Cheese Omelet

Mrs. H. C. McDowell

Stir 1 teacup of bread-crumbs into 1 pint of scalded milk. Add butter the size of an egg, a little salt, and 1/2 cup grated cheese. Then add 3 eggs beaten separately. Bake 15 or 20 minutes in a hot oven.

Cheese Souffle

Mrs. Henry C. Buckner

1/2 pound of cheese, grated,

3 eggs,

1 cup of milk,

2 even tablespoons of butter,

1 heaping tablespoon of flour, 1/2 teaspoon of salt.

Make a sauce of the butter, flour, and milk.

Add the cheese and salt; lastly, the yolks of the eggs, well beaten.

When cold, and just before baking, add the well-beaten whites; put into small buttered shells, and place in shallow pans with water. Bake 20 minutes.

Cheese Sticks

Make the finest pastry - 1 pound of flour makes a good-sized dish. Roll the pastry about 1/3 or 1/2 inch thick. Cut accurately in sticks 5 inches long and § of an inch wide. Sprinkle heavily with finely grated cheese and bake a light brown.

Cheese Straws

Mrs. Henry C. Buckner

8 tablespoons of flour,

8 tablespoons of grated cheese,

4 tablespoons of butter,

1 teaspoon of baking-powder,

1 egg

Pinch of cayenne pepper and salt.

Roll very thin and cut into straws.