Domestic science, principles and application

3 tbsp. flour 3 egg yolks 3^ c. scalded milk 3 egg whites }/2 tsp. salt Cayenne Method. — Melt the butter, add the flour, and, when well mixed, add the scalded milk gradually. Cook until it thickens, and then remove from the fire. Add the salt, cayenne, cheese, and the well-beaten yolks. Cool the mixture and add the well-beaten whites by cutting and folding. Pour into a buttered baking dish and bake 20 minutes in a slow oven. Serve at once. This serves 6 or 8 persons. (Basis for two, 3^ rule.) 2. Cottage Cheese Method. — Place thick, freshly-soured milk or buttermilk over a pan of hot water, not boiling. When the milk is warm and the curd separate from the whey, drain in a cheesecloth and dry. Put the curd into a bowl and add salt, pepper, and cream to taste. 3. Cheese Straws (a)* Method. — Roll pastry 34 inch thick, and sprinkle onehalf with grated cheese. Fold, press edges firmly together, fold again, pat and roll out 34 inch thick. Sprinkle with cheese and fold and roll out a second time. Cut into strips 5 inches long and 34 inch wide. Bake 8 minutes in a hot oven. Serve with salad. Cheese straws are good made out of left-over pie dough, and may be kept and freshened in the oven. 4. Cheese Straws (b) 14 lb. grated cheese 3^ lb. butter }/2 lb. flour Method. — Cream the butter and stir into the flour, add the cheese and mix it in well. Add enough milk to soften it for kneading. Knead it, and roll thin — about f/s inch thick. Cut in even sticks, as in rule (a) and bake until a light brown. Serve with salads. This rule makes 75 to 5. Cheese Balls* 2 eggs 1 c. grated cheese A few fine bread crumbs Method. — Beat the whites of eggs to a stiff froth, add the cheese and the bread crumbs, and roll into small balls about 1 inch in diameter. Roll the balls in the yolks of the eggs, then in the fine crumbs, and fry in deep fat until a light brown color. Serve with salads. 6. Welsh Rarebit 1 lb. American cheese, grated 4 eggs 1 tsp. butter A few grains cayenne 1 c. cream or milk 1 tsp. mustard 1 tsp. salt }4: tsp. soda Squares of toast or crackers Method. — Break the cheese *in small pieces, or if hard grate it. Put it in a double boiler or chafing dish over a pan of hot water. Have the toast prepared and hot. Beat the egg well and add the mustard, salt, and pepper to th^^ egg. When the cheese is melted, stir in the egg mixture and the butter and cook 2 minutes or until it thickens a little. Serve on the hot toast or crisp crackers. If the cooking is not quite long enough the cheese is tough and stringy, and if cooked too long there is danger of curdling. Many use ale instead of cream. This serves 6 or 8 persons. Recipes 3 and 5 may not be applied until later. A beverage is anything that we drink, either to quench thirst or for its refreshing and stimulating effects. Water is the best and most commonly used beverage. Other common ones for the table are tea, coffee, cocoa, chocolate, and the juices of fruits.