Beat the yolks until lemon colored and add the hot water and the seasoning. Beat the whites until they are stiff, and add the cheese. Cut and fold the two mixtures together. Heat the butter in omelet pan and cook the mixture very slowly until it is brown on the underside. If possible, cook the top of the omelet in the oven or by means of a hot plate held over it. Breakfast Cereals with Cheese. That cheese combined with cereal foods makes a rational dish as regards the proportion of nutrients it supplies has been pointed out on another page (p. 18). Cheese and some of the crisp “ready to serve” cereal breakfast foods is a combination which is common, the cheese being melted with the cereal food, or simply served with it. There are many who relish a piece of cheese with the cooked cereal so commonly eaten for breakfast and find such a combination satisfying to appetite and taste. Oatmeal or some other home-cooked breakfast cereal prepared with cheese is palatable, and such dishes have an advantage in that they may be served without cream and sugar. Since such a dish contains considerably more protein than the breakfast cereals as ordinarily served, it has a further advantage in that it may well serve as the principal item of a breakfast menu, instead of a preliminary to other courses. Such a combination as cereals cooked with cheese, toast, fruit, and tea, coffee, or chocolate, makes a palatable as well as nutritious breakfast and one which does not require much work to prepare and to clear away. A recipe for preparing oatmeal with cheese follows. Wheat breakfast foods, either parched or unparched, corn meal, and hominy may be prepared in the same way. Oatmeal with Cheese. 2 cupfuls of oatmeal. 1 cupful of grated cheese. 1 tablespoonful of butter. 1 level teaspoonful of salt. Cook the oatmeal as usual. Shortly before serving, stir in the butter and add the cheese, and stir until the cheese is melted and thoroughly blended with the cereal. The cheese should be mild in flavor and soft in texture. The proportion of cheese used may be increased if a more pronounced cheese flavor is desired. Cheese with Mush. Cheese may be added to corn-meal mush or to mush made from any of the corn or wheat preparations now on the market. The addition of cheese to corn-meal mush is particularly desirable when the mush is to be fried. Fried Bread with Cheese No. 1. 6 slices of bread. 1 cupful of milk. 2 ounces of cheese, or ½ cupful of grated cheese. ½ teaspoonful of salt. ½ teaspoonful of potassium bicarbonate. Butter or other fat for frying. Scald the milk with the potassium bicarbonate; add the grated cheese, and stir until it dissolves. Dip the bread in this mixture and fry it in the butter. The potassium bicarbonate helps to keep the cheese in solution. It is desirable, however, to keep the milk hot while the bread is being dipped.