Cheese Balls

American fairy cheese, 1 1/2

cups. Flour, 1 tablespoon.

Parmesan cheese, 1 tablespoon. Salt and pepper. Egg whites, 3.

Mix cheeses, flour and seasoning thoroughly and fold in stiffly beaten egg whites. Roll in crumbs and fry in deep hot fat. Serve at once.

Cheese Souffle

Milk, 1/2 pint.

Bread crumbs, 1/2 cup.

Flour, 3 tablespoons.

Eggs, 2.

Grated cheese, 1/4 pound.

Salt. 1/2 teaspoon.

Pepper, 1 shake.

Put milk in double boiler, add bread crumbs and flour mois-tened with a little cold milk. Stir and cook till it becomes a smooth paste, take from fire and add egg yolks, beaten, cheese, salt and pepper. Mix and fold in well-beaten egg whites. Bake in a quick oven 20 minutes.

Baked Welsh Rabbit

Mild cheese, 1 pound. Bread crumbs. Salt.

Paprika.

Butter.

Milk, 1 1/2 cups.

Eggs, 3.

Slice cheese and put 1-3 of it over a layer of bread crumbs in the bottom of a buttered baking dish. Season and cover with crumbs. Put in another third of cheese, season and sprinkle with crumbs. Put in remaining cheese, sprinkle top with bits of butter and over all pour milk beaten with the eggs. Bake for 25 minutes.

Cheese Roast

Grated cheese, 1 1/4 pints. Bread crumbs, 2 cups. Batter, 1/2 cup.

Onion, 1. Water, 1 1/2 cups. Lemons, 4.

Nut meats, 1 cup.

Slice onion and cook in butter and water until tender. Mix cheese, crumbs, chopped nut meats and juice of the lemons, add onion water and pour into a deep buttered bread tin. Bake in a moderate oven.

Baked Cheese Custard

Grated cheese. Bread.

Egg, 1.

Milk, 1 1/2 cups.

Pepper and salt.

Fill a buttered baking dish with alternate layers of buttered bread cubes and grated cheese. Beat the egg, add milk and season-ing and pour over bread and cheese. Bake until firm.

Pennsylvania Cottage Cheese

Pour thick sour milk or clabber into a large bowl and pour over it about half as much boiling water as there is milk, stirring quickly all the time. Let stand 5 minutes, then pour into a cheese bag and let drain for several hours. Then mix until soft with a little sweet cream, salt to taste and sprinkle over a little cayenne pepper.

S. G. M., Newton.

Plum Fondu

Damson plums, 2 cups. Sugar, 1/4 cup. Boiled rice, 2 cups.

Melted butter; 1/2 cup. Pepper and salt. Eggs, 2.

Grated cheese, 1/2 cup.

Stone the plums and stew until tender with the sugar. Cool and add remaining ingredients. The rice should be freshly boiled and the eggs well beaten. Pour into a buttered baking dish and bake until a delicate brown. Serve with roast duck or leg of lamb.