Cheese Souffle

Grate 1/2 pound of cheese and add 1 small bottle of cream or a cup of boiling milk and season with a pinch of cayenne pepper, salt to taste, a piece of butter the size of a walnut and a teaspoon of flour. When the cheese is melted take from the fire and add a pinch of nutmeg and the well-beaten yolks of 3 eggs, with the whites of 2 of them whipped to a froth. Place in a baking dish with a piece of butter on top and let remain in oven until it begins to take form. Then remove and place on top the white of the other egg, beaten to a stiff froth. Let it brown slightly in the oven and serve immediately. Mrs. Fannie Gaskins.

Cheese Souffle

Make a cream sauce of 2 tablespoons butter, 3 tablespoons flour and 1 cup milk. Stir into this 1 cup of cheese, either grated or sliced very thin. Keep hot until the cheese is all melted, but do not let it boil after the cheese is added. When the cheese is all melted and thoroughly mixed in the cream sauce, add the well-beaten yolks of 3 eggs. When it has cooled a little, fold in very carefully the stiffly beaten whites of the eggs. Put into a well-greased pan and set in another pan of hot water and put all into a very moderate oven and bake about 1/2 hour. Serve promptly.

Mrs. Stilwell.

Cheese Souffle

Soak 1 cup bread crumbs in 1 cup hot milk. Add 1/2 cup butter, 1 cup grated cheese, 3 eggs beaten separately, 1 tea-spoon prepared mustard, pepper and salt to taste. Bake.

Mrs. Fred Baumer.

Eggs A La Suisse

Break what eggs you need into a buttered pan, grate over it a sprinkling of cheese and season with salt and bits of butter; pour a little milk over top and bake in a moderate oven 1 hour. Mrs. D. A. Lehman.

Eggs A La Suisse

Spread the bottom of a dish with 2 ounces of fresh butter, cover this with grated cheese, break 8 whole eggs upon the cheese without breaking the yolks. Season with red pepper and salt if necessary, pour a little cream on the surface, strew about 2 ounces of grated cheese on the top and set in a moderate oven for about 15 minutes. Brown on top.

Mrs. Fred Baumer.

Two Ways Of Preparing Eggs For The Sick

Put 1 egg in a cup and beat very light, add a pinch of salt, then fill the cup with milk. Or nutmeg or sugar may be used instead of salt; also unfermented grape juice may be used instead of milk.

Put the juice of 1 orange or lemon into a glass and sweeten to taste; put in cracked ice and water; beat the white of an egg to a stiff froth and add to the mixture and beat all well together. Mrs. D. A. Lehman.

Baked Omelet

6 Eggs beaten stiff, separately, 6 tablespoons sweet milk, 1/2 teaspoon salt. Mix and bake 20 minutes in a well-greased pan; fold and add chopped fried ham, bacon or jelly.

Mrs. W. V. Rathbone.

Nut Loaf

1 Cup finely-chopped nuts, 1 cup grated bread crumbs, 2/3 teaspoon salt, 1 teaspoon pepper, 1 small teaspoon sage, 1 tablespoon melted butter, 1 egg. Mix well and moisten with 1 cup sweet milk. Bake in a well-buttered pan 20 minutes. Mrs. W. V. Rathbone.

Nut And Cheese Loaf

1 Cup grated cheese, 1 cup English walnuts, 1 cup bread crumbs, 1 egg, 1 tablespoon butter, 1 tablespoon chopped parsley, 1 tablespoon chopped onion, salt and pepper to taste. Moisten with tomato sauce and bake. Serve with tomato sauce. Mrs. Elsie Gregg.

Lenten Salad

2 Neufchatel cheeses, 1/2 cup nuts, 1/2 cup celery, 1/2 tablespoon salt, 1/4 teaspoon paprika and 1 cup whipped cream. Mix all thoroughly and add 3 tablespoons salad dressing. Mold in egg-shaped balls and serve on lettuce, very cold.

Mrs. D. A. Lehman.

Peppers Filled With Cheese

To stuff 6 peppers take 11/4 cups cheese, 6 eggs, 1/2 teaspoon salt, -3- teaspoon onion juice. Beat eggs very light, add grated cheese and seasoning, thicken with rolled cracker crumbs and fill peppers. Bake a light brown in a moderate oven. May be served plain or with tomato sauce.

Mrs. D. A. Lehman.