Cheese Toast. A Tasty Breakfast

Cut 4 slices of bread, 4 inches square. Add a little salt, and 4 tablespoonfuls of milk to 2 well beaten eggs, 1 egg will do. Dip each slice of bread in the mixture and fry a light brown on one side. Have ready 4 thin slices of cream cheese, slip one on each piece of bread as it is turned, cover, and by the time the under side of the bread is browned the cheese will be melted. Garnish with parsley and serve on hot plates.

Mrs. Ella Bollinger.

Macaroni With Cheese

1/4 lb. or 12 sticks macaroni, broken into 1 in. lengths, and cooked in 3 pints boiling salt water 20 minutes. Turn into colander and pour over it cold water; drain. Make a sauce of 1 tablespoonful each of butter and flour and 1/2 cup hot milk; salt. Put a layer of grated cheese in bottom of bake dish, then a layer of macaroni, and one of sauce; repeat until all is used and cover the top with fine bread crumbs, bits of butter and grated cheese. Bake until brown. Miss Blanch Hostetter.

Cheese Fondu

1 cup rolled crackers or bread crumbs, 1 cup milk, 3 cups grated cheese, 2 eggs, whites beaten seperately. Bake 20 minutes in quick oven.

M. Elizabeth Gitt.

Cheese Au Gratin

Separate 4 eggs and beat the whites to a froth, add the beaten yolks, 1/2 teaspoonful of salt and a little pepper, 1 cup of grated cheese, 1/2 cup of milk and 2 tablespoonfuls of melted butter. Grease ramekins with butter and fill with the mixture; sprinkle with a light covering of bread crumbs, and bake in a moderate oven from 8 to 10 minutes.

Mrs. Harry Shultz.

Cheese Souffle

One-fourth pound grated cheese, 2 1/2 tablespoonfuls of flour, 1/4 teaspoonful of salt, 1 cup sweet milk, 2 eggs separated, add beaten yolks with milk. Then mix with the cheese and flour, 1 teaspoonful of bak-ing powder, and stir all together, adding the stiff beaten whites of eggs last. Bake in a moderate oven 1/2 to 3/4 of an hour, or until brown.

Blushing Bunny

One can tomato soup, one cupful finely cut cheese (one-fourth pound), one teaspoonful butter, two eggs, salt, pepper and paprika. Melt the butter in a pan, add the soup and cheese. When the cheese is melted, add the seasonings and the eggs slightly beaten. Stir until thick and serve imme-diately on toast. The quantity of cheese and num-ber of eggs can be varied to suit family preferences, depending on how cheesy and how thick it is liked.

Cheese Balls

Mix 1 cup grated cheese, 1 tablespoonful flour pinch of salt and paprika and whites of 2 eggs beaten stiff. Shape into small balls and fry in deep fat.

Mrs. Lula P. Stover.

Macaroni And Cheese

6 ozs. macaroni, 2 tablespoonfuls butter, 4 ozs. grated or chopped cheese, 1 pt. milk, 2 tablespoonfuls flour, 1/2 teaspoonful soda. Break macaroni in 1/2 in. pieces, boil rapidly for 20 minutes, drain, throw in cold water for few minutes. Put butter in sauce pan, melt, then add flour and milk, stir until it boils. Take from fire add cheese, stir until smooth and add soda. Stir macaroni into cheese dressing, put in baking dish, add dash pepper and salt, sprinkle bread crumbs on top, place here and there small bits butter; bake few minutes in quick oven.

Mrs. S. L. Bixler.

Cheese Pudding

1 pint milk, 3 eggs, 1 cup bread crumbs, 1 cup grated English cheese, a little melted butter, pepper and salt, whites of eggs beaten light and added last. Bake 1 hour. Mrs. Edgar Slagle.