Kirmess cook book

Mrs. Charlotte Appleton, Bayside, L.I. Beat two eggs very light, add just enough grated cheese to handle the mixture, and pepper and salt to taste. Roll into balls the size of a walnut, dip in egg and cracker crumbs and fry in hot lard a delicate brown. To be served while hot with salad. CROUTONS. Rose Brown, London, England. Two ounces of cheese, one ounce of butter, yolk of hard boiled egg, little cayenne salt. Mix all ingredients to a paste, spread mixture on round pieces of toasted bread, brown and serve hot. CHEESE BRUSH. Mrs. George Milne, Portchester, N. Y. Slice one-quarter of a pound of cheese into frying pan; over it pour mixture made of one large cup of milk, one half teaspoon of mustard, pinch of salt; add piece of butter size of butternut; stir thoroughly. Crumble fine three crackers and sprinkle into the mixture, turn into warmed dish and serve. CHEESED TOMATOES. Mrs. George Milne, Port Chester, N.Y. Cut stem end from well-shaped tomatoes and scoop out the heart of each. To two tablespoons of tomato pulp add one teaspoon of bread crumbs and one teaspoon of crumbled cheese. Season to taste, and fill tomato shells with the mixture. Replace stem ends, bake in roasting pan for twenty minutes, transfer to hot platter and serve. CHEESE RICE. Mrs. George Milne, Port Chester, N. Y. Boil one cup of rice in two quarts of water until tender; drain, shake hard, stand at back of range ten minutes to dry. Add one tablespoon of butter, four tablespoons of grated or cream cheese and tiny dash of cayenne pepper. Stir well and serve hot. CHEESE ENTREE. Mrs. Seeiey's Cook Book. One slice of Roquefort cheese and butter size of walnut; mix thoroughly and make a thin paste with three or four tablespoonfuls of fruit juice. When of a good spreading consistency, spread it over slices of Russet, Northern Spy, or other tart apples, and serve chilled. BAKED CHEESE. Contributed. Dissolve three ounces of butter in a gill of hot water. Melt three ounces each of American and Gruyere cheese. Stir all together until creamy, then add enough sifted flour to make a stiflf paste and the beaten yolks of two eggs. Mix the whole thoroughly. Mould with two buttered tablespoons, slip on greased paper, and when all are moulded set in a moderate oven. When slightly brown brush them over with the whites of the eggs, beaten stiff. Return to the oven for one minute. Take up on a hot dish, dust with pepper and fill the center with grated cheese. CHEESE CUTLETS, Contributed. To the well-beaten yolks of three eggs add one tablespoonful of cream and one ounce of grated Parmesan cheese and season with mace and cayenne. Beat until very light and add one tablespoonful of Béchamel sauce. Pour into a buttered pan and steam over hot water until firm. When cold cut in shapes with a fancy cutter, dredge with grated cheese and fry in boiling fat to a delicate brown. Serve at once on fried bread. CHEESE DATES. Marion Harland, Cut large dates two-thirds around lengthwise, and extract the seeds, leaving the back of each uncut to fonn a hinge. Fill them with cream cheese rubbed soft with butter, bring the sides together to hold in the filling, and pile upon a glass dish. They are a nice accompaniment to afternoon tea. CHEESE SANDWICHES. Mrs. Ralph Siauffen, Providence, B. L