Scald milk in double boiler and add bread crumbs to it. Then add grated cheese, melted butter and seasonings. Cook in double boiler until cheese is melted; add the slightly-beaten egg gradually. Cook five minutes and serve on dry toast. =Cheese Omelette No. 1= 4 eggs ½ teaspoon salt Few grains pepper 4 tablespoons hot water 1 tablespoons butter 1 cup grated cheese Beat yolks of eggs thoroughly; add salt, pepper and hot water. Beat whites till stiff and dry; add cheese and fold into first mixture. Melt butter in pan, turn in mixture and cook slowly. When well raised and a delicate brown underneath, place pan in hot oven to cook top. Fold and turn on hot platter. =Cheese Omelette No. 2= Make as above, omitting cheese. Make two cups of hot, white sauce; add 1 cup grated cheese, melt and pour around the omelette. =Baked Eggs with Cheese= 4 eggs 1 cup grated cheese 1 cup soft bread crumbs ¼ teaspoon salt Few grains cayenne 2 cups white sauce Break the eggs into a buttered baking dish and cook in hot oven until they begin to turn white around the edges. Then cover eggs with the white sauce and over this put the mixture of crumbs, cheese and seasonings. Brown in very hot oven, so eggs will not be overcooked by time cheese is brown. If preferred, or for variety, the cheese may be added to the white sauce and only the seasoned crumbs put on the top. =Boston Roast= 1 can kidney beans or same amount of cooked beans Salt ½ lb. grated cheese Bread crumbs Mash beans or put them through a meat grinder. Add the cheese and sufficient bread crumbs to make the mixture stiff enough to be formed into a roll. Place in buttered baking pan and bake in moderate oven. Baste frequently with one-half cup hot water, in which one tablespoon butter is melted. Serve the roast with tomato sauce. If desired, a few drops of onion juice or a little finely chopped onion may be added to flavor this dish. =Camouflaged Cabbage= Remove the heart from a small cabbage, cut or chop the remainder into half inch pieces, boil in salted water exactly twenty minutes and drain. For one pint of this cooked cabbage make a sauce of: 2 tablespoons butter 2 tablespoons flour ½ cup milk ½ cup cheese When thoroughly blended add the cabbage; cover with buttered crumbs and bake twenty minutes. The result is a good dish for supper or luncheon and it is well named. CHEESE SALADS =Cheese and Pimento Salad=