Welsh Rarebit

1 pound full cream American cheese

2 tablespoons butter

1/4 cup milk or 1/2 cup beer or ale

1 tablespoon Worcestershire 1/4 teaspoon dry mustard

Dash of cayenne 1/2 teaspoon salt

If cheese is strong add yolks of 2 eggs well beaten. 1/16 teaspoonful soda may be added. Always cook cheese over water. Melt butter. Melt cheese, keeping it always in motion, add liquid gradually, then seasoning; when smooth and creamy serve on hot crackers or toast.

Fondue

I cup bread crumbs; soak 1/2 hour in

1 cup milk

1 tablespoon butter

1 cup cheese cut fine (1/2 pound) 1/4 teaspoon salt

Speck of cayenne 1/2 egg-yolk

Cook over water. Melt butter, add cheese, melt it, gradually add soaked bread crumbs, then seasoning; with last portion of bread crumbs add the egg. When smooth and hot serve on toast.

Cheese Souffle

2 tablespoons butter

3 tablespoons flour 112 cup scalded milk

3 eggs

1/2 teaspoon salt

Few grains cayenne 1/4 cup grated cheese

Melt butter, add flour; when well mixed add gradually scalded milk. Then add salt, cayenne, and cheese. Remove from fire; add yolks of eggs beaten until lemon-colored. Cool mixture, cut and fold in white of eggs beaten until stiff and dry. Pour into a buttered baking-dish and bake 20 minutes in slow oven. Serve at once.

Cheese Souffle

1 cup milk

2 tablespoons butter 4 tablespoons flour 4 eggs

1/6 teaspoon mustard 1/4 teaspoon salt Cayenne 1 pound American cheese

2 tablespoons Parmesan cheese

Make a white sauce with the flour, butter, and milk. Stir the cheese into the warm sauce. Add seasonings. Beat the yolks and whites of eggs separately, till stiff. Cut and fold into cooled cheese mixture, yolks first. Put in greased baking-dish, and bake in moderate oven, standing in pan of hot water.

Baked Bread And Cheese

6 slices stale bread 1/4 pound mild cheese

1 pint milk, skimmed Salt, paprika

Put slices of bread in buttered baking-dish. Cover with slices of cheese. Sprinkle well with salt and paprika. Repeat until dish is full, leaving the bread on the top. Pour in the milk.

Let stand an hour. Bake 40 minutes in a moderate oven. Serve at once.

Lima Bean And Cheese Roast

{Meat substitute)

2 cups cooked Lima beans

1/4 pound cream cheese, commercial or home-made

3 canned pimentos, chopped

1/2 cup approximately, bread crumbs

Mash the beans through a potato ricer. Mix thoroughly with the chopped cheese and pimentos. Add bread crumbs until it is stiff enough to form into a roll. Brown in the oven, basting occasionally with fat and water.

Corn, Tomato, And Cheese

1 tablespoon butter or other fat

2 cups grated cheese 3/4 cup canned corn

1 ripe pimento 1/2 cup tomato pur6e

2 egg-yolks or 1 egg, whole I teaspoon salt 1/2 teaspoon paprika

I clove of garlic or onion juice 4 slices of bread

Stir the cheese into the melted fat until cheese is melted. Add all other ingredients except the egg. Toast the bread on one side and rub the untoasted side lightly with garlic or onion. Stir the beaten egg into the mixture, cook for a few minutes and pour over the untoasted side of the bread. Serve at once.