Mix and sift the dry ingredients, then work in the cheese with a fork or with the fingers, and add the water gradually. The approximate amount of water has been given; it is impossible to give the exact amount, as flour differs in its capacity for taking up moisture. Toss the dough on a floured board and roll out and cut with a biscuit cutter. Place in a buttered pan and bake in a quick oven from 12 to 15 minutes. The biscuit may be sprinkled with cheese before being put into the oven. If the cheese is sufficiently soft it can be measured just as butter is. This recipe, then, would call for ½ cupful. Cheese Drops. 2½ tablespoonfuls of milk. 1 teaspoonful of butter. 1¼ cupfuls of flour. ⅛ teaspoonful of salt. 1 egg. 2 tablespoonfuls of grated Parmesan cheese or dry American cheese. Heat the butter and milk to boiling point, add the flour and the salt and stir thoroughly. Remove from the fire, add the egg and cheese and stir until well mixed. When cold, drop in small pieces in deep fat and brown. This makes a good addition to any clear soup or to consommé. Cheese Wafers. Spread grated cheese on thin crackers, heat in the oven until the cheese is melted. Serve with soup or salad. Cheese Relish. Spread bread which has been toasted or fried in deep fat with grated cheese, or with grated cheese mixed with a little mustard, then heat in the oven until the cheese is melted. This may be served with salad, or as a relish to give flavor to some dish such as boiled rice or hominy, which has no very marked flavor. Cheese Straws. Roll out plain or puff paste until one-fourth of an inch thick. Spread one-half of it with grated cheese. Fold over the other half and roll out again. Repeat the process three or four times. Cut into strips and bake. Serve with soup or salad. Salad Biscuit. ½ pound of cheese. 2 cupfuls of flour. 4 teaspoonfuls of baking powder. 1½ teaspoonfuls of salt. 1 cupful of water. Mix as for cheese biscuits No. 1 or No. 2, depending on whether the cheese is hard or soft. (See p. 36.) Cheese Gingerbread No. 1. 1 cupful of molasses. 4 ounces of cheese. 1 teaspoonful of soda. ½ cupful of water. 2 cupfuls of flour. 2 teaspoonfuls of ginger. ½ teaspoonful salt. Heat the molasses and the cheese in a double boiler until the cheese is melted. Add the soda and stir vigorously. Mix and sift dry ingredients and add them to the molasses and cheese alternately with the water. Bake 15 minutes in small buttered tins. Cheese Gingerbread No. 2. ½ cupful of molasses. ½ cupful of sugar. 4 ounces of cheese. 2 cupfuls of flour. 1 teaspoonful of soda. 2 teaspoonfuls of ginger. ½ teaspoonful of salt. ¾ cupful of water. Rub the cheese and the sugar together. Add the molasses. Mix and sift the dry ingredients and add them to the cheese mixture alternately with the water. Cheese Custard.