CHAPTER 2

Appetizers

| CHEESE BITES
Temperature: 350°F. Time: 15-20 minutes

8 thin slices bread V4 teaspoon salt

2 tablespoons melted butter lq teaspoon paprika
1 cup cheese, grated Dash of cayenne

2 eggs, slightly beaten 1 cup milk

Slice the bread; cut off the crusts; brush with melted butter.
Spread 4 slices with the grated cheese; add the remaining 4 slices
to make sandwiches. Cut in fingers; place in an oiled baking dish.
Slightly beat the eggs; add the seasonings and milk. Pour over the
sandwich fingers; bake till golden brown. Serve hot with fruit
cocktails. Serves 6.

CHEESE DREAMS

Temperature: 415°F. Time: 6-8 minutes
114 cups cheese, grated lg teaspoon salt

1 egg, lightly beaten Dash of pepper and paprika
3 tablespoons cereal cream 10 slices bread

Use old cheese if you can get it. Combine the cheese, egg,
cream and seasonings; blend well. Cut the crusts from the bread;
cut the slices in half. Toast on one side; spread the untoasted side
with the cheese mixture. Bake in the oven until the cheese is
puffy and toasted. Yield: 40 squares.

CHEESE WAFERS

Temperature: 400°F. Time: 3-5 minutes
Small crisp wafers lV teaspoon salt

1 egg, slightly beaten Dash of pepper and
14 cup tomato juice cayenne

14 teaspoon dry mustard 2 cups cheese, grated

Spread the wafers singly on a cookie sheet. Beat the egg
lightly; add the tomato juice and seasonings; pour into the top of
a double boiler; heat to scalding over boiling water. Add the
grated cheese; cook, stirring occasionally, until the mixture is
smooth and thick (about 15 minutes). Cool; spread a spoonful on
each cracker. Broil in a fairly hot oven till the cheese bubbles.
Serve hot. This will make a pint of cheese mixture. Store it in the
refrigerator to use on crackers, toast, or spooned over meat balls.