The Central cook book

7 No. 1 Elks Bldg. P. O. Box 45 ; PHONES: OFFICE 2142, COAL YARD 1162, ICE PLANT 141 FRR in PO ROR DORA ea a Py at ep e A a as aa neem nine ren ee or oy epee = | Service Since 1836 | £ | | H. J. Brown Company j; FABIUS P. BROWN, Proprietor j FUNERAL DIRECTORS : Raleigh, N. C. | OF he ht ee ee ee de JOHN ASKEW CONTRACTING PAINTER AND PAINT SUPPLIES Estimates made in and out of town RALEIGH, N. C. KNOX GELATINE is GUARANTEED to please or money back CHEESE DISHES Cheese Omelet 3 tablespoons flour. 3 tablespoons butter. 1 cup grated cheese. 1 cup sweet milk. 3 eggs. Cream, flour and butter, add milk, put on stove, cook until thick, remove from fire and add cheese, beat eggs separately, adding whites, last put in stove and cook twenty or twentyfive minutes. Mrs. Epear J. Wicker. Cheese Balls Grate one cup cheese, beat into it one egg, white whipped stiff. Mix into small balls and fry in smoking fat. Mrs. U. B. ALExanpeEr. Creole Spaghetti 1 package spaghetti. 1 can tomatoes. 2 sweet green peppers. 2 onions chopped fine. 1 pound round steak run through 1 cup grated cheese. meat chopper. Brown the onions in two large spoons hot grease, add the chopped meat and stir lightly with a fork until the meat is seared over and slightly brown. Add the can of tomatoes and the green peppers freed from seed and chopped fine. Mix, cover closely and simmer very slowly one hour. Do not boil hard and do not season until it has cooked one hour, then season to taste with salt, pepper and red pepper. While the sauce is cooking prepare the spaghetti in small pieces. Cook one package in three quarts of boiling salted water till tender, but not shapeless. Drain off the hot water. Blanch by pouring cold water over it and drain again. When ready to serve, arrange on a broad platter a layer of the spaghetti, then a layer of sauce, another of spaghetti, then one of sauce. Spread the grated cheese on top. Place in oven just long enough to melt cheese and serve hot. Mrs. W. F. Racranp. Baked Macaroni Break up in lengths an inch long. Cook in boiling, salted water about twenty minutes; drain and put layer of macaronl in bottom of greased pan or baking dish, then layer of grated or thinly sliced cheese, then layer of toasted biscuit or cracker crumbs, with butter, a little more salt and pepper sprinkled in. Repeat this until pan is full, having cheese on top. Pour in enough milk to nearly come to top, and bake until brown. The KNOX ACIDULATED package contains Lemon Flavoring Cheese Straws 2 cups sifted flour. 14 teaspoon cayenne pepper. 2 teaspoons baking powder. 1 egg. 1 teaspoon salt. 4 cup milk. 14 cup butter. 34 cup grated cheese. Sift flour once, add salt, baking powder and red pepper and sift three times. Add butter, egg before beating, cheese and milk and mix thoroughly. Roll one-eighth inch thick and cut in strips one-fourth inch wide. Bake in moderate oven until brown. Mrs. R. B. Tempreton. Cheese Apples Use American cheese, run through a meat grinder and form into small apples flattening the top and bottom slightly with the thumb and finger. Take the round part out of whole cloves and stick the clove in the bottom of apple. Use sprays of green shrubbery with the leaves cut off to make the stem, leaving one or two leaves on to give the natural effect of an apple. Tint the one side of the apple with the finger dipped in red cake or candy coloring. It will look like a small crab apple. Serve on the plate with fruit salad. Miss Mary D. Grores. Rictum Ditty (Rarebit) 4 pound grated cheese. 1 can tomato soup. Y onion. 2 tablespoons of butter. 2 eggs.