1 cupful of grated cheese. ½ cupful of cream or rich milk. Yolks of 2 eggs. A speck of salt and of paprika. Mix the cream and the cheese and heat until the cheese is melted. Remove from the fire and add the yolks of the eggs. Bake in paper cases or buttered ramekins. Serve with jelly or preserves. Cheese Cakes. 1 quart of milk. Rennet. 1 ounce of sugar. Yolks of 2 eggs. A speck of nutmeg. 1½ ounces of butter. 1 ounce of dried currants or small raisins. Warm the milk and add the rennet, using the amount prescribed on the package. Let the milk stand until the curd forms, then break up the curd and strain off the whey. Add the other ingredients to the curd; line patty tins with pastry, fill them with the mixture, and bake. Brown Betty with Cheese. Arrange in a deep earthenware baking dish, alternate layers of bread crumbs and thinly sliced apples. Season with cinnamon, also a little clove if desired and brown sugar. Scatter some finely shaved mild full-cream cheese over each layer of apple. When the dish is full, scatter bread crumbs over the top and bake 30 to 45 minutes, placing the dish in a pan of water so that the pudding will not burn. If preferred, this may be sweetened with molasses mixed with an equal amount of hot water and poured over the top, a half cupful of molasses being sufficient for a quart pudding dish full. Cheese may be used in place of butter in a similar way in other apple puddings. Apple pie made with a layer of finely shaved cheese over the seasoned apple and baked in the usual way is liked by many who are fond of cheese served with apple pie. CONCLUSION. In the foregoing pages information has been summarized regarding the food value of cheese, an important agricultural product, and ways of preparing it for the table. It has been pointed out that, judged by the kind of nutrients it supplies—chiefly nitrogenous material and fat—and the proportion in which they are present, it resembles such foodstuffs as meat, fish, and eggs, which means that like them its rational use in the diet is in combination with other staple foods, to form well-balanced meals. Experiments have shown that when eaten either raw or carefully cooked, cheese is as thoroughly digested as other staple foods and is not likely to produce physiological disturbance. An ounce of cheese roughly is equivalent to 1 egg, to a glass of milk, or to 2 ounces of meat.