Cheese Fluff.
Place cream cheese or a mild neufchatel in a bowl and pour on it thick sweet cream. With a fork whip to a fluffy mixture. Place cheese on lettuce hollow out a space in the center and fill with bar le duc or currant jelly.—Alicia K. Steinhoff.
Baked Crackers with Cheese.
Butter soda crackers, put on them as much grated cheese with a small speck of salt and pepper as each cracker will hold. Cook in hot oven till the cheese is melted, about 2 minutes. Serve at once.—Alicia K. Steinhoff.
Cheese Souffle.
Put 2 tablespoons butter in a saucepan, add 2 tablespoons flour; when smooth add ¼ cup milk, salt, and a few grains cayenne. Cook 2 minutes; add yolks of 2 eggs well beaten and ½ cup grated cheese. Let cool; when cold add the whites beaten to a stiff froth. Turn into a buttered dish and bake 25 to 30 minutes. Serve at once.—Alicia K. Steinhoff.
Welsh Rarebit.
One cup milk, 1 saltspoon cornstarch, 1 teaspoon butter, salt, cayenne, mustard. Stir until it thickens, add ½ pound American cheese when smooth. Serve on toast.—Mrs. H. G. Tischer.
Cheese Sandwiches.
Take 20 cents worth of American cheese, 3 small cans pimentoes, ½ pound boiled ham or ½ pound bacon fried, and put all through the food chopper. Mix with mayonnaise. This quantity is sufficient for about 50 sandwiches.—Mrs. O’Rourke.
Cheese Sandwiches.
One-half pound American cheese, 2 green peppers( charp), 2 onions, 12 sweet pickles. Chop very fine and add mayonnaise dressing. Spread on buttered bread.—Mrs. Graser.
