San Rafael cook book, 1906

CHEESE STRAWS-^Mrs. W. F. Jones. 1 cup of flour, % scant cup of ibutter, 1 cup of rich grated cheese, a pinch of salt. Rub flour and butter together as for pastry, then add cheese, 5 dashes of cayenne; wet with the whites of 2 eggs well beaten, and if not moist enough to roll, add a little water. The eggs can be omitted and all water used. Roll out as for rather thick pie-crust, and cut in strips 2 inches wide; then cut these into strips 1/4 of an inch wide. Bake in a quick oven until a light brown. They must be crisp Nice with salad or cold meats. Keep in tightly closed tins. WELSH RAREBIT— Mrs. H. O. Howitt. Ingredients — 1% lbs. of dry Eastern cheese, 1 tablespoon butter, 1 teaspoon dry mustard, % teaspoon Worcestershire sauce, 1 drop tabasco sauce, beer ad lib. Set the dish in which the rarebit is made in one of boilirg water, see that the chafing dish lamp is full of alcohol, enough to last till the rarebit is cooked. Put 1 tablespoon of butter in chafing dish, allow to heat, not brown. Break the cheese into dice and add to butter. Stir and mash with heavy chafing dish spoon, add mustard and paprika, then put in enough beer to moisten, stirring constantly. When it begins to cream add a little Worcestershire sauce, and a drop of tabasco. When nearly ready to serve put in 1 egg well beaten. When it looks creamy and very smooth and before the cheese looks crumbly, serve on toast or snow flake biscuits. Eat at once. CRACKERS TO SERVE IN AFTERNOON WITH SALAD. Ediythe Foster. Grate % lb. of Eastern cheese and add 2 tablespoons butter, 3 tablespoons of Worchestershire sauce and- salt. Spread on dainty chips (crackers) and put in oven for a minute. Serve hot. NUT CANAPESt— Mrs. Jas. W. Cochrane. Cut bread into slices a quarter of an inch thick, and stamp them into any desired shape with a fancy cutter, fry them in hot fat. Spread these with finely chopped nuts moistened ■with sweet cream'; dust lightly with cayenne pepper, sprinkle with grated Parmesan cheese, and place in a hot oven until crisp and brown. PIMIENTOS AND CHEESEr— Mrs. L. A. Lancel. For each person to be served use the following: 1 piece of pimiento as taken from the can, 1 tablespoon of Camembert, fromage de brie, or Petaluma cheese, or cottage cheese; 1 teaspoon of chopped olives; paprika and salt to flavor. Drain the oil from the pimiento, press the chopped olives into the cheese, dust with paprika and salt and place inside the pimiento, which should be laid on a platter and just before sending to the table, place in the oven to heat, but don't bake, garnish with chopped parsley and olives, and serve on lettuce leaf. CHEESE i 9 PIMIENTOS AN!D CHEESE— .Mrs. Winfield Davis, Ross Valley. Allow 1 Sierra cheese to 3 persons and 2 teaspoons cream to each cheese. Crush cheese with silver fork, trim the tops of pimientos even and chop the little pieces and mix with Cheese and cream. Stuff pimientos with mixture then dip the cheese into the beaten yellow of an egg, and then into bread crumbs and place cheese side down into a very hot frying pan, which is buttered just long enough before to melt the butter. It only requires 2 or 3 minutes to heat thoroughly as the cheese must not melt. and run. Serve on lettuce leaves with French dressing or with my potato dressing. Dish cheese side up. t "♦•♦ ? t y T -•;♦ H. W. OTTON, R. L. DUNCAN, ?♦ <♦ President Secretary ♦*• I Otton Grocery Co. | "«: 422-25-27 B Street. y t t t -A ♦a Telephone Black 1191 SAN RAFAEL, CAL. | z r ? "•*♦ 4* f t t y X ■♦•♦ V THE INDEPENDENT THE LEADING PAPER OF MARIN COUNTY Job, Book and Brief Printing A SPECIALTY Office McNear-Cochrane Block M. F. COCHRANE, Editor San Rafael, Cal. t T t T T X t t 5* T 5* T t T t T t •»* t T I I