Cheese Crackers. Select crackers of a firm quality that will not crumble or flake easily, and of a small size. Spread very thinly with soft butter, put the crackers in a pan, and sprinkle grated cheese upon each one. Set the pan in a moderate oven until the cheese is melted. A sprinkling of paprika may be used. Serve with lettuce, celery, or other green salad.

Exercises

1. Compare the composition of eggs, milk, and cheese.

2. How may an egg which has been kept too long in cold storage be detected ?

3. What is the effect of the boiling temperature of water upon an egg?

4. Compare a hard- and a soft-cooked egg for digestibility.

5. What are the dangers from unclean milk?

6. How may the milk supply be safeguarded?

7. Why is cheese a meat substitute?

8. What caution should we exercise in using it?

9. What precaution must we take in cooking cheese?