Toasted Sandwich

2 slices of bread 3/8 inch thick

1 egg, beaten

2 slices of raw tomato

Hot fat or butter in which to toast sandwich 1 layer cottage cheese 3/8 inch thick

Put layer of cottage cheese between slices of bread. When sandwich is completed, dip in beaten egg and toast quickly in hot fat or butter. Cut diagonally and serve with a slice of raw tomato on each section. The addition of pimento, mixed with the cheese, improves this dish.

Cottage Cheese Nut Loaf

Group I

1 cup cottage cheese 1/4 cup peanut butter

2 tablespoons melted butter I tablespoon minced raw onion

Group 2

1 cup dry bread crumbs 1/2 cup walnut or native nut meats cut not too fine

I teaspoon salt 1/2 rounded teaspoon sage 1/2 teaspoon thyme 1/4 teaspoon black pepper

In one bowl mix group 1. In another bowl mix group 2. Work contents of 2 bowls together, pack in cake tin and bake in moderately hot oven until top is brown. Serve with mushroom, tomato, or brown sauce, or use as sandwich filling, or sliced cold.

Cheese Filling

1 pint milk

2 tablespoons cornstarch or rice flour

Butter size of small egg 2 "Snappy" cheeses

Put milk and butter in double boiler, leaving out 1/2 cup milk. Mix the latter with the rice flour. When the milk is hot, pour slowly into flour mixture and put back in boiler. Stir until smooth and well cooked, then add 2 "Snappy" cheeses broken up in pieces, 1 teaspoon paprika, 1 tea-spoon salt, dash of cayenne.

Cool and keep in glass jar in ice chest. This can be used for sandwiches, or brush "Barley Biscuits" with melted butter, then spread cheese filling on thickly, sprinkle paprika on top, and put in oven until hot. Can be heated over and used as a Welsh rarebit or cheese sauce, thinned out with a little cream or milk.

Cheese Toast

3 ounces mild cheese

Yolks of 2 eggs 3 ounces butter

2 teaspoons mustard Salt and red peppe

Grate the cheese; mix it with the yolks of eggs and butter. Beat it well, adding the seasonings. Toast some bread in 2-inch long narrow strips, spread thickly with the mixture, put in covered pan in hot oven until heated through, then remove cover and let brown.

Cheese Ramekin

2 slices bread 1/2 cup milk

2 tablespoons butter or other fat

4 tablespoons grated cheese

2 eggs 1/2 teaspoon mustard

Salt and pepper to taste

Cook the bread in the milk until it is smooth. Add the fat and cheese. Cook one minute; take off and pour over yolks of eggs, well beaten, mustard, salt, and pepper. Fold in the whites beaten very stiff; pour into buttered baking-dish and bake 15 minutes.

Risotto

1 cup rice

2 tablespoons butter 1/2 onion

1 cup tomato pulp

1 1/2 teaspoons salt

Paprika 2 to 3 cups stock or water 1/2 cup grated cheese

Put the rice over fire with plenty of cold water and let boil 5 minutes, then drain, and rinse. Melt the butter in a saucepan, add rice and onion, let cook until butter is absorbed, then add the tomato pulp, salt, paprika, and liquid.

Let cook until rice is tender and the liquid is absorbed. Then stir the cheese in carefully. Take out the onion, use a fork and stir or lift the rice carefully to avoid breaking the grains. Serve very hot.