Show COOKED CHEESE BEST DAINTY THAT ARE NOT indigestible toasted and served on saltine crackers with a dash of worcestershire Is an english favorite variations of the rabbit cheese Is credited with containing as much nutriment in one pound as is contained in two pounds 0 of beet beef it bothers the digestion of 0 some but the melting or cooking of it does away with this trouble and there are many who believe that the merits ot of cheese are all on the side of ease of 0 digestion and aid that Is one reason why it has always remained the last dish ot of the dinner la in the old days when heavy feeding and many bottles of port were dinner fashions the dish of clinese ch eese was of immense importance it was not a morsel then as it is now to give zest to the meal huge cheeses were brought whole to the banquet board and were viere carved and served with a great flourish big stilton cheeses were scooped out and filled with champagne tor for special occasions and many mixtures were made of the softer creams with butter and wine forming a paste to spread on crackers toasted cheese is a great english delicacy but tor for some reason it Is not much in favor in this country except la in the rabbit the old london tavern on fleet street the cheshire cheese got its name from the excellence of its toasted cheese A handy way to cook cheese in the manner called toasted Is to chop or grate a quantity of it the mild american cream is best and then spread it neatly on saltine crackers place them side by side on a flat fiat pan and put them in under the broiler long enough to melt the cheese with a drop ot of worcestershire cester shire these are very dainty and appetizing the ordinary rabbit made with melted cheese blended with ale or beer and poured over buttered toast satisfies most people but there are variations one way Is to boll boil large onions chop them and mix them with butter cream salts salt mustard and a small cup of grated cheese this can be poured over toast or crackers broiled sardines also mix nicely in a rabbit they are placed on the toast skinned and boned and the eh cheese eese is poured over them A mexican way Is to use tomatoes break up halt half a cupful ot of american cream cheese and rub it to a paste with w ith butter mixed mustard a little cream and tabasco sauce stir this as it melts and have this sauce ready as aa it melts three peeled tomatoes an onion and a chopped pepper cooked together |