Cheese Croustades

1 1/2 cups cheese cut fine

1/4 teaspoon salt

1/4 teaspoon mustard

1/4 teaspoon paprika

1 teaspoon Brand's A l sauce

3 tablespoons milk or cream

Mix in order given; fill Croustades (see No. 473), and put in a hot oven until cheese melts. Serve immediately, before cheese toughens.

Cheese Custard

1 cup soft bread crumbs 1 cup cheese cut fine 1/4 teaspoon mustard 1/2 teaspoon paprika

1/4 teaspoon salt 1/8 teaspoon soda 1 egg slightly beaten 1 cup hot milk

Mix in order given, turn into a greased baking dish, and bake in a slow oven twenty-five minutes.

Cheese Fondue

1/2 cup dried bread crumbs 3/4 cup boiling water 1 tablespoon butter 1 cup cheese cut fine 1/3 teaspoon salt

1/3 teaspoon paprika 1 teaspoon mustard 1/2 cup milk Yolks of two eggs Whites of two eggs

Mix in the order given, beating the yolks until thick and light, and the whites until very stiff; pour into a greased baking dish, bake twenty-five minutes in a slow oven, and serve at once.

Cottage Cheese

1 quart thick sour milk 1 quart boiling water

1/2 tablespoon soft butter 1/3 teaspoon salt

Put milk in a large bowl, add boiling water, and let stand five minutes; pour into cheesecloth bag, and drain over night or for several hours. Mix cheese with butter and salt, press into a small bowl, and chill. A sweet red pepper (canned) may be pressed through a sieve and mixed with cheese.

Crackers And Cheese Baked In Milk

Split butter crackers, spread with butter and grated cheese, sprinkle with salt and pepper, put in a buttered baking dish, cover with milk, and bake about twenty minutes in a moderate oven.

Cheese Paste

1/2 pound American cheese

1 cake cream cheese

2 pimientos

2 teaspoons Worcestershire sauce 1/4 teaspoon salt

1/4 cup cream

Chop American cheese and pimientos, using the finest cutter in the food chopper; add cream cheese and seasonings, and blend with cream until smooth.

Baked Rice With Cheese

2 cups cooked rice 3/4 cup grated cheese

1/3 teaspoon salt 1/8 teaspoon pepper

3/4 cup hot milk

Arrange rice and cheese in layers in a greased baking dish; sprinkle with salt and pepper, cover with milk, and bake in a moderate oven about fifteen minutes.

Scalloped Toast And Cheese

4 slices of toast

1 cup cheese cut fine

1 1/2 cups milk

1 egg beaten

1/4 teaspoon salt

1/4 teaspoon mustard

Butter toast, cut each slice into four pieces, and arrange in a baking dish in layers sprinkled with cheese; mix milk, egg, and seasonings, pour over toast, and let stand fifteen minutes. Bake in a moderate oven about twenty minutes.

Tomato Rarebit

1 can condensed tomato soup

1/2 cup soft bread crumbs 1/2 pound cheese cut fine

1/4 teaspoon mustard

Heat soup, add bread crumbs, cheese, and mustard; stir until cheese melts, and serve on toast or crackers.

Welsh Rarebit

1 tablespoon butter

1 tablespoon flour

1 cup hot milk

1/2 pound cheese cut fine

1/2 teaspoon mustard

1/4 teaspoon paprika 1/4 teaspoon salt 1/8 teaspoon soda Dash of cayenne 1 beaten egg

Melt butter, add flour, and when well mixed add milk, and stir until smooth; add cheese and seasonings, and cook until cheese is melted; add egg, cook two or three minutes, and serve on hot toast or crisp pilot crackers. The egg may be omitted.