XEUFCHATEL AND CEEAM CHEESE. 29 



(HEESE-UATE-XUT. SANDWICH. 



Seasuu cream cheese with cliopped dates and nuts and serve as sandwich 

 filling for graham crackers. 



CHEESE FOR SANDWICHES. 



Add salt, a few dx'ops of vinegar, paprika, and a speck of mustard to one 

 cream or Neufchatel cheese. Mix thoroughly and spread between thin slices 

 of bread. Anchovy essence may be added to the mixture if desired. 



CHEESE PASTE FOR SANDWICHES. 



i cup of tomato ketchup. 1 teaspoon onion juice. 



2 tablespoons chopped pecans. 1 teaspoon of salt. 



2 cheeses or § caip. i teaspoon paprika. 



Cream the cheese and mix with the other ingredients. Spread between 

 thinly cut .slices of bread. This will make sufficient paste for abcmt 24 ordinary 

 sandwiches. 



CHEESE AND JAM SANDWICHES. 



Brown bread. Cheese with jam, marmalade, or pre- 



Cheese. served ginger. 



Slice bread thin and spread with layer of jam or marmalade ; strawberry and 

 peach flavors give best results. Spread a layer of cheese over jam and cover 

 with another slice of bread. Press and serve. 



CHEESE AND VEGETABLES. 



CHEESE AND POTATO PUFFS. 



1 cheese or 4 tablespoons. i teaspoon of salt. 



1 cup hot seasoned mashed potatoes. 1 dash of paprika. 



1 egg. A teaspoon pai-sley chopped fine. 



Mix cheese and potatoes, add salt, parsley, paprika, and yolk of egg well 

 beaten. Fold in the stiffly beaten white of egg, place by .spoonfuls on a greased 

 pan, and bake until a golden brown. 



CHEESE-POTATO CAKES- 



Mix one cheese with 2i cups of cold mashed potatoes; season with salt, pep- 

 per, or a little paprika. Form into cakes and fry quickly in a little fat. 



CHEESE ROLLS. 



A large variety of rolls may l)e made by combining legumes — beans of dif- 

 ferent kinds, cowpeas, lentils, or peas — with cheese, and adding bread crumbs 

 to make the mixture thick enough to form into a roll. Beans are usually 

 mashed, but peas or small Lima beans may be combined whole with bread 

 crumbs and cheese, and enough of the liquor in which the vegetables have 

 been cooked may be added to get the right consistence. Chopped spinach, beet 

 tops, or head lettuce may be used instead of the legumes. 



CHEESE AND BEAN ROAST. 



1-pound can kidney beans or equiva- Bread crumbs, 

 lent of other cooked beans. Salt. 



3 chee.ses or 1 cup. 



