NEUFCHATEL AND CREAM CHEESE. 33 



CHEESE, RICE, AND TOMATO. 



1 cup of cooked rice. 2 of medium-sizecl green jiepper. 



1 teaspoon of salt. ? of medium-sized onion. 



1 cheese or 4 tablespoons. 3 medium-sized tomatoes. 



Cook tomatoes, onion, and green pepper 20 minutes. Add cooked rice and 

 seasoning, then the cheese. When melted, i)our over heated crackers or toast. 



SAVOBY CHEESE. 



3 slices of bacon. 1 tablespoon of milk. 



1 cheese or 4 tablespoons. i teaspoon of salt. 



i teaspoon onion juice. Dash of paprika. 



Crisp the bacon and break it into small pieces. Mix cheese seasoning and 

 milk with bacon. Heat thoroughly and serve on toast or crackers. 



CHEESE FONDUE. 



1 cheese. 3 teaspoons of milk. 



i cup of tine bread crumbs. i cup of hot water. 



i teaspoon of salt. 2 eggs. 



Cream the cheese and add salt, hot water, bread crumbs, and milk, then the 

 well-beaten yolks of the eggs. The well-beaten whites are then gently added. 

 Pour the fondue into a greased baking dish and place in a pan surrounded by 

 hot water. Cook in a slow oven about 30 minutes or until firm. Test in center 

 with knife. 



BERMUDA RELISH. 



Arrange slices of Bermuda onion on toast with salt, pepper, and a drop of 

 tabasco sauce on each; tlien add a thin layer of cream cheese. Bake long 

 enough to melt the cheese. 



CHEESE TOAST. 



1 cheese, or 4 tablespoons. i teaspoon paprika, 



i teaspoon of salt. 



Slice bread thin and cut into round pieces with l^iseuit cutter. Cream the 

 * cheese, add salt and paprika, spread evenly on bread, and brown in oven. 



CHEESE CRUSTS. 



Cut some stale bread in slices 2 inches thick. Trim crusts and spread with 

 one tablespoon of cheese. Season with salt and paprika. Lay in baking pan 

 and brown in oven. 



CHEESE BALLS, FRIED. 



i cup of dry brown or victory l)read i teaspoon of salt. 



crumbs. - i teaspoon of mustard. 



1 cup of cheese. A few grains of cayenne pepper. 



1 egg. 



Mix ingredients, shape in small balls, and fry in deep fat. 



