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CHEESE BREAD

(Cheese) - (The International Jewish Cook Book)







Take six thick slices of stale bread, well buttered; cut them in two;
dip into milk; then place in a baking dish, with alternating layers of
thinly sliced cheese, having cheese for top. Add half a cup of milk,
into which a half teaspoon of dry mustard has been put. Bake in quick
oven fifteen minutes. Serve at once.
GREEN CORN, TOMATOES AND CHEESE
Into one tablespoon of melted butter stir two cups of grated cheese
until it, too, is melted. Add three-quarters of a cup of canned or
grated fresh corn, one ripe green pepper, stir them, add one egg yolk
mixed with one-half cup of tomato purée, one teaspoon of salt, one-half
teaspoon of paprika. Toast five slices of bread and pour this mixture
over it. Serve hot.











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