Durham cook book ...

TOMATO-CHEESE SOUFFLE. One and one-half tablespoonfuls crisco or butter, two tablespoonfuls flour, one-fourth teaspoonful each of salt, soda and paprika, one-half cup tomato juice (from canned tomatoes) one cupful grated cheese, three eggs. Heat the shortening, when hot add the flour and mix well. Then add the seasoning and the juice and cook five minutes. Then add the grated cheese. Remove from the fire and add the well-beaten yolks of the eggs and mix well. Lastly, fold in the whites, beaten stiff. Turn into a well-greased baking dish, set in a pan of hot water and bake until well puffed and delicately colored, (about twenty -five minutes.) Serve in the same dish as soon as removed from the oven. — Mrs. M. N. Garrard. CHEESE STRAWS. One tablespoonful butter, two-thirds cup flour, one cup fresh bread crumbs, one cup grated cheese, one-fourth teaspoonful salt, one-eighth teaspoonful white pepper, cayenne, two tablespoonfuls milk. Cream butter, add flour crumbs and grated cheese, then add seasoning. Mix thoroughly, then add milk. Roll one-fourth inch thick; cut one-fourth inch wide and six inches long. Bake until brown, in a moderately hot oven. WELSH RAREBIT. One tablespoonful butter, one teaspoonful corn starch, one-half cup thin cream, one-half pound mild cheese cut in small pieces, one-fourth teaspoonful salt, one-fourth teaspoonful mustard. Melt butter, add corn starch and stir until well mixed; then add cream gradually, stirring constantly. Cook two minutes, add cheese and stir until cheese has melted. Serve on bread toasted on one side. Rarebit being poured over untoasted side. — Mrs. J. A. Snipes. BAKED CHEESE PUDDING. Cut slices of bread thin, remove crusts and butter well. Butter a pan and lay pieces of bread in bottom. Cover with thin slices of cheese, salt and a speck of red pepper. Continue doing this until tin is full, then beat one egg in cup of milk and pour over bread and cheese and bake in hot oven twenty minutes. To a tin holding one quart, use one egg and a cup of milk, and one-half pound of cheese. A larger pudding would require more milk and eggs in proportion. — Mrs. Annie Whitmore Andrews. MOCK CHICKEN PIE. Eight hard boiled eggs, (fewer eggs if small pie) one loose pint of flour made into a rich biscuit dough, line sides and bottom of a small pan with rolled out dough as for a chicken pie. Put in alternate layers of eggs, cut thin with a liberal amount of butter scattered in small lumps, salt, pepper and flour sprinkled over them. Then put in strips of pastry to nearly cover eggs, butter, salt, pepper and flour. When pan is nearly full cover with water. Put in a top crust which should have the water in pie rise over it. In baking it will soon absorb the water thus taking in the flavor of the pie. — Mrs. J. W. Roach. [illustration: Use KNOX GELATINE if you would be sure of results] CHEESE SALAD. Moisten with milk and cream, equal parts, two small packages of cream cheese, and work until smooth. Add one cup whipped cream and three-fourths of tablespoonful gelatine soaked in one-fourth cup water and dissolved over hot water. Season highly with salt and paprika and a little onion if desired. Turn into a mould first dipped in cold water. Turn from mould when well set, on a platter garnished with lettuce leaves. Top with mayonnaise. This makes a delicious sandwich spread also. — Mrs. W. H. Boone.