28 farmers' bulletin 960. 



CHEESE AND DATES. 



Select large, firm dates ; wash, drain, and stone. Stuff with cream cheese 

 seasoned with salt and paprika. Chill and serve on a nest of lettuce loaves 

 v,'ith mayonnaise or special cheese dressing. 



CHEESE SURPRISE. 



Select tart apples of uniform size ; core, pare, and steam in a sirup of 1 cup 

 of sugar to 2 cups of boiling water until soft. When cool place on the ice to 

 chill thoroughly. Season cream cheese with salt and paprika and mix together 

 until soft. Cover the apples with the cheese mixture. Chill again before serv- 

 ing. Serve on lettuce. 



CHEESE AND APPLES. 



Mix with one cheese 12 dates (seeded and chopped) and 1 tablespoon of 

 chopped pecan nuts. Wash and core good eating apples and fill the centers 

 with the cheese mixture. Chill and serve on crisp lettuce leaves with French 

 or mayonnaise dressing. 



FROZEN CHEESE WITH FIGS. 



Mash two cheeses and beat them with half a cup of stiffly beaten cream 

 until smooth; flavor, and sweeten to taste. Put into covered pail or moid and 

 bury in ice and salt for 4 hours. Slice in pieces 2 inches thick and cut round 

 with biscuit cutter. In the side of each piece put a preserved fig or some other 

 fruit. 



TOMATO RABBIT. 



2 tablespoons of butter. 'i cup of milk. 



2 tablespoons of flour. i teaspoon of soda. 



I cup of stewed and drained tomatoes. 

 5 cheeses, or 1§ cups. 



Cook the butter ami flour together, add milk, and as soon as the mixture 

 thickens add tomatoes and soda. Then add cheese and seasoning. Serve on 

 toast, whole wheat, or Graham bread. 



BAKB:D CHEESE AND TOMATO. 



Select good whole tomatoes, remove part of contents, stuff with cheese, and 

 bake. Green peppers may be used in the same way. Serve hot. 



CHEESE SANDWICHES. 



CUBAN SANDWICH. 



Between two slices of bread place lettuce witli a little salad dressing or salt 

 on it, then a slice of cheese, and finally tliin slices of dill pickles or a little 

 chopped pickle. 



TOASTED CHEESE SANDWICHES. 



Plain bread and butter sandwiches with fairly thick slices of cheese between 

 are toasted, and on picnics or at chafing-dish suppers are often browned in a 

 pan in which liacon has been fried. 



CHEESE AND JELLY SANDWICH. 



Spread slices of bread with a layer of cream cheese, then a layer of jelly. 

 Place another layer of bread on top to form a sandwich, then toast. 



