Cream Cheese Herb Balls

Neufchatel herb balls

2 rolls Neufchatel cheese
2 tablespoons butter
1 teaspoon each finely chopped parsley, chives, and olives.
Salt and paprika to taste.

Beat the butter and cheese till creamy and well blended; add the parsley, chives, olives and seasoning. Form into small balls and serve on a bed of lettuce or cress with French or mayonnaise dressing.

From The Rumford Complete Cook Book by Lily Haxworth Wallace, published in 1908. This cookbook was well-used. It is stained, creased, and dogeared. There are notes in the margins and hand-written recipes on blank pages. The pages are bookmarked with handwritten recipes on index cards and scraps of paper.

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