Cut up one pound of cheese in small pieces, and place in a dish, seasoning with salt and pepper; stir until melted. Have ready toast on a hot dish; cover slices with the melted cheese. Serve hot, as a relish. This is used as a course before serving a dinner.
CHEESE FONDA. MRS. W. C. BUTCHER.
Two scant cups of milk; add three eggs, beaten lightly; season with one teaspoon of butter, salt, red pepper, and a pinch of soda, dissolved in a little hot water; then add one cup of dry and fine bread crumbs, and one-half pound of grated cheese. The bread and cheese should both be dry before grating it. Put in a buttered dish, with dry crumbs on the top, and bake in rather a hot oven. Serve at once.
CHEESE SANDWICH.
Heat two cups of milk and one of grated cheese; then add two cups of fine bread crumbs, half teaspoonful of mustard, pepper and salt; mix it well. Spread thickly between thin slices of buttered toast.
CHEESE STICKS.
One cup of grated cheese, one cup of flour, a small pinch of cayenne pepper, butter same as for pastry; roll thin; cut in narrow strips. Bake a light brown in a quick oven. Serve with salads.
CHEESE STRAWS. MRS. FRED. SCHAEFFER.
One cup of flour, two cups of grated cheese, one teaspoon of salt, one teaspoon of baking powder, and water enough to roll out like pie dough; roll thin, and cut with pastry wheel in long, narrow strips. Bake in quick oven.