Part 11

PLAIN CHEESE AND MACARONI.

Cook macaroni until done, drain water off, add salt and pepper and cheese, stirring until cheese is melted. Serve at once.

CHEESE, RICE AND TOMATO.

1 cup of cooked rice. 1 teaspoon of salt. 1 cheese or 4 tablespoons. ½ of medium-sized green pepper. ¼ of medium-sized onion. 3 medium-sized tomatoes.

Cook tomatoes, onion, and green pepper 20 minutes. Add cooked rice and seasoning, then the cheese. When melted, pour over heated crackers or toast.

SAVORY CHEESE.

3 slices of bacon. 1 cheese or 4 tablespoons. ½ teaspoon onion juice. 1 tablespoon of milk. ¼ teaspoon of salt. Dash of paprika.

Crisp the bacon and break it into small pieces. Mix cheese seasoning and milk with bacon. Heat thoroughly and serve on toast or crackers.

CHEESE FONDUE.

1 cheese. ¼ cup of fine bread crumbs. ¼ teaspoon of salt. 3 teaspoons of milk. ¼ cup of hot water. 2 eggs.

Cream the cheese and add salt, hot water, bread crumbs, and milk, then the well-beaten yolks of the eggs. The well-beaten whites are then gently added. Pour the fondue into a greased baking dish and place in a pan surrounded by hot water. Cook in a slow oven about 30 minutes or until firm. Test in center with knife.

BERMUDA RELISH.

Arrange slices of Bermuda onion on toast with salt, pepper, and a drop of tabasco sauce on each; then add a thin layer of cream cheese. Bake long enough to melt the cheese.

CHEESE TOAST.

1 cheese, or 4 tablespoons. ½ teaspoon of salt. ⅛ teaspoon paprika.

Slice bread thin and cut into round pieces with biscuit cutter. Cream the cheese, add salt and paprika, spread evenly on bread, and brown in oven.

CHEESE CRUSTS.

Cut some stale bread in slices 2 inches thick. Trim crusts and spread with one tablespoon of cheese. Season with salt and paprika. Lay in baking pan and brown in oven.

CHEESE BALLS, FRIED.

½ cup of dry brown or victory bread crumbs. 1 cup of cheese. 1 egg. ¼ teaspoon of salt. ¼ teaspoon of mustard. A few grains of cayenne pepper.

Mix ingredients, shape in small balls, and fry in deep fat.

FROZEN CHEESE.

4 cheeses, or 1⅓ cups. 1 quart of milk. 1 pint of cream. 2 eggs. 1½ cups of sugar.

Beat the cream and cheese together until smooth. To the well-beaten yolks of the eggs add the sugar and vanilla to taste, and the milk. Strain and freeze. When partly frozen add the well-beaten whites of the eggs.

CHEESE RELISH.

1 cheese, or 4 tablespoons. 2 tablespoons of Roquefort cheese. ½ stalk celery. 1 large Bermuda onion. 1 tablespoon of butter. 2 green peppers. ½ tablespoon of paprika.

Rub the cheese and butter to a smooth paste, then add the paprika and the onion, celery, and pepper, chopped fine. Chill and serve with hot toasted cracker.

CHEESE DRESSING.