Break three ounces of macaroni—­noodles or spaghetti answer equally well—­into small pieces, boil in rapidly boiling salted water; when tender drain off the water and add half a pint of milk; cook slowly till the macaroni has absorbed most of the milk.  To half a pint of thick white sauce add two ounces of grated cheese and mix with the macaroni; last of all add two well-beaten eggs.  Butter a pudding mold, sprinkle it with browned bread crumbs and pour in the macaroni mixture; steam gently for about half an hour, turn out and fill the centre with stewed tomatoes and mushrooms.

CHEESE OMELET

Cook in double boiler one cup of milk, add one tablespoon of butter, one tablespoon of flour blended together and cook till thick; one cup of cheese cut up added, and stir till dissolved.  Remove from fire and stir in yolks of four eggs beaten, one-half teaspoon of salt (pepper).  Fold in whites of four eggs beaten stiff and a pinch of baking powder.  Bake in a buttered dish one-half hour.

CHEESE AND SWEET GREEN PEPPERS

Cheese and peppers make a very nice combination.  Melt two ounces of cheese, add a tablespoon of chopped peppers and the same amount of butter, a little paprika, salt, and if liked, mustard.  When the ingredients have been well blended pour the mixture on hot buttered toast and serve.

CHEESE FONDUE

Soak one-half cup of bread crumbs in one scant cup of milk; dissolve a speck of bicarbonate of soda in a drop of hot water and add to the milk, one egg, yolk and white beaten separately, one-half cup of dry cheese grated, one tablespoon of butter, salt and pepper to taste, beat well, pour into a well buttered baking dish, strew dry crumbs moistened with butter over the top, and bake in a hot oven until light brown.  Serve at once in the dish in which it is baked.

TOMATOES, EGGS AND CHEESE (HUNGARIAN STYLE)

Place two tablespoons of butter in a pan (after having the water boil to heat the pan).  Let butter melt, add one small onion chopped fine and cook until soft, a pint of tomatoes strained and let come to a boil; add one-half pound mild cheese cut fine; and stir until smooth.  Break in three eggs and stir hard until eggs are done.  Serve on buttered toast.

CRACKERS AND CHEESE

Split in two some Bent’s water biscuits; moisten them with hot water and pour over each piece a little melted butter and French mustard; then spread with a thick layer of grated cheese; sprinkle with paprika or cayenne.  Place them in a hot oven until the cheese is soft and creamy.

RAMEKINS OF EGG AND CHEESE

Beat three new-laid eggs and blend thoroughly with two ounces of grated cheese and one ounce of partly melted butter.  Place the mixture in little pans or saucers and bake in the oven.