"An' e'en if the moon be not made of cheese,

There are plenty of good things that are, if you please. "

Cheese A La Jennings

In double boiler melt about one cup finely diced American cheese in little butter and cream. Add three-quarters cup half milk, half cream. Stir well. When hot add six slightly beaten eggs. Stir gently until soft and fluffy. Serve on hot buttered toast with chutney. Irene Johnson.

Cheese Souffle

Make cream dressing using two tablespoons butter, three tablespoons flour, one cup milk. Add three-quarters cup American cheese, salt, little cayenne pepper. Remove from fire. Stir in three beaten egg yolks. Cool. Fold in three stiffly beaten egg whites. Bake in buttered dish in slow oven thirty to forty minutes. Mrs. W. F. Brooks.

Cheese Souffle

Put one cup milk in double boiler. Add one-half cup soft bread crumbs, three tablespoons flour which has been moistened with little cold milk. Stir while cooking to a smooth paste. Remove from fire. Add two egg yolks, one-quarter pound grated cheese, one-half teaspoon salt, dash pepper. Fold in two stiffly beaten egg whites. Bake in buttered baking dish in quick oven for twenty minutes.

Mary Belle McCornach.

Cheese And Rice Fondu

Mix one cup hot cooked rice, one and one-half cups tomato puree, three tablespoons butter, one-half teaspoon salt, one-half teaspoon paprika, one and one-half cups grated cheese. Add beaten yolks of four eggs. Fold in whites. Place casserole on folds of paper in a dish of boiling water. Bake until firm, about one-half hour. Margaret X. White.

Scalloped Cheese Bread

Put four slices buttered bread in casserole, cover with three-quarters cup grated cheese, add one-quarter teaspoon salt, pinch cayenne pepper, two cups milk mixed with two beaten eggs. Bake twenty minutes in moderate oven.

Mrs. Wyatt A. Miller.