The Samaritan cookery book

i lb. cheese, mild Cheddar for I i teacupful of milk, preference. | i egg. 3 slices of bread. Put milk in enamelled saucepan. If cheese is soft, cut it up in small pieces, if dry, grate it. Add it to milk. Put saucepan on fire, stir until cheese is dissolved, when remove at once from fire. Mix in the egg, which should be well beaten, put pan again over the fire, stir until the contents become like whipped cream, but it should not boil Have the bread toasted one side only and hot, lift the cheese in spoonfuls on to the untoasted side. If it is of the proper consistence, it will cover the surface of the bread smoothly. Note. — Cheese combined with another ingredient, such as macaroni or egg, is an energising article of diet. Mrs. Macfeat. CHEESE STRAWS. 1 oz. Cheddar cheese (grated). I 2 ozs flour. 2 ozs. Parmessan cheese (grated) | A little salt and cayenne. 2 ozs. butter. Put all on board and rub them well together. Mix with yolk of egg and a few drops of lemon juice to a stiff paste. Roll the pastry till it is 5 inches wide and one-eighth of an inch thick. Dip a sharp knife in flour and cut the paste in strips a quarter of an inch broad ; lift these carefully on the knife to a greased baking sheet. Bake in a slow oven for 5 or 10 minutes till a pale brown. Let the straws remain on baking sheet till cold and then lift. A. T. Y. ASPARAGUS OMELET. Asparagus. | 5 yolks and 3 whites of eggs. 2 tablespoonfuls of sweet cream. Boil some tender fresh asparagus in very little water with a little salt added. Chop it very fine and mix with the eggs well beaten. Add cream and fry. Serve quite hot. Lady Chisholm, 20 Belhaven Terrace, Kelvinside. POTATO OMELET. 1 lb. potatoes. I 1 or 2 eggs. 1 lb. breadcrumbs. | 1 oz. butter. Milk. Peel potatoes, and when cooked mash them with butter, crumble the bread, beat eggs, and mix all together well with a little milk ; pour into a deep dish, score the top, and bake till nicely browned. Mrs. Campbell, Garnethill, Glasgow. CARROTS (Fried). (With kind permission of Andrew Glendinning, Esq., London.) Carrots. I Batter. Fat. Boil the carrots until soft in their skins. Then pare them neatly, and cut in slices about one-sixth of an inch thick. Dip the slices in a thin batter of eggs, milk, and flour, and fry in butter or oil, seasoning with pepper and salt. CAULIFLOWER WITH TOMATO SAUCE. (With kind permission of Andrew Glendinning, Esq., London.) Cauliflower. | 5 cupful of cream. 1 tablespoonful of flour. | 1 pint of strained stewed tomatoes. Steam a cauliflower until tender. Thicken the strained tomatoes with flour mixed with the cream. Boil for a few minutes and pour over the cauliflower while hot. STUFFED TOMATOES. 3 tomatoes. 2 ozs. ham. i oz. bread, i onion. Salt, pepper. Cayenne. * egg. Paste. 2 ozs. flour, i oz. butter. $ teaspoonful baking powder. Chop the ham and onion quite small and put it into a small saucepan. Slip a thin slice or lid off the stem end of the tomato. Carefully scoop out the pulp and put it all into the pan. Stew slowly with a close lid on for io minutes. Season to taste. Stir in the grated bread. Beat and add the egg and keep stirring till it thickens, about 3 minutes. Lift the cooked mixture carefully into the tomato shells.