.

Method: Rub butter and flour together over fire; when they bubble, add
gradually hot milk. Remove from fire; add the beaten yolks; cool the
mixture; then add the beaten whites, stirring all together thoroughly.
Put in baking dish well buttered, bake in moderately hot oven for
fifteen or twenty minutes or until it sets like custard. Serve at once.

CHEESE SOUFFLE

Mrs. Frank Sessions

Break a slice of fresh bread about three inches thick into small pieces,
pour over it a cup of milk, let stand while you prepare the rest of the
ingredients. Grate enough yellow American cheese to make three heaping
tablespoonfuls; beat three eggs until light and frothy; add the cheese
and eggs to the bread, mix thoroughly and put in a buttered baking dish;
bake half an hour or until brown. Serve immediately.

FROZEN CHEESE

Rub two Neufchatel cheese to a paste, add one cup whipped cream,
one-half cup finely chopped olives, one-fourth cup finely chopped
pimentoes. Season with salt, cayenne, lemon juice or vinegar to taste.
Soften one teaspoonful granulated gelatine in one tablespoonful cold
water, dissolve over hot water, cool and add to cheese, mix well and
turn into one-half pound baking powder cans previously wet with cold
water, cover with a piece of white paper, adjust covers and pack in ice
and salt. Let stand for several hours. Serve with salad course with
toasted water crackers.

SUNDAY SUPPER MUSH

Mrs. A. Donald Campbell

One cup corn meal; one quart of milk, salted to taste. Cook in double
boiler. Just before removing, add one egg. Spread the mixture on a board
three-fourths inch thick. When cold, cut in shapes and put slice of
American cheese on top, put in buttered dish and set in oven long enough
for cheese to melt and brown.

CHEESE DELIGHT

Mrs. H. Clay Calhoun

One-half pound American cheese; two eggs, well beaten; salt and paprika
to taste. Cook in a double boiler until thick. Serve on round of bread
and toast in oven.

CHEESE RICE

Mrs. Ralph Wilder

Fill a baking dish with alternate layers of cooked salted rice and
grated cheese; moisten with milk and cover with bits of butter; add dash
of red pepper if liked. Bake to golden brown.

CHEESE STRAWS

Mrs. Elizabeth F. Pearce

One cupful grated cheese; salt and pepper to taste; two tablespoonfuls
melted butter; three tablespoonfuls cold water, and flour sufficient for
soft dough. Cut into strips. Bake in a quick oven until brown and