The Henderson cook book

rind from 3 lemons and the orange, add to the syrup, boil 5 minutes and stand away to cool. Squeeze the juice from the orange and lemons ; add to the cool syrup ; strain through thin cloth, and freeze. Pack freezer same as for ice cream, but the water-ice must not be stirred continually. Give the crank a few turns, then let it rest; turn slowly again as before and rest again, and so continue until the ice is frozen. PEACH ICE. Small basket peaches, 1 quart water, 2 cups sugar, 1 lemon. Let the sugar, water and some of the peach stones come to a boil ; remove from fire. Peel and cut up peaches, put through a colander. Add lemon juice and peach pulp to the sugar and water. Take out peach stones, and freeze. When half frozen, add the beaten white of 1 egg. CHEESE CHEESE STRAWS. Rub together 1 quart flour (sifted), 1 pound grated cheese, 2 tablespoonfuls lard, salt and cayenne pepper — enough water to hold together. Roll and cut in thin strips. — Miss Julia M. Cooper. CHEESE STRAWS. One cup grated cheese, ^ cup of butter, i/o CUP °f flour, 1 small teaspoon of salt, 3 tablespoons of cold water. Roll them and cut in narrow strips 5 or 6 inches long. Put in a cold place for a few moments. Bake 5 minutes to a light brown. — Mrs. W. S. Thomson. CHEESE SOUFFLE. Three tablespoons flour, 3 tablespoons butter, 3 eggs, 1 cup milk, 1 cup grated cheese, seasoning to taste. Make a thick white sauce, by blending butter and flour in a saucepan, then adding the milk and stirring until boiling. Cook 3 minutes, then stir in the cheese and yolks of eggs beaten until thick. Season to taste remembering that the cheese may be salt. Fold in the stiffly beaten whites of the eggs, and bake in a greased dish about 25 minutes. Serve quickly, as it soon falls. — Miss Maria Watkins. CHEESE CUPS. When bread rolls are left over from a meal, cut in half, scoop out the soft portion and miter the surface, crisping them in the oven. Fill with this cheese mixture. In a saucepan melt a cup of cheese in small pieces and add slowly a cup of milk. Have ready 2 eggs slightly beaten, and when mixture begins to thicken stir in these. Add salt, pepper, teaspoon of Worcestershire sauce and serve in bread cups. Pastry cups or slices of toast will answer as well. 156 CHEESE SAVORY CHEESE TOAST. This is a delicious hot luncheon dish and the cost is but a trifle. Simmer together for 10 minutes 3 tablespoonfuls of vinegar, 1 tablespoonful of chopped sweet red pepper (canned), one bay leaf, a minced onion and a stalk of minced celery; then strain into a scant pint of cream sauce (stirring in a tiny pinch of baking soda to prevent curdling) and add a large cupful of grated cheese; cook only until the cheese is melted and pour over crisp circles of buttered toast. Serve immediately. CHEESE CUSTARDS. Chop very finely a scant pound of cheese and beat thoroughly into it 1 at a time 3 eggs and a tablespoonful of cream; season with salt, pepper and a little celery salt and turn into buttered timbale molds that have been placed in a pan of hot water, baking for about 20 minutes, or until firm. Serve very hot accompanied by brown bread sandwiches. CHEESE BALLS WITH TOMATO SATTCE.