Cheese Sandwich, No. 2—Cut slices of stale bread about 3 inch thick and toast them on both sides. Have as many thin slices of rich, mild cheese, as there are of the toasted bread, spread the toast with softened butter✪ Cheese Sandwich, No. 2, lay a slice of the cheese on each slice of the toast, and put in a hot oven until the cheese is slightly browned, or cover with another slice and brown in a pan or broiler. Baked Macaroni and Cheese—}j pound macaroni (1 heaping cup), 2 cups milk, 4 tablespoons butter, 4 tablespoons flour, 1 cup grated cheese, 4 teaspoon salt, + teaspoon Pure Gold pepper, and a dash of cayenne✪ Baked Macaroni and Cheese. Break macaroni into 1 or 2 inch lengths. Drop into 2 or 3 quarts of boiling, salty water. Cook until tender—20 to 30 min- utes. Drain. Have ready a white sauce made of the butter, flour and milk. Add grated cheese and let melt. Mix the sauce, macaroni and seasoning, and pour into a greased baking dish. Cover with buttered crumbs. Bake in a moderate oven about © 20 minutes. Rice and cheese may be served in the same way. ' 144 Blue Ribbon Cook Book PURI The stove and fuel used are of great importance. When selecting a stove get a well-made one, as a poor one wastes money and fuel. The proper size is also important, as either too large, or too small, is wasteful. If a coal stove, be sure that the fuel box is large enough. There are several types of stoves: 1. Coal or Wood: Make sure that it is kept clean. If anything is spilled on the stove wipe it off at once with a newspaper. ‘This, of course, applies to any stove. Once a week brush thoroughly and clean the entire surface. If not steel, it will require polish. Do not allow rust to start anywhere. ‘The pipes will need cleaning at least once a year, and probably oftener. In winter, if fire is kept on overnight, build the fire fresh every few days, as it is almost impossible to properly clean the fire-box while the fire burns. In a wood stove, never pour kerosene from the can into the stove. If it must be used—though it is a bad habit to establish— pour a little in a saucer or tin, or take wood outdoors and pour some on. 2. Gas Stove: When choosing one of these, see that the oven is above the level of the stove top. It is back breaking for the cook to bend every time she opens the oven. It should be at the side, not over the burners, and choose a stove with either left or right hand oven, according to the lighting in the kitchen. It is preferable to have the oven door of glass, or isinglass. This lessens the need of opening it. When lighting the oven, first open the door wide so as to be sure there is no gas in it, as a bad explosion might occur. Leave the door open and turn the pilot light on; one that lights from the outside of the oven is much the better. Turn on the burners before closing the door. A pipe connecting with the chimney, by which gases are carried off, is very advisable. A gas stove must be kept clean, or the proper flow of gas will be interfered with. Brush burners with a stiff brush kept for the purpose. If at all clogged, a hat pin kept near will be found useful. Once a month remove the burners, wash and boil in a strong soda solution. ‘Thorough cleanliness lessens the consump- tion of gas by giving a stronger, clearer flame, and also prevents any unpleasant smell. The flame should be a clear blue, and to attain this the flow of air must be regulated. If too little, the flame is yellow. If too much there will be a roaring sound. If the gas is turned too high heat is lost, as there is too much air mixed with the flame. Fuels 145 The blue flame is the economical one. Conserve the gas as much as possible; by using a small burner for small pans, by keeping the flame as low as possible, and yet keep the boiling going on, and by using the simmerer. Do not light the burners before they are needed, nor keep them burning after cooking is done. 3. Electric Stove:

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Cheese Sandwich, No. 2—Cut slices of stale bread about 3 inch thick and toast them on both sides. Have as many thin slices of rich, mild cheese, as there are of the toasted bread, spread the toast with softened butter, lay a slice of the cheese on each slice of the toast, and put in a hot oven until the cheese is slightly browned, or cover with another slice and brown in a pan or broiler. Baked Macaroni and Cheese—}j pound macaroni (1 heaping cup), 2 cups milk, 4 tablespoons butter, 4 tablespoons flour, 1 cup grated cheese, 4 teaspoon salt, + teaspoon Pure Gold pepper, and a dash of cayenne. Break macaroni into 1 or 2 inch lengths. Drop into 2 or 3 quarts of boiling, salty water. Cook until tender—20 to 30 min- utes. Drain. Have ready a white sauce made of the butter, flour and milk. Add grated cheese and let melt. Mix the sauce, macaroni and seasoning, and pour into a greased baking dish. Cover with buttered crumbs. Bake in a moderate oven about © 20 minutes. Rice and cheese may be served in the same way. ' 144 Blue Ribbon Cook Book PURI The stove and fuel used are of great importance. When selecting a stove get a well-made one, as a poor one wastes money and fuel. The proper size is also important, as either too large, or too small, is wasteful. If a coal stove, be sure that the fuel box is large enough. There are several types of stoves: 1. Coal or Wood: Make sure that it is kept clean. If anything is spilled on the stove wipe it off at once with a newspaper. ‘This, of course, applies to any stove. Once a week brush thoroughly and clean the entire surface. If not steel, it will require polish. Do not allow rust to start anywhere. ‘The pipes will need cleaning at least once a year, and probably oftener. In winter, if fire is kept on overnight, build the fire fresh every few days, as it is almost impossible to properly clean the fire-box while the fire burns. In a wood stove, never pour kerosene from the can into the stove. If it must be used—though it is a bad habit to establish— pour a little in a saucer or tin, or take wood outdoors and pour some on. 2. Gas Stove: When choosing one of these, see that the oven is above the level of the stove top. It is back breaking for the cook to bend every time she opens the oven. It should be at the side, not over the burners, and choose a stove with either left or right hand oven, according to the lighting in the kitchen. It is preferable to have the oven door of glass, or isinglass. This lessens the need of opening it. When lighting the oven, first open the door wide so as to be sure there is no gas in it, as a bad explosion might occur. Leave the door open and turn the pilot light on; one that lights from the outside of the oven is much the better. Turn on the burners before closing the door. A pipe connecting with the chimney, by which gases are carried off, is very advisable. A gas stove must be kept clean, or the proper flow of gas will be interfered with. Brush burners with a stiff brush kept for the purpose. If at all clogged, a hat pin kept near will be found useful. Once a month remove the burners, wash and boil in a strong soda solution. ‘Thorough cleanliness lessens the consump- tion of gas by giving a stronger, clearer flame, and also prevents any unpleasant smell. The flame should be a clear blue, and to attain this the flow of air must be regulated. If too little, the flame is yellow. If too much there will be a roaring sound. If the gas is turned too high heat is lost, as there is too much air mixed with the flame. Fuels 145 The blue flame is the economical one. Conserve the gas as much as possible; by using a small burner for small pans, by keeping the flame as low as possible, and yet keep the boiling going on, and by using the simmerer. Do not light the burners before they are needed, nor keep them burning after cooking is done. 3. Electric Stove:

Blue Ribbon and Pure Gold cook book