Ramekins

Two table-spoonfuls of grated cheese. One table-spoonful of butter. Two table-spoonfuls of bread-crumbs. Four table-spoonfuls of milk. One-quarter tea-spoonful of mustard. One-quarter tea-spoonful of salt. One-eighth tea-spoonful of pepper. One egg.

Boil the crumbs in the milk until soft, and add the butter, mustard, salt, pepper and cheese and the yolk of the egg. When all are well mixed, stir in the white of the egg, beaten to a stiff froth. Put the mixture in paper cases, filling each case but three-quarters full, and bake five or six minutes. The ramekins should be puffed high above the edge of the paper, and should be served immediately, else they will fall. They will make a pretty cheese course for dinner.

Cheese Au Gratin

Four eggs.

One cupful of grated cheese. One-half cupful of milk. One-half tea-spoonful of salt. One-quarter tea-spoonful of pepper Six tea-spoonfuls of bread-crumbs. Two table-spoonfuls of butter.

Butter a suitable number of individual dishes. Beat the whites of the eggs to a stiff froth, and add to them the yolks and seasoning. Mix well, and add the cheese and then the milk. Pour this mixture into the little dishes, sprinkle each lightly with the crumb, and bake for eight minutes in a moderate oven.

Cheese Puffs

Two table-spoonful9 of butter.

Four table-spoonfuls of flour.

Four table-spoonfuls of grated cheese.

Two eggs.

One cupful of water.

One-half tea-spoonful of salt.

One-fifth tea-spoonful of pepper.

Wet the flour in a little of the water until it forms a smooth paste, and add the cheese, salt and pepper. Place the rest of the water and the butter in a saucepan, and when boiling, add the flour mixture. Cook three minutes, stirring all the time ; remove the mixture from the fire, and set it away to cool. When cold, add the eggs unbeaten, one at a time, and beat the batter at least ten minutes. Butter a baking-pan lightly, and drop the mixture into it, using a heaping tea-spoonful for each puff, and leaving considerable space between them, as they increase threefold in size. Bake twenty minutes, and serve hot. Sometimes a plain cream sauce or a brown sauce is served with these puffs.

Cheese Straws

Three table-spoonfuls of flour.

Three table-spoonfuls of Parmesan cheese.

One table-spoonful of butter.

One table-spoonful of milk.

One-half salt-spoonful of salt. One-quarter salt-spoonful of pepper. One-eighth salt-spoonful of nutmeg. One egg (yolk only).

Mix the dry ingredients, add the milk, the yolk and the butter, softened. Mix all well with a spoon, and when smooth, divide the dough into two parts. Roll these very thin, cut them into narrow strips three inches long, and bake in a slow oven fifteen minutes. These straws may be served hot or cold, either as a cheese course or with lettuce in the salad course. They may be arranged in bunches of six or eight, each bundle being tied with narrow ribbon; or they may be piled on a plate in log-cabin style.

Cottage Cheese, No. I

For making this cheese the milk should not be too sour; as soon as it gets thick it is ready to use. Place the pan of milk over a kettle of hot water and heat almost to the boiling point. When it has been in the heat six or eight minutes, take a large spoon and turn the milk over by spoonfuls, bringing the hot part on top. When the whey has become so hot that it cannot be touched by the finger, turn all into a colander to drain. When free of whey, add salt generously, and butter and pepper as desired. Press the mixture into a dish, or shape it into small balls. This cheese is much improved by the addition of a few spoonfuls of cream at the time of seasoning.

Cottage Cheese, No. 2

Four quarts of thick sour milk. Four tea-spoonfuls of butter. Four salt-spoonfuls of salt. Four table-spoonfuls of cream.

Place the milk in a pan on the back of the range, and scald it until the curds and whey are separated. Spread a strainer cloth over a bowl, and pour in the milk; lift the edges of the cloth, draw them together, drain and wring quite dry. Put the curds in a small bowl, add the seasoning, and shape into balls. If too soft to handle, place the cheese in a cool place for an hour, when it may be conveniently shaped. If scalded too long, the curds become hard and brittle.

Toasted Cheese

Cut the cheese in slices a-quarter of an inch thick, place these in an oyster broiler, and broil them over very hot coals, turning frequently, until each side is lightly browned. Serve with bread, and eat with mustard and salt. This makes a very nice luncheon dish.