Kirmess cook book

Mrs, Seely's Cook Book. Take as many eggs as you wish — the number being based on the number of your guests — and weigh them. For your cheese take a third of the weight of the eggs, and for butter a sixth of the weight of the eggs. Beat the eggs in a saucepan, grate or cut in small pieces the cheese, add that to the eggs, stirring all the time, and then add the butter. Stir well over a good fire until the mixture is thick and smooth. Add little salt, a large dash of pepper, and serve in a hot dish. This is best cooked in a double kettle. CHEESE PUFFS. Miss Simmons, New York. One cup boiling water, one cup sifted flour, one tablespoon of butter, a pinch of salt, six eggs, beaten one at a time, put on ice until ready for use. Then put in a pan and bake. Use a teaspoonful of filling for each puff. Filling: one tablespoonful of butter, one tablespoonful sifted flour, one cup sweet milk, one cup grated cheese, a pinch of salt, a dash of red pepper. Rub the flour and butter together, put in boiling milk, then add the grated cheese. SOUFFLE OF FROMAGE. Mrs, Oould's French Chef, One tablespoonful of flour, one egg, mixed with milk enough to make a batter, a little salt, one dessertspoon of grated Gruyere cheese. Put a little butter in dishes with handles that you serve it in, fill three-quarters full of batter, cook about ten minutes. This is quantity for one person. CHEESE RAMEQUINE. Mrs. T. K. Egbert, New York. One ounce of butter, one-half ounce of flour, onehalf gill of milk, a tablespoonful of cream, two eggs, two ounces grated cheese, pepper and salt to taste. Put the flour and butter in a stew pan, when well mixed add the cream and milk, stir until it thickens. Boil three or four minutes, add the cheese, yolks of eggs and seasoning, whip the whites of eggs very stiff and stir lightly in, pour into greased ramequine cases, sprinkling grated cheese over the top, bake in a quick oven ten or fifteen minutes. Serve in the cases. CHEESE RAMAKIN. Miss S. 'E. Anness. Three heaping tablespoonfuls bread crumbs in one coffee-cup of milk, liet come to a boil and add three tablespoonfuls butter, two yolks of eggs, six tablespoonsfuls grated cheese, one-third teaspoonful salt, one-third teaspoonful mustard, a pinch cayenne pepper; last fold in two whites of eggs beaten to a stiff froth. Bake in shallow dish fifteen minutes. Serve hot for a Luncheon or Tea. CHEESE BALLS. Mrs. Elgin L. MacBumey. One and a half cups of grated cheese, one tablespoon of flour, one and a quarter teaspoon salt, a very small pinch of cayenne pepper, the whites of three eggs beaten to a stiff froth, mix thoroughly. Roll into balls, dust with cracker crumbs and fry in deep lard. Serve immediately. CHEESE BALLS. Mrs. W. P. Watson. Mix together thoroughly one cupful and half of grated cheese, a quarter of a teaspoon of salt, and a few grains of cayenne pepper; then add the whites of three eggs beaten stiff; shape in balls the size of walnuts, roll in crackers crumbs, sifted fine; fry in deep fat, or rather boil, and drain on brown paper. Serve hot or with a salad. CHEESE BALLS.