CHEESE BALES

One cup of grated cheese (old), whites of two eggs, beaten stiff. Mix cheese and whites ; add a pinch of red pepper and a little salt.

Make into balls as large as walnuts, roll in fine bread crumbs and fry in deep fat in a basket. Serve very hot. This makes about ten balls.

Serve with this, lettuce and French dressing.

Mrs. George Sinsabaugh. CHEESE BALLS.

Mix one and a half cups grated cheese, one tablespoonful flour, a little salt, a few grains of cayenne, and the whites of three eggs, beaten stiff. Shape in small balls, roll in cracker crumbs, dip them in the yolks of the eggs wen beaten, then roll again in cracker dust ; fry in deep fat and drain on brown paper.

Mrs. E. A. Padgham. CHEESE BALLS.

One pint of fresh milk, one tablespoon of butter, three heap- ing tablespoons of flour, three heaping tablespoons of grated cheese, pepper and salt to taste ; scald the milk, mix the flour into the hot butter, put grated cheese into milk, and when dis- solved, add butter and seasoning; stir until thick and smooth; pour on platter and set on ice. When stone cold, roll as cro- quettes in egg and bread crumbs in small balls the size of English walnuts, and fry in hot lard. They must be very soft. Use only Edam cheese, if possible. If not very strong, use tnore than three tablespoons.

Mrs. W. F. Hook. CHEESE BISCUITS.

Two ounces of flour, pinch of salt and cayenne. Rub into it two ounces of butter ; add two ounces of grated cheese ;

mix with the yolk of an egg and a squeeze of lemon juice to a very stiff paste. Roll very thinly ; stamp into small round biscuits and bake for a few minutes in a moderate oven. Be- fore serving, place in the center of each biscuit a little pyra- mid of whipped cream, flavored with cheese.

Miss Kate E. Whitakek, San Francisco. CHEESE CROQUETTES.

Quarter cup butter, third cup flour, three-quarters cup milk, yolks of three eggs, one and a half cups of cheese cut in small pieces, half cup Parmesan cheese, salt, cayenne, pap- rika. Make a sauce of butter, flour and milk ; stir in egg yolks unbeaten ; add cheese, and cook until cheese begins to soften. Remove from stove and add seasoning. Spread in a shallow pan previously well buttered, and allow it to cool.

Now cut out in strips or squares ; crumb, egg and dip in crumbs again. Fry in deep hot fat and drain on cheese cloth. Serve as cheese course.

Miss Kate E. Whitaker, San Francisco. CHEESE DANIETO.

Take the ripest of Sierra cheeses, work it with the blade of a knife to a smooth paste. Mix with enough olive oil to make the consistency of thick cream. Mix into it plenty of paprika, until the cheese is decidedly of a red color. Serve with slices of thin bread and butter, or toasted crackers.

Mrs. Hugh W. Vail. CHEESE FINGERS.

Three ounces of grated cheese, three ounces of flour, two

ounces of butter, half teaspoonful of baking powder, salt and

cayenne to taste. Mix these ingredients to a stiff paste, with

a very little milk. Roll out and cut into strips about three

inches long. Roll round and bake on a tin in a brisk oven for

five minutes to a very delicate brown.

F. s. c.