When ready, slice in rolls about 8-inch thick and
arrange as a salad on a bed of water cress or lettuce, moistened
with French dressing.
Cold Dunking
Besides hot dunking in Swiss Fondue, cold dunking may be had by
moistening plenty of cream cheese with cream or lemon in a
dunking bowl. When the cheese is sufficiently liquefied, it is
liberally seasoned with chopped parsley, chives, onions, pimiento
and/or other relish. Then a couple of tins of anchovies are
macerated and stirred in, oil and all.
Cheese Charlotte
Line a baking dish from bottom to top with decrusted slices of
bread dipped in milk. Cream 1 tablespoon of sweet butter with 2
eggs and season before stirring in 2 cups of grated cheese. Bake
until golden brown in slow oven.
Straws
Roll pastry dough thin and cover with grated Cheddar, fold and
roll at least twice more, sprinkling with cheese each time. Chill
dough in refrigerator and cut in straw-size strips.
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