Serve hot, as a
relish. This is used as a course before serving a dinner.
CHEESE FONDA. MRS. W. C. BUTCHER.
Two scant cups of milk; add three eggs, beaten lightly; season with
one teaspoon of butter, salt, red pepper, and a pinch of soda,
dissolved in a little hot water; then add one cup of dry and fine
bread crumbs, and one-half pound of grated cheese. The bread and
cheese should both be dry before grating it. Put in a buttered dish,
with dry crumbs on the top, and bake in rather a hot oven. Serve at
once.
CHEESE SANDWICH.
Heat two cups of milk and one of grated cheese; then add two cups of
fine bread crumbs, half teaspoonful of mustard, pepper and salt; mix
it well. Spread thickly between thin slices of buttered toast.
CHEESE STICKS.
One cup of grated cheese, one cup of flour, a small pinch of cayenne
pepper, butter same as for pastry; roll thin; cut in narrow strips.
Bake a light brown in a quick oven. Serve with salads.
CHEESE STRAWS. MRS. FRED. SCHAEFFER.
One cup of flour, two cups of grated cheese, one teaspoon of salt, one
teaspoon of baking powder, and water enough to roll out like pie
dough; roll thin, and cut with pastry wheel in long, narrow strips.
Bake in quick oven.
CHEESE WAFERS. FLORENCE ECKHART.
Take salted wafers, butter them on one side, and sprinkle thickly with
grated cheese. Place in a dripping pan; put into a warm oven about
fifteen minutes, and serve with meats or salad.
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