Cheese Fondu Au Gratin

Soak a cupful of dry bread-crumbs in two cupfuls of hot milk for fifteen minutes. Dissolve a generous pinch of soda in the milk while heating. Stir into this paste three well-beaten eggs, a tablespoonful of melted butter, a pinch of cayenne, and a salt-spoonful of salt; lastly, beat in rapidly a cupful of grated cheese. Pour into a greased pudding-dish, strew dry cracker-crumbs on top, stick bits of butter in them, dust delicately with cayenne or paprica, and bake in a quick oven, covered, for fifteen min-utes, then uncover and brown lightly. Send to table at once, as it falls very soon. While puffy and hot it is delicious.

Cheese Soufflee

Beat four eggs light and pour upon them gradually a cupful of hot milk in which has been dissolved a large pinch of soda, and which was then thickened with a teaspoonful of corn-starch. Stir until well mixed, add a good tablespoonful of butter, a dash of cayenne, and a saltspoonful of salt, finally, an even cupful of dry grated cheese. Beat well and quickly for less than a minute, pour into well-buttered custard-cups or into buttered nappies and bake in a quick oven, ten minutes, or until puffy and lightly browned. Cover with paper until they begin to rise.

Serve in the cups and pass with them crackers, toasted, buttered, and lightly peppered with cayenne.

Cheese Ramakins

Beat to a cream two eggs, a tablespoonful of melted butter, a saltspoonful of salt, a pinch of cayenne, and three tablespoonfuls of grated cheese. Work all well into a smooth paste, stir in a tablespoonful of cream in which has been wet up a teaspoonful of flour. Beat one minute, spread upon rounds of buttered toast or crackers, and brown slightly upon the upper grating of a hot oven.

Cheese And Tongue Ramakins

Make as directed in the foregoing recipe, but mix with the paste, besides the grated cheese, one great spoonful of minced tongue, boiled and cold. Mix all thoroughly together and stir in at the last a cupful of hot cream in which has been dissolved half a saltspoonful of soda. Boil up once, and pour upon rounds of buttered toast.

Cheese Fingers

Cut good puff-paste into strips three inches long and two inches wide. Strew thickly with Parmesan cheese, sprinkle with salt and cayenne, double the strips lengthwise, creasing them firmly so that they shall not open in baking, and bake in a quick oven. Brush with beaten white of egg three minutes before taking them up, and sift powdered cheese upon them.

Deviled Crackers And Cheese

Split Boston crackers in two, and toast on the inside. Moisten them with a mixture of boiling water, butter, French mustard, and celery-salt. Keep this at a hard boil on the stove, dip each cracker in it, and draw it out almost immediately. Ten seconds will wet it sufficiently. Spread each cracker with grated cheese, • sprinkle with cayenne or paprica, as you may prefer, and set them in a broad pan upon the upper grating of your oven until the cheese melts and the crackers are almost dry.

Cheese Croustades

Cut thick rounds of stale bread, and hollow them as directed in recipe for Egg-cups, by marking a smaller circle within the outer and digging out the crumb half through the bread. Butter them well and set in a quick oven until crisp and slightly browned. Rub to a cream four tablespoonfuls of grated cheese, a great tea-spoonful of butter, a tablespoonful of cream, a little salt and cayenne. Fill the hollowed rounds of toast with the mixture, and set for four or five minutes longer in the oven. Serve at once.

CHEESE STRAWS. Make as you would cheese fingers, but half as wide.

Or—

Work up a cupful of prepared flour with four tablespoonfuls of grated cheese, a little salt and cayenne, the beaten yolk of an egg, and cream enough to make a soft paste. Roll out thin and cut into narrow strips as long as your middle finger and one-third as broad. Bake to a pale brown, and just before taking them up brush over with white of egg and sift powdered cheese upon them.

Cheese Balls

Half a cupful of grated cheese; whites of two eggs, beaten stiff. Mix quickly with a spoon; mould with floured hands into balls twice as large as English walnuts and drop into scalding cottolene. Cook five minutes, skim out of the fat, and drain upon a cloth. Serve hot. They are less indigestible if seasoned with salt and cayenne.