Cheese Salad

1/2 lb. American cheese 1/2 pint (1 cup) chopped cooked chicken 1/4 pint (1/2 cup) chopped stuffed olives.

2 hard cooked eggs.

1 teaspoonful French mustard.

3 tablespoonfuls vinegar.

4 tablespoonfuls olive oil Salt and red pepper to taste.

Chop the cheese and mix it with the chicken and olives. Rub soft the yolks of the eggs, add the mustard, the vinegar, the oil, and seasonings to taste.

Pour the sauce over the salad in ramequins and garnish with the whites of the eggs cut into small pieces.

Cheese Sandwiches

1 1/2 lbs. grated cream cheese 1 large egg 1/2 pint (1 cup) milk 1 tablespoonful cornstarch.

3 canned red peppers 1/2 teaspoonful lemon juice Salt and red pepper to taste Buttered slices of bread.

Cook all the ingredients over the fire in a casserole for five minutes. Spread on the bread and toast them. Serve hot.

Cheese Tartlets

4 heaping tablespoonfuls (2 ozs.) grated cheese.

1 heaping tablespoonful (1 oz.) butter.

1 heaping tablespoonful (1 oz.) flour.

1/2 pint (1 cup) milk 2 eggs.

1/4 teaspoonful salt Seasoning of pepper and paprika Pastry.

Roll the pastry out thinly, and line some small thin casserole dishes with it. Blend the butter and flour together in a saucepan over the fire, add the milk, stir till it boils and thickens; then remove the pan from the fire.

Add the yolks of the eggs one by one, mixing each one thoroughly; add the cheese, the seasonings, and the whites of eggs stiffly beaten. Divide into the prepared dishes and bake in the oven for fifteen minutes.

Serve at once.

Cheese And Potatoes

2 ozs. (1/2 cupful) grated cheese.

1 cupful mashed potatoes.

2 egg yolks.

1 heaping tablespoonful (1 oz.) butter.

1 tablespoonful chopped olives Salt and pepper to taste 1 tablespoonful finely chopped parsley.

Beat up the yolks of eggs, melt the butter and add it to them, with the parsley, potatoes, cheese, pickles, and seasonings.

Turn into a buttered fireproof dish, brush over with the whites stiffly beaten, mark with a fork or knife, and bake in a hot oven till brown.

Cheese And Corn

1 cupful (1/4 lb.) grated cheese 1 can corn 4 soda crackers.

1 egg.

1 gill (1/2 cup) milk.

Salt and paprika to taste.

1 heaping teaspoonful butter.

Roll the crackers, add the egg well beaten, butter, cheese, seasonings, milk, and corn. Mix well and turn into a buttered fireproof dish.

Bake for thirty minutes in a hot oven.

Cheese Fondue

1/2 lb. (2 cupfuls) grated cheese 1 saltspoonful dry mustard 1 heaping tablespoonful (1 oz.) butter.

1/2 pint (1 cup) milk 1/4 lb. (1 cup) fine bread crumbs 2 eggs A dust of red pepper.

Melt the butter in a fireproof dish, add the milk, bread crumbs, cheese, mustard, and seasonings.

Stir constantly for five minutes, and then add the eggs well beaten.

Serve hot.