sake of economy.

[Illustration: FIG. 6]

43. CHEESE BONBONS.--A combination of cheese and nuts in the form of
cheese bonbons, besides being very tasty, is highly nutritious, since
both the cheese and the nuts used in making them are high in food
value. Such bonbons, which are illustrated in Fig. 6, may be served with
a light salad, such as a vegetable or a fruit salad, to add food value
to the dish, or they may be served with wafers to take the place of a
salad, when a small amount of some kind of tart jelly goes nicely with
them. If the dessert for the dinner has been a very light one, these
bonbons may be served with coffee and wafers after the dessert. They may
be made as follows:

CHEESE BONBONS
(Sufficient for Twelve Bonbons)

1 pkg. Neufchatel or cream cheese
2 Tb. finely chopped pimiento
1/2 tsp. salt
Few grains of paprika
1/3 c. half English-walnut meats

Work the cheese smooth with the pimiento and other seasoning, and if the
mixture is too dry add a little cream. Shape this into small balls,
press each ball flat, and then place a half nut on top of each. If the
pimiento is not desired, it may be omitted.

44. CHEESE SOUFFLE.--As a dish that will take the place of meat in a