Make small sandwiches of buttered white bread (from which the crust has been removed) sliced thin and thin slices of cheese. Press each sandwich firmly, that the two pieces of bread may not separate in the cooking, and drop into boiling fat. Fry to a golden brown and remove to a colander lined with tissue paper.
Beat six eggs very light and add to them a gill of warm milk, in which a pinch of soda has been dissolved, five tablespoonfuls of grated cheese and a pinch, each, of paprika and salt. Butter small timbale molds, or pate pans, fill with the egg mixture and set in a baking-pan of boiling water until the egg is set. Turn out carefully on a hot platter and pour hot tomato sauce about them. Serve at once, as they soon fall. A nice luncheon entree.
Cook together in a saucepan two tablespoonfuls, each, of butter and flour, and when they are blended pour upon them a half pint of milk. Stir to a smooth white sauce and stir into this eight tablespoonfuls of grated cheese, a saltspoonful of salt, a pinch of baking-soda and a dash of paprika. Have ready beaten four eggs, white and yolks separate. Remove the cheese mixture from the fire and gradually beat into it the yolks of the eggs; last of all, fold in lightly the stiffened whites. Turn the mixture into a greased pudding-dish and bake in a steady oven to a golden brown. Serve immediately.
Cut slices of bread very thick, pare off the crusts and press a round cake-cutter half-way through the middle of each slice. Take out the crumb enclosed in this circle. Butter the bread and set in the oven until dry and crisp. Now fill the hollow in each slice with a mixture made of a tablespoonful of butter, four table.
Cook together in a small saucepan three tablespoonfuls of butter and four of flour. When these are blended pour upon them a half pint of boiling water and stir until thick and smooth; add four tablespoonfuls of grated cheese, a dash of celery salt and of cayenne pepper. Cook, stirring constantly, until very thick; remove from the fire and add, slowly, two beaten eggs. Beat for ten minutes and drop by the spoonful upon a greased baking-pan. Drop these cakes so far apart that they will not touch each other. Lay a sheet of brown paper over the top of the pan and set in a hot oven for ten or fifteen minutes. When the biscuits are puffed up and seem nearly done, remove the paper and brown them. Slip a thin-bladed knife carefully under the biscuits to loosen them from the pan and serve at once, as they soon fall.
On buttered crackers lay slices of American cheese cut thin; arrange in a baking-pan and set in the oven until the cheese is melted. Serve hot. A little cayenne sprinkled upon the crackers is liked by many.