Bread And Cheese - A Luncheon Dish

Cut 6 slices of bread and trim off the crusts. Spread with butter. Butter a baking dish, put in a layer of the bread, sprinkle thickly with grated cheese and season with salt. Repeat until bread is used. Beat 4 eggs lightly and mix with 1 1/2 pts. of milk. Pour over bread and bake in moderately hot oven until it forms a soft custard. Serve hot. - Mrs. C. S. Graves.

Cheese Canape

1/2 cup milk, 1/4 tsp. cayenne pepper, 1/4 cup grated American cheese, 1/4 tsp. salt. Cook in double boiler; stir until smooth. When cool drop in 2 eggs, one at a time, beat until thick, drop on toast and serve. Nice for Sunday evening supper. - Mrs. C. B. Coon.

Cheese On Crackers

Butter salted wafers, sprinkle thickly with grated cheese, and bake in a hot oven. These are nice to serve with salads. - Mrs. Emil Nelson.

Cheese Dreams

1/2 pound strong dry cheese, 1 small green pepper, chop together and add salt. Butter slices of bread and spread with the above mixture. Place in oven and toast slowly. - Mrs. Maurice E. Handke.

Cheese Foncho

1 cup rolled crackers, 1 cup milk, 3/4 cup grated cheese, 2 eggs, whites and yolks beaten separately and very light. Stir all together and bake about 20 minutes in a very hot oven. Serve at once.

- Mrs. G. C. Carnright.

Cheese Fondue

Mix together 1 cup milk, 1 cup soft, fine bread crumbs, 1/2 cup grated cheese, add 1 lightly-beaten egg. Season with 1/4 tsp. salt and a pinch of cayenne pepper. Put into buttered baking dish and bake 20 minutes in moderate oven. Serve hot.

- Mrs. E. J. Reeder.

Cheese Fondue (A Nice Luncheon Dish)

1 cup grated cheese, 2 well-beaten eggs, 1 cup cracker crumbs, 1 cup milk, salt and pepper to taste, and butter the size of an egg.

Butter a baking dish, mix the ingredients quickly, the butter being broken into small pieces. Place in a hot oven for 20 minutes. - Mrs. W. J. Putnam.

Cheese And Potato Puff

2 cups mashed potatoes, 1/4 cup cream, 1 tsp. butter, 3 tbsp. grated cheese, a pinch of cayenne pepper and salt to taste. Beat until very light. Put into buttered baking dish, brush with melted butter and cover with fine bread crumbs; dot with bits of butter. Bake 15 or 20 minutes.

- Miss Mattie Nelson.

Roquefort Cheese Dressing

Mix piece of Roquefort cheese the size of a walnut with 2/3 cup olive oil. Cream well, then add 1/4 cup vinegar, and paprika. Pour over quartered head of lettuce. - Miss Sarah Harvey.

Cheese Straws

1 cup flour, 5 tbsp. lard, 1/4 tsp. salt, 1/4 cup water. Mix as for pie crust and roll thin. Sprinkle half with grated cheese. Fold the other half over this and press them together. Repeat 2 or 3 times, then cut into strips about 1/2 inch wide and 3 inches long. Bake in hot oven until crisp and brown.

- Mrs. W. C. Fort.

Cheese Souffle

2 tbsp. butter, 1 1/2 tbsp. flour, 1 cup cheese grated or chopped, 3 eggs, 1/2 cup milk, 1/2 tsp. salt, pinch of cayenne pepper.

Melt butter, add flour, seasoning and gradually the scalded milk and cheese. Use double boiler. Remove from fire, add egg yolks that have been beaten to lemon color. Cool, cut and fold in very stiffly-beaten egg whites. Pour into buttered baking dish, set dish in pan of hot water and bake 25 or 30 minutes in slow oven. Serve in place of meat. - Mrs. Geo. F. Tyson.