No. 503. Cheese Boulettes, Hot

15 cts.

A : l1/2 cs. dairy cheese, 1 tbsp. Hour, 1/4 tsp. salt, dash cayenne, 1 tsp. Parmesan cheese ;

B : 3 egg-whites, beaten very stiff.

Mix A, fold in B, form into small balls, roll in fine bread-crumbs, fry in hot fat.

No. 504. Cheese, Creamed, Cold

20 cts.

A : .V of a Philadelphia cream-cheese, 1/4 lb. Rochefort, dash salt and cayenne, and enough thick cream or sherry to make soft and smooth.

Press A through potato-ricer in centre of glass dish, or mould in fancy shapes. Serve with Pulled Bread No. 734 (Pulled Bread).

No. 505. Cream-cheese Balls, Cold

75 cts.

A : Cream cheese (Neufchatel or Philadelphia), 1 tbsp. chives and 1 of parsley, minced.

Roll A into small balls. Serve in centre of lettuce-salad, garnish with radishes cut in slices or strips. These may be delicately colored with coloring-paste, the chives and parsley omitted, and served with Bar le Due.

No. 506. Cheese Charlottes, Cold

25 cts.

A : 1/2 of a Philadelphia cream-cheese, 1 tbsp. Rochefort, mash until smooth, add 1/4 tsp. salt, 1 c. whipped cream, and 2 tsps. dissolved gelatine : B : 6 Swedish Timbale Cases No. 224 (Fontage Croustades, or Swedis).

Fill B with A, sprinkle with Parmesan. When perfectly cold serve with Bar le Due and pulled bread.

No. 507. Cheese Croquettes, Hot

16 cts.

A : 1 c. dairy cheese cut in dice, 1 tbsp. Parmesan ;

B : 3 tbsps. butter, 4 tbsps. flour, cook until smooth, add 3/4 c. milk, 1/8 tsp. salt, dash cayenne, 1/2 tsp. mustard ; C : 2 egg-yolks.

Cook B, add A, when melted add C, stir and spread in shallow pans. When cold, cut in oblong squares or crescents ; crumb, egg and crumb and fry in hot fat, drain on brown paper, and serve. 1 chopped truffle may be added to the mixture if desired.

No. 508. Cheese, in Croustades

12 cts.

A : 4 tbsps. grated cheese, 2 tbsps. butter, 3 tbsps. cream or milk, 1/4 tsp. each paprica, mustard, and salt ;

B : 6 heart-shaped croustades (see Bread Croustades No. 222 (Bread Croustades))

Fill B with A, and brown in oven ; or fit on cover of bread, egg and crumb and fry in hot fat.

No. 509. Cheese, Deviled, Cold

17 cts.

A : 1/2 lb. rich dairy cheese, cream with 1 tbsp. butter until very light, add 2 tbsps. vinegar, dash cayenne, 1 tsp. sugar, 1 tsp. mustard, 1 tsp. Worcestershire Sauce.

Beat A until light, spread on hot, toasted crackers, and serve at once.

No. 510. Cheese, Scalloped, Hot

25 cts.

A : 3/4 lb. dairy-cheese cut in thin slices ;

B : 2 eggs, beaten, 1/2 tsp. each salt and mustard, dash cayenne, 1 tbsp. butter, and 1 c. cream ;

C : Bread-slices, buttered and cut into large cubes.

Line baking-dish with C, add A, mixed with B; bake 1/2 an hour and serve at once.

No. 511. Cheese Souffle, Hot

17 cts.

A : 1 c. grated cheese, 1 c. hot milk or cream, 1 tbsp. butter, 3 egg-yolks, beaten, 1/2 c. soft bread-crumbs, 1/4 tsp. salt, dash cayenne;

B : Whites, beaten very stiff.

Cook A 3 m., fold in 13, fill souffle dishes, bake in moderate oven about 15 m.