lemon juice or white vinegar. J cup chopped walnuts. 1 small (peeled) pickled cucumber or 5 or 6 gherkins, finely chopped, and the gelatine. Whip J pint cream until stiff and fold into mixture. Place in a small nut loaf tin or mould and allow to set. Cut into slices and dish up. overlapping each other on a bed of crisp lettuce.
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https://paperspast.natlib.govt.nz/newspapers/WAITA19410207.2.113.5
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Wairarapa Times-Age, 7 February 1941, Page 8
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97A LUNCHEON DISH Wairarapa Times-Age, 7 February 1941, Page 8
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