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Cheese Shell Filled with Creamed Cabbage

A small head of young cabbage should be boiled in salted water until tender. Drain, chop, and season it. There should be two cups. Put it in an empty Edam or pineapple cheese shell in alternate layers with one cup of white sauce No. 2 (see page 68). Heat in the oven until the sauce bubbles. This will give the cabbage a delicate cheese flavor. Boiled macaroni or rice may also be reheated in cheese shells to advantage. Cheese Sticks (from Pie Crust) When there is not enough crust for another pie, roll it thin, cut in strips about three inches long and one inch wide. Moisten the edges and spread with a little snappy cheese. Roll up and press the outer edge well down. Brown lightly in the oven.