Meat is wholesome and relished by most persons, yet it is not essential to a well-balanced meal and there are many housekeepers who for one reason or another are interested in lessening the amount of meat which they provide or to substitute some other foods for it. The problem with the average family is undoubtedly more often the occasional substitution of other palatable dishes for the sake of variety, for reasons of economy, or for some other reason than the general replacement of meat dishes by other things. Foods which are to be served in place of meat should be rich in protein and fat and should also be savory. Cheese naturally suggests itself as a substitute for meat, since it is rich in the same kinds of nutrients which meat supplies, is a staple food with which everyone is familiar, and is one which can be used in a great variety of ways. In substituting cheese for meat, especial pains should be taken to serve dishes which are relished by the members of the family. A number of recipes for dishes which contain cheese are given below. They are preceded by several recipes for cheese sauces which, as will appear, are called for in the preparation of some of the more substantial dishes. Cheese Sauce No. 1. 1 cupful of milk. 2 tablespoonfuls of flour. 1 ounce of cheese (¼ cupful of grated cheese). Salt and pepper. Thicken the milk with the flour and just before serving add the cheese, stirring until it is melted. This sauce is suitable to use in preparing creamed eggs, or to pour over toast, making a dish corresponding to ordinary milk toast, except for the presence of cheese. It may be seasoned with a little curry powder and poured over hard-boiled eggs. Cheese Sauce No. 2. Same as cheese sauce No. 1, except that the cheese is increased from 1 to 2 ounces. This sauce is suitable for using with macaroni or rice, or for baking with crackers soaked in milk. (See p. 27.) Cheese Sauce No. 3. Same as cheese sauce No. 1, except that two cupfuls of grated cheese or 8 ounces are used. This may be used upon toast as a substitute for Welsh rabbit. Cheese Sauce No. 4. Same as cheese sauce No. 2, save that 2 tablespoonfuls of melted butter are mixed with the flour before the latter is put into the milk. This sauce is therefore very rich in fat and has only a mild flavor of cheese. Among the recipes for dishes which may be used like meat, the first 30 are such that, eaten in usual quantities, they will provide much the same kind and amount of nutritive material as the ordinary servings of meat dishes used at dinner. In several cases there is a resemblance in appearance and flavor to common meat dishes, which would doubtless be a point in their favor with many families.