Cheese Balls

1 cup mild creamy cheese 1 egg.

1/2 cup bread crumbs Pepper Dash salt.

To cheese add bread crumbs, salt, pepper and the well beaten egg. Mix well and roll into small balls. Roll these in fine cracker crumbs and just before serving place in a wire basket and fry in deep fat till they are a delicate brown. Serve with salads.

Birdie Bruns, Dayton, Ohio. De Pauw University.

Hot Cheese Cakes

1 pound grated cheese.

(sharp American).

2 egg whites (stiffly beaten) Paprika.

1 heaping teaspoon baking powder 1 cup cream Worcestershire sauce if liked.

Beat all together and spread on slices of bread. Place on broiler and toast a light brown. Serve very hot.

Bernice Grantham, Chicago, Ill. Northwestern University.

Creamed Celery In Cheese Shell

3 cups cooked celery 1 pint white sauce.

1/2 cup cracker crumbs.

2 tablespoons melted butter.

Cut the cleaned celery stalks in pieces, one inch long, and let cook in boiling water to cover until tender. For three cups of pieces, make one pint of white sauce, using the water in which the celery was cooked, with cream as the liquid. Turn into the shell of an Edam cheese, cover the top with cracker crumbs mixed with melted butter and let brown in the oven. Serve a light scraping of cheese with each serving of celery.

Barbard Wentch, Ames, Iowa. Iowa State College.

Cheese And Corn Souffle

2 cups scalded milk 1 cup boiled corn 1 cup stale bread crumbs 1 cup cheese, grated 1 tablespoon fat.

2 tablespoons chopped green pepper 1/2 teaspoon salt.

3 eggs.

1 tablespoon catsup.

Mix first seven ingredients and catsup; add well-beaten yolks of eggs, fold in stiffly beaten whites. Bake in well greased baking dish for twenty minutes in moderate oven. Serve at once.

Grace Pugh, Philadelphia, Pa. Wisconsin University.