Cheese and its economical uses in the diet

by C. F. Langworthy; Caroline Louisa Hunt

Green Corn, Tomato, and Cheese.

1 tablespoonful of butter.	2 egg yolks.
2 cups of grated cheese.	1 teaspoonful of salt.
¾ cup of canned or grated fresh corn.	½ teaspoonful of paprika.
1 ripe pimiento.	1 clove of garlic.
½ cup of tomato purée.	4 slices of bread.

Into the melted butter stir the cheese until it, too, is melted. Then add the corn and pimiento, stir for a moment and add the egg yolks beaten and mixed with the tomato juice and the salt and paprika. Have ready the bread toasted on one side and very lightly rubbed on its untoasted side with the garlic cut in two. Pour the mixture over the untoasted side of the bread and serve at once. A poached egg is sometimes placed on top of each portion, making a very nutritious combination.