Take 1 cup of bread crumbs and 1 cup of milk, and cook together until smooth; then add 2 tablespoons of melted butter, 1 scant teaspoon of mustard, and 6 tablespoons of grated cheese. Stir over the fire for one minute, then remove, and add salt and cayenne pepper, and the lightly beaten yolks of 2 eggs; afterwards stir in with a fork the whites of the eggs, beaten to a stiff froth. Pour into ramekin dishes, and bake for fifteen minutes in a moderate oven, or cook and serve in a baking dish.

Soak 1 cup of bread crumbs for two or three minutes in 2 cups of milk, then beat in the yolks of 2 eggs thoroughly beaten, and 1 cup of grated cheese, and lastly the whites of the 2 eggs beaten to a stiff froth. Put into a buttered baking dish, dot the top with butter, sprinkle with bread crumbs, and bake until a light brown, which will be in from twenty minutes to half an hour.

Put 1 tablespoon of butter in a saucepan, and when melted add 1 cup of milk, or cream if desired, 1 cup of fine bread crumbs, 2 cups of grated cheese, ½ teaspoon of salt, ½ teaspoon of dry mustard, and some cayenne pepper. Stir constantly until well heated through, and then add 2 lightly beaten eggs, and serve on rounds of toast.

Put 1 cup of milk into a double boiler, season with pepper and salt, and when hot stir in 1 cup of grated cheese, and let cook for five minutes; then add 3 crumbed soda crackers and serve on toast, with a sprinkling of paprika.

Beat the whites of 2 eggs to a stiff froth, and stir into them with a fork 2 tablespoons of Parmesan or grated cheese, 2 drops of tabasco, a little salt and paprika; drop 1 tablespoon at a time into hot fat, and fry until brown; then drain and sprinkle with fresh salt and paprika before serving.

Make 2 cups of well-seasoned white sauce, add a few drops of golden yellow colouring, stir into it ½ cup of cheese cut into dice (or grated if preferred), and when the cheese is softened and hot serve on rounds of toast and sprinkle with paprika.

Make small pancakes of 1 cup of milk, 1 egg, and enough flour to thicken, and spread them with grated cheese moistened with a little melted butter; sprinkle chopped chives mixed with parsley over the cheese, and a dash of any savoury catsup (if liked), season with salt and pepper, roll the pancakes after cooking, and serve as a savoury or luncheon dish.

Take 2 quarts or more of sour milk or cream, and add to it the same quantity of rapidly boiling water, turn into a straining-bag, and hang up until dry. When ready to use, turn out of the bag and rub until smooth; add a seasoning of salt and pepper and a little sweet cream. Beat until light and serve ice-cold. A little cream can be served to eat upon it, if liked.

This can also be made by heating the sour milk or cream and using no water, but the milk must only be heated enough to separate and not enough to boil.

Cut in very small thin pieces 1 pound of American cheese; put it in a chafing-dish and stir until melted, then add 1 teaspoon of mustard, some salt, and slowly stir in ½ a glass of beer or ale, and season with cayenne or paprika just before serving on toast.

Make Welsh rarebit, and five minutes before serving stir into it 1 tablespoon of chopped green peppers and 1 tablespoon of chopped Spanish pimentos.

Cut in small pieces 1 pound of American cheese, put it in a chafing-dish and stir until melted; then add ½ a glass of beer or ale, some salt and cayenne or paprika, 1 teaspoon dry mustard, the yolk of 1 egg, then the whipped white of the egg, and serve at once on toast. The white of the egg militates against any “stringiness” which is apt to come from cooking certain sorts of cheese. A little milk can be used, if desired, instead of beer.

Drain 1 can of tomatoes and put them in a saucepan with 1 tablespoon of butter; season them well with pepper and salt, and after they have cooked fifteen or twenty minutes add 1 pound of fresh American cheese cut into thin slices, and stir until melted; season generously with salt and pepper, and serve on rounds of toast.

Remove the paper from the smallest NeufchÂtel cream cheese, which is nearer like real Liptauer than any other that can be had in America, and set it in the centre of a plate; surround it with 1 teaspoon of paprika, ½ teaspoon of salt, a small mustard spoon of French mustard, a piece of fresh butter half the size of the cheese, 2 teaspoons of minced onion, and 1 teaspoon of capers. The “Liptauer” should be blended at the table with a silver knife. Add first the butter, then the capers, then the onion, then the seasoning, and make into a cream. Serve on brown or white bread, or crackers.

Cream ½ pound of Roquefort cheese with 1 tablespoon of butter and some salt and 1 tablespoon of sherry, and serve on water crackers.

A pretty way to serve Camembert cheese is to place the cheese, when removed from its box and paper, on a round paper doily on a large plate, and surround it with a heavy wreath of watercress and radishes cut to look like flowers.

Cut fresh cheese into thin slices, spread with made mustard, sprinkle with paprika, lay between two trimmed slices of bread, and toast on both sides until nicely browned, using a very slow fire.

Instead of throwing away bits of dried cheese these should be grated and put in a wide mouthed, covered glass jar.