Nut And Cheese Relish

1 package cream cheese

2 tablespoons whipped cream

1 cup chopped nut meats 1 teaspoon chopped parsley

Salt and red pepper

Mix the cheese with the cream, nuts, parsley and seasonings. Roll into balls and serve cold, garnished with parsley and chopped nuts. This makes a pleasant accompaniment to a plain lettuce or lettuce and tomato salad, served on the same plate.

Convenient Vinegars For Varying Salads

Instead of plain cider vinegar in making salads, fancy vinegars, which will give unusual flavor and variety, may be made at trifling cost and kept on hand.

Celery Vinegar

1 quart best cider vinegar

2 tablespoons sugar

1 tablespoon peppercorns

2 teaspoons salt

1 small handful crushed celery leaves

Heat one-half the vinegar to the boiling point. Add the celery leaves, sugar, and seasonings. Stir well. Boil three minutes. When cool, add the remaining vinegar. Let stand in a jug or bottle two or three weeks, shaking occasionally. Strain and bottle. Excellent in apple, or "Winter" salads.

Tarragon Vinegar

1 quart best cider vinegar 1 small handful fresh tarragon

Pick the tarragon leaves from the stems. Put them in a wire strainer. Set the strainer in boiling water for two minutes. Lift strainer, drain and chop beans, and add them to the vinegar. Let stand ten days or longer, shaking frequently. Strain and bottle for use.

Mint Vinegar

1 quart best cider vinegar 1 large handful mint leaves

Heat one pint vinegar to the simmering point. Wash and chop the mint leaves. Add to the hot vinegar. Cover, and steep in a warm place for thirty minutes. Add the remaining vinegar. Strain and bottle.