Cheese Ball With Tomato Sauce.—Mix together two cupfuls grated cheese, a cupful of fine bread crumbs, a quarter teaspoonful of salt and a few grains of cayenne. Then add two eggs beaten stiff, shape in small balls, roll in crushed cracker crumbs and lay in well-buttered bag. Bake ten minutes and serve on triangles of buttered toast with tomato sauce.

Cheese Fritters to Serve With the Salad Course.—Beat two eggs, season with salt, pepper and a suspicion of mustard and then lay in this seasoned egg as many thin slices of American cheese as it will hold. Have ready tart apples cored and sliced crosswise without peeling. Put a slice of cheese between two rounds of apple, sandwich fashion, dip the sandwiches in the egg, lay in a well-greased paper bag seal and cook ten minutes. Serve very hot.

Pepper Cheese.—Take green peppers, scorch slightly in hot oven or over the coals, then remove the outer skin with a sharp knife. Split the peppers, remove the seeds, and put in their place a small roll of cream cheese. Roll up again, skewer together with a wooden tooth-pick, dip in beaten egg and cracker crumbs and put in well-buttered bag. Seal and bake fifteen minutes in hot oven.

Cheese Ramekins.—Roll out a sheet of pie crust and sprinkle liberally with grated cheese. Roll up and roll out again. Sprinkle on more cheese and repeat the rolling. Stamp out with a biscuit cutter (the pastry should be about a quarter of an inch thick), put in buttered bag and bake in a hot oven. When done, dip both sides in melted butter and serve hot.

Cheese and Eggs.—Butter the bottom of a baking dish and cover with slices of rich cheese. Break several whole eggs over the cheese, taking care that the whites and yolks do not become separated. Season with salt and pepper, and pour over all a rich cream, a half tablespoonful to each egg.

Baked Eggs.—Butter little casseroles or gem pans, and drop an egg in each. Season with salt and pepper and put a little cream on the top of each egg. Put in bag, seal and bake five minutes. These are exceedingly delicate, as the steam being retained they bake quickly, yet do not become hard. Set each on a plate for serving.

Baked Eggs With Cheese.—Break into a buttered pan the number of eggs required. Pour over each one tablespoon of rich, sweet cream, sprinkle over all a thin layer of grated cheese and a few fine rolled crumbs. Season with salt and pepper, put in bag, seal, and bake about six minutes.

A Paper Bag Omelette.—Beat two eggs for about five minutes. Add a dash of salt and pepper and a heaping teaspoonful of flour. Beat again until flour is well mixed in and add a small cupful of milk. Put a tablespoonful of minced breakfast bacon into a pie tin, when quite hot pour egg mixture over it. Put in paper bag, seal, and bake a delicate brown in a quick oven. Cut in squares and serve immediately.

Cheese Omelette.—A savory of cheese omelette may be made from one egg if the following recipe is used. Soak one small cupful grated bread crumbs in two cupfuls of sweet milk into which a pinch of soda has been dissolved. Beat one egg very light and add to the softened bread. Stir in one teaspoonful of melted butter and a dash of cayenne. Beat the whole well, add a small cupful grated cheese and a teaspoonful of salt. Beat again, turn into a buttered bag, bake twenty minutes and serve at once.

Swiss Eggs.—For Swiss eggs spread the bottom of a bag with two ounces of fine American cheese. Place four eggs on the cheese, taking care that the yolks are not broken. Season with pepper and salt. Pour around the eggs two tablespoonfuls of rich cream and cover the top with grated cheese. Put in bag, seal and bake for ten minutes. Garnish with parsley and serve with fingers of crisp toast.

Eggs in Tomato Cups.—Cut fresh tomatoes in half and scoop out part of the interior. Fry the tomato cups until half done. Then break into each of them an egg. Put then in a buttered bag, seal and cook ten minutes. The tops of the eggs may be sprinkled with minced ham or grated cheese, or they may be served plain. Season and serve hot.