Carolina cookery from Quaker kitchens

Put the butter and flour together in a sauce-pan and stir till blended without browning. Add the milk and stir till the mixture boils, then add the grated cheese, salt and pepper, and cool. Beat the egg yolks and whites separately; add the yolks to the mixture in sauce-pan, and blend well. Lastly fold in the whites beaten to a stiff froth and turn the whole into a deep, well greased dish. Bake in a moderate oven about thirty-five minutes, and serve at once as it soon falls. —Mrs. Walter White. BROWN RICE AND CHEESE 3 cups milk 2 cups grated cheese 2 eggs : 1 tsp. salt 2 cups boiled brown rice % tsp. paprika Scald milk, add beaten eggs and other ingredients. Pour into buttered custard cups, set in a pan of cold water, and bake in a 350 F. oven until done, that is, until a silver knife inserted in the center of the custard comes out clean. Pimentos, if liked are an attractive addition. Serve hot. Mrs. W. T. Saunders. WELSH RABBIT % lb. cheese 1 tbs. flour 1 cup milk 1 tbs. butter 1 egg Dash of cayenne 1% tsp. salt In a double boiler, heat milk. Cut cheese up rather fine and mix with egg well beaten, flour, cayenne and salt. Add slowly to hot milk, stir till smooth and slightly thick, add butter and remove from fire. Serve on toast or crackers. —Mrs. H. A. White. CHEESE FONDUE 1 cup bread crumbs 1 egg % cup milk 1 tbs. butter 1% cups grated cheese 1% tsp. salt 1/4 tsp. pepper In double boiler cook crumbs and milk until smooth and thick, add butter, cheese, salt, pepper and cook a few minutes and remove from fire and add beaten egg yolk, then fold in stiffly beaten white of egg and bake in a buttered dish, in a moderately hot oven for 20 minutes or until brown on top. —Miss Stella Anderson. CHEESE FONDUE 1 tbs. butter 1 cup of grated cheese 1 cup of milk 2 eggs 1 cup of bread crumbs Pinch of salt Soak bread crumbs in milk until soft. Add grated cheese, melted butter and salt. Beat eggs until light and lemon colored, and stir into the mixture. Bake in a mod- erate oven. ' _-Mrs. H. A. Tomlinson. SUPPER DISHES Your supper is like the Hidalgo’s dinner, very little meat and a great deal of table cloth. —Longfellow. SALMON LOAF WITH PEAS 1 can salmon Pepper 1 cup soft bread crumbs 2 eggs 1% tsp. chopped parsley 1 ths. lemon juice 1% tsp. salt % to % cup milk Mix all the ingredients thoroughly adding enough milk to moisten. Pour into buttered bowl. Place in pan and surround with hot water. Bake in oven until the mixture is firm and slightly brown. Serve with thin white sauce with peas added. —Mrs. Ruby Vuncannon. CHINESE SUPPER DISH 2 cups boiled rice -1 cup diced or chopped meat 2 tomatoes 4 slices of bacon Put rice well seasoned in baking dish leaving hole in center into which put the meat, arrange the tomatoes cut in quarters, radiating from the meat center, place the bacon strips cut in halves like stamens also radiating from center but on top of all. Bake and serve from baking dish. —Mrs. H. A. White. CORN FRITTERS 1 can corn 2 tsp. salt 1 cup flour % tsp. paprika 1 tsp. baking powder 2 eggs Chop corn, add dry ingredients mixed and sifted, then yolks of eggs beaten until thick, and lastly fold in stiffly beaten egg whites. Drop small spoonfuls in fresh hot lard in frying pan. Drain on paper. —Miss Farmer. CORN OYSTERS Grate raw corn from the cobs. To 1 cup of this pulp add one well beaten egg, 1-4 cup flour and season highly with salt and pepper. Drop by spoonfuls and fry in deep fat or cook on hot well greased griddle. They should be made about the size of large oysters. —Miss Farmer. CORN CROQUETTES