Eggs with Swiss Cheese

Four eggs, 1/2 cup cream, 1 teaspoon butter, salt, pepper and paprika to taste. 1/4 pound Swiss cheese, shredded finely. Heat butter and cream together, break in the eggs whole, sprinkle with seasoning. When nearly done add the cheese and stir. Serve on buttered toast.

Submitted by Martha 

Rice Cheese Fondue

One cup boiled rice, 2 tablespoons milk, 4 eggs, 1/2 pound American Cheese (mash through strainer), 1/2 teaspoon salt, 1 teaspoon Worcestershire sauce. Heat the milk and rice together, add other ingredients and cook slowly until cheese is melted. Serve on toasted crackers or toasted slices of bread. 

Submitted by Martha 

Tomato Rare-Bit

Melt one tablespoon butter, add 2 tablespoons flour and 1 teaspoon salt. When well mixed add 2 cups tomatoes cooked. Bring to boiling point, stirring constantly. Remove from fire and add 1 cup grated cheese and beat until it melts. Add two tablespoons salad dressing. Serve immediately on crisp slices of toast or toasted crackers.

Contributed by Mrs. Ernest G. Smith of Alton, Ill.