The home science cook book

Make one cup of white sauce and in it melt one cup or more of grated cheese. Season with salt and paprika, and pour over pieces of toasted bread, brown or white. Cheese Straws. Fold any scraps of pastry dough together and roll out thin, sprinkle with grated cheese and salt and pepper; fold and roll again. Cut in half-inch strips, and bake until crisp and brown. Welsh Rabbit. (Chafmg-Dish.) Have ready one tablespoon of butter creamed with one teaspoon of corn-starch, one-fourth teaspoon of salt, and a few grains of cayenne, also one-half pound of cheese grated or crumbled fine, one-half teaspoon of mushroom ketchup, and some wafers, or squares of delicate toast. Heat one-half cup of cream in the blazer, and blend with it the butter mixture. When thick set it over the hot water, add the cheese and ketchup, stir till melted, then pour it over the wafers. 214 Home Science Cook Book. Welsh Rabbit. In the upper part of a double boiler melt one ounce of butter, then put in one-half pound of rich cheese cut fine. Beat two egg yolks, add one-half teaspoon of salt, one saltspoon of paprika, and one-half cup of milk. As the cheese melts add the other mixture gradually. Stir till smooth and slightly thickened, and serve at once. If the cheese seems dry mix a • • portion of the milk with it at the beginning. Cheese Fondu. Mix one cup each of milk, bread-crumbs, and chopped or grated cheese in a double boiler. When the cheese is melted add one beaten egg, and season with salt, pepper, and mustard. If the cheese is not rich put in one teaspoon of butter. Serve when thickened. More egg or less cheese can be used if preferred. Rice or other cooked cereals may take the place of the bread. Another way to prepare this dish is to put bread and cheese in layers in a buttered pudding dish, mix the egg with milk and seasoning, pour over, then bake until firm. Cheese Canapes. Allow the beaten white of one egg to each cup of finely crumbled or grated cheese, a speck of salt and cayenne. Remove the crust from inch-thick slices of bread, hollow out center, making a box, fill with the cheese mixture heaped, bake about ten minutes and serve on napkin. Cheese. 215 Fresh Cheese Curds. Warm one quart of milk and stir into it one junket tablet dissolved in a little water. Stir occasionally to break the curd and separate the whey. Put a piece of cheese-cloth over a strainer and drain the curd in it. Add salt to the curd and press thoroughly. Those who do not like sour milk cheese often like these sweet curds. 2i6 Home Science Cook Book. Nuts. Salted Almonds. Shell the nuts and blanch by covering for a moment with boiling water, then put in cold water and rub off the skins. To a pint of nuts add two tablespoons of olive oil or melted butter, let them stand for an hour or two, stirring occasionally. Then sprinkle with two tablespoons of salt, and put in a moderate oven and bake till all are a delicate brown, fifteen or twenty minutes, stirring often. Or the nuts may be fried thus: In a saucepan or the chafing-dish put three-fourths of a cup of oil, and when this is hot put in the nuts, a few at a time. Stir until they become a delicate brown, then drain on paper. The nuts are cooked more evenly and become more brittle than when done in the oven. Peanuts and pecans may be prepared in this way.