| ½ pound American cheese | 2 teaspoons Worcestershire sauce |
| 1 cake cream cheese | ¼ teaspoon salt |
| 2 pimientos | ¼ cup cream |
Chop American cheese and pimientos, using the finest cutter in the food chopper; add cream cheese and seasonings, and blend with cream until smooth.
237.—BAKED RICE WITH CHEESE
| 2 cups cooked rice | 1/8 teaspoon pepper |
| ¾ cup grated cheese | ¾ cup hot milk |
| 1/3 teaspoon salt |
Arrange rice and cheese in layers in a greased baking dish; sprinkle with salt and pepper, cover with milk, and bake in a moderate oven about fifteen minutes.
238.—SCALLOPED TOAST AND CHEESE
| 4 slices of toast | 1 egg beaten |
| 1 cup cheese cut fine | ¼ teaspoon salt |
| 1½ cups milk | ¼ teaspoon mustard |
Butter toast, cut each slice into four pieces, and arrange in a baking dish in layers sprinkled with cheese; mix milk, egg, and seasonings, pour over toast, and let stand fifteen minutes. Bake in a moderate oven about twenty minutes.
239.—TOMATO RAREBIT
| 1 can condensed tomato soup | ½ pound cheese cut fine |
| ½ cup soft bread crumbs | ¼ teaspoon mustard |