Cheese Straws

One cup flour in bread bowl, a little salt, a dash of cayenne pepper, 2 tablespoons of butter mixed in flour. Put on bread board and roll, toss together and roll again. Now add one-third pound of grated cheese, mix through the flour, add 3 tablespoons of cold water, roll out and cut in narrow strips and bake. Use pastry wheel to cut with.

Miss Laura Thompson.

Dutch Cream Cheese

Two brick blue label cream cheese, ½ lb. butter, 1 teaspoon of capers, chopped, paprika to taste, juice one onion, a little pimento.

Mrs. J. J. Maister.

Cheese Souffle

2 tablespoons butter,

½ cup milk,

¼ cup grated cheese (American)

Little cayenne pepper,

Whites of 3 eggs, 2 tablespoons flour, ½ teaspoon of salt, Yolks of 3 eggs.

Make a sauce of the butter, flour and milk, adding salt, cayenne and cheese. Remove from fire and add the yolks which have been beaten. Let mixture cool before folding in the whites beaten stiff. Pour into buttered baking dish. Bake twenty minutes in a slow oven. This makes a nice luncheon dish or can be served as a course for dinner if baked in ramequins.

Mrs. Clark Vance.

Cheese Balls

Beat the yolks of the eggs. Add pepper and salt. Add grated cheese to form into balls. Drop in beaten whites of the eggs, then in bread crumbs. Fry in deep fat. 3 eggs serve ten. - Mrs. W. B. Reed.

Ambrosia

Six bananas, 3 oranges, peel and slice thin. 1 small pineapple, 1 package shredded cocoanut, 1 cup sugar. Arrange in a deep dish in layers, bananas, oranges, sugar, pineapple, and cocoanut until all is used. Have pineapple on top. Keep in ice box until ready to serve. - Sadie McBride.

Fondue Savarin

Fondue is a mixture of cheese, eggs, cream made into a light, creamy consistency as follows: place the yolks of eight eggs in a pan with half a pound of butter broken into bits and eight ounces of grated cheese; season with cayenne, salt and a little black pepper. Put on the fire in a double boiler, wisking with a wire spoon until it thickens. Serve on toasted bread.

One of the World's Famous Chefs.

Cherry Soup

One qt. of sour cherries, simmer slowly in 1 qt. of water until tender, then rub through a sieve and return to the fire. Sweeten with ½ cup of sugar and when boiling thicken slightly with an even tablespoonful of corn starch rubbed to a paste with a little cold water. As soon as the soup looks clear take from the fire, add 1 teaspoonful of lemon juice, and put aside to cool. Serve in glasses or cups with cracked ice added just before it goes to the table. - Mrs. George Fitch.

Pineapple Fritters

Make batter with one egg beaten very light, ½ cup milk, 1 teaspoon melted butter, 1 cup flour through which has been sifted 1 teaspoon baking powder and 1 teaspoon salt. Peel a small ripe pineapple, slice, and sprinkle with sugar. Let stand an hour before ready to make fritters. Drain the pineapple, dip each in batter, and fry in very hot lard. Sprinkle with powdered sugar and serve with piece of the pineapple.

Mrs. C. N. Newlin.