Cheese Fondue

One cup scalded milk, 1 cup soft, stale bread crumbs, 1 tablespoon butter, 1/2 teaspoon salt, 1 cup grated cheese, a dash of cayenne, 3 eggs. Mix milk, bread crumbs, butter, salt, cayenne and cheese together, then add yolks of eggs beaten until lemon colored. Cut and fold in the whites, beaten until stiff. Pour into a buttered baking dish and bake 20 minutes in a moderate oven. Serve at once.

Olive J. Scott.

Cheese Relish

Ten cent package of cream cheese, 1/4 lb. Roquefort cheese, 2 sweet green peppers, 1 small Bermuda onion, 1/2 stalk celery and 1 tablespoon butter. Cream the cheese and butter to a smooth paste; add the finely chopped onion, peppers and celery. Season with salt and paprika. Serve with hot, toasted crackers. Mrs. Irving C. Wright.

Cheese And Rice

Cover bottom of buttered pudding dish with boiled or steamed rice; dot over with butter, sprinkle with thin shavings of cheese; season with salt and pepper. Repeat in layers until rice and cheese are used; add milk to 1/2 depth of contents of dish. Cover with buttered cracker crumbs and bake 20 minutes. Mrs. R. L. Stoddard.

Cheese Souffle. 2

One cup scalded milk, 1 cup soft, stale bread, 1/4 lb. mild cheese cut in pieces, 1 large tablespoon butter, 1/2 teaspoon salt, 3 eggs, cayenne pepper, 1/4 teaspoon mustard.

Mix first 5 ingredients, add yolks of eggs, beaten stiff; fold in the stiffly beaten whites of eggs; add pepper and mustard. Pour into buttered baking dish and bake 20 minutes in moderate oven. Mrs. Geo. E. McKean.

Cottage Cheese

Put 1 lb. cottage cheese in cheese cloth bag and run cold water through to thoroughly wash out sour milk. Squeeze dry and put in dish and add 2 or 3 soft boiled or poached eggs.

If hard boiled eggs are used, put through a grinder and add cream, butter and salt. Chopped green peppers or pimentoes added make a good variation. Mrs. Bassatt.

Cheese And Nuts

Grate 1 lb. cheese; add enough cream to make it soft; stir in 1/2 lb. English walnuts that have been slightly broken. Pack in Nabisco wafer tin; when cold cut in thin slices. This is very nice served with salad. Mrs. Ira Jerome.

Cheese - English Monkey

Two cups hot milk. Add 1 cup grated cheese and let it melt. Then add 1 cup bread crumbs, salt, butter and a dash of paprika. Serve hot on slices of hot, buttered toast.

Mrs. Harry Ellison.

Cheese Sticks

One cup grated cheese, 1/2 cup butter, 1 cup Henkel's flour, salt, and dash of cayenne. Mix with cold water, roll and bake in strips. Mrs. Carl.

Cheese Surprise

Cut 2 slices of bread a little thinner than for the table. Cut ordinary cream cheese little thinner than bread and put between slices like sandwiches. Put butter in frying pan and when hot put in the sandwich and fry slowly until a light brown on each side. Serve hot. Mrs. Henry Brown.

Deviled Cheese

One-fourth lb. grated cheese, 1/3 cup milk, 1 teaspoon mustard, 1/4 teaspoon cayenne, 1 egg. Melt cheese and milk in double boiler; when smooth add beaten egg and mustard and cayenne rubbed to a paste in a little milk. Cook until thick. May be served hot on toast or as a sandwich spread.

Mrs. Nettie Davis.

Escalloped Cheese

One egg, 1 pint milk, 1 teacup cheese, 1/2 dozen slices of buttered bread, 1 saltspoon salt. Butter a baking dish; place a layer of well buttered slices of bread on bottom; cover this with a layer of cheese, cut in thin slices, and alternate with layers of bread and cheese until dish is nearly filled. Cover with milk into which has been stirred a well beaten egg. Sprinkle the top with grated cheese; cover closely and bake about 20 minutes in a quick oven.

Mrs. M. Mulford.