The Landmarks club cook book

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, paprika. 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 DANFELO. 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. CHEESE FONDUE. F. S. C. One tablespoonful butter, half pint milk, one cup bread crumbs, two cups grated cheese, one teaspoonful salt, a little red pepper, a saltspoon of mustard. Mix and place over boil- ing water. When hot, stir in two well beaten eggs and cook, stirring until it thickens (about three minutes). Serve with crackers. A little Worcester sauce added is an improvement. Mrs. George Sinsabaugh. CHEESE WAFERS. Half pound of rich cream cheese, one teaspoonful of dry mustard, half cup of olive oil, quarter cup of lemon juice or vinegar, half teaspoonful paprika. Mash the cheese, add oil a little at a time, beat in lemon juice and seasoning. Serve on thin wafers. Miss Anna Grichten, Sail Francisco. CHEESE PATTIES. Make from stale bread some small round croustades. Dip them in butter and brown in the oven. Fill the centers with a mixture of two ounces of grated cheese, one tablespoonful melted butter, one tablespoonful milk, a little salt and pepper. Place the croustades again in the oven to cook the cheese, and serve very hot. CHEESE SOUFFLE. One pint of milk, three heaping tablespoonfuls of flour ; Mix the flour to a smooth paste with a part of the milk, then add the remainder of the milk, and stir over the fire until it thickens. Set aside to cool. Mix thoroughly the yolks of three eggs, a saltspoon of salt, one-half a teaspoonful of dry mustard, a dash of red pepper, a few drops of onion juice, and one cupful grated cheese. Stir this mixture into the cooled souffle batter, fold in the well beaten whites of three eggs. Bake in cases for twenty minutes and serve at once. Nannie M. Griffith, Johan nesburg-. CHEESE RAMEKINS.