Add the eggs to the cream and beat slightly, then add the cheese and seasoning. Bake 15 minutes in a hot oven, in patty tins lined with puff paste.
Cheese Croquettes.
| 3 tablespoonfuls of butter. | 1 cupful of cheese cut in very small pieces. |
| ¼ cupful of flour. | |
| ⅔ cupful of milk. | ½ cupful grated cheese. |
| Yolks of 2 eggs. | Salt and pepper. |
Make with a white sauce, using the butter, flour, and the milk. Add the unbeaten yolks and stir until well mixed, then add the grated cheese. As soon as the cheese melts, remove from the fire, fold in the pieces of cheese, and add the seasoning. Spread in a shallow pan and cool. Cut into squares or strips, cover with an egg and crumb mixture, and fry in deep fat.
Fried Cheese Balls.
| 1½ cupfuls of grated cheese. | The whites of 3 eggs. |
| 1 tablespoonful of flour. | Salt, pepper, cracker dust. |
Beat the whites of the eggs; add the other ingredients; make into balls and roll in cracker dust. If the amount of flour is doubled, the mixture may be dropped from a spoon and fried without being rolled in crumbs.
CHEESE SOUPS AND VEGETABLES COOKED WITH CHEESE.
In these dishes the cheese is used not only to add nutritive value, but also to give its characteristic flavor either to materials otherwise rather mild in taste (as in potatoes with cheese) or to combine its flavor with that of some more highly flavored vegetables (as in cheese and vegetable soup). The ingenious housekeeper whose family is fond of cheese can doubtless think of many desirable ways of making such combinations besides those given in the following recipes: