The Central cook book

Whites and yolks of eggs beaten separately, season with Worcestershire sauce, Tabasco sauce and salt to taste. Mix soup, cheese, and onion cut fine to the melted butter, stir, until heated and the cheese melted, then add yolks of eggs beaten, and lastly the well beaten whites, stirring constantly. Serve hot on toast or crackers. Miss Mary D. Groree. Cheese Souffle 3 tablespoons flour. 3 eggs. 3 tablespoons butter. 1 cup sweet milk. 1 cup grated cheese. Salt and pepper to taste. Put butter and flour together in a saucepan, stir till blended without burning. Add the milk, a little at the time, and stir until the mixture becomes thick, add cheese, salt and pepper. Beat the egg yolks and whites separately, add yolks to the mixture in saucepan and blend thoroughly. Last fold in whites beaten to a stiff froth and turn into a deep, well greased dish. Bake in a moderate oven about twenty-five minutes, serve at once as it soon falls. Miss Bertha Ruta. Use KNOX GELATINE if you would be sure of results Home-Made Spaghetti 14 box spaghetti. 6 onions. 1 can tomatoes. Butter. 14 pound cheese. V4 teaspoon salt. Black pepper Cook spaghetti in water with a little salt, about twenty minutes. Cut onions in small pieces and fry in butter until brown, add tomatoes, grated cheese, salt and pepper and cook ten minutes, put layer of spaghetti and layer of tomatoes, etc., in a deep pan and bake in moderate oven about half hour. Serve hot. Mrs. A. P. Hedrick. Cheese Straws One pint of flour, one teaspoon baking powder, salt to taste, good sized pinch, one cup grated cheese, one-half cup butter, a pinch: of cayenne pepper. Mix with milk, roll about onefourth inch thick, cut in strips and bake. Miss Ruth Rieman. Macaroni Au Gratin 11% cups macaroni. 3 tablespoons butter. 1 cup grated cheese. 3 tablespoons flour. 1 cup bread crumbs. 2 cups milk. 1 teaspoon salt Cook macaroni in boiling water, salted, until tender, drain and pour over it a dash of cold water. Make a white sauce of butter, flour, milk and salt and mix with the macaroni. Stir the grated cheese into the mixture, turn into baking dish cover with the bread crumbs and bake in a moderate oven until nicely browned. If desired buttered crumbs may be used. WHITE SAUCE Heat the milk in double boiler, but do not let it reach the scalding point. Rub butter, flour and salt together until smooth, then slowly pour over them the heated milk, stir until smooth and thickened. Miss Mary D. Guorae. Cheese Souffle 1 cup of milk. 3 tablespoons flour. 1 cup grated cheese. 3 eggs. 3 tablespoons of butter. Pinch of salt. When the milk boils add butter and flour that has been mixed together. When it thickens take off the stove and add cheese, then the yolks well beaten and then the well beaten whites. Put in a greased baking dish and bake in a moderate oven twenty minutes. Mrs. H. E. Guorce. All you add is water and sugar to the Knox Acidulated Package BREAD AND ROLLS Rolls 2 quarts flour (plain). 2 teaspoons salt. 2 tablespoons sugar. Sift all together. Mix in lard about the size of large egg, and make batter with two cups of water little more than lukewarm into which one cake Fleischmann’s yeast has been dissolved. Mix well and let rise about three hours, then make out rolls, let them rise about one and one-half hours longer, then bake in moderate oven. Mrs. U. B. ALExAnvER. Pop-Overs 2 eggs. 2 cups flour. 2 cups milk. Pinch of salt. Beat all together with egg beater until batter is light and frothy. Fill muffin tins one-half full and bake twenty minutes increasing the heat after they rise. Miss Mary D. Groner. Corn Bread Baked or Soft Egg Bread 1 pint meal. 1 teaspoon salt. 4 cup flour. 1 teaspoon sugar. V4 teaspoon soda. 1 teaspoon baking powder.