covering the top with fine bread crumbs.--Contributed.

CHEESE AND BREAD OMELET.--Soak a cupful of bread crumbs until soft,
then drain, add a cupful of milk and three egg yolks to the bread and
salt and pepper. Stir the stiffly beaten whites of eggs into the bread
and one cupful of grated cheese. Cook like an omelet with butter in a
hot skillet. Fold over and serve.--Contributed.

CHEESE AND MACARONI.--Boil a cupful of broken macaroni tender in
boiling salted water. Make a cream sauce of two tablespoons of butter
blended with as much flour and cooked with one half pint of milk. Add
salt and cook thick. Then add four large tablespoons of grated cheese
and one beaten egg. Mix with the drained macaroni in a baking dish,
cover with crumbs and brown in the oven.--Contributed.

CHEESE SOUFFLE.--Stir one tablespoon of flour into one tablespoon of
melted butter in a pan on the stove until well blended, add one cup of
milk and cook until smooth. Add one cup of grated cheese and well
beaten yolks of three eggs, lastly add well beaten whites of eggs and a
pinch of salt. Put into a greased baking dish, set in a pan of hot
water and bake about twenty minutes or until light and brown. Eat as
soon as it is baked.--Contributed.

CHEESE AND POTATO OMELET.--Spread mashed potatoes an inch thick in a
hot, heavy skillet with one tablespoon of hot butter or drippings.
Brown on bottom and grate cheese thickly over top; add pepper. Cook and
when potatoes are well browned on the bottom fold over like an omelet
and serve.

ITALIAN MACARONI.--Cook a cupful of macaroni in salted water until
tender. Drain off the water and put the macaroni into a colander. Have
ready in a saucepan a large tablespoonful of butter, heated. Put into
this a sliced onion and cook tender. Turn into the saucepan, then a can
of tomatoes and one chili pepper (or in quantity according to its
"hotness"). Salt and cook fifteen minutes. Arrange the macaroni
alternately in layers with the tomato in a bake dish, finishing of
course, with the tomatoes. Cover with grated cheese and bake fifteen or
twenty minutes.

TOMATOES STUFFED WITH MACARONI AND CHEESE.--Cook one cup broken
macaroni or spaghetti tender in salted water; drain and blanch in cold
water. Skin light tomatoes and scoop out centers. Fill with the
macaroni, dot with butter and season with salt and pepper, then cover
top with grated cheese. Bake in a moderate oven thirty minutes. Serve
plain or with cream sauce. F