2 tb. butter, melted.
VsT.
1 T. salt.
f.g.
f.g. cayenne.
IHT.
2 eggs.
1. Butter a baking-dish; arrange cubes of bread and
cheese in layers, having bread on top.
2. Beat eggs; add milk, butter and seasonings.
3. Pour over bread; let stand 20 mins.
4. Oven-poach until firm, — large amount, 35 to 40
mins. ; individual, 20 mins.
CHEESE CUSTARD.
Ho.
1 tb.
He.
HT.
iy2 T.
2 c. bread crumbs.
1 c. grated cheese.
2 c. hot milk.
2 tb. butter, melted.
1 T. salt.
3i6 T. cayenne.
2 eggs.
1. Mix bread crumbs and cheese.
2. Add milk, butter and seasonings.
3. Add eggs, well beaten.
4. Turn into a buttered baking-dish; oven-poach until
firm.
CHEESE
127
MACARONI AND CHEESE.
1 stick
12 sticks or 1 c. macaroni.
4 tb. flour.
1 T. salt.
f.g.
f.g. pepper.
Mtb.
2 tb. butter.
2 c. milk.
2 th.
1 c. grated cheese.
2tb.
1 c. buttered crumbs.
1. Break macaroni into V pieces; wash; cook in large
amount of boiling, salted water.
2. When tender, drain in colander; pour cold water
through.
3. Make white sauce; add macaroni and cheese.
4. Turn into buttered baking-dish; cover with crumbs;
oven-poach until crumbs are browned.
NOODLES.
U I 1 egg.
Flour I Flour.
1. Beat egg; add flour to make stiff dough.
2. Knead until smooth and elastic.
3. Roll very thin; cut in strips; place on granite pan and
dry in warming oven.
4. Keep in covered jar.
NOODLES AND CHEESE.
1. Cook 1 c. noodles in boiling salted water until tender
drain in colander.
2. Make as Macaroni and Cheese.
Note. — 2 c. cooked, cubed potatoes or 2 c. cooked rice
may be used in the same way with cheese sauce.
CHEESE SOUFFLE I.
1 T.
3 tb. flour.
3^ T. salt.
f.g.
Cayenne.
1 T.
3 tb. butter.
l^tb.
3/^ c. milk.
Vs
3 eggs.
l^^tb.
}^ c. grated cheese.
1. Make thick white sauce of first five ingredients.
128
CANADIAN COOK BOOK
2. Remove from heat; add yolks of eggs, well-beaten, and
cheese.
3. Chill; fold in whites beaten until stiff.
4. Turn into buttered baking dish or ramikins; oven-
poach or steam over gently boiling water — individual
amounts, 20 to 25 mins.; large amounts, 40 to 50 mins.
Oven temperature,^ — 275°F. increase to 325°F.
5. Serve at once.
Note. — Test a soufSe with a knitting needle — insert needle
in centre ; it comes out clean when souffle is cooked.
CHEESE SOUFFLE II.
1 c. bread crumbs.
^c.
1 c. milk.
2tb.
1 c. grated cheese.
KT.
1 tb. butter.
f.g.
3^ T. salt.
V2
3 eggs.
1. Add milk to crumbs.
2. When bread is soft, add cheese, butter, salt and beaten
yolks of egg.
3. Fold in whites, beaten until stiff.
4. Turn into buttered baking dish; oven-poach or steam
over gently boiling water — individual amount, 20 to 25
mins. ; large amount, 40 to 50 mins.
WELSH RAREBIT.
3 tb.
}4, lb. cheese, grated.
MT.
}/2 T. mustard.
3^T.
y2 T. salt.
f.g.
Cayenne.
^T.
2 T. butter.
1 tb.
14= c. top milk.
1 egg.
}/2 slice.
Dry toast or wafers.
1. Place cheese in chafing-dish or double boiler.
2. Mix seasonings; sprinkle over cheese.
3. Add butter, in pieces, and milk.
4. When cheese begins to melt, stir until completely
melted.
CHEESE
129
5. Add well-beaten egg; stir and cook a moment longer.
6. Serve, at once, on wafers or toast.
TOMATO RAREBIT.
Mtb.
2 tb. butter.
2 tb. flour.
VAth.
% c. top milk.
l^tb.
% c. tomatoes, stewed and strained.
f.g.
Vs T. soda.
3tb.
Page 38
Presented as published in 1924. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
2 tb. butter, melted.
VsT.
1 T. salt.
f.g.
f.g. cayenne.
IHT.
2 eggs.
1. Butter a baking-dish; arrange cubes of bread and cheese in layers, having bread on top.
2. Beat eggs; add milk, butter and seasonings.
3. Pour over bread; let stand 20 mins.
4. Oven-poach until firm, — large amount, 35 to 40 mins. ; individual, 20 mins.
CHEESE CUSTARD.
Ho.
1 tb.
He. HT.
iy2 T.
2 c. bread crumbs.
1 c. grated cheese.
2 c. hot milk.
2 tb. butter, melted.
1 T. salt.
3i6 T. cayenne.
2 eggs.
1. Mix bread crumbs and cheese.
2. Add milk, butter and seasonings.
3. Add eggs, well beaten.
4. Turn into a buttered baking-dish; oven-poach until firm.
CHEESE
MACARONI AND CHEESE.
1 stick
12 sticks or 1 c. macaroni.
4 tb. flour.
1 T. salt.
f.g.
f.g. pepper.
Mtb.
2 tb. butter.
2 c. milk.
2 th.
1 c. grated cheese.
2tb.
1 c. buttered crumbs.
1. Break macaroni into V pieces; wash; cook in large amount of boiling, salted water.
2. When tender, drain in colander; pour cold water through.
3. Make white sauce; add macaroni and cheese.
4. Turn into buttered baking-dish; cover with crumbs; oven-poach until crumbs are browned.
NOODLES.
U I 1 egg. Flour I Flour.
1. Beat egg; add flour to make stiff dough.
2. Knead until smooth and elastic.
3. Roll very thin; cut in strips; place on granite pan and dry in warming oven.
4. Keep in covered jar.
NOODLES AND CHEESE.
1. Cook 1 c. noodles in boiling salted water until tender drain in colander.
2. Make as Macaroni and Cheese.
Note. — 2 c. cooked, cubed potatoes or 2 c. cooked rice may be used in the same way with cheese sauce.
CHEESE SOUFFLE I.
1 T.
3 tb. flour.
3^ T. salt.
f.g.
Cayenne.
1 T.
3 tb. butter.
l^tb.
3/^ c. milk.
Vs
3 eggs.
l^^tb.
}^ c. grated cheese.
1. Make thick white sauce of first five ingredients.
2. Remove from heat; add yolks of eggs, well-beaten, and cheese.
3. Chill; fold in whites beaten until stiff.
4. Turn into buttered baking dish or ramikins; ovenpoach or steam over gently boiling water — individual amounts, 20 to 25 mins.; large amounts, 40 to 50 mins. Oven temperature — 275°F. increase to 325°F.
5. Serve at once.
Note. — Test a soufSe with a knitting needle — insert needle in centre ; it comes out clean when souffle is cooked.
CHEESE SOUFFLE II.
1 c. bread crumbs.
^c.
1 c. milk.
2tb.
1 c. grated cheese.
KT.
1 tb. butter.
f.g.
3^ T. salt.
3 eggs.
1. Add milk to crumbs.
2. When bread is soft, add cheese, butter, salt and beaten yolks of egg.
3. Fold in whites, beaten until stiff.
4. Turn into buttered baking dish; oven-poach or steam over gently boiling water — individual amount, 20 to 25 mins. ; large amount, 40 to 50 mins.
WELSH RAREBIT.
3 tb.
}4, lb. cheese, grated.
MT.
}/2 T. mustard.
3^T.
y2 T. salt.
f.g.
Cayenne.
^T.
2 T. butter.
1 tb.
14= c. top milk.
1 egg.
}/2 slice.
Dry toast or wafers.
1. Place cheese in chafing-dish or double boiler.
2. Mix seasonings; sprinkle over cheese.
3. Add butter, in pieces, and milk.
4. When cheese begins to melt, stir until completely melted.
CHEESE
5. Add well-beaten egg; stir and cook a moment longer.
6. Serve, at once, on wafers or toast.
TOMATO RAREBIT.
Mtb.
2 tb. butter.
2 tb. flour.
VAth.
% c. top milk.
l^tb.
% c. tomatoes, stewed and strained.
f.g.
Vs T. soda.
3tb.