Cheese Entree

One-fourth package dinner biscuits, 1/2 cup grated cheese, 3 eggs, 2 tablespoons milk, pinch of red pepper, 2 tablespoons butter. Melt butter, add cheese, then eggs beaten very light with milk. Fold over dinner biscuit cut in squares. The dinner biscuits are a small brown cracker put up in packages.

Cheese Balls

One and one-fourth cups grated cheese, 1/4 teaspoon of salt, a dash of cayenne, 1 tablespoon flour mixed together. Add beaten whites of 3 eggs. Make in small balls, roll in cracker crumbs and fry in deep fat to a light brown. - H. M.

Cheese Omelette

One cup sweet milk, 8 heaping teaspoon-fuls grated cheese, 3 tablespoonfuls bread crumbs, 1/3 teaspoon-ful salt, 3 tablespoonfuls melted butter, 1 pinch red pepper, 2 eggs, beaten separately. Put bread crumbs in milk and let scald; add butter, salt, pepper, cheese and yolk of eggs; last, the whites beaten stiff. Bake 20 minutes in moderate oven. - H. M. K.

Cheese Croquettes

Three tablespoons butter, 4 tablespoons flour, 3/4 cup milk, 2 egg yolks, 1/2 cup grated cheese, 1 cup soft cheese. Season with salt; cool, shape, dip in egg and powdered crumbs and fry in deep fat.

Cheese Scramble

Two eggs, 1 tablespoon butter, 1/4 tablespoon salt, 1 cream cheese. Cook as scrambled egg.

Cheese Relish

One cup of grated cheese, 1 cup dry bread crumbs. Soak crumbs in 2 cups of milk with a pinch of soda, 2 eggs beaten light, 2 teaspoons melted butter, 1 scant teaspoon of salt, a dash of red pepper. Put the soaked crumbs and milk with the egg and stir in the grated cheese. Beat very hard and turn into a well buttered pudding dish. Let the oven be steady and rather hot and bake 1/2 hour. It will be puffy, brown and delicious and should be eaten at once. - Mrs. G. C.

Cheese Souffle

Melt 2 level tablespoonfuls butter in a saucepan, add 2 level tablespoonfuls cornstarch, 1 level tablespoonful flour, 1/4 teaspoonful of salt and a few grains paprika. Cook for 2 minutes; then gradually add 3/4 cup milk and stir until smooth. Remove from fire; add 3 beaten yolks of eggs and 3/4 cup grated cheese. Beat mixture until smooth and light. When cooled a little fold in the stiffly beaten whites of 3 eggs. Pour into buttered baking dish, stand in a pan of hot water, and bake in a moderate over for 30 minutes. Serve at once when ready. - G. B.

Cheese Straws

One cup cheese grated, 1 cup flour, 1/2 cup butter, yolk of 1 egg, 1/2 teaspoonful salt; add a little baking powder and mix with ice water. Roll, cut in strips, bake on paper and sprinkle with red pepper. - E. E. McV.

Cheese Straws

Four tablespoonfuls flour, 4 tablespoonfuls grated cheese; 2 tablespoonfuls bread crumbs; 1/2 teaspoonful salt, 1 egg (yolk), 1 tablespoonful water. Mix into a stiff dough, roll, and cut into straws; bake in a moderate oven. Cut rings out of the dough about 1/2 in width and put the straws through them. Serve with salad. - C. M. B.

Cheese Timbales

Heat 2 cupfuls of milk to scalding, add a bit of soda. Have ready 5 eggs beaten very light, without separating yolks and whites and 5 tablespoonfuls of grated cheese (Parmesan). Pour the hot milk upon the eggs, gradually beating all the time, then mix in the cheese and a saltspoon-ful each of salt and paprika. Pour into well buttered timbale cases and set in a pan of boiling water in the oven. Cover the pan. Serve with tomato sauce. - Dr. G. L.

Rice With Cheese

Put cold boiled rice in a baking dish which has been well buttered. Alternate it with a layer of cream sauce to which has been added 1 cup grated American cheese. Cover with crumbs and butter. Brown in oven and serve as a vegetable.