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A
BACHELOR'S
CUPBOARD
A
Chat
on
Cheese
The
correct
cheese
to
order
after
a
dinner
depends
entirely
upon
the
preceding
courses
and
the
taste
of
the
dIners-out.
While
English
people
often
take
a
bit
of
Gorgonzola
or
ripe
Stilton,
Americans
gener-
ally
order
Roquefort,
Camembert,
or
Brie,
and Ameri-
can
cheese
Is
generally
relegated
to
the
noon
luncheon
as
an
accompaniment
to
the
Inevitable
American
tri-
angle
of
pie.
A
French
dinner
usually
terminates
with
a
bit
of
cream
cheese
and
a
confiture,
unless
a
bit
of
Roquefort
is
taken
with
the
cognac
and
coffee.
CHEESE
At
some
dinners,
a
canape^
In
w^hlch
cheese
CANAPE
forms
a
part.
Is
frequently
served,
the
Ca-
nape
Lorenzo
of
cheese
and
crab
meat,
which
originated
at
Delmonlco's,
being
world-famed.
An
ordinary
cheese
canape
Is
made
by
browning
a
circular
piece
of
bread
In
butter
and
spreading
with
French
mustard,
then
with
a
layer
of
grated
cheese
seasoned
with
salt
and
cayenne.
This
Is
set
In
a
hot
oven
and
baked
until
the
cheese
is
melted.
CHEESE
run
the
gamut
from
Schweitzer
Kase
in
SAND-
rye
bread
with
German
mustard
down
to
\VICHES
^
dainty
affair
served
at
afternoon
teas
or
receptions,
which
is
made
of
a
slice
of
brown
bread
and
a
slice
of
white
bread,
between
which
Is
a
filling
made
from
minced
green
peppers,
English
walnuts,
and
olives,
blended
with
Neufchatel
cheese
and
softened
with
mayonnaise.
Grated
Gruyere
cheese
mixed
with
chopped
walnut
meats
seasoned
with
cayenne
is
a
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