Neufchâtel and cream cheese

Put the cheese, beans, and peppers through a meat grinder. Mix well and add bread crumbs until stiff enough to form into a roll. Brown in oven, basting occasionally with fat and water.

FRIED BREAD WITH CHEESE.

Cut stale bread into thin pieces and put two pieces together with cheese between them. Dip in a mixture of egg and milk and fry in butter or other fat.

CHEESE SAUCE.

• 1 cup of milk.
• 2 tablespoons of flour.
• From 1 to 3 cheeses or from 4 tablespoons to 1 cup.
• Salt and pepper.

Thicken the milk with flour and add cheese just before serving, stirring until melted.

This sauce may be used in preparing creamed eggs, to pour over toast, with macaroni, rice, Welsh rabbit, or for baking with crackers soaked in milk.

CHEESE AND MACARONI.

• 1 cup of macaroni broken into small pieces.
• 1 tablespoon of chopped green peppers.
• 1 tablespoon of butter.
• 1 teaspoon of onion juice.
• 1 teaspoon of chopped parsley.
• 3 cheeses or 1 cup.
• Salt and pepper.

Cook the macaroni in boiling water until tender; rinse in cold water, and cook parsley, onion, and green peppers in a little water with butter. Mix all ingredients together with the cheese and bake in a moderate oven about 15 minutes.

PLAIN CHEESE AND MACARONI.

Cook macaroni until done, drain water off, add salt and pepper and cheese, stirring until cheese is melted. Serve at once.

CHEESE, RICE AND TOMATO.

• 1 cup of cooked rice.
• 1 teaspoon of salt.
• 1 cheese or 4 tablespoons.
• ½ of medium-sized green pepper.
• ¼ of medium-sized onion.
• 3 medium-sized tomatoes.

Cook tomatoes, onion, and green pepper 20 minutes. Add cooked rice and seasoning, then the cheese. When melted, pour over heated crackers or toast.

SAVORY CHEESE.

• 3 slices of bacon.
• 1 cheese or 4 tablespoons.
• ½ teaspoon onion juice.
• 1 tablespoon of milk.
• ¼ teaspoon of salt.
• Dash of paprika.

Crisp the bacon and break it into small pieces. Mix cheese seasoning and milk with bacon. Heat thoroughly and serve on toast or crackers.

CHEESE FONDUE.

• 1 cheese.
• ¼ cup of fine bread crumbs.
• ¼ teaspoon of salt.
• 3 teaspoons of milk.
• ¼ cup of hot water.
• 2 eggs.

Cream the cheese and add salt, hot water, bread crumbs, and milk, then the well-beaten yolks of the eggs. The well-beaten whites are then gently added. Pour the fondue into a greased baking dish and place in a pan surrounded by hot water. Cook in a slow oven about 30 minutes or until firm. Test in center with knife.

BERMUDA RELISH.

Arrange slices of Bermuda onion on toast with salt, pepper, and a drop of tabasco sauce on each; then add a thin layer of cream cheese. Bake long enough to melt the cheese.

CHEESE TOAST.

• 1 cheese, or 4 tablespoons.
• ½ teaspoon of salt.
• ⅛ teaspoon paprika.

Slice bread thin and cut into round pieces with biscuit cutter. Cream the cheese, add salt and paprika, spread evenly on bread, and brown in oven.

CHEESE CRUSTS.

Cut some stale bread in slices 2 inches thick. Trim crusts and spread with one tablespoon of cheese. Season with salt and paprika. Lay in baking pan and brown in oven.

CHEESE BALLS, FRIED.

• ½ cup of dry brown or victory bread crumbs.
• 1 cup of cheese.
• 1 egg.
• ¼ teaspoon of salt.
• ¼ teaspoon of mustard.
• A few grains of cayenne pepper.

Mix ingredients, shape in small balls, and fry in deep fat.

FROZEN CHEESE.

• 4 cheeses, or 1⅓ cups.
• 1 quart of milk.
• 1 pint of cream.
• 2 eggs.
• 1½ cups of sugar.

Beat the cream and cheese together until smooth. To the well-beaten yolks of the eggs add the sugar and vanilla to taste, and the milk. Strain and freeze. When partly frozen add the well-beaten whites of the eggs.

CHEESE RELISH.

• 1 cheese, or 4 tablespoons.
• 2 tablespoons of Roquefort cheese.
• ½ stalk celery.
• 1 large Bermuda onion.
• 1 tablespoon of butter.
• 2 green peppers.
• ½ tablespoon of paprika.

Rub the cheese and butter to a smooth paste, then add the paprika and the onion, celery, and pepper, chopped fine. Chill and serve with hot toasted cracker.

CHEESE DRESSING.

• 1 cheese, or 4 tablespoons.
• 1 egg.
• ¼ cup cold water.
• 1 tablespoon vinegar.
• ¼ teaspoon mustard.
• ½ teaspoon salt.
• 1 teaspoon sugar.

Beat the egg until light, add salt, sugar, and mustard, then water and vinegar, and cook over boiling water until thick. Then add cheese and beat until light and smooth. Serve when cold. A variety of salads may be served with this dressing. Chopped hard-boiled eggs, shredded pepper, and chopped olives, mixed and served on lettuce leaves with this dressing, make an excellent salad.

Whole tomatoes, with centers removed and the center filled with chopped cabbage, make a good salad with this dressing.

CHEESE SPOON BREAD.

• 1 egg.
• 1 cheese, or 4 tablespoons.
• 1 cup of milk.
• ½ cup of corn meal (white).
• ½ teaspoon of baking powder.
• ½ teaspoon of salt.

Heat milk, salt, and corn meal in double boiler for 5 minutes. Add cheese, and when melted and cool stir in the baking powder, then add the beaten egg. Bake in greased muffin rings or bread pan about 20 minutes.

CRACKERS AND CHEESE.

• 1 cheese, or 4 tablespoons.
• 1 egg.
• 3 drops of onion juice.
• 2 tablespoons of milk.
• ½ teaspoon of salt.

Soften the cheese, add milk, seasoning, and the yolk beaten until lemon colored, and lastly fold in the stiffly beaten white of the egg. Place spoonful on toast or crackers, heat thoroughly, and serve.

GINGERBREAD.

Make a gingerbread, reducing the quantity of sugar. When cold cut in two and put in a layer of the following between the two halves:

• 2 cheeses or ⅔ cup.
• 2 tablespoons of chopped dates.
• 2 tablespoons of pecan nuts (chopped fine).
• ¼ tablespoon of salt.

CHEESE FRITTERS.

• 1 cheese or 4 tablespoons.
• 1 cup of cooked rice.
• ¼ cup of milk.
• 1 egg.
• ½ teaspoon of onion juice, if desired.
• ¼ teaspoon of salt.
• Dash of paprika.

Mix rice, cheese, milk, paprika, salt, and onion juice. Beat the egg well and mix with the other ingredients. Drop by spoonfuls on lightly greased skillet and turn when brown. Serve plain or with jelly.

CHEESE CROQUETTES.

Prepare the same as for cheese fritters. Chill the mixture thoroughly, mold into shape, roll in fine bread crumbs, then in diluted egg (1 tablespoon of milk or water to an egg), and again in bread crumbs. Place in greased pan and brown in oven. Serve with tart jelly.

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