The Henderson cook book

Mix together 2 cupfuls of grated cheese, a quarter of a teaspoon of salt, a few grains of cayenne pepper and 1 cupful of crumbled stale bread ; then add 1 egg, beat lightly and a few drops of Worcestershire sauce, forming into small balls; roll quickly in crushed cracker crumbs and fry in deep fat to a golden brown. Serve on triangles of buttered toast and pour over them a tomato sauce. WELSH RAREBIT. One pound of chopped American cheese, % glass of ale, yolk of 1 egg, 1 teaspoon dry mustard, 1 teaspoon of Worcestershire sauce, 1 teaspoon of butter, a dash of red and same of black pepper, and if you like it hot a few drops of Tobasco. Put the butter in the pan and when it gets hot put in cheese; stir constantly and gradually add the ale. When CHEESE 157 well mixed add the egg with seasoning beaten in; stir in and pour over toast or crackers. — Mrs. Cora Phelps. WELSH RAREBIT. Two cups of grated cheese, yolks of 2 eggs, salt and pepper to taste. Put the milk in a granite saucepan, when boiling hot, add the cheese, stir until melted, then add a spoon of butter, salt, pepper and eggs. As soon as it boils take off and serve hot. It is a nice spread on hot toast and served. — Mrs. Zollicoffer. CHEESE AND EGG PATTIES. Remove every particle of the soft interior of puff paste patties, placing in the bottom of each a tablespoonful of grated cheese, a pinch of salt and pepper, half a teaspoonful of minced parsley and a few drops of lemon juice; break an egg carefully in each over the cheese mixture; sprinkling again with salt, pepper and cheese, replace the pattie tops and bake in a moderate oven until the eggs are set, covering with brown paper to prevent scorching. Serve on a heated chop platter garnished with pimentos and parsley. CHEESE FONDUE. Prepare a rich cream sauce by melting a tablespoonful of butter in the chafing-dish and then adding a tablespoonful of flour, and when smooth a cupful of rich milk; stir the sauce until it boils, and add a small cupful of grated bread crumbs, a few drops of Worcestershire sauce and a large cupful of grated cheese, stirring rapidly until the cheese is melted and seasoning with salt and cayenne to taste and half a teaspoonful of French mustard; now remove from the fire and quickly beat in the yolk of 1 egg and serve immediately on heated pilot biscuit or saltines. COCOA. The usual rule is 1 teaspoon cocoa to each cup. Mix dry cocoa with little cold water, add scalded milk or boiling water and boil 1 minute. CHOCOLATE. One square unsweetened chocolate, 1 tablespoon sugar, 2 tablespoons hot water. Grate chocolate, boil all together till smooth, add gradually 1 pint scalded milk, cook in double boiler 5 minutes. Some like to add 1 teaspoon vanilla. It can be made stronger by using more chocolate. HOT CHOCOLATE. Crush 2 ounces chocolate, melt over hot water, add 1 cup boiling water and 4 tablespoons of sugar; stir until smooth and glossy, then add 3 cups scalded milk. Boil 10 minutes, beating constantly. MARSHMALLOWS IN COCOA. When serving cocoa, if one cannot afford whipped cream, or happens to be out of cream, two marshmallows dropped in each cup of cocoa will be equally as good as the cream and the substitute will never be detected. TEA.