THE UNIVERSAL COOK-BOOK

Cheese is not found upon our tables often enough. It is an ex- cellent digestant, when eaten moderately and is more nutritious than meats. The soft cheeses are richest and should be kept in a box in a cool dry place.

Cheese dishes prepared by these receipts may be served at lunch, dinner or tea with a salad.

Cheese Straws.

(Miss G. E. Merrill.)

Mix together 4 tablespoonfuls flour, pinch of salt, a very little cayenne pepper, and 3 ounces grated cheese. Add the beaten yolk of 1 egg, and then enough iced water to make a very stiff paste. Roll the paste on a board, into a sheet % inch thick. Cut the sheet into strips >£ inch wide, and 5 inches long; and bake them about ten minutes in a very hot oven.

Welsh Rarebit.

(Mrs. Rorer.)

Two cups grated cheese ; 2 egg yolks ; yz cup milk ; salt and cayenne to taste.

Toast carefully slices of bread with the crusts removed. While hot, butter them, and then plunge in a bowl of hot water. Place on a heated dish and stand in the oven to keep warm while you make the rarebit. Put the milk in a porcelain lined or granite saucepan ; stand it over a moderate fire ; when boiling hot, add the cheese ; stir continually until the cheese is melted ; add the

102 THE UNIVERSAL COOK-BOOK.

salt, cayenne and yolks, and pour it over the toasted bread. If the rarebit is stringy and tough, it is the fault of the cheese not being rich enough to melt.

Old English dairy cheese makes the best Welsh rarebit.

Welsh Rarebits.

Put a little milk in a saucepan and set it on a moderate fire ; cut up in slices some new cheese and put into the saucepan ; stir the whole thoroughly until the cheese is melted and well mixed with the milk. Only a small portion of milk is necessary, say about one-eighth. Have some pieces of toast ready buttered, and on the bottom of a dish. When the cheese is thoroughly melted and mixed, pour it upon the toast and serve while hot.

Cheese Fonda.

Pour yi a pint of boiling milk on the crumbs of a French roll, beat it up with a quarter of a pound of good cheese, grated, and the yolks of 2 well beaten eggs. Just as it is ready for the oven add the whites of 4 eggs, frothed. Bake in a quick oven in a deep dish. Serve immediately.

Cheese Souffle.

This dish must be sent to table direct from the oven in the pan in which it has been baked, as it falls if kept standing. Beat separately the whites and yolks of 2 eggs, add to the yolks 1 tablespoonful of sifted flour, 2 of grated cheese, a pinch of cay- enne, one of salt, and 1 cup of milk; when well mixed add the whites beaten to a froth, and stir briskly, pour into a buttered shallow pan, and bake in a quick oven until a rich brown — about fifteen minutes.

Cottage Cheese.

(Mrs. C. W. F.)

Place 3 quarts bonny-clabber over the fire and when it curdles drain it through a seive. To this curd, add 1 cup sweet cream,

THE UNIVERSAL COOK-BOOK. 103

or work in yi cup butter, salt to taste and place in a cheese cloth, bag and hang up to dry, or press it into moulds.

Deviled Biscuit.

(Miss Parloa.)

One tablespoonful Parmesan cheese ; 1 tablespoonful dry mus- tard ; 1 tablespoonful olive oil ; l/z teaspoonful salt ; one-fifth teaspoonful cayenne ; 2 tablespoonfuls milk.

Mix these ingredients together and spread the mixture lightly upon half a dozen soda biscuit, and toast over a hot fire. Serve immediately. *

If objection be made to the use of oil, substitute a tablespoon- ful of melted butter. Only a delicate flavor is given to the bis- cuit by the ingredients named ; and if a strong taste be desired, double the quantity of materials for the mixture.

Curried Cheese.

One dozen rolled crackers, % pound grated cheese, salt, butter and curry powder to taste. Moisten with sweet milk, drop in hot gem-pan, bake 20 minutes. Serve with tomato sauce.

Snydei* & Wood,

1111 Pennsylvania Avenue, N. W.

A large stock of fine

WOOLENS to select from.

Prices as Low as Consistent with First-Class Work. SATISFACTION GUARANTEED.

Phone. 662.

THE UNIVERSAL COOK-BOOK. 105

Eggs half a day old are better for the cook than the "fresh laid egg."

Do not poach eggs that are not fresh. Serve bread with eggs,. Eggs prepared in some of the receipts here given are served at lunch instead of soup.

Before beating eggs let them remain in cold water a little while.

Miss Helen Louise Johnson says : "There are several hundred ways of cooking eggs, this means largely that there are several hundred ways of making sauces to go over boiled eggs. There is more art in boiling an egg than is generally supposed. The albumen hardens at a low temperature, about 160 degrees, and the egg should be put in water but little hotter than this and al- lowed to stand till they are cooked. They are like coffee in this respect and should never be really ' boiled'."

Many physicians tell us, -however, that an egg should be boiled from yz to 1 hour to be the most easily digested. To tell good eggs from bad eggs — put them in water and the bad eggs will stand on end, the good ones will lie on the side. To keep eggs, put a 2 inch layer of salt in a stone jar, then a layer of fresh eggs — large end down — so on till the jar is full, with a layer of salt at top, cover and put in a cool place. Or the eggs may be rubbed over with lard and packed in oats or bran.

Poached Eggs.

Break the eggs, one at a time, into a saucer. Place water in a saucepan, salt it well, and when it is simmering, drop each egg

106 THE UNIVERSAL COOK-BOOK.

lightly in, cooking but one egg at a time if the saucepan is small. More may be cooked at once by using a large frying-pan. The^ water should not be allowed to boil while the eggs are cooking, but should be kept just at the boiling point. With a spoon throw the water carefully on top of the egg to whiten it. The beauty of a poached egg lies in the yolk blushing through the white, which should be just sufficiently hardened to form a veil for the yolk. When cooked enough, take out the egg with a perforated ladle, trim the ragged edges, and slip the egg upon a small piece of thin, buttered toast. When all the eggs have been cooked andc placed upon their separate pieces of toast, add to each a bit of: butter and sprinkle with salt and pepper. Muffin rings aret sometimes set in the water to give the eggs an even shape. If i liked, sorrel may be sprinkled over the eggs.

Mrs. Hathaway's Omelet.

Three eggs, beaten separately, x/2 cup milk, i teaspoon ful corna starch, i tablespoonful melted butter added lastly. Put in hott skillet ; cook and fold ; chopped ham sprinkled on before fold ing improves it. Serve at once.

Bread Crumb Omelet.

(Mrs. Allyn.)

Two-thirds of a pint of fine dried bread crumbs, a teaspoonfull of dried parsley, i spoonful of finely minced onions, 2 eggs, 1 pint of good sweet milk, 1 tablespoonful of butter and pepper and salt. Beat the eggs to a froth and mix with the milk. Then add the other ingredients. Butter a pan, put the crumbs in it, and pour the mixture over it. Bake to a light brown and serve at once.

French Economical Omlette.

(M. A. D.)

To 1 pint of boiling milk add 3 well beaten eggs, 1 teaspoonful corn starch and a pinch of salt. Turn into a pudding dish.

THE UNIVERSAL COOK-BOOK. 107

Jake 20 minutes. To be eateu at once. A little dexterity must >e used in mixing the eggs with the milk to prevent their sepa- ating.

Omelet with Oysters.

(Juliet Corson.)

Blanch 1 dosen small Blue Point oysters, by bringing them ust to the boiling point in their own liquor, seasoned with a lust of cayenne, a saltspoouful of salt, and a grate of nutmeg ; nix an omelet ; place over the fire, and when it begins to cook it the edges, place the oysters, without any liquor, in its center, fold it together, and serve it hot at once.

Omelet with Cheese.

(Miss Wister.)

Four eggs ; ]/z cup milk ; 1 teaspoonful flour ; a little parsley ; pepper and salt ; yi teacupful grated cheese ; 1 tablespoonful ottolene.

Beat the eggs very light and then add the other ingredients. Beat all well together and pour into a pan in which a large table- spoonful of Cottolene is heated. Let it cook till light brown, :hen fold it over and dish for the table. Shake the pan while :he omelet is cooking. Must be eaten the instant it is removed from the pan .

Scrambled Eggs.

(Mrs. C. W. F.)

Take a small piece of butter and a little cream, warm in a frying pan. Break 6 eggs in it and stir until slightly cooked. Serve hot. Or scramble in pork drippings.

Tomato Omelet.

Make a plain omelet and pour tomato sauce around it just before serving.