ll 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