One and one-half cupfuls cream cheese; one-half teaspoonful salt; one-fourth teaspoonful paprika; three eggs, whites beaten firm; cracker crumbs. Add salt and paprika to cheese, then fold in whites and roll into small balls; roll in cracker crumbs and fry in deep fat.
CHEESE SOUFFLE Mrs. Max Mauerman
Two tablespoonfuls flour; two tablespoonfuls butter; one-half cup grated cheese; four eggs; one pint of milk.
Method: Rub butter and flour together over fire; when they bubble, add gradually hot milk. Remove from fire; add the beaten yolks; cool the mixture; then add the beaten whites, stirring all together thoroughly. Put in baking dish well buttered, bake in moderately hot oven for fifteen or twenty minutes or until it sets like custard. Serve at once.
CHEESE SOUFFLE Mrs. Frank Sessions
Break a slice of fresh bread about three inches thick into small pieces, pour over it a cup of milk, let stand while you prepare the rest of the ingredients. Grate enough yellow American cheese to make three heaping tablespoonfuls; beat three eggs until light and frothy; add the cheese and eggs to the bread, mix thoroughly and put in a buttered baking dish; bake half an hour or until brown. Serve immediately.
FROZEN CHEESE
Rub two Neufchatel cheese to a paste, add one cup whipped cream, one-half cup finely chopped olives, one-fourth cup finely chopped pimentoes. Season with salt, cayenne, lemon juice or vinegar to taste. Soften one teaspoonful granulated gelatine in one tablespoonful cold water, dissolve over hot water, cool and add to cheese, mix well and turn into one-half pound baking powder cans previously wet with cold water, cover with a piece of white paper, adjust covers and pack in ice and salt. Let stand for several hours. Serve with salad course with toasted water crackers.
SUNDAY SUPPER MUSH Mrs. A. Donald Campbell
One cup corn meal; one quart of milk, salted to taste. Cook in double boiler. Just before removing, add one egg. Spread the mixture on a board three-fourths inch thick. When cold, cut in shapes and put slice of American cheese on top, put in buttered dish and set in oven long enough for cheese to melt and brown.