Egg And Cheese Timbales

4 eggs

1 cup milk (warmed)

1/2 cup grated cheese

1 tablespoon chopped green pepper 1/8 teaspoon paprika 1/2 teaspoon salt

Beat the eggs very light and add to them the warm milk, the grated cheese, pepper, paprika and salt. Grease small timbale-molds, fill with the mixture, set in a baking-pan of boiling water and bake in a slow oven (250°-325° F.) until the egg is set. Turn out carefully on a hot platter. Serve at once, as they soon fall. They may be served with tomato or pimiento sauce.

Luncheon Cheese And Eggs

1 cup cream 6 eggs

2 tablespoons grated cheese Salt and pepper

Put the cream into a frying-pan and let it heat to the boiling-point, then break in, carefully, the eggs. Lower the heat under the eggs and cook until they are set, as in poaching, spooning the cream over the top of the eggs while they are cooking. Put them on a hot platter. To the cream left in the frying-pan, add the grated cheese and seasonings. Stir until melted and pour the mixture over the eggs.

Polenta With Cheese

1 cup corn-meal 4 cups boiling water

1 teaspoon salt

1/2 cup grated cheese

Pour one cup of boiling water over the corn-meal and let it stand until it swells, then add the remainder of the water, with the salt, and cook over the direct flame for five minutes, stirring constantly. Turn it into a double boiler or fireless cooker and cook two hours; or into a greased baking-dish and bake in a slow oven (250°-350° F.) for two hours. Just before taking it from the fire, add the cheese and cook until it melts.

Cheese Croquettes

1/2 cup soft cheese 2 tablespoons fat 2 tablespoons flour 1/2 cup milk 2 egg-yolks

1 egg-white 1/4 teaspoon salt 1/4 teaspoon paprika Crumbs

Make a white sauce, using the fat, flour and milk. Add the slightly beaten egg-yolks, the cheese cut in small bits, and the seasonings. Stir until the cheese is melted. Allow the mixture to cool, then shape, roll in crumbs, then in the egg-white* which has been diluted with one tablespoon of water, then in crumbs again and fry in deep fat (375°-390° F.).

Cheese Cutlets

2/3 cup grated cheese

2 cups mashed potatoes

4 tablespoons minced pimiento

1 cup cooked Lima or navy beans, ground 1 teaspoon salt

Combine ingredients and shape the mixture into cutlets about one-half inch thick. Saute them in a small amount of hot fat and serve with horseradish sauce.

Cheese Balls

3 egg-whitjes

1 tablespoon flour

1 1/2 cups grated cheese

Salt

Cayenne

Crumbs

Beat the egg-whites until very stiff, fold in carefully the flour, cheese and seasonings. Shape the mixture into small balls, roll in fine crumbs and fry in deep fat (375°-390° F.). Serve with soup or salad.

Baked Rice And Cheese

3 cups cooked rice 2 cups cheese 1/2 teaspoon salt Cayenne

1 cup milk

2 tablespoons butter Crumbs

Put a layer of cooked rice in a greased baking-dish, cover with a layer of grated cheese, season with salt and cayenne. Continue adding layers until the dish is almost full. Add enough milk to come half-way to the top of the rice. Cover with crumbs, dot with butter and bake in a moderate oven (350°-400° F.) fifteen to thirty minutes.