Stevenson Memorial Cook Book Part 58

Mrs. Frank Sessions

Break a slice of fresh bread about three inches thick into small pieces, pour over it a cup of milk, let stand while you prepare the rest of the ingredients. Grate enough yellow American cheese to make three heaping tablespoonfuls; beat three eggs until light and frothy; add the cheese and eggs to the bread, mix thoroughly and put in a b.u.t.tered baking dish; bake half an hour or until brown. Serve immediately.

FROZEN CHEESE

Rub two Neufchatel cheese to a paste, add one cup whipped cream, one-half cup finely chopped olives, one-fourth cup finely chopped pimentoes. Season with salt, cayenne, lemon juice or vinegar to taste.

Soften one teaspoonful granulated gelatine in one tablespoonful cold water, dissolve over hot water, cool and add to cheese, mix well and turn into one-half pound baking powder cans previously wet with cold water, cover with a piece of white paper, adjust covers and pack in ice and salt. Let stand for several hours. Serve with salad course with toasted water crackers.

SUNDAY SUPPER MUSH

Mrs. A. Donald Campbell

One cup corn meal; one quart of milk, salted to taste. Cook in double boiler. Just before removing, add one egg. Spread the mixture on a board three-fourths inch thick. When cold, cut in shapes and put slice of American cheese on top, put in b.u.t.tered dish and set in oven long enough for cheese to melt and brown.

CHEESE DELIGHT

Mrs. H. Clay Calhoun

One-half pound American cheese; two eggs, well beaten; salt and paprika to taste. Cook in a double boiler until thick. Serve on round of bread and toast in oven.

CHEESE RICE

Mrs. Ralph Wilder

Fill a baking dish with alternate layers of cooked salted rice and grated cheese; moisten with milk and cover with bits of b.u.t.ter; add dash of red pepper if liked. Bake to golden brown.

CHEESE STRAWS

Mrs. Elizabeth F. Pearce

One cupful grated cheese; salt and pepper to taste; two tablespoonfuls melted b.u.t.ter; three tablespoonfuls cold water, and flour sufficient for soft dough. Cut into strips. Bake in a quick oven until brown and crispy.

CHEESE b.a.l.l.s

Susy M. Horton

Beat two eggs very light, and just enough grated cheese to handle the mixture, red pepper and salt to taste. Roll into b.a.l.l.s, the size of a walnut, dip in egg and cracker crumbs and fry in hot lard a delicate brown. To be served hot with salad.

WELSH RAREBIT

Mrs. Harry H. Small

One pound of American cheese cut in dice; b.u.t.ter the size of an egg; melt b.u.t.ter and cheese in a chafing dish, blending together until smooth. Beat up one egg and stir into cheese, adding milk until the right consistency. Add mustard salt and paprika and a teaspoonful of Worcestershire sauce. Serve on thin slices of toast, on hot plates.

WELSH RAREBIT

One cup hot milk; one-quarter pound grated cheese; one-half teaspoonful salt; one-quarter teaspoonful mustard; one teaspoonful flour; one teaspoonful b.u.t.ter; one egg; dash of cayenne. Put the milk to heat. Mix the grated cheese, flour, mustard, salt, cayenne and egg well beaten, add milk when hot, a little at a time, to the mixture, stirring all the time. Cook until smooth and very creamy. Take from heat and add b.u.t.ter, stirring well. Serve hot on slices of toast. The milk should be added slowly. Toast bread on one side only. Pour rarebit on untoasted side.

CHEESE WAFERS

Mrs. Helen Armstrong

Beat the whites of two eggs very stiff; add pepper and salt; mix in gently half a cup grated cheese; spread lightly over salted wafers.

Sprinkle with cheese and brown in moderate oven.

CHEESE b.a.l.l.s

Mrs. Fred L. Kimmey

Whites of three eggs; one cup grated cheese; one tablespoonful flour; pinch of salt and red pepper. Form into b.a.l.l.s, roll in cracker crumbs and fry in deep fat. This makes fifteen small b.a.l.l.s.

CANDIES

"_A wilderness of sweets._"

--MILTON.

FONDANT

Mrs. E. A. Thompson

Two and one-half pounds fine granulated sugar; one and one-half cups water; one-half teaspoonful cream of tartar. Place in a saucepan, set on back of stove. When clear let come to a boil until it reaches 242 degrees, or until it holds together when dropped into cold water. Take from fire and cool. When lukewarm, beat until thick enough to kneed, turn out on marble or platter and work until thick.

FONDANT

One pound white sugar and half cup water, stir over the fire until it dissolves, no longer. Then boil, without stirring, until it makes a very soft ball when tested in water (cold). Pour out on a platter and when slightly cool beat until you have a creamy ma.s.s, then work and knead with the hands until it is soft and smooth. Never boil but one pound of sugar at a time no matter how much candy you intend making. Pack your fondant all together in an earthen bowl and cover with a damp cloth until the next day. Then shape into the desired forms. Use for all kinds of French creams.

MEXICAN CARAMELS

Mrs. A. Donald Campbell

One cup granulated sugar; one large cup milk or cream; one-fourth teaspoonful soda. Caramel the sugar and add soda to milk warmed; after caramel is dissolved add two cups of brown sugar; do not let boil until sugar is thoroughly dissolved; then boil until it hardens when dropped in cold water. Add cup of nut meats.