Corn and Cheese Souffle

1/2 green pepper chopped

1 tablespoon butter

1 tablespoon flour

1 1/2 cups milk

1 cup chopped fresh corn

1 cup grated cheese

3 eggs Salt and pepper

Simmer the chopped peppers and butter in a saucepan. When peppers are tender, add the flour mixed with the milk. Add the corn, cheese and seasoning, cooking all for ten minutes. Beat the yolks of the eggs and add, heat a minute longer and remove from the flame. Beat the whitess tiff and add to the mixture. Set a baking pan into water in the oven, turn in the mixture and bake for half an hour at 350 degrees F.

Welsh Rarebit

1 pound cheese

1/4 teaspoon salt

1/4 teaspoon paprika

1/4 teaspoon dry mustard

Speck pepper

1/2 cup water

1 teaspoon Worcestershire Sauce

Use fresh cheese and cut into small pieces. Melt the cheese slowly in a double boiler. Do not have the water in the boiler boil but merely simmer. When cheese is melted add the seasoning and stir in the cold water and the Worcestershire Sauce. Cook until smooth. Spread over crisped crackers or better, over crisp toast. Combination Sandwich Creamed roquefort cheese White bread White meat of chicken Trim the crust from the buttered bread. Place a lettuce leaf on one slice and lay sliced white meat of chicken on it. Cream the roquefort cheese with a tablespoon butter, paprika and a dash of Worcestershire Sauce. Spread this paste on the other slice of bread. Close together as a sandwich and toast each side. Serve while the toast is still hot

Club Sandwich

Directions given are for each sandwich.

3 slices hot buttered toast

3 leaves crisp lettuce

2 slices white meat of chicken

2 slices tomato

2 strips crisp bacon

1 tablespoon thick mayonnaise to which add a dash of dry mustard.

Put a lettuce leaf, a slice of chicken and a slice of tomato on one piece of toast. Spread mayonnaise on the tomato. Cover with another slice of toast. Lay on top of it, one leaf of lettuce, the bacon, chicken and tomato. Spread with mayonnaise and cover with the third piece of toast.

Hold together with toothpicks, if necessary. Serve while toast is hot and garnish with radishes, ripe olive and a sweet pickle.