Cheese  and  Potato  Puff

2  cups  mashed  potatoes,  1^4  cup  cream,  1  tsp.  butter,
3  tbsp.  grated  cheese,  a  pinch  of  cayenne  pepper  and  salt
to  taste.  Beat  until  very  light.  Put  into  buttered  baking
dish,  brush  with  melted  butter  and  cover  with  fine  bread
crumbs ;  dot  with  bits  of  butter.    Bake  15  or  20  minutes.
— ^Miss  Mattie  Nelson.
Roquefort  Cheese  Dressing

Mix  piece  of  Roquefort  cheese  the  size  of  a  walnut
with  %  cup  olive  oil.  Cream  Avell,  then  add  I/4  cup
vinegar,  and  paprika.  Pour  over  quartered  head  of
lettuce.  — Miss  Sarah  Harvey.
Cheese  Straws

1  cup  flour,  5  tbsp.  lard,  14  tsp.  salt,  %  cup  water.
]Mix  as  for  pie  crust  and  roll  thin.  Sprinkle  half  with
grated  cheese.  Fold  the  other  half  over  this  and  press
them  together.  Repeat  2  or  3  times,  then  cut  into
strips  about  1/2  iiich  wide  and  3  inches  long.  Bake  in
hot  oven  until  crisp  and  brown.
—Mrs.  W.  C.  Fort.
229


NEIGHBORHOOD  COOK  BOOK

Cheese  Souffle

2  tbsp.  butter,  V/o  tbsp.  flour,  1  cup  cheese  grated
or  chopped,  3  eggs,  %  cup  milk,  %  tsp.  salt,  pinch  of
cayenne  pepper.
Melt  butter,  add  flour,  seasoning  and  gradually  the
scalded  milk  and  cheese.  Use  double  boiler.  Remove
from  fire,  add  egg  yolks  that  have  been  beaten  to  lemon
color.  Cool,  cut  and  fold  in  very  stiffly-beaten  egg
whites.  Pour  into  buttered  baking  dish,  set  dish  in  pan
of  hot  water  and  bake  25  or  30  minutes  in  slow  oven.
Serve  in  place  of  meat.  — Mrs.  Geo.  F.  Tyson.
Creamed  Eggs  on  Toast

4  hard  boiled  eggs,  2  cups  white  sauce.  Cut  the
whites  of  the  eggs  into  the  sauce  and  serve  on  toast.
Sprinkle  with  the  grated  yolks  and  add  dash  of  paprika.
