Left-overs made palatable

4 tablespoons butter i cup grated cheese Wet the flour and cornstarch with milk and set the pint of milk over the fire in a double boiler. Pour in the flour and cornstarch, cook for fifteen minutes, add the butter, the well-beaten yolks of the eggs and the cheese. Stir till the eggs are cooked, then pour into a buttered tin. Cut into rounds with a sharp cooky cutter, sprinkle liberally the top of each with grated cheese, seasoned with salt and cayenne. Set in a hot oven, let them reheat, and allow the cheese to brown. Serve hot. SAVORY OMELET Half a grated horse-radish I cup grated cheese 6 eggs 3 tablespoons olive oil Salt and pepper Beat the eggs thoroughly, add the olive oil and seasonings, fold in lightly the cheese and horse-radish and pour into an omelet pan in which a tablespoon of butter has been melted. Cook like an ordinary omelet. HOT CHEESE CRACKERS Split common oyster crackers, butter them and fill thickly with grated cheese. Lay them together, place in a baking pan and sprinkle with a few drops of sherry. Bake in a hot oven till golden brown, and serve at once. This makes a nice dish for the Sunday evening supper. Made Palatable 161 FRIED CHEESE SANDWICH Cut stale bread into thin slices and spread lightly with French mustard. Cover with a thick layer of grated cheese, sprinkle with salt and paprika. Press the slices of bread together and trim off the crusts. Heat a tablespoon of butter and lard together in a spider. Fry the sandwiches on both sides till light brown. Serve very hot. If you have a morsel of cold ham on hand, chop it fine and sprinkle over the cheese with a few bits of shredded parsley. GRAHAM BREAD CHEESE TOAST J cups chopped ham I cup grated cheese 1 teaspoon parsley i tablespoon cream Yolk i egg 6 slices graham bread Cut stale graham bread into rather thick slices and toast them lightly. Cut into fancy shapes. To three-fourths cup of chopped ham or tongue add two tablespoons of grated cheese, one teaspoon parsley, one tablespoon cream and the beaten yolk of an egg. Spread lightly on the toast, and over them sprinkle a thick coat of grated cheese. Put the bread in a baking pan, set in a hot oven and brown well. MOCK CRAB SANDWICHES 2 tablespoons butter 4 tablespoons grated cheese i teaspoon salt, paprika and mustard I teaspoon vinegar and anchovy paste I teaspoon chopped olives Cream the butter, add to the other ingredients and mix thoroughly. Spread between thin bread and butter folds. The anchovy makes a deliciously piquant 16a Left-Overs flavor for this sandwich and makes the mixture a fine coral tint that suggests crab in color as well as in taste. CHEESE BALLS WITH DRESSED LETTUCE i£ cups grated cheese 1 tablespoon flour i teaspoon salt Dash cayenne Yolks 3 eggs Mix the cheese, flour, salt and cayenne thoroughly and moisten with the eggs beaten stiff. Shape into small balls and roll in dry cracker dust. Fry in deep fat and drain. Serve with dressed lettuce. TOASTED CHEESE WITH EGGS 3 tablespoons stale bread crumbs 2 eggs 2 teaspoons made mustard Salt and pepper 1½ cups grated cheese Soak the bread crumbs in milk with two eggs, then add the made mustard, salt and pepper to taste, and the grated cheese. Beat all together, spread evenly on slices of toast, and place in the oven to brown quickly. Before serving, strew a little dry grated cheese over it. Made Palatable 163 Left-Over Fruit Plum Ice Cream Bread and Jam Pudding Steamed Berry Pudding Whipped Apples