NUTS, CHEESE, GRAINS, PASTES, EGGS

Or 4 cents each.

Melt the butter in a saucepan; mix smoothly with the flour, now add the salt, cayenne and milk; simmer the mixture gently, stirring all the time, till it is as thick as melted butter; stir into it the finely grated cheese, turn into a basin and mix with it the yolks of eggfi well beaten. Whisk the whites to a solid froth and add to the souffle; pour all into a round tin, which should be only half filled, as it will rise very high; bake 20 min- utes; pin a napkin around the dish in which it was baked and serve at once. This is sufficient for six per- sons.— Mrs. G. Spencer.

Cheese Souffle.

1 c grated cheese (brick), 30c

„ lbV- ••,; $0.0750

2 c skim milk 0063

} T "our 0009

IT butter 0156

Yj J salt 0002

72 t cayenne pepper 0042

2 eggs (preserved) 0600

Wood heat y2 hour, ( y2 heat).. .0143

Cost to serve five people. . . .$0 1775

Or 3V2 cents each.

Melt butter, add flour and stir until smooth. Pour in milk and stir until it comes to the boil; add cheese, salt, pepper and yolks of eggs; beat two or three minutes; then fold in well beat- en whiles of eggs. Bake in pudding mold in hot oven until nicely browned and set, which will be about 20 min- utes.— Mrs. A. M. Shand.

Cheese Souffle.

i/ 4- ,. Cost.

Yf t salt $0.0001

7l/ tJP$P1?er 0010

i 4 T Crisco 0123

\.T fl°u[ 0009

V2 c milk 0134

3 eggs at 50c a dozen . . .1250

1 c grated cheese 0750

Gas y2 hour (baking and cook- ing) 0127

Will serve four persons for.. $0.2404 A trifle over 6 cents a portion. Stir flour in Crisco while heating in a saucepan. Pour milk in slowly and let it come to a boil. Add seasoning and yolks of eggs well beaten, then the grated cheese. Stir well for a minute or two, then pour in a bowl to cool. When cool add white of eggs, beaten very stiff. Pour in a shallow pan and bake in moderate oven 20 minutes. — Mrs. H. C. Fixott, 1122 East Mill street.

French Rarebit.

0 u n COSt-

3 c bread crumbs. $0.0450

% lb. grated cheese 1500

2 c milk 0536

1 egg (cooking) 0400

1 T butter 0156

1 t salt 0003

Vs t pepper 0010

% t mustard nnin

Baking 20 minutes, woodheat

(1/2 use> .0048

For four persons costs $0 3113

Or 8 cents each * "

ofBw^ bakin5 dish and Put in layer of bread crumbs. Cover with grated cheese then another layer of crumbs and cheese, and so on until pan is full having a layer of crumbs on top. Beat the egg and add the milk and seasoning and pour over cheese and

"mb!i ^ little Dits of butter on top and bake in hot oven until it is fluffy and brown, or about 20 min- utes, and serve at once.— Mrs. Minard. Welsh Rarebit.

3 oz. cheese (30c lb.) iaakV?

4 oz. grated bread. ... | 7 0150 3 oz. butter (55c lb.) Vo?X

ie!ffsa?tlkS..(ha.lfUSe) :::-' •'

VtTeiePeT.St!lrd' Vs'boughten -0055

Costs $02878

Grate the cheese and mix' with the yolks of the eggs; take the bread crumbs, butter and mustard and beat in a mortar; add salt and pepper- toast the bread; spread thickly with the paste; put them in the oven They should be hot and brown in eight minutes. Serve garnished with pars- ley.—Mrs. G. Spencer.

Tomato Rarebit.

Following is a recipe I enter for first prize. We find it a fine meat substitute:

1 T butter so^T™

2 T flour nnis

l c cheese 1500

1 c tomatoes . 0267

2 eggs (cooking) '.'.'.'.'.'.'. .'08OO

Yf l soda 0002

Yf } salt.. 0002

V2 t mustard 0042

Vi t red pepper 0041

Gas, top heat for 20 minutes... .0038

Cost $0.3134

This is plenty for eight people at 4 cents per portion.

To mix: Put butter in chafing dish or double cooker and melt. Add flour, to which has been mixed the mustard, salt and pepper. Blend well, add slowly the milk, and when this has thickened add the tomatoes, which have been sweetened with % tea- spoonful soda. Stir till heated, then add, while stirring briskly, the grated or shaved cheese. Stir until cheese is thoroughly melted. Last add the slightly beaten eggs and cook until it thickens. Pour over crackers at the table and serve. If this gets too stiff at table it can be thinned without