Show WI SOME uses ron CHEESE All Ktrt at Ilrlie of Uhlch It U mi IKitlnt furl Cheese U so much III demand thin winter that III Is I nice to know how to keep a variety In the lines at smalt expense hey nil IMam and a large iliifnpplr either of wlilcli will keep for a long time If nreenary Then my n pot of lloquefort and n tumbler nf alub IIOUM ehpne keeping theoe In a cool dry place until nevdcd A dinner menu may Ix oom iletnl by water crackers and nI ue fort for dessert A dellelout ditliity for an afternoon Im U I the popular inaeiinioti spreal with thinly sliced Mga cheese as a Mlllllwieh t Chprsa crust are nice forums Impromptu com I wny liineheon They arc made from hall slices of stale bread after trimming on the hard cru < t Upon ttiene olilunjfiof bread Iota table IKHMI of grateil elicrw mid brown slightly In the men Iheoc may ha Mrved hut or void llooil Kniillih cheese Is I u > nl Ilr Wclih rabbit Thcra are many who like n bit of errant ehrIo with Trench biieult for breakfast break-fast Ncnfchatcl and water crackers generally < lll the pudding course of an elaborate home dinner menu Cheese of some description Is I an Important Im-portant Item of the Dutch supper which U I so common this winter after the the theater or at card parties Indeed In-deed the matron who liken to bo able to offer her casual nlcrm > on or evening even-ing vlollor home simple refreshment piy UH much attention this reason to her supply of dietso as to thai of crackers or Ira llrookljn Jingle 1 |