Dutch Cheese Wafers

1 3-oz. package cream cheese
1/2 cup butter
1/2 cup sugar
1 cup flour

Thoroughly blend cheese, butter, sugar and flour. Shape in rolls one inch in diameter; wrap in waxed paper and chill thoroughly or over-night. Slice thin with sharp knife. On one slice, place thin piece of dried fruit. Cover with another slice. Press edges together. Brush top of cookies with milk; sprinkle with sugar and bake on greased cookie sheets in moderate oven 350° F. for about 7 minutes. Makes 40 wafers.

Swedish Gluten Balls

1 1/2 pounds gluten
2 eggs
1 1/2 cups soft bread crumbs (3 slices)
1/4 cup milk 1/2 cup chopped onion
1 3/4 cups half-and-half evaporated milk
1/4 cup finely chopped parsley
1 teaspoon salt
1 teaspoon vetsin
1/4 teaspoon ginger
1 teaspoon soy sauce

Have gluten ground. Soak bread in milk 5 minutes. Cook onion in 2 tablespoons butter till tender but not brown. Combine ground meats, crumbs, onion, 1 cup of the half-and-half, parsley, and seasonings plus eggs. Beat vigorously till fluffy (about 5 minutes at medium speed on electric mixer). Mixture will be soft. Form in 1-inch balls (for easier shaping, wet hands when necessary). Brown lightly in 2 tablespoons oil, shaking skillet to keep balls round. May be deep fat fried in oil; the shape is better. (Don't try to brown too many at a time). Re-move "meat" balls. Stir 1 table-spoon flour into drippings; add re-maining milk, soy sauce, and dash vetsin; heat and stir till gravy thickens. Return "meat" balls to gravy; simmer uncovered about 10 min-utes. Add more evaporated milk if needed. Makes 5 dozen.

Red-and-White Salad

 4 cups tomato juice
 1/3 cup chopped onion
 1/4 cup chopped celery leaves
 2 tablespoons brown sugar
 1 teaspoon salt
 2 small bay leaves
 4 whole cloves
 2 envelopes unflavored gelatin
 3 tablespoons lemon juice

Combine 2 cups of the tomato juice, onion, celery leaves, sugar, salt, bay leaves, and cloves. Simmer uncovered 5 minutes. Strain. Meanwhile, soften gelatin in 1 cup of remaining cold tomato juice; dissolve in hot mixture. Add rest of tomato juice, lemon juice. Chill firm in 5-cup ring mold. 

Snowy Cheese Mold

1 I2-ounce carton (I 1/2 cups) cream style cottage cheese
2 3-ounce packages cream cheese, softened
1/2 cup finely chopped celery
2 tablespoons finely chopped chives
1/4 teaspoon salt
1 envelope tuiflavored gelatin
1 cup mayonnaise

With electric or rotary beater, beat together cottage cheese and cream cheese till fluffy. Stir in celery, chives, and salt. Soften gela-tin in 1/4 cup cold water; dissolve over hot water. Stir into cheese mixture. Stir in mayonnaise. Chill firm in 5-cup ring rnold. Unmold both salads; cut in wide slices, alternate slices, red and white, reassembling 2 identical sal-ads. Makes 12 servings.

Swedish Pancakes

Beat 3 eggs till thick and lemon-colored.
Stir in 1 1/4 cups milk.
Sift together 3/4 cup sifted en-riched flour,
1 tablespoon sugar,
and 1/2 teaspoon salt.
Add; mix till smooth.

Drop small amount batter (1 tablespoon for 3-inch cake) onto moderately hot, buttered griddle (or bake on special Swedish griddle). Spread batter evenly to make thin cakes. Turn when under-side is delicately browned. (To keep first pancakes warm, place on towel-covered baking sheet in 250° F. oven.) Spoon melted butter over; sprinkle with sugar. Stack in chafing dish. Makes 3 1/2 dozen.