Make the most of cheese

This advertisement will appear in the Hotel and Catering Trade papers commencing November 1942 Hotel and Catering Papers PROMOTED! When cheese was in short supply, it could not be spared for cooking. Now that there is a good supply the habit still clings. You have an ample ration of cheese. Are you taking all of it? Use it in some of those delicious dishes you had on your menus in the old days— let it supplement items which have been curtailed. Your customers will appreciate it, and your menus will gain interest and variety.