Cook the corn-starch in the butter; then add the milk gradually and cook two minutes; add the cheese and stir until it is melted. Season and serve on crackers or bread toasted on one side, the rabbit being poured over the untoasted side. Food value is that of about three-fourths of a pound of beef. Macaroni and Cheese No. 1 1 cupful of macaroni, broken into small pieces. 2 quarts of boiling salted water. 1 cupful of milk. 2 tablespoonfuls of flour. ¼ to ½ pound of cheese. ½ teaspoonful of salt. Speck of cayenne pepper. Cook the macaroni in the boiling salted water, drain in a strainer, and pour cold water over it to prevent the pieces from adhering to each other. Make a sauce out of the flour, milk, and cheese. Put the sauce and macaroni in alternate layers in a buttered baking dish, cover with buttered crumbs, and heat in oven until crumbs are brown. Macaroni and Cheese No. 2 A good way to prepare macaroni and cheese is to make a rich cheese sauce and heat the macaroni in it. The mixture is usually covered with buttered crumbs and browned in the oven. The advantage of this way of preparing the dish, however, is that it is unnecessary to have a hot oven, as the sauce and macaroni may be reheated on the top of the stove. Baked Rice and Cheese No. 1 1 cupful of uncooked rice and 4 cupfuls of milk; or, 3 cupfuls of cooked rice and 1 cupful of milk. 2 tablespoonfuls of flour. ½ pound of cheese. ½ teaspoonful of salt. If uncooked rice is used, it should be cooked in 3 cupfuls of milk. Make a sauce with one cupful of milk, add the flour, cheese and salt. Into a buttered baking dish put alternate layers of the cooked rice and the sauce. Cover with buttered crumbs and bake until the crumbs are brown. The proteids in this dish, made with rice cooked in milk, are equal to those of nearly 1¾ pounds of average beef. If skimmed-milk is used, the fuel value is equal to nearly 3½ pounds of beef. Whole milk raises the fuel value still higher. 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. Plain Cheese Salad Cut Edam or ordinary American cheese into thin pieces, scatter them over lettuce leaves and serve with French dressing. Olive and Pimiento Sandwich or Salad Cheese