SAMPLE CHEESE BOARD: A mild Cheddar, a Liederkranz, Gorgonzola Whether it's mild or sharp cheese you're buying, see that it is of the best quality. This is a food which rewards intensive research. With the present wide distribution of food, your stores will certainly provide at least one or two fine natural cheeses.

   Ordinarily, you will arrange 3 or 4 cheeses on your cheese board with the necessary knives or scoops beside them and a big bowl of crisp crackers close by. Be careful in choosing your crackers. They should not have so much flavor that they compete with the cheese. Simple, buttery crackers of the Crax or Ritz variety are best. Thin wheat wafers do well with many cheeses, but even they have too decided a flavor for some.

   Here is a partial list of cheeses. You must taste them yourself before deciding which you think best for your parties. You can add many not on this list.

   SOFT CHEESES: Camembert, Brie, Port Du Salut, Liederkranz, Limburger, Beer Kaese, Milwaukee Hand Cheese, Stracchino, Baronet, Muenster. All these should be removed from the refrigerator at least 2 hours before serving, to soften and regain flavor.

   MOULDY CHEESES: Gorgomola, Roquefort, Blue, Stilton. If possible, keep these in a temperature anywhere up to 6o°F., and not in the refrigerator.

   TABLE CHEESES: Provolone, Edam, Smoked Cheddar, Calvados, Munst-ett, Gouda, Cream, Kuminost. These must also be removed from the refrigerator at least 2 hours before serving.

   FOREIGN CHEESES: Rumanian Kaskaval, Norwegian Gjetost, Canadian Smoked Link, Polish Warshawski Syr, Greek Fata, Irish Dunlap, Italian Cacciocavallo, Danish Tilsit. All these cheeses are made in America as well as in the country of their origin. They are not so widely distributed as some of the more familiar ones, but are well worth searching for.

   CHEESES IN WINE: Stilton in Port, Cheddar in Brandy, Gorgonzola in Brandy and others make delicious spreads for crackers. They must be removed from the refrigerator at least 2 hours before serving to reach their maximum flavor.

   SAMPLE CHEESE BOARD: A mild Cheddar, a Liederkranz, Gorgonzola in Brandy and an Edam are good selections.

Brazil Nut Chips

   Plunge shelled Brazil nuts into rapidly boiling water and boil about four minutes. Drain, run cold water over them so they can be handled, and cut into thin slivers with a sharp knife. Put in a large shallow pan, dot with butter, and sprinkle well with salt. Roast in a 4OO°F. oven-stirring and turning over frequently-until delicately brown (10 minutes at the most). Serve hot but not straight from the oven. To be crisp they must cool for a few minutes.