Cheese Crackers

6 crackers

6 teaspoons grated cheese pinch cayenne

Cover crackers with cheese seasoned with cayenne pepper. Heat in oven until cheese melts.

Cayenne Cheese Straws

Mrs. G. E. Seybolt.

1 cup of flour.

2 ounces butter.

2 ounces grated cheese 1 egg yolk.

pinch of salt.

few grains of cayenne.

Mix all into paste. Roll out to the thickness of silver quarters, four or five inches long; cut into strips an inch wide; twist as you would a paper squill and lay on baking sheet, slightly floured. Bake in moderate oven until crisp, but not the least brown. Serve cold.

Cheese Straws

Mrs. Miller.

1 cup grated cheese, 1 cup flour, 1/4 cup butter.

Mix cheese, butter and flour together, moisten with a little cold water. Roll thin, cut into strips and bake in medium oven.

Cheese Cups

1 cup cheese.

1 cup milk.

2 eggs.

1 teaspoon Worcestershire sauce salt and pepper.

In a saucepan melt cheese, add milk slowly. When mixture begins to thicken, add eggs slightly beaten, stir until the consistency scrambled eggs; add seasoning.

Take rolls cut in half, scoop out soft portion and butter surface, Crispins: them in oven. Till with mixture.

Cheese Custards

4 eggs, 1/2 cup milk.

3 tablespoons grated cheese salt, pepper and paprika to taste

Beat up eggs, add boiling milk and grated cheese, seasoning of salt, pepper and paprika; pour into small buttered moulds, stirring all the time so as not to let cheese settle. Cover with buttered paper and steam gently until set. Cut thin slices of bread and stamp out rounds a little larger than the moulds, fry in hot melted butter to a golden brown. Turn out the custard on the bread; put a little pile of grated cheese on top of each and brown in oven. Serve garnished with cress.

Cheese Fondu

Mrs. Barre.

1 tablespoon butter 1 cup milk.

1 cup fine bread crumbs.

2 cups grated cheese.

1 saltspoon dry mustard.

2 eggs.

pinch of cayenne.

Melt butter and whisk it into the boiled milk; add the dissolved bread crumbs; let cool. Beat the yolks of eggs; put in seasoning, add cheese, mix all together. Add whipped whites of eggs; pour into deep tin lined with buttered paper. Allow for rising. Bake about twenty minutes and serve immediately on taking from oven.

Cheese Omelet

2 eggs.

1 tablespoon grated cheese.

1/2 teaspoon meat extract.

1 tablespoon hot water, 1 tablespoon butter.

salt, pepper and grated nutmeg.

Beat up the whites of eggs; add the yolks, salt, pepper, grated nutmeg, cheese and meat extract dissolved in the hot water; stir lightly.

Melt the butter in omelet pan; pour in the mixture and fry very carefully till light brown; then put in oven to brown top. Fold over and serve on hot dish.

Cheese Patties

pie crust currant jelly

grated cheese

Make patties of rich pie crust and bake. Fill with layer of jelly, a layer of grated cheese, another layer of jelly and last the cheese. Put in oven to brown. Good served with meat or fowl.

Cheese Pudding

1/2 lb. grated cheese.

1 cup milk.

2 eggs.

1 teaspoon flour, 1 teaspoon butter.

1 tablespoon bread or cracker crumbs salt, pepper and paprika to taste.

Mix together grated cheese, flour, bread crumbs, salt, pepper and paprika to taste; then add the milk, boiling hot, butter, the yolks of eggs and the whites stiffly beaten. Mix gently; pour into buttered pudding dish and bake twenty minutes, in moderate oven. Serve hot.

Cheese Souffle

1 ounce butter.

1 ounce flour 1/4 pint milk.

3 ounces finely grated cheese.

3 eggs, pinch of salt and cayenne pepper.

Melt butter, mix smoothly with it the flour and seasoning, add to the milk and simmer over fire, stirring continually till as thick as melted butter; add cheese, turn into bowl and add the well beaten yolks of two eggs. Whisk three whites of eggs to stiff froth and just before souffle is baked put in these whites and pour into round tin. Souffle will rise very high. Bake twenty minutes and serve immediately. Sufficient for six people.

English Monkey

2 tablespoons butter , 1 cup minced cheese, 1 cup bread crumbs, 1 pint milk, 1 egg, salt and pepper.

Soak bread crumbs in milk, add cheese, butter, egg and seasoning. Stir together until well cooked. Serve on hot crackers.

For The Chafing Dish

Mrs. Hatheway.

3 cups Eastern or California cheese.

3 cups bread crumbs.

3 cups milk.

3 eggs.

1 tablespoon Worcestershire sauce.

salt to taste.

paprika.

Soak bread in milk one hour before using. Cut cheese in small pieces. Let the cheese melt, cover with paprika, add bread and milk, then the eggs well beaten. Serve on crackers or toast.

Welsh Rarebit

3 ounces grated dry cheese.

2 egg yolks.

4 ounces grated bread.

3 ounces butter.

1 dessert spoon made mustard pinch of salt and pepper.

Mix cheese with the yolks of eggs; add the grated bread and butter and seasoning.

Toast slices of bread cut thin into shapes and spread the paste thick upon them and put in oven. Let them become hot and slightly browned. Serve hot.