Carolina cookery from Quaker kitchens

Salt and pepper Wash, drain and dry oysters. Put 3-4 tsp. butter in pan. When brown add half the oysters. Cook until brown. Repeat with remainder of oysters. Remove the second batch of oysters and in same pan brown 1 1-2 tbs. butter, add as flour, then cream and oyster liquor. Then return oysters to pan and reheat. —Mrs. C. T. Jarvis. ESCALLOPED OYSTERS Use crushed cracker crumbs—not too fine. Drain liquor from 1 qt. of oysters. Butter a deep dish and cover the bottom with crackers. Put in a layer of oysters, then a layer of crackers, then oysters; season as before and so on until the dish is full. Finish with crackers covered with bits of butter. Pour over all three cupfuls of hot milk. Bake about one half hour. —Mrs. W. T. Saunders. CHEESE Digestive cheese and fruit—there sure will be. SOME WAYS TO USE COTTAGE CHEESE IN MAKING TASTEFUL AND NUTRITIOUS DISHES Cottage cheese is richer in protein than most meats and is very much cheaper. Every pound contains more than 3 ounces of protein, the chief material for body building. It is also a valuable source of energy, though not so high as foods with more fat. It follows that its value in this respect can be greatly increased by serving it with cream, as is so commonly done. Cottage cheese alone is an appetizing and nutritious dish. It may also be served with sweet or sour cream, and some people add a little sugar, or chives, or chopped onion, or caraway seed. The following recipes ‘indicate a number of waysin which cottage cheese may be served: Cottage Cheese with Preserves and Jellies Pour over cottage cheese any fruit preserves, such as strawberries, figs, or cherries. Serve with bread or crackers. If preferred, cottage-cheese balls may be served separately and eaten with the preserves. A very dainty dish may be made by dropping a bit of jelly into a nest of the cottage cheese. Cottage-Cheese Salad Mix thoroughly 1 pound of cheese, 1 1-2 tablespoonfuls of cream, 1 tablespoonful of chopped parsley, and salt to taste. First fill a rectangular tin mold with cold water to chill and wet the surface; line the bottom with waxed paper; then pack in three layers putting two or three parallel strips of pimento between layers. Cover with waxed paper and set in a cool place until ready to serve; then run a knife around the sides and invert the mold. Cut in slices and serve on lettuce leaves with French dressing and wafers. — Minced olives may be used instead of the parsley, and chopped nuts also may be added. —U.S. Dept. of Agriculture. CHEESE SAUCE 1 cupful milk 2 tbs. flour 1 tbs. cottage cheese Salt and pepper to taste Thicken the milk with the flour and just before serving add the cheese, stirring until it is melted. This sauce may be used in preparing creamed eggs or for ordinary milk toast. The quantity of cheese in the recipe may be increased, making a sauce suitable for using with macaroni or rice. CHEESE BALLS Mix a quarter-pound of soft American cheese with one beaten egg, add a half-teaspoonful of salt, a dash of cayenne, and sufficient stale bread-crumbs to make a stiff paste. Form in balls the size of English walnuts, dip in beaten egg, roll in dry crumbs, and fry in hot fat. Serve hot with lettuce or cress salad. CHEESE SOUFFLE 3 ths. flour 1 cup milk 3 tbs. buter 1 cup grated cheese 3 eggs Salt and pepper to taste