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Show Luncheon Cheese BV BERTHA E SHAPLEIGH .Cooking Authority for IJEA Service and Columbia University, lliis di"?h s sufficient BB the main dish at luncheon or supper. With i a light green salad and a fruit dessert the meal will be well balanced. 1-J leal stale bread, 1 poand mild cheese. 1 1-2 cups milk, 2 table poons butler. 2 eggs. 1 1-2 teaspoons salt, 1-2 teaspoon mustard. Few grainH of cayenne. Cu) bread in quarter-inch slices Spread with bulfr, and cut into, ! strip.?. Line a fairly deep baking dish with the strips of bread, having but'. eic-d ?ide neit to dish. Cnt cheese in small pieces and place in dih. Goal eggs slightly, add seasonings and milk, and pour over the cheese. Bake m a hot oven 35 minutes. Serve Immedlaiels (Cut this out and paite it in your cook book) 1 |