Baked Cheese

One-half cup grated cheese, one egg, three-fourth cup milk. Stir all together. Season with salt and little cayenne. Bake quickly and serve as soon as it is done before it falls. About ten minutes should be long enough to bake. Serve with pie. - Mrs. A. O. Wheeler, Manistee, Mich.

Baked Swiss Cheese

One tablespoonful melted butter in baking dish, cover bottom of dish with thin slices of Swiss cheese, put in four well beaten eggs, sprinkle with pepper and salt, pour four table-spoonfuls sweet cream over this, sprinkle with grated Swiss cheese. Bake to a delicate brown. Serve hot. - Mrs. Wm. F. Dermout, Williams, Ariz.

Cheese Balls

One cup grated cheese, white of one egg, beaten, one teaspoonful of flour, a little salt and red pepper. Roll in balls, dip in cracker crumbs, fry in hot lard. To be eaten as soon as they come out of the lard. - Mrs. Bertha Gibson. Manistee, Mich.

Cottage Cheese

Heat sour milk until the whey rises to the top, pour off the wey, put curd in a bag and let it drip for six hours without squeezing it. Put it in a wooden bowl, chop fine with a wooden spoon, salt to taste, and work to the consistency of soft butter, adding a little cream and butter as you proceed, mold into balls or as you choose. Keep in a cool place. - Mrs. W. D. Finney, Williams, Ariz.

Cottage Cheese Or Schmier Kase

Take three gallons of fresh clabber milk and let it come to a boiling point, drain off curds into a sack and let it hang until all whey has drained off. Then remove from sack into dish and salt, pepper to taste. Add good rich cream. - Mrs. Wm. Kay, Williams, Ariz.

Cottage Cheese Pie

One and one-half cups dry Cottage cheese, one-half cup sugar, three eggs, little lemon juice, one teaspoon melted butter or cream. Press cheese through a colander, beat the egg until light and smooth, add other ingrediants, one teaspoon flour. Use one crust. - Mrs. Fred W. Sisson, Oak Creek Canyon, Ariz.

Cheese Dreams

Cut bakers bread in squares after slicing rather thick and between each lay a thick slice of American cheese. Dust these with a little salt and cayenne. Put in hot chafing dish, one tablespoon butter, when it bubbles, lay in two or three sandwiches, when the bread is well browned and cheese melted. Serve on hot dishes. - J. W. Baylis, Williams, Ariz.

Cheese Straws

One cup good cheese, grated, one one-half cups flour, pinch salt, three tablespoons melted butter, dash of cayenne pepper, milk enough to make right consistency to role. Work together thoroughly but do not handle more than necessary. Role thin as pastry, cut in strips three-quarter inch wide about eight inches long, bake in oven at bread heat, light brown. Makes three dozen straws. - Mrs. T. A. Barney, New Haven, Conn.

Cheese Souffle

Three tablespoonfuls butter, two tablespoonfuls flour, one-half teaspoonful salt, one-quarter teaspoonful paprika ,one-half cupful milk, yolks of three eggs and whites of two, one cupful grated cheese. Blend butter and flour, add salt, paprika minutes. Serve immediately. - Mrs. I. E. Pollock, Flagstaff,

Cheese Straws

Sift together one-fourth cup corn starch, three-fourths cup flour, add one-fourth teaspoonful baking powder, one-half teaspoonful salt, three-fourths cup grated cheese, five tablespoonfuls soft butter, a dash of paprika, and one unbeaten egg. Mix all together, and add enough milk or water to make a-very stiff dough. Knead well by folding it over and over so as to make layers, as in pastry baking. Roll out dough into three-fourth inch sheet, squaring up edges with knife, and cut into strips four or five inches long, one-half inch wide, lay on a greased pan and bake in a moderate oven until golden brown. Nice to serve with salads.

For Cheese Cakes

Have a nice pastry crust and use it to line large or small tins, but this time do not bake, until the filling is added. Have ready two cupfuls of cottage cheese, add a cupful of sugar, a piece of butter the size of a walnut, two eggs and a little cinnamon or nutmeg. Beat well together, pour into the crust and bake golden brown. These are good, either hot or cold. - Mrs. A. D. Wheeler, Manistee, Mich.

Potted Cheese

One pound of grated cheese, one-half cupful of cream, one tablespoonful of butter, one-fourth teaspoonful of mustard, one-half teaspoonful of salt. It is well to use for this dish any dry or stale pieces of cheese, and cayenne pepper is a little better than the ordinary pepper. Put all the ingredients in a bowl and set the bowl in a dish of hot water on the fire. Beat the mixture until it becomes smooth; then put in jars and seal them carefully. The cheese may be used as soon as it is made, but it will keep for some time.