Mix cornstarch, mustard, salt, cayenne, milk and butter in top part of double saucepan, stir and cook until thick, add the grated cheese and soda, stir until the cheese is melted. Pour at once over seven slices of hot toast or hot crackers. Serve on a hot dish or brown in the oven as for recipe I. The cheese, if new, may be cut in thin shavings instead of grated. Cheese Custard Pudding. 1% cups stale bread. 1% tsp. salt. 1% tbsp. butter✪ Welsh Rarebit I. %Z tsp. cayenne. 1 cup grated cheese. Y% tsp. mustard. 2 . eggs. 3. cups hot milk. Butter the stale bread and cut into dice, crusts may be used or dried crumbs. If crumbs are used blend the butter with them. Put a layer of bread in a buttered baking dish suitable to send to table, and arrange cheese and bread in alternate layers. Beat the eggs until light, add to them salt, cayenne, mustard and hot milk, and pour over the bread and cheese. Bake in a moderate oven until the custard is set and the pudding brown. This pudding is lighter if the whites are separated from the yolks, and beaten stiff. Proceed as above, cut and fold the whites into the yolk and milk mixture. 42 GIRLS’ HOME MANUAL Macaroni Cheese. 1 cup macaroni, broken in l-in. pieces. % cup of buttered crumbs. 3. tbsp. butter. Y% tsp. salt. 3. tbsp. flour. Ye tsp. cayenne. 2 cups hot milk. 1 cup grated cheese. Cook the macaroni in boiling salted water until soft, this takes about twenty minutes. The water must boil quickly all. the time. When cooked, pour into a colander and rinse with cold water to separate the pieces. Melt the butter, add the flour, salt and cayenne, stir and slowly blend the hot milk with these. Stir and boil three minutes, add the macaroni and three-fourths of the cheese. Pour into a baking dish, and spread the remainder of cheese over the surface. Cover cheese with buttered crumbs. Bake in hot oven until crumbs are brown, Cheese Omelet. See page 37, under Savoury Omelet. Cheese Sandwiches. See Sandwiches. oN ieee BREAD AND BREAD MAKING ~~ 43 CHAPTER XiIll. BREAD AND BREAD MAKING Bread is made from wheat flour principally. Water and salt are mixed with it, and the dough is made porous and light by carbonic acid gas introduced by a yeast ferment or other means.. Aerated bread sold by certain bakers is made by mixing flour with water charged with carbonic acid gas. The flavour of such bread is not so good as the flavour of bread made with yeast. WHEAT A grain of wheat consists of: (a.) The husk, which is always removed before milling. ; (b.) Bran coats, which contain cellulose and mineral matter, and the inner coat contains some protein called gluten. (c.) Endosperm is the large part of the grain, which contains much starch and some gluten. The gluten is more abundant in the outer layers of the endo- sperm. (d.) The germ, or young plant, which is rich in fat, protein, starch and sugar. This is usually removed before milling, as the oil it contains is apt to become rancid, and certain ferments are liable to develop. The grain is cleaned, ground and sifted through material of varying fineness. Whole wheat flour consists of the whole grain, minus the husk. This is a coarse flour, and although rich in food material, it is more difficult to digest, on account of the cellulose in the bran coats. Graham flour is often a poor grade of white flour mixed with some bran. Bread flour should be rich in gluten. This is a yellowish, elastic substance, sticky when wet, and capable of great expansion. This holds the carbonic gas. The first sifting of flour contains the most gluten. (Flour made from grain containing no gluten is not capable of being made into porous bread.) Pastry flour is made from the inner part of the grain, which is whiter, as it contains less gluten. Winter wheat, sown in the fall, is white and soft, and it is the most suitable for pastry flour.

AI-modernized reading of the original text

Mix cornstarch, mustard, salt, cayenne, milk and butter in top part of double saucepan, stir and cook until thick, add the grated cheese and soda, stir until the cheese is melted. Pour at once over seven slices of hot toast or hot crackers. Serve on a hot dish or brown in the oven as for recipe I. The cheese, if new, may be cut in thin shavings instead of grated. Cheese Custard Pudding. 1% cups stale bread. 1% tsp. salt. 1% tbsp. butter. %Z tsp. cayenne. 1 cup grated cheese. Y% tsp. mustard. 2 . eggs. 3. cups hot milk. Butter the stale bread and cut into dice, crusts may be used or dried crumbs. If crumbs are used blend the butter with them. Put a layer of bread in a buttered baking dish suitable to send to table, and arrange cheese and bread in alternate layers. Beat the eggs until light, add to them salt, cayenne, mustard and hot milk, and pour over the bread and cheese. Bake in a moderate oven until the custard is set and the pudding brown. This pudding is lighter if the whites are separated from the yolks, and beaten stiff. Proceed as above, cut and fold the whites into the yolk and milk mixture. Macaroni Cheese. 1 cup macaroni, broken in l-in. pieces. % cup of buttered crumbs. 3. tbsp. butter. Y% tsp. salt. 3. tbsp. flour. Ye tsp. cayenne. 2 cups hot milk. 1 cup grated cheese. Cook the macaroni in boiling salted water until soft, this takes about twenty minutes. The water must boil quickly all. the time. When cooked, pour into a colander and rinse with cold water to separate the pieces. Melt the butter, add the flour, salt and cayenne, stir and slowly blend the hot milk with these. Stir and boil three minutes, add the macaroni and three-fourths of the cheese. Pour into a baking dish, and spread the remainder of cheese over the surface. Cover cheese with buttered crumbs. Bake in hot oven until crumbs are brown, Cheese Omelet. See page 37, under Savoury Omelet. Cheese Sandwiches. See Sandwiches. oN ieee BREAD AND BREAD MAKING ~~ 43 BREAD AND BREAD MAKING Bread is made from wheat flour principally. Water and salt are mixed with it, and the dough is made porous and light by carbonic acid gas introduced by a yeast ferment or other means.. Aerated bread sold by certain bakers is made by mixing flour with water charged with carbonic acid gas. The flavour of such bread is not so good as the flavour of bread made with yeast. WHEAT A grain of wheat consists of: (a.) The husk, which is always removed before milling. ; (b.) Bran coats, which contain cellulose and mineral matter, and the inner coat contains some protein called gluten. (c.) Endosperm is the large part of the grain, which contains much starch and some gluten. The gluten is more abundant in the outer layers of the endosperm. (d.) The germ, or young plant, which is rich in fat, protein, starch and sugar. This is usually removed before milling, as the oil it contains is apt to become rancid, and certain ferments are liable to develop. The grain is cleaned, ground and sifted through material of varying fineness. Whole wheat flour consists of the whole grain, minus the husk. This is a coarse flour, and although rich in food material, it is more difficult to digest, on account of the cellulose in the bran coats. Graham flour is often a poor grade of white flour mixed with some bran. Bread flour should be rich in gluten. This is a yellowish, elastic substance, sticky when wet, and capable of great expansion. This holds the carbonic gas. The first sifting of flour contains the most gluten. (Flour made from grain containing no gluten is not capable of being made into porous bread.) Pastry flour is made from the inner part of the grain, which is whiter, as it contains less gluten. Winter wheat, sown in the fall, is white and soft, and it is the most suitable for pastry flour.

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Girl's home manual of cookery, home management, home nursing and laundry