CHEESE DELIGHT Mrs. H. Clay Calhoun
One-half pound American cheese; two eggs, well beaten; salt and paprika to taste. Cook in a double boiler until thick. Serve on round of bread and toast in oven.
CHEESE RICE Mrs. Ralph Wilder
Fill a baking dish with alternate layers of cooked salted rice and grated cheese; moisten with milk and cover with bits of butter; add dash of red pepper if liked. Bake to golden brown.
CHEESE STRAWS Mrs. Elizabeth F. Pearce
One cupful grated cheese; salt and pepper to taste; two tablespoonfuls melted butter; three tablespoonfuls cold water, and flour sufficient for soft dough. Cut into strips. Bake in a quick oven until brown and crispy.
CHEESE BALLS Susy M. Horton
Beat two eggs very light, and just enough grated cheese to handle the mixture, red pepper and salt to taste. Roll into balls, the size of a walnut, dip in egg and cracker crumbs and fry in hot lard a delicate brown. To be served hot with salad.
WELSH RAREBIT Mrs. Harry H. Small
One pound of American cheese cut in dice; butter the size of an egg; melt butter and cheese in a chafing dish, blending together until smooth. Beat up one egg and stir into cheese, adding milk until the right consistency. Add mustard salt and paprika and a teaspoonful of Worcestershire sauce. Serve on thin slices of toast, on hot plates.