CHEESE OMELET
(Sufficient to Serve Four)

4 eggs
4 Tb. hot water
1/2 tsp. salt
2 Tb. bread crumbs
1 c. grated cheese
1 Tb. butter

Beat the egg yolks thoroughly and add to them the hot water, salt,
crumbs, and cheese. Beat the egg whites until stiff, but not dry, and
fold them carefully into the yolk mixture. Heat the butter in an omelet
pan. Pour in the mixture, brown very slowly over the heat, and then
place in the oven to cook the top. Serve at once.

46. CHEESE SAUCE.--To give a distinctive flavor to white sauce, cheese
is often added to it. A sauce flavored in this way lends itself nicely
to the garnishing of croquettes or souffles, and it will be found quite
tasty if it is served over some vegetables, such as steamed cauliflower,
mashed potatoes, or rice served as a vegetable. Such sauce may also be
served over toast to make an attractive luncheon dish.

CHEESE SAUCE
(Sufficient to Serve Six)

2 c. milk
4 Tb. flour
4 Tb. butter