The Federation cook book

2 cakes of Neufchatel cheese mashed fine Season with mayonnaise dressing. Butter thin slices of bread, spread with mixture and cut in fancy shapes. — Tested. Olive Sandwiches Use ripe olives. Remove stones and chop fine. Mix with mayonnaise dressing. Butter thin slices of bread. Spread with mixture and cut in any desired shape. Mrs. Turner's Hot Cheese Sandwiches. — Take any kind of cream cheese. Mash fine. Mix with plain cream, a little salt and pepper to taste. Take ordinary slices of bread spread mixture between. Cut in desired shapes. Butter both sides. Toast and serve hot with salads. Cheese Straws 1 2 tablespoon flour 8 tablespoons butter 6 tablespoons grated cheese 1 and 1 half cups water Add salt and red pepper. Mix well and roll out thin. Cut in strips and bake quickly. — MRS. BERTHA L. TURNER. Cheese Straws 1 half Ib. cheese or 8 tablespoons 1 half teaspoon of salt 1 quarter Ib. butter 1 half Ib. flour Red pepper to taste Water enough to make a dough Roll out and cut into strips, bake in medium oven. Nice served for dinner or luncheon. — MRS. EVA CARTER BUCKNER, Los Angeles. Baked Cheese 1 cup bread crumbs 1 cup fresh milk 1 cup chopped cheese 1 teaspoon mustard Salt and pepper to taste. Stir all together, then put in milk. Dot with butter and bake 20 minutes. — MRS. B. Mc- ADOO, Pasadena. Cheese Balls Take Neufchatel cheese mash fine, mix with finely chopped nuts and chopped parsley, a little cream. Roll into balls and sprinkle with paprika. — Tested. ^ r>- ^LA, O- . // v / / /4<wu /I. — W f + 2~£ 4t J ' c. , ~ L ,*£^^^ -^ ^ _/***** i>^M L>. ^ j^<s^> C/'t -" / ' ' Desserts Rule for Baked or Boiled Custard 1 quart of scalded milk From 4 to 6 eggs 1-4 teaspoonful of salt 1-2 cup of sugar 1-2 teaspoonful of vanilla Soft Custard Beat yolks, reserving the whites for meringue. Add scalded milk to yolks, which have been mixed with sugar. Put mixture in a double boiler and cook until the custard will cream on a spoon. Remove from the fire and allow to cool. When partly cooled, add flavoring. If used as a sauce beat yolks and whites all together instead of reserving whites for meringue. Maring — Beat whites and add 2 tablespoonfuls of powdered sugar to each white of egg. Pile it on top of custard. A Banana Float is made by cutting bananas put in a dish or any fruit desired and pour custard over it. Prepare at the time to be served. Put maring over the top. Macaroon Float — Macaroons dried in oven and powdered, add mixture to custard and serve with maring. Dessert varied by adding cocoanut and other kinds of fruit. Pour over the fruit the custard after it is cooled, so it will not curdle. Baked Custard — Same proportions of material and eggs as for soft custard. After having added scalded milk, poach by putting in the oven in a pan of water and heat, not allowing it to boil for eggs will separate. Test for Baked Custard — Ready when a knife runs through without the egg adhering to the knife. The color should be an even golden brown. — MRS. KATE MANN BAKER, Pasadena. Puddings and Pies "Who'll dare deny the truth, there's poetry in pie." — Longfellow. Lemon Pie 1 cup of sugar