Cheese And Eggs

Soak I cup of dried bread crumbs in fresh milk. Beat into this 3 eggs, add I tablespoon of butter and 1/2 pound of grated cheese. Strew upon the top sifted bread crumbs and bake in oven until a delicate brown.

Cheese Croquettes

3 tablespoons butter 1/4 cup flour 2/3 cup milk Yolks 2 eggs

1 1/2 cups mild cheese, grated Salt and pepper Few grains cayenne

Make a thick white sauce, using butter, flour, and milk; add yolks of eggs and stir until well mixed, then add cheese. As soon as grated cheese melts, remove from fire and season with salt, pepper, and cayenne. Spread in shallow pan and cool. Turn on a board, cut in small squares or strips, dip in crumbs, egg, and crumbs again, fry in deep fat, and drain on brown paper.

Cheese Scallop

1 cup crumbs

2 tablespoons butter 1/4 teaspoon salt

1/8 teaspoon paprika

1/4 pound cheese, grated 1 1/2 cups milk, hot 2 eggs

Melt butter, stir in crumbs, and mix thoroughly with grated cheese. Beat eggs together, add slowly the hot milk, and pour the mixture on the crumbs and cheese; season and pour into buttered molds. Set in hot water in moderate oven till set like a custard.

Cheese Patties

Individual recipe

I rounding tablespoon grated cheese 1/2 teaspoon melted butter 1 scant teaspoon milk 1 teaspoon egg Salt Paprika

Large recipe

1/2 pound 1 tablespoon 1 tablespoon 1 egg

1/2 teaspoon

Mix all to a smooth paste. Make patty cases as follows: Have slices of bread one inch thick; shape with large round cutter, then with smaller round cutter cut part way through the slice and dig out center. Spread lightly with butter and brown in oven. Fill case with cheese and place in oven just long enough to soften cheese.

Cheese Canapes (I)

Toast circular pieces of bread, sprinkle with a thick layer of grated cheese, season with salt and cayenne. Place on a tin sheet and bake until cheese is melted. Serve at once.

Cheese Canapes (II)

Spread circular pieces of toast with a thin layer of French mustard and proceed as in Canapes I.