gs, beaten
slightly; mix; and cook until the eggs are set and serve immediately.

Chopped tongue root may be used instead of sausage.

SMOKED BRISKET OF BEEF AND EGGS

Take slices of smoked breast of beef, brown in frying-pan; place on hot
platter. Slip as many eggs as are needed in frying-pan and cook gently
by dripping the hot fat over them until done. Place carefully on the
beef slices and serve at once.

*CHEESE*

Cheese should not be tightly covered. When it becomes dry and hard,
grate and keep covered until ready to use. It may be added to starchy
foods.

Care should be exercised in planning meals in which cheese is employed
as a substitute for meat. As cheese dishes are inclined to be somewhat
"heavy," they should be offset by crisp, watery vegetables, water cress,
celery, lettuce, fruit salads and light desserts, preferably fresh or
cooked fruit. Another point, too, is to be considered. Whether raw or
cooked, cheese seems to call for the harder kinds of bread--crusty rolls
or biscuits, zwieback, toast, pulled bread or hard crackers.

A soft, crumbly cheese is best for cooking.

Cheese is sufficiently cooked when melted, if cooked longer it becomes
tough and leathery.

Baking-soda in cheese dishes which are cooked makes the casein more
digestible.

COTTAGE CHEESE (POT CHEESE)

Heat sour milk slowly until the whey rises to the top; pour it off, put
the curd in a bag and let it dry for six hours without squeezing it.
Pour it into a bowl and break it fine with a wooden spoon. Season with
salt. Mold into balls and keep in a cool place. It is best when fresh.

KOCH KAESE (BOILED CHEESE)

Press one quart of fine cottage cheese through a coarse sieve or
colander and set it away in a cool place for a week, stirring it once or
twice during that time; when it has become quite strong, stir it smooth
with a wooden or silver spoon; add a saltspoon of salt and one-fourth as
much of caraway seed, yolks of two eggs and an even tablespoon of flour
which has been previously dissolved in about one-half cup of cold milk;
stir the flour and milk until it is a smooth paste, adding a lump of
butter, about the size of an egg; add all to the cheese. Put the cheese
on to boil until quite thick; stirring occasionally; boil altogether
about one-half hour, stirring constantly the last ten minutes; the
cheese must look smooth as velvet. Pour it into a dish which has been
previously rinsed in cold water. Set it a