Variations of this dish are made by substituting one cup minced ham for one cup of the cheese, or by using two cups of ham and omitting the cheese altogether. MILK TOAST A very good way to serve milk toast is to toast bread thoroughly and to pour hot milk over it at the time of serving. In serving milk toast in this way all the dishes should be kept very hot. A heavy earthenware pitcher may be used for serving the hot milk, as it retains heat for a long time. EGGS POACHED IN MILK Eggs are much better poached in milk than in water. If served on toast the hot milk may be poured on the egg if a soft toast is desired. If not, dip the eggs out of the milk with a perforated spoon and lay on the toast in the usual way, adding salt and butter. CHEESE DISHES AS MEAT SUBSTITUTES Meat is wholesome and relished by most persons, yet it is not essential to a well-balanced meal, and there are many housekeepers who, for one reason or another, are interested in lessening the amount of meat which they provide or to substitute some other foods for it. Cheese naturally suggests itself as a substitute for meat, since it is rich in the same kinds of nutrients which meat supplies, is a staple food with which everyone is familiar, and is one which can be used in a great variety of ways. In substituting cheese for meat, pains should be taken to serve dishes which are relished by members of the family. A number of recipes for dishes which are made with cheese follow: =Cheese Soup= 1 qt. milk 1 onion grated 1 blade mace 2 tablespoons butter 2 tablespoons flour ½ c. grated cheese 2 egg yolks 1 teaspoon salt ¼ teaspoon white pepper Scald milk, onion, mace and pepper pod. Melt butter in saucepan, blend flour with melted butter. Strain milk and seasonings and add gradually to flour mixture, stirring all the time. Return to double boiler to cook. When creamy, add the cheese, salt and pepper, stirring until cheese is melted. Then pour over well-beaten egg yolks, stirring all the time. Whip until frothing and serve. =Delmonico Potatoes= Arrange creamed potatoes and grated cheese in alternate layers. Cover with buttered crumbs and bake till crumbs are brown. =Stuffed Potatoes with Cheese= Split hot baked potatoes lengthwise and remove contents without injuring skin of potato. Put potato through ricer or mash, add salt and pepper to taste and enough hot milk to make of proper consistency. Beat until light, refill the skin, piling up lightly. Sprinkle thickly with grated cheese and reheat in oven until cheese is melted and a delicate brown. =Macaroni with Cheese=