Cottage Cheese

Let fresh milk stand in a warm place for two or three days or until the curd separates from the whey. Turn the curd in a double piece of cheese cloth, hang it up in a cool place until the curd is free from the whey, add salt and a little cream. Shape in balls.

Cheese Souffle

Melt in a sauce pan two tablespoonfuls of butter. Stir into it two of flour. When smooth add a cup of milk, half teaspoonful of salt, a few grains of cayenne, or paprica. Cook two or three minutes. Add the yolks of three eggs, well beaten, and one cup of grated cheese. Set away to cool. When cold, add the whites, beaten to a stiff froth. Turn into a buttered baking dish, set in a pan of hot water, bake thirty-five minutes. Or, turn in buttered individual dishes and bake fifteen or twenty minutes. Serve at once.

Cheese Crackers

Butter crackers lightly, spread over with grated cheese, a little salt and paprica. Brown in the oven.

Cheese Water Crackers

Split Bent's water crackers in halves, moisten by dipping quickly in very hot water, spread over with melted butter and French mustard, and a thick layer of grated cheese. Season with salt and paprica. Place in a hot oven until the cheese is creamy.

Cheese Timbales

Melt two tablespoonfuls of butter in double boiler and two of flour, one-half teaspoonful salt, one-fourth of paprica. Gradually add one-half cup of cream and one-half cup chicken stock. When thick and smooth, stir into it one-half cup grated cheese and two eggs, beaten well. Pour in buttered timbale moulds, bake standing in a pan of hot water until the centers are firm. Serve surrounded by a white sauce.

Frozen Cheese (To Serve With Salad)

Cook the beaten yolks of three eggs with one-fourth teaspoonful of salt and a little paprica in a cup of scalded milk. Cook until it coats the spoon like custard, then add one-half cup of grated cheese and one teaspoonful of granulated gelatine that has been softened in cold water. Beat until it begins to set a little, then fold in one-half cup of cream that has been whipped stiff. Pack in a baking powder or cocoa can for two hours, in equal quantities of salt and ice.

Cheese Balls (To Serve With Salad)

Mix with one cup and a half of grated cheese, one tablespoonful of flour, one-fourth teaspoonful salt and a little paprica, then add the whites of two eggs, beaten stiff. Shape in small balls, roll in finely sifted cracker crumbs. Fry in deep fat and drain on soft paper.

Cheese Pudding (A Good Luncheon Dish)

Soak one cup of fine bread crumbs in two cups of milk. Add the yolks of three eggs, two tablespoon-fuls of melted butter, one-half pound of American cream cheese, grated, one-half teaspoonful salt, one teaspoonful each of chopped parsley and Worcestershire sauce, one-fourth teaspoonful paprica. Then add the stiffly beaten whites. Bake in a pudding dish or in individual dishes, until it is puffed up and brown, in a hot oven. It will take about thirty minutes for the large dish.

Cheese Ramekins

Grate one-fourth pound of soft cheese. Put in a sauce pan with one cup of soft bread crumbs. Two cups of milk. One-half teaspoonful of salt, a little paprica.

Stir and cook until ingredients are well mixed. Take from the fire and drop in the yolks of two eggs, mix. Then fold in the stiffly beaten whites. Turn in baking dish or Ramekin dishes and bake in a quick oven. Small dishes ten minutes, large ones twenty.

Cheese Fingers

Rub one-fourth pound of soft American Cheese with a teaspoonful of catsup, a little salt, paprica and a tablespoonful of butter. Spread over thin strips of bread and toast quickly in a hot oven.

Cheese Straws

Put one-half cup of flour in a soup plate, make a well in the center and put into it two tablespoonfuls of grated cheese, yolk of an egg, salt, paprica and two tablespoonfuls of ice water.

Mix, working the flour gradually in. Knead the dough until smooth and hard. Roll in a thin sheet and cut in five-inch strips. Bake brown.

Polenta Cheese Cakes

3 cups of milk.

1/2 cup corn meal.

2 tablespoonfuls of flour.

1/2 cup of grated cheese. Salt.

Scald the milk. Mix meal, flour and salt. Stir all at once in the milk. Cook half an hour or longer. Then stir in the cheese. Remove from the fire. Spread in a buttered dish to make a layer an inch thick. When cold cut in squares or rounds and set in a buttered baking dish. Sprinkle with grated cheese. Then set over layers sprinkled with cheese having a layer of cheese on top. Place in a hot oven to brown. Serve in baking dish.

Cheese Muffins

1 tablespoonful of melted butter.

2 tablespoonfuls of flour. 1/2 cup of grated cheese.

1/3 cup of milk. 2 eggs. Salt.

Beat the eggs well. Mix all the ingredients. Bake in small muffin pans for twenty minutes.