PARSLEYED CHEESE SAUCE

     This makes a mild, pleasantly pungent sauce, to enliven the
     cabbage family—­hot cauliflower, broccoli, cabbage and Brussels
     sprouts.  Croutons help when sprinkled over.

CORNUCOPIA OF CHEESE RECIPES

Since this is the Complete Book of Cheese we will fill a bounteous cornucopia here with more or less essential, if not indispensable, recipes and dishes not so easy to classify, or overlooked or crowded out of the main sections devoted to the classic Fondues, Rabbits, Souffles, etc.

Stuffed Celery, Endive, Anise and Other Suitable Stalks

Use any soft cheese you like, or firm cheese softened by pressing through a sieve; at room temperature, of course, with any seasoning or relish.

     SUGGESTIONS: 

     Cream cheese and chopped chives, pimientos, olives, or all three,
     with or without a touch of Worcestershire.

     Cottage cheese and piccalilli or chili sauce.

     Sharp Cheddar mixed with mayonnaise, mustard, cream, minced
     capers, pickles, or minced ham.

Roquefort and other Blues are excellent fillings for your favorite vegetable stalk, or scooped-out dill pickle.  This last is specially nice when filled with snappy cheese creamed with sweet butter.

     All canape butters are ideally suited to stuffing stalks. 
     Pineapple cheese, especially that part close to the
     pineapple-flavored rind, is perfect when creamed.

A masterpiece in the line of filled stalks:  Cut the leafy tops off an entire head of celery, endive, anise or anything similarly suitable.  Wash and separate stalks, but keep them in order, to reassemble in the head after each is stuffed with a different mixture, using any of the above, or a tangy mix of your own concoction.

After all stalks are filled, beginning with the baby center ones, press them together in the form of the original head, tie tight, and chill.  When ready, slice in rolls about 8-inch thick and arrange as a salad on a bed of water cress or lettuce, moistened with French dressing.

 Cold Dunking

Besides hot dunking in Swiss Fondue, cold dunking may be had by moistening plenty of cream cheese with cream or lemon in a dunking bowl.  When the cheese is sufficiently liquefied, it is liberally seasoned with chopped parsley, chives, onions, pimiento and/or other relish.  Then a couple of tins of anchovies are macerated and stirred in, oil and all.

 Cheese Charlotte

Line a baking dish from bottom to top with decrusted slices of bread dipped in milk.  Cream 1 tablespoon of sweet butter with 2 eggs and season before stirring in 2 cups of grated cheese.  Bake until golden brown in slow oven.

 Straws

Roll pastry dough thin and cover with grated Cheddar, fold and roll at least twice more, sprinkling with cheese each time.  Chill dough in refrigerator and cut in straw-size strips.  Stiffly salt a beaten egg yolk and glaze with that to give a salty taste.  Bake for several minutes until crisp.

 Supa Shetgia[B]