Centuries before Lonton food restrictions were drawn up, bread and cheese headed the food thrift list. These classic affinities still take top honors as the most nourishing and economical of foods and although they won their first fame as necessities of life, they now hold a high place in the epicure's food register, too. With such famous dessert cheese delicacies as Camembert Brie Swiss and Liederkranz cheese, all available with Made-in-America labels, the housewife can turn her family into cheese eaters without straining her budget.



The absence of Roquefort is now filled successfully by domestic blue cheese. Blue cheese is included in the cocktail cheese spreads. And did you know that the relish cocktail cheese spread you've been using for canapes and sandwiches gives equally delectable flavor to broiled fish when spread on just before the last five minutes of cooking?

High in protein, cheese is valued as a meat substitute, lending flavor as well as nourishment to many cooked dishes. Always cook cheese at moderate temperatures as high heat will cause the fats to decompose. To be easily digested, cooked cheese should be well done.

For meatless days, these recipes for sandwich spreads and hot main course dishes beg for a trial.

Liederkranz Cheese And Shrimp Sandwich

6 slices bread 1 cup chopped cooked shrimp 1 package Liederkranz cheese

Toast bread lightly on both sides. Remove black membrane sides. Remove black membrane from cooked shrimp and chop. Spread on toast. Cover with slices of cheese. Place in broiler for a few seconds until cheese is melted and slightly brown. Serves 6.

Cheese Dumplings In Tomato Sauce

1 can condensed tomato soup

1 cup water

Salt and pepper

2 cups prepared biscuit flour

1 cup grated American cheese

1 tablespoon grated onion

3/4 cup milk (about)

Heat tomato soup, water and seasonings. Lightly mix biscuit flour, grated cheese and onion. Add milk to make a soft dough. When soup is boiling, drop in dumplings from a teaspoon. Cover closely and cook slowly 20 to 25 minutes. Do not uncover during the first 20 minutes. Serves 6.

Friday "Meat" Loaf

1/2 of 1/2 lb. package American Pasteurized Process Cheese

2 cups canned kidney beans

1 cup bread crumbs

1/2 teaspoon salt

1 teaspoon grated onion

1/4 teaspoon pepper

Butter

Put cheese and beans through the meat chopper. (If preferred lima, baked beans or cooked lentils may be used in place of kidney beans.) Add crumbs and seasonings with a little melted butter or milk to moisten if too dry. Make into a roll and bake in moderate oven (350 degrees F.) 45 minutes, basting occasionally with melted butter and water. Serve with well seasoned tomato sauce. Serves 6.

Twice Baked Cheese Potatoes

1/2 lb. package pasteurized process pimento cheese

1/3 cup milk

6 large baked potatoes

2 teaspoons salt

1/8 teaspoon pepper

Cut cheese into small pieces. Heat milk in top of double boiler. Add cheese and beat with rotary egg beater until smooth. Cut baked potatoes in halves lengthwise and scoop out center. Mash thoroughly. Add prepared cheese, salt and pepper. Beat until light and creamy. Refill potato shells and bake in hot oven (450 degrees F.) 10 minutes or until brown. Serve immediately.

Onion And Liederkranz Cheese Spread

Chop Bermuda onions fine, marinate and drain. Spread on thin slices of rye, pumpernickel or whole wheat bread which have been buttered and covered with slices of Liederkranz cheese. Crisp crackers may be used instead of the bread. To marinate onion, add salt, pepper and equal quantities of oil and vinegar to sliced onion and let stand twenty minutes.

Macaroni Mousse

1 cup macaroni broken in 2-inch pieces

1.5 cups scalding milk

1 cup soft bread crumbs

1/4 cup incited butter

1 pimiento, chopped

1/8 teaspoon pepper

1 tablespoon chopped parsley

1 tablespoon chopped onion

1.5 cups grated cheese

1/2 teaspoon salt

Paprika

3 eggs, well beaten

Cook macaroni 10 minutes in boiling salted water; pour cold water over it and drain. Pour milk over bread crumbs; add remaining ingredients except macaroni. Put macaroni in buttered loaf pan; pour milk and cheese mixture over it. Bake in moderate oven (350 degrees F.) about 50 minutes, until loaf is firm. Serves 6.