Part 8

FROZEN CHEESE WITH FIGS.

Mash two cheeses and beat them with half a cup of stiffly beaten cream until smooth; flavor, and sweeten to taste. Put into covered pail or mold and bury in ice and salt for 4 hours. Slice in pieces 2 inches thick and cut round with biscuit cutter. In the side of each piece put a preserved fig or some other fruit.

TOMATO RABBIT.

2 tablespoons of butter. 2 tablespoons of flour. ¾ cup of stewed and drained tomatoes. 5 cheeses, or 1⅔ cups. ¾ cup of milk. ⅛ teaspoon of soda.

Cook the butter and flour together, add milk, and as soon as the mixture thickens add tomatoes and soda. Then add cheese and seasoning. Serve on toast, whole wheat, or Graham bread.

BAKED CHEESE AND TOMATO.

Select good whole tomatoes, remove part of contents, stuff with cheese, and bake. Green peppers may be used in the same way. Serve hot.

CHEESE SANDWICHES.

CUBAN SANDWICH.

Between two slices of bread place lettuce with a little salad dressing or salt on it, then a slice of cheese, and finally thin slices of dill pickles or a little chopped pickle.

TOASTED CHEESE SANDWICHES.

Plain bread and butter sandwiches with fairly thick slices of cheese between are toasted, and on picnics or at chafing-dish suppers are often browned in a pan in which bacon has been fried.

CHEESE AND JELLY SANDWICH.

Spread slices of bread with a layer of cream cheese, then a layer of jelly. Place another layer of bread on top to form a sandwich, then toast.

CHEESE-DATE-NUT SANDWICH.

Season cream cheese with chopped dates and nuts and serve as sandwich filling for graham crackers.

CHEESE FOR SANDWICHES.

Add salt, a few drops of vinegar, paprika, and a speck of mustard to one cream or Neufchâtel cheese. Mix thoroughly and spread between thin slices of bread. Anchovy essence may be added to the mixture if desired.

CHEESE PASTE FOR SANDWICHES.

½ cup of tomato ketchup. 2 tablespoons chopped pecans. 2 cheeses or ⅔ cup. 1 teaspoon onion juice. 1 teaspoon of salt. ¼ teaspoon paprika.

Cream the cheese and mix with the other ingredients. Spread between thinly cut slices of bread. This will make sufficient paste for about 24 ordinary sandwiches.

CHEESE AND JAM SANDWICHES.

Brown bread. Cheese. Cheese with jam, marmalade, or preserved ginger.

Slice bread thin and spread with layer of jam or marmalade; strawberry and peach flavors give best results. Spread a layer of cheese over jam and cover with another slice of bread. Press and serve.

CHEESE AND VEGETABLES.

CHEESE AND POTATO PUFFS.

1 cheese or 4 tablespoons. 1 cup hot seasoned mashed potatoes. 1 egg. ½ teaspoon of salt. 1 dash of paprika. ½ teaspoon parsley chopped fine.

Mix cheese and potatoes, add salt, parsley, paprika, and yolk of egg well beaten. Fold in the stiffly beaten white of egg, place by spoonfuls on a greased pan, and bake until a golden brown.