| 2 cupfuls of oatmeal. | 1 tablespoonful of butter. |
| 1 cupful of grated cheese. | 1 level teaspoonful of salt. |
Cook the oatmeal as usual. Shortly before serving, stir in the butter and add the cheese, and stir until the cheese is melted and thoroughly blended with the cereal.
The cheese should be mild in flavor and soft in texture. The proportion of cheese used may be increased if a more pronounced cheese flavor is desired.
Cheese with Mush.
Cheese may be added to corn-meal mush or to mush made from any of the corn or wheat preparations now on the market. The addition of cheese to corn-meal mush is particularly desirable when the mush is to be fried.
Fried Bread with Cheese No. 1.
| 6 slices of bread. | ½ teaspoonful of salt. |
| 1 cupful of milk. | ½ teaspoonful of potassium bicarbonate. |
| 2 ounces of cheese, or ½ cupful of grated cheese. | Butter or other fat for frying. |
Scald the milk with the potassium bicarbonate; add the grated cheese, and stir until it dissolves. Dip the bread in this mixture and fry it in the butter. The potassium bicarbonate helps to keep the cheese in solution. It is desirable, however, to keep the milk hot while the bread is being dipped.
Fried Bread with Cheese No. 2.
Cut stale bread into thin pieces. Put two pieces together with grated cheese between them; dip into a mixture of egg and milk and fry in butter or other fat.