34 farmers' bulletin 960. 



FBOZEN CHEESE. 



4 cheeses, or IJ cups. 2 eggs. 



1 quart of milk. 1^ cups of sugar. 



1 pint of cream. 



Beat the cream and cheese together until smooth. To the well-beaten yolks of 

 the eggs add the sugar and vanilla to taste, and the milk. Strain and freeze. 

 When partly frozen add the well-beaten whites of the eggs. 



CHEESE RELISH. 



1 cheese, or 4 tablespoons. 1 tablespoon of butter, 



2 tablespoons of Roquefort cheese. 2 green peppers. 



i stalk celery. i tablespoon of paprika. 



1 large Bermuda onion. 



Rub the cheese and butter to a smooth paste, then add the paprika and the 

 onion, celery, and pepper, chopped fine. Chill and serve with hot , toasted 

 cracker. 



CHEESE DRESSING. 



1 cheese, or 4 tal)lespoons. i teaspoon mustard, 



i egg. i teaspoon salt, 



i cup cold water. 1 teaspoon sugar. 

 1 tablespoon vinegar. 



Beat the egg until light, add salt, sugar, and mustard, then water and vin- 

 egar, and cook over boiling water until thick. Then add cheese and beat until 

 light and smooth. Serve when cold. A variety of salads may be served with 

 this dressing. Chopped hard-boiled eggs, shredded pepper, and chopped olives, 

 mixed and served on lettuce leaves with this dressing, make an excellent salad. 



Whole tomatoes, with centers removed and the center filled with chopped 

 cabbage, make a good salad with this dressing. 



CHEESE SPOON BREAD. 



1 egg. 2 cup of corn meal (white). 



1 cheese, or 4 tablespoons. i teaspoon of baking powder. , 



1 cup of luilk. i teaspoon of salt. 



Heat milk, salt, and corn meal in double boiler for .5 minutes. Add cheese, 

 and when melted and cool stir in the baking powder, then adtl the beaten egg. 

 Bake in greased muffin rings or bread pan about 20 minutes. 



CRACKERS AND CHEESE. 



1 cheese, or 4 tablespoons. 2 tablespoons of milk. 



1 egg. 5 teaspoon of salt. 



3 drops of onion juice. 



Soften the cheese, add milk, seasoning, and the yolk beaten until lemon col- 

 ored, and lastly fold in the stiffly beaten white of the egg. Place spoonful on 

 toast or crackers, heat thoroughly, and serve. 



