with a bit of butter, and another of asparagus. From here
you can go as far as you like with varied layers of melting
cheeses alternating with asparagus, until you come to the top,
where you add two more kinds of cheese, a mixture of powdered
Parmesan with Sapsago to give the new-mown hay scent.

Garlic on Cheese

For one sandwich prepare 30 or 40 garlic cloves by removing skins
and frying out the fierce pungence in smoking olive oil. They
skip in the hot pan like Mexican jumping beans. Toast one side of
a thickish slice of bread, put this side down on a grilling pan,
cover it with a slice of imported Swiss Emmentaler or Gruyere, of
about the same size, shape and thickness. Stick the cooked garlic
cloves, while still blistering hot, in a close pattern into the
cheese and brown for a minute under the grill. Salt lightly and
dash with paprika for the color. (Recipe by Bob Brown in Merle
Armitage's collection _Fit for a King_.)

Spaniards call garlic cloves teeth, Englishmen call them toes. It was
cheese and garlic together that inspired Shakespeare to Hotspur's
declaration in _King Henry IV_:

I had rather live
With cheese and garlic in a windmill, far,
Than feed on cates and have him talk to me
In any summer-house in Christendom.

Some people can take a mere _soupcon_ of the stuff, while others can
down it by the soup spoon, so we feel it necessary in reprinting our
recipe to point to the warning of another early English writer:
"Garlic is very dangerous to young children, fine women and hot young
men."

Blintzes

This snow white member of the crepes suzette sorority is the most
popular deb in New York's fancy cheese dishes set. Almost unknown
here a decade or two ago, it has joined blinis, kreplach and
cheeseburgers as a quick and sustaining lunch for office workers.

2 eggs
1 cup water
1 cup sifted flour
Salt
Cooking oil
1/2 pound cottage cheese
2 tablespoons butter
2 cups sour cream

Beat 1 egg light and make a batter with the water, flour and salt
to taste. Heat a well-greased small frying pan and make little
pancakes with 2 tablespoons of batter each. Cook the cakes over
low heat and on one side only. Slide each cake off on a white
cloth, with the cooked side down. While these are cooling make
the blintz-filling by beating together the second egg, cottage