Left-Over Cheese
Mix and sift two and one-half tablespoons of flour, three-fourth teaspoon salt, one-half teaspoon mustard and a few grains cayenne. Add two tablespoons grated American cream cheese; add gradually one cup milk and three eggs beaten very light, without separating. Melt one and one-half tablespoons butter in an omelet pan; pour in mixture and as it cooks prick it with a fork and lift it to allow the uncooked parts to flow underneath; when creamy over the top sprinkle with two tablespoons grated cheese, seasoned with salt and cayenne, roll and place on serving platter and sprinkle with grated cheese and paprika.
Process: Melt butter in a sauce-pan, add flour sifted with seasoning, add milk gradually, beating constantly; add cheese when well-blended and cooked, remove from range and add yolks of eggs; then fold in the beaten whites. Pour mixture into a buttered baking dish and bake twenty minutes in a moderate oven. Serve immediately.
Cheese BallsCheese Balls
Cheese Balls
Process: Mix cheese, flour and seasonings thoroughly. Cut and fold in whites of eggs. Shape into balls the size of a hickory nut, rolling them in the hands lightly. Roll in cracker meal and fry in deep fat. Drain on brown paper and serve with the salad course.
Spread triangular pieces of bread with French or German mustard; sprinkle thickly with a layer of grated cheese seasoned with salt, paprika and a few grains of cayenne. Place on a tin sheet and bake them until the cheese is melted and delicately brown.
Sprinkle Saratoga Wafers, Zepherettes or Saltines with a thick layer of grated cheese seasoned with salt, paprika and a few grains of cayenne. Place them on a tin sheet and bake them in the oven until the cheese melts and browns delicately. Serve with salad or soup.