Cheese and its economical uses in the diet

by C. F. Langworthy; Caroline Louisa Hunt

Cheese Omelet No. 1.

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

1½ tablespoonfuls of flour.

¼ cupful of grated cheese.

1 cupful of milk.

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