Every bit of dry cheese should be saved and chopped or grated to add to cereals, omelets, souffles, etc., recipes for which will be found elsewhere.

A bottle of Parmesan cheese is a valuable addition to any store closet.

Cheese Crackers.

Use saltines or common crackers split. Spread with butter and brown in the oven, then put as much grated cheese on each cracker as it will hold, and again put in the oven until the cheese is melted.

Serve With Salad Or Coffee.

Cheese Toast

Make French toast in the usual way, dipping bread in egg and milk and browning in hot fat. Then put in a pan, cover each slice with cheese seasoned with salt and pepper, and toast under the gas flame till the cheese is melted and begins to crisp.

Cheese Sandwiches.

Put soft, rich cheese through a potato ricer, or chop it fine; for each cupful use one egg yolk and two tablespoons of milk. Mix thoroughly, and season to suit the taste. Spread between thin slices of bread, pressing them well together, then cut in strips. Beat the white of the egg with one-half cup of milk, dip the sandwiches in this, drain them, and saute in butter.

Cheese Sticks. Sift together one cup of flour, one teaspoon of baking powder, one-half teaspoon of salt, and a speck of cayenne. Rub in one ounce of butter, and mix into a dough with one egg yolk and one-third cup of milk. Last, mix in two ounces of cheese, grated or chopped fine. Divide in ten or twelve portions, and shape in sticks a foot long. Bake brown.

These are suitable to serve with soups or salads.

Cheese Puffs

Use the cream puff mixture, adding one-half cup of grated cheese. Bake in small shapes, or fry in deep fat.

Cheese Cream Toast.

Make one cup of white sauce and in it melt one cup or more of grated cheese. Season with salt and paprika, and pour over pieces of toasted bread, brown or white.

Cheese Straws.

Fold any scraps of pastry dough together and roll out thin, sprinkle with grated cheese and salt and pepper; fold and roll again. Cut in half-inch strips, and bake until crisp and brown.

Welsh Rabbit. (Chaflng-Dish.)

Have ready one tablespoon of butter creamed with one teaspoon of corn-starch, one-fourth teaspoon of salt, and a few grains of cayenne, also one-half pound of cheese grated or crumbled fine, one-half teaspoon of mushroom ketchup, and some wafers, or squares of delicate toast. Heat one-half cup of cream in the blazer, and blend with it the butter mixture. When thick set it over the hot water, add the cheese and ketchup, stir till melted, then pour it over the wafers.

Welsh Rabbit

In the upper part of a double boiler melt one ounce of butter, then put in one-half pound of rich cheese cut fine. Beat two egg yolks, add one-half teaspoon of salt, one saltspoon of paprika, and one-half cup of milk. As the cheese melts add the other mixture gradually. Stir till smooth and slightly thickened, and serve at once. If the cheese seems dry mix a portion of the milk with it at the beginning.

Cheese Fondu

Mix one cup each of milk, bread-crumbs, and chopped or grated cheese in a double boiler. When the cheese is melted add one beaten egg, and season with salt, pepper, and mustard. If the cheese is not rich put in one teaspoon of butter. Serve when thickened. More egg or less cheese can be used if preferred.

Rice or other cooked cereals may take the place of the bread.

Another way to prepare this dish is to put bread and cheese in layers in a buttered pudding dish, mix the egg with milk and seasoning, pour over, then bake until firm.

Cheese Canapes

Allow the beaten white of one egg to each cup of finely crumbled or grated cheese, a speck of salt and cayenne. Remove the crust from inch-thick slices of bread, hollow out center, making a box, fill with the cheese mixture heaped, bake about ten minutes and serve on napkin.

Fresh Cheese Curds.

Warm one quart of milk and stir into it one junket tablet dissolved in a little water. Stir occasionally to break the curd and separate the whey. Put a piece of cheese-cloth over a strainer and drain the curd in it. Add salt to the curd and press thoroughly.

Those who do not like sour milk cheese often like these sweet curds.