Soak bread 10 minutes in milk. Add fat and cheese. When melted, add egg and seasoning. Cook in double boiler or bake 20 minutes.

RICE-CHEESE RAREBIT

1/4 cup fat 1/4 cup flour 1 teaspoon salt 1-1/2 cups tomato juice and pulp 1 cup cheese 1 cup cooked rice 1/8 teaspoon cayenne

Melt fat. Add dry ingredients. Add liquid slowly. When at boiling point, add cheese and rice. Serve hot.

POLENTA

1 cup cooked cornmeal mush 1/2 teaspoon salt 1/2 cup cheese 1/8 teaspoon pepper

While mush is hot place ingredients in layers in baking dish. Bake 20 minutes.

CHEESE SAUCE

1/4 cup fat 1/2 cup flour 1 teaspoon salt 2 cups milk 1/2 cup cheese 1/4 teaspoon cayenne

Prepare same as tomato sauce. Serve with rice or spaghetti.

TOMATO CHEESE SAUCE

1 pt. milk 1/2 teaspoon soda 2/3 cup flour 2 tablespoons fat 1 pt. tomatoes 1 cup cheese

For both the sauces, melt fat, add dry ingredients and, gradually, the liquid. When at boiling point, add cheese and serve. This is an excellent sauce for fish.

CHEESE SAUCE ON TOAST

1/4 cup fat 1/2 teaspoon salt 1 pint milk 1/4 cup flour 1/4 teaspoon cayenne 1 cup cheese

Make as white sauce and add cheese. Pour over bread, sliced and toasted. Bake in moderate oven.

CHEESE MOLD

1/2 pint cottage cheese 1/4 cup green peppers, chopped 1/2 cup condensed milk 1/8 teaspoon of cayenne 1 tablespoon of gelatine 2 tablespoons of cold water 1 teaspoon salt

Soak the gelatine in the cold water until soft. Dissolve over hot water. Add the other ingredients. Chill. Serve as a salad or as a lunch or supper entree.

CHEESE SOUP

1 quart milk or part stock 1/4 cup flour 1 teaspoon salt 1/4 cup fat 1 cup cheese 1/4 tablespoon paprika

Cream fat and flour; add gradually the liquid, and season. When creamy and ready to serve, stir in the cheese, grated.

CHEESE BISCUIT

1 cup flour 1/4 teaspoon salt 1/2 cup water 3 teaspoons baking powder 1 tablespoon b.u.t.ter or fat 8 tablespoons grated cheese

Mix like drop baking powder biscuit. Bake 12 minutes in hot oven.

This recipe makes twelve biscuits. They are excellent to serve with a vegetable salad as they are high in nutrition.

CELERY-CHEESE SCALLOP

1-1/2 cups breadcrumbs 2 cups milk 3 cups chopped celery 1 cup shaved cheese

Cook celery till tender. Put layer of crumbs in greased baking dish, then celery; cover with cheese and sprinkle with salt and pepper.

Repeat to fill dish. Turn in boiling hot milk with 1 cup of celery water. Bake for 30 minutes.

MEAT SUBSt.i.tUTE DISHES

CORN AND OYSTER FRITTERS

1 cup flour 2 teaspoons baking powder 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 cup milk 1 egg 6 oysters 2 full tablespoons Kornlet

Sift dry ingredients, add milk, egg and Kornlet. Add oysters last. Fry in deep fat, using a tablespoonful to an oyster.

SALMON LOAF

2 cups cooked salmon 1 cup grated breadcrumbs 2 beaten eggs 1/2 cup milk 1/2 teaspoon paprika 1/2 teaspoon salt 1 tablespoon chopped parsley 1 teaspoonful onion juice

Mix thoroughly. Bake in greased dish 30 minutes.

BAKED LENTILS

Two cups lentils that have been soaked over night. Boil until soft, with 2 small onions and 1 teaspoon each of thyme, savory, marjoram, and 4 cloves. Drain. Add 1 teaspoon of salt, and put into baking dish.

Dot with fat. Bake for 30 minutes.

HOMINY CROQUETTES

1 cup of cooked hominy 1/2 cup nuts 1 tablespoon corn syrup 1 teaspoon of salt 1/8 teaspoon of pepper 1 egg 1 tablespoon melted fat

Mix and roll in dried breadcrumbs and bake in oven 20 minutes.

MEATLESS SAUSAGE