NEUFCHATEL AND CREAM CHEESE. 31 



CHEESE AND EGGS. 



DEVILED EGGS WITH CHEESE, 



Deviled eggs are very much improved by the use of cream or Nejifchatel 

 cheese mixed with the egg yollv. The cheese prevents the crumbling of the yolk, 

 as is usually the case with deviled eggs. Beat the eggs slightly, mix them with 

 the other ingredients, and cook over a very slow tire, stirring constantly so as 

 to melt the cheese by the time the eggs are cooked. 



BAKED EGGS WITH CHEESE. 



4 eggs. 1 teaspoon of salt. 



2 or 3 cheeses or from § to 1 cup. Few grains cayenne pepper. 

 1 cup of fine, soft, stale bread crumbs. 



Break the eggs into a buttered baking dish or into ramekins, and cook in 

 a hot oven until they begin to turn white around the edges. Cover the mixture 

 with crumbs, cheese, and seasoning. Brown in a very hot oven so that the 

 cheese is brown without tlie eggs being cooked too much. White sauce may be 

 put over eggs before the clieese mixture is added, 



CREAMED CHEESE AND EGGS. 



3 hard-boiled eggs. Speck of cayenne. 

 1 tablespoon of flour. 4 slices of toast. 



1 cup of milk. 2 or 3 cheeses or from § to 1 cup. 

 ^ teaspoon of salt. 



Make a thin white sauce with the flour, milk, and seasoning. Add the cheese 

 and stir until melted. Chop the whites of the eggs and add them to the sauce. 

 Pour over the toast, then cut the yolks in small pieces and sprinkle over the 

 whole. 



CHEESE OMELET. 



2 eggs. 2 tablespoon of butter. 



2 teaspoons of milk. i teaspoon salt. 

 1 cheese or 4 tablespoons. Dash of pepper, 



Cceam the cheese until soft, add milk, then the well-beaten yolks of the eggs, 

 and then the stiffly beaten whites. Place a little butter in an iron skillet and 

 when hot pour in the omelet. Cook until brown, then place under flame in an 

 oven until slightly dried out on top, turn, and serve on hot platter. Season 

 with salt, pepper, and butter. 



SCRAMBLED EGGS WITH CHEESE. 



3 eggs. 2 teaspoon of salt. 



3 cheeses, or 1 cup. Pinch of nutmeg if desired. 



1 tablespoon of chopped parsley. 



CHEESE SOUFFLE. 



3 eggs. 5 tablespoons of honey. 



i teaspoon of salt. i cup of sour cream. 



1 cheese, or 4 tablespoons. 



Beat cream and cheese until smooth. Add honey so that it is well blended, 

 add yolks, then beaten whites. Fill pastry cases and bake 25 minutes. They 

 will puff over the cases. If preferred, they may be baked in custard cups 

 instead of cases. Serve with cheese sauce made by heating thick cream and 

 cheese, blending with spoon and beater. 



