The Worcester salt cook book

Cook the rice in the water with 1 tea- spoon of salt* until rice is tender. Pour off the oil from the sardines and add to it the prepared mustard, curry powder and lemon juice. Coat the sardines with this dressing. Season the rice with the butter, 14 teaspoon salt* and the pepper and place in a serving dish. Lay sardines on the bed of hot rice and sprinkle the whole with chopped parsley. « Cheese Float (D) 3 “‘sharp”’ tin- Ye teaspoon dry foil cheeses mustard 2 eggs 4 teaspoon salt* 2 tablespoons Sliced Bacon Worcester- Sliced Bread shire sauce With a fork mix cheese with eggs, seasonings and Worcestershire. Place on slices of bread toasted on one side - only. Put two thin slices of bacon on each and broil until the bacon crisps and the mixture puffs. ’ « Welsh Rarebit (D) 11% cups finely VY teaspoon cut cheese sugar 2/3 cup cream 1 teaspoon corn ¥2 teaspoon salt* starch 1 teaspoon Dash of cayenne mustard 2 tablespoons 2 eggs butter Put butter into chafing dish and set over hot water. When melted, add cheese and seasonings. When cheese is melted, add cream, cornstarch and beaten eggs. Stir constantly, and cook until very smooth and thick. Serve on hot toast with a slice of tomato or on toast covered with finely chopped chutney. *Worcester Salt « Macaroni Rarebit (D) 2 cups cooked 4 teaspoons macaroni corn starch lpint milk 2 teaspoons salt’ 14 1b. cooking. ¥% teaspoon cheese pepper Bay leaf 2 drops Piece of orange tabasco peel 4 tablespoons chili sauce Scald milk with bay leaf and orange peel in double boiler and add finely cut cheese, stirring until cheese melts. Thicken with corn starch mixed with cold milk, cooking suff- ciently. Remove bay leaf and peel, add seasonings (except chili sauce) and macaroni. Pour into shallow baking dish, add the chili sauce and cover with buttered crumbs. Bake in a moderate oven, 375 deg. F., for a half-hour. « Cheese Souffle (*) 4 tablespoons 4 teaspoon salt* butter ¥g teaspoon 3 tablespoons mustard flour ¥g teaspoon 1 cup milk paprika l cup grated 3 egg yolks cheese 3 egg whites Melt the fat in a saucepan. Add the flour while stirring. When smooth add the milk, salt*, mustard, and the paprika. When thickened add the grated cheese and stir until smooth. Pour over the beaten egg yolks and blend. Cool. Fold in the whites of the eggs, stiffly beaten. Pour into one large greased casserole or into six or eight individual greased molds. Set in pan of warm water and bake in a moderate oven of 375 deg. F. for 45 or 50 minutes, or until firm. Do not open the oven door during the first ten minutes of baking. « Cheese-Macaroni Loaf (D) ¥Y, 1b. macaroni Y% cup grated (broken) cheese 1 teaspoon 1% cups milk parsley l egg 2 teaspoons 1 teaspoon chopped onion salt* t,x is 25 SS SS a 1 tablespoon green pepper 2 tablespoons fat ¥%2a cup buttered crumbs Cook macaroni in boiling salted* wa- ter until tender. Saute the parsley, onion and pepper in the fat until ten- der. Drain water from macaroni. Place a layer of this in a buttered baking dish, then a layer of peppers, onions and cheese. Repeat until the dish is full. Pour over it the milk mixed with the egg. Cover with but- tered crumbs, and brown in oven (400 deg. F.). Serve with tomato sauce. SUBSTANTIAL VEGETABLE DISHES « Asparagus Mousse (D) lcan asparagus tips Ye teaspoon salt* % teaspoon pepper 1 tablespoon tomato ketchup 2 tablespoons gelatin 2 tablespoons cold water 1 pint cream, whipped Sliced tomatoes Asparagus tips for garnishing Nuts Mayonnaise Puree the asparagus tips. Add salt*,