While, chiefly owing to custom, it may not accord with the taste of the family to serve cheese dishes at dinner in place of meat, it is much more in accord with usual dietary habits in American homes to serve such dishes at least occasionally for lunch, for supper, or for breakfast; that is, for a less formal meal than dinner. The last group of recipes in this section, beginning with “breakfast cereals with cheese,” supply rather smaller proportions of nutritive materials than those in the first group and so may be more suitable for use at the less hearty meals. There is no hard and fast line to be drawn between the two groups, however, and many of the recipes may be used interchangeably. In the recipes calling for large amounts of cheese the food value is given, not in figures, but in comparison with beef of average composition and average percentage of waste. This comparison is necessarily rough owing to the varying composition of the foods and the varying weights of such ingredients as a cupful of grated cheese or bread crumbs. In making the comparisons, beef of average composition has been considered to have 15.2 per cent of protein, and a fuel value of 935 calories per pound; ordinary American cheese has been considered to have 26 per cent of protein and a fuel value of 1,965 calories per pound. After many weighings, 4 ounces was decided to be the average weight of a cupful of cheese and 2½ ounces the average weight of a cupful of bread crumbs. These weights have been taken, therefore, in calculating the food value of dishes. When cheese is very soft, however, it may be pressed into a cup and measured like butter. Under these circumstances, the weight of a cupful of cheese may be considered one-half a pound. The price of cheese is taken as 22 cents a pound, of butter 25 cents a pound, of eggs 25 cents a dozen, in this and all similar calculations in this bulletin. Prices vary with time, place, and season. Those mentioned above are such as were paid for materials at the time the experiments here summarized were made and are not extreme values in either direction. Like all such estimates, the calculations are only relative, and the housekeeper who wishes to estimate the comparative cost of the cheese dishes and other foods can readily do so by taking into account the amount of materials used and the prices paid for ingredients at any particular time. Cheese Fondue No. 1. 1⅓ cupfuls of soft, stale bread crumbs. 6 ounces of cheese (1½ cupfuls of grated cheese or 1⅓ cupfuls of cheese grated fine or cut into small pieces.) 4 eggs. 1 cupful of hot water. ½ teaspoonful of salt. Mix the water, bread crumbs, salt, and cheese; add the yolks thoroughly beaten; into this mixture cut and fold the whites of eggs beaten until stiff. Pour into a buttered baking dish and cook 30 minutes in a moderate oven. Serve at once.