English Cheese Pudding

2 cupfuls soft bread crumbs

1 quart milk

2 eggs

1/4 teaspoonful soda Few grains paprika

1 teaspoonful salt 1/4 teaspoonful pepper

1 tablespoonful butter

2 cupfuls chopped cheese (1/2 pound)

Scald the crumbs with the milk, add the butter and seasonings and combine with the cheese and eggs, slightly beaten. Pour into a buttered baking dish, surround with hot water and bake slowly for an hour in a moderate oven.

Cheese Puffs

1 cupful cooked brown or uncoated rice

1 cupful chopped cheese 1 1/2 cupfuls milk

2 tablespoonfuls butter

2 tablespoonfuls flour 3/4 teaspoonful salt Few grains paprika

3 eggs

Melt the butter, add the flour and seasonings, and, gradually, the milk. When it boils, add the cheese, let it melt, then turn in the rice. Separate the eggs, beat the yolks light, add to the mixture and fold in the whites, stiffly beaten. Pour into a buttered pudding dish or ramekins, surround with hot water and bake about twenty-five minutes in a moderate oven.

Cheese Sauce

3 tablespoonfuls butter

4 tablespoonfuls flour 1/2 teaspoonful salt

1/4 teaspoonful paprika

1 1/2 cupfuls milk

1 cupful chopped cheese

Melt the butter, add the flour, seasonings and milk, gradually, as in making white sauce; set over hot water, add the cheese and stir till it is melted.

Cheese Toast

Make the cheese sauce in the preceding recipe and serve on hot buttered toast.

Macaroni Cheese Custard

3 cupfuls cooked macaroni

2 1/2 cupfuls milk

1 1/2 teaspoonfuls salt

1/8 teaspoonful pepper

1 tablespoonful melted butter 2 eggs 1 cupful chopped cheese

Heat the milk, add the butter, cheese and seasonings and pour onto the eggs, which should be slightly beaten. Put the macaroni in a baking dish, pour over the milk mixture, stand in a pan of hot water and bake gently till set, or firm, in the middle. This will take about thirty minutes.

Baked Cheese

1/2 pound American cheese

Salt

Pepper

Milk

Butter

Mustard

Slice the cheese thin, place in a shallow baking dish, barely cover with milk, dust with salt, pepper and a bit of mustard, dot with butter and bake in a hot oven until the cheese is melted. Serve on toasted crackers.

English Monkey

1 1/2 cupfuls stale bread crumbs 1 1/2 cupfuls milk 2 tablespoonfuls butter 1 1/3 cupfuls American cheese, chopped or diced

2 eggs

3/4 teaspoonful salt 1/8 teaspoonful paprika Toasted crackers

Scald the crumbs and milk together; mix the remaining ingredients, pour over the crumb mixture, and cook over hot water, stirring frequently until the cheese has melted, and the whole is well-blended. Serve on toasted crackers

Welsh Rarebit With Milk

2 cupfuls cheese, diced or put through the food chopper

2 eggs

3 tablespoonfuls flour 1 tablespoonful butter 1 teaspoonful salt

1/8 teaspoonful pepper 1/4 teaspoonful mustard Few grains paprika 2 cupfuls milk

Hot toast or heated crackers or boiled brown rice

Mix the ingredients together in the order given, and cook gently over hot water, stirring very frequently until the mixture is thick and smooth. Serve very hot on the toast or rice.