"Cheerful looks make every dish a feast."

Cheese Straws.

One cup finely grated stale cheese, 1 cup sifted flour, 1 tablespoon melted butter, a dash of cayenne pepper, 1/2 teaspoon salt, and enough milk to mix into a dough. Roll out, cut into narrow strips and bake in a moderate oven until a delicate brown. Serve with salad.

Mrs. J. M. Woodruff.

Cheese Straws.

One cupful flour, 2 tablespoons lard, 1 teaspoonful salt, 1 tablespoon grated cheese, enough water to moisten. Mix the same as for pie dough. Roll out rather thin, cut into strips perhaps 4 or 5 inches long and bake in moderate oven.

Mrs. H. E. Brace.

Cheese Balls.

One and a half cups grated cheese, 1/4 teaspoonful salt. 1/4 teaspoonful paprika, whiles of 3 eggs, cracker crumbs. Beat whites of eggs stiff, add cheese and seasonings, then roll in cracker crumbs the shape of little balls. Fry in deep fat.

Miss Vera DeForest.

Cheese Balls.

To 1 cup of grated stale chees add 1-3 teaspoon salt, a dash of cayenne pepper and a pinch of celery salt. Mix this with the whites of 2 stiffly beaten eggs and mold into balls the size of walnuts. Drop 2 at a time into kettle of boiling "Cottosuet." With a silver fork keep the balls constantly in motion; if allowed to rest on bottom of kettle they will pull apart and stick. A moment is sufficient to brown them. Place on wrapping paper for an instant and serve piping hot with salad and coffee. These are delicious.

Miss Florence Clayton.

Cheese Wafers.

Spread Long Branch salted wafers well with butter and plenty of thin slices of cheese. Place in a very hot oven until cheese is melted Serve with salad.

Mrs. J. M. Woodruff.

Cheese Scallops.

Soak in milk 1/4 of a pound of fine white bread crumbs, add 2 well beaten eggs, 1 tablespoon butter and 4 tablespoons grated cheese. Mix all together well, adding salt and pepper. Divide into buttered scallop shells, sprinkle over with fine bread crumbs, grated cheese and melted butter. Bake a light brown color and serve hot.

Mrs. Claude E. Quivey.

Cheese Souffle.

Two tablespoons butter. 3 tablespoons flour, 1/2 cup scalded milk, 1/2 teaspoon salt, dash of cayenne pepper, 1/4 cup grated cheese, 3 eggs. Melt butter, add flour, and when mixed add gradually scalded milk, then salt, cayenne and cheese. Remove from fire, add yolks of eggs beaten lightly, fold in whites which have been beaten stiff and dry, pour into buttered baking dish and bake 20 minutes in slow oven. Serve immediately.

Miss Hanvey.

Cheese Fondu.

One cup bread crumbs, 1 cup sweet milk. 1 cup grated cheese, 2 well beaten eggs. Soak bread crumbs in milk until soft, add cheese and eggs, season to taste. Bake 20 minutes.

Mrs. T. L. Lane.

Cheese Fondant.

Two cups milk, 1 cup bread crumbs, 1/4 pound grated cheese, 1 tablespoon butter, 3 eggs, salt and pepper to taste. Put in double boiler the milk, cheese, bread crumbs, butter and seasoning. Let come to boiling point and add yolks of eggs. When it has thickened remove from the stove and fold in whites of eggs which have been beaten very stiff. Bake in pudding dish or ramakins for half an hour and serve immediately.

Mary Ballar, Crystal Lake, 111.