Heat until very hot, and then serve on toast.

HEAD CHEESE

Have the butcher clean and crack a young pig’s head.  Wash well and put on to cook in a pot large enough to have the water completely cover the head.  Cook until the meat leaves the bones, skimming carefully.  When cooked lift pot from the fire and take the meat from the pot.  Chop fine, seasoning with salt and pepper and one tablespoon of poultry seasoning; mix thoroughly; put a clean cloth in the colander and put in the cheese; cover with another cloth; place a plate on top and weight down with a flat-iron.

ITALIAN CANAPE

Mince fine

  One green pepper,
  One medium sized onion,
  One leek,
  Four branches of parsley,
  One tomato.

Now place four tablespoons of shortening in a saucepan and add the vegetables.  Cook slowly until tender and then add

  Five tablespoons of grated cheese,
  One teaspoon of salt,
  One teaspoon of paprika.

Mix thoroughly and then spread on thin slices of toast.  Garnish with sliced stuffed olives and dust with paprika.

CHEESE SAUCE

  One cup of water,
  One cup of milk,
  Five level tablespoons of flour.

Dissolve the flour in milk and water; bring to a boil; cook slowly for ten minutes; now add

  One teaspoon of salt,
  One teaspoon of pepper,
  One well-beaten egg,
  One-half cup grated cheese.

WELSH RAREBIT

Cut one-half pound cheese very fine and then place in a saucepan and add

  One-half teaspoon of mustard,
  One teaspoon of grated onion,
  Two well-beaten eggs,
  One tablespoon of Worcestershire sauce.

Stir until well creamed and free from lumps and then pour over slices of toast.  Sprinkle lightly with paprika and serve.

CHELSEA RABBIT

Cut one pound of cheese into small bits and then place two tablespoons of butter in a chafing dish and add

  One onion, cut fine,
  One cup of thick tomato pulp, pressed through a fine sieve,
  One tablespoon of Worcestershire sauce,
  One and one-half teaspoons of salt,
  One and one-half teaspoons of paprika.

Cook until the onion is soft and then add cheese and stir until the cheese is melted and the mixture well blended.  This will serve from six to eight persons.

CHEESE CANAPE

Place in a bowl

  Three tablespoons of grated cheese,
  One tablespoon of minced parsley,
  One-quarter teaspoon of salt,
  One-half teaspoon of paprika,
  One tablespoon of butter.

Mix to a paste and then spread on a thin triangle of bread.  Dust lightly with paprika.