Cheese Fondue I

Ingredients:

1 1/3 c. soft bread crumbs 4 eggs

1 1/2 c. grated cheese 1 c. hot water

1/2 tsp. salt Method:

Mix the water, bread crumbs, salt, and cheese; add the yolks thoroughly beaten; into this mixture cut and fold the whites of eggs beaten until stiff. Pour the mixture into a buttered baking dish and bake 30 minutes in a moderate oven. Serve at once.

Cheese Fondue II

Ingredients:

1 1/3 c. hot milk

1 1/3 c. stale bread crumbs

1 1/3 c. grated cheese

1 tbsp. butter 4 eggs 1/2 tsp. salt

Method:

Heat the milk in a double boiler, add the crumbs and allow the mixture to stand 15 minutes in hot water. Beat the yolks of eggs and mix thoroughly with the milk and crumbs. Add the butter, cheese, and salt. Fold in the stiffly beaten whites, pour into a buttered baking dish and bake 30 minutes in a moderate oven. Serve at once.

Cheese Fondue III

Ingredients:

1 1/2 c. bread crumbs 1 1/2 c. warm milk 1 1/2 c. cheese

1 egg

2 tbsp. butter

8 crackers (warmed) seasoning

Method :

Allow the bread to soak in the warm milk 10 minutes. Add the butter and cheese to this mixture and when the cheese is melted, add the eggs slightly beaten. Add the seasoning and allow the whole mixture to cook in a double boiler until thick. Serve at once on warmed crackers.

Cheese Omelet I

Cheese may be made into omelets in several ways. An omelet may be served with thin cheese sauce made in the following proportions:

1 1/2 tbsp. flour 1/4 c. grated cheese 1 c. milk

This sauce may also be added to omelets in which boiled rice, minced meat, or some other nutritious material has been included.

Cheese Omelet II Grated cheese may be sprinkled over an omelet before it is served.

Cheese Omelet III

Ingredients: yolks of 2 eggs 2 tbsp. hot water 1 c. grated cheese salt and pepper whites of 4 eggs 1 tbsp. butter

Method :

Beat the yolks until lemon-colored and add the hot water and the seasoning. Beat the whites until they are stiff, and add the cheese. Cut and fold the two mixtures together. Proceed as for Foamy Omelet.

Welsh Rarebit I

Ingredients:

1/4 lb. cheese, grated 1/4 c. cream or milk 1/2 tsp. mustard 1/2 tsp. salt cayenne 1 egg

2 tsp. butter dry toast

Method:

Put the cheese and milk or cream into a double boiler. Mix the mustard, salt, and cayenne. Add the egg and beat well. When the cheese is melted, stir in the mixture of dry ingredients and egg, then the butter, and cook until it thickens. Stir constantly. Pour it over hot toast.

Welsh Rarebit II

Ingredients:

2 tbsp. butter

1 lb. soft milk cheese, cut in small pieces 1/2 tsp. salt

1/4 tsp. mustard few grains cayenne 1 c. milk 2 eggs

Method:

Put butter in chafing dish and when melted add the cheese and seasonings; as cheese melts, add milk gradually, stirring constantly; then eggs beaten slightly. When eggs are cooked and mixture has thickened, serve on crackers or bread toasted on one side, rarebit being poured over untoasted side. A rarebit should be smooth and of creamy consistency, never stringy.