ot on toast.

Corn and Cheese Fondue

1 cup bread crumbs
1 large can creamed corn
1 small onion, chopped
1/2 green pepper, chopped
2 cups cottage cheese
1/2 teaspoon salt
1/2 cup milk
2 eggs, well beaten

Mix all ingredients together and bake in buttered casserole set
in pan of hot water. Bake about 1 hour in moderate oven, or until
set.

Cheese Fondue

1 cup grated Cheddar
1/2 cup crumbled Roquefort
1 cup pimento cheese
3 tablespoons cream
3 tablespoons butter
1 teaspoon Worcestershire

Stir everything together over hot water until smooth and creamy.
Then whisk until fluffy, moistening with more cream or mayonnaise
if too stiff.

Serve on Melba toast, or assorted thin toasted crackers.

Brick Fondue

1/2 cup butter
2 cups grated Brick cheese
1/2 cup warm milk
1/2 teaspoon salt
2 eggs

Melt butter and cheese together, use wire whisk to whip in the
warm milk. Season. Take from fire and beat in the eggs, one at a
time. Please note that Fondue protocol calls for each egg to be
beaten separately in cases like this.

Serve over hot toast or crackers.

Cheddar Dunk Bowl

3/4 pound sharp Cheddar cheese
3 tablespoons cream
2/3 teaspoon dry mustard
1-1/2 teaspoons Worcestershire

Grate the cheese powdery fine and mash it together with the cream
until fluffy. Season and serve in a beautiful bowl for dunking in
the original style of Savarin, although this is a static
imitation of the real thing.

All kinds of crackers and colorful dips can be used, from celery
stalks and potato chips to thin paddles cut from Bombay duck.

[Illustration]

_Chapter Seven_

Souffles, Puffs and Ramekins

There isn't much difference between Cheese Souffles, Puffs and
Ramekins. The _English Encyclopedia of Practical Cookery_, the oldest,
biggest and best of such works in English, lumps Cheese Puffs and
Ramekins together, giving the same recipes for both, although it
treats each extensively under its own name when not made with cheese.

Cheese was the basis of the original French Ramequin, cheese and bread
crumbs or puff paste, baked in a mold, (with puff again the principal
factor in Souffle, from the French _souffler_, puff up).

Basic Souffle

3 tablespoons butter or margarine
4 tablespoons flour
1-1/4 cups hot milk, scalded
1 teaspoon salt
A dash of cayenne
1/2 cup grated Cheddar cheese, sharp
2 e