Mix in order given, turn into a greased baking dish, and bake in a slow oven twenty-five minutes.
233.—CHEESE FONDUE
| ½ cup dried bread crumbs | 1/3 teaspoon paprika |
| ¾ cup boiling water | 1 teaspoon mustard |
| 1 tablespoon butter | ½ cup milk |
| 1 cup cheese cut fine | Yolks of two eggs |
| 1/3 teaspoon salt | Whites of two eggs |
Mix in the order given, beating the yolks until thick and light, and the whites until very stiff; pour into a greased baking dish, bake twenty-five minutes in a slow oven, and serve at once.
234.—COTTAGE CHEESE
| 1 quart thick sour milk | ½ tablespoon soft butter |
| 1 quart boiling water | 1/3 teaspoon salt |
Put milk in a large bowl, add boiling water, and let stand five minutes; pour into cheesecloth bag, and drain over night or for several hours. Mix cheese with butter and salt, press into a small bowl, and chill. A sweet red pepper (canned) may be pressed through a sieve and mixed with cheese.
235.—CRACKERS AND CHEESE BAKED IN MILK
Split butter crackers, spread with butter and grated cheese, sprinkle with salt and pepper, put in a buttered baking dish, cover with milk, and bake about twenty minutes in a moderate oven.