"I will make an end of my dtnner,
There's pippins and cheese to come."—Shakespeare.

CHEESE CROQUETTES

Three tb. butter, 1.4 c. flour, 2-3 c. milk, yolks 2 eggs, 1 c. mild cheese, cut in very small cubes, 1/2 c. grated Grnyere cheese, salt and pepper, few grains caynne. Make a thick white sauce, using butter, flour and milk, add yolks of eggs without first heating and stir until well mixed, add grated cheese. As soon as cheese melts, remove from fire, fold in cheese cubes, and season with salt, pepper and cayenne. Spread in a shallow pan and cool. Turn on a board, cut In small squares or strips, dip in crumbs, egg and crumbs again, fry in deep fat and drain on brown paper.

CHEESE SOUFFLE

Three eggs separated, 1/4 c. grated cheese, 1/2 C. scalded milk, 2 tb. butter, 3 t. flour, salt. Make a white sauce of butter, flour and milk. Add salt and cheese. Remove from fire, add well beaten yolks and whites beaten stiff and dry. Pour into a buttered baking dish or individual dishes. Place in pan of water and hake 40 minutes at moderate temperature.

CHEESE BALLS

One and one-half c. grated mild cheese, 1 tb. flour, 1/4 t. salt, few grains cayenne, whites 3 eggs, cracker dust. Mix cheese with flour and seasoning. Beat whites of eggs until stiff, add to first mixture. Shape in small balls, roll in cracker dust, fry in deep fat and drain on brown paper. Serve with salad course.

CHEESE BALLS

One c. grated cheese, 1/2 C. crumbs, pepper, salt, 1 egg. Mix and roU in balls. Drop in cracker crumbs and fry in deep fat in basket. Keep hot until ready to serve. Serve with pie.

CHEESE AND OLIVE SALAD

Mash a cream cheese, moisten with cream, season with salt and cayenne. Add 6 olives finely chopped, lettuce finely cut and /2 pimento cut in strips. Press in original shape of cheese and let stand 2 hours. Cut in slices, separate in pieces, and serve on lettuce leaves with mayonnaise dressing.

RICE AND CHEESE CROOUETTES

One-half c. rice, ~ c. boiling water, 1 c. scalded milk, 1/2 t. salt, yolks of 2 eggs, 1 tb. butter, 2 tb. grated cheese. Wash rice, add to water with salt, cover and steam until rice has absorbed water. Add milk, stir lightly with fork, cover and steam until rice is soft. Remove from fire, add cheese and stir slightly until cheese is melted, add egg yolks and fat. Put in shallow pan to cool. Shape in balls, roll in crumbs, dip in eggs, again in crumbs and fry in deep fat. Drain and serve with tomato sauce.

MACARONI AND CHEESE

Two c. macaroni (cooked), 2 c. white sauce for creamed dishes, 1 c. grated cheese, 1/2 C. buttered crumbs. Combine macaroni, cheese and sauce in layers in buttered baking dish and sprinkle crumbs over top. Bake in moderate oven unril browned.