Cook first five ingredients as a white sauce 2 minutes, remove to back of range and add well beaten yolks of eggs and cheese. Set away to cool. When cold, fold in the whites of the eggs beaten stiff. Turn into a buttered baking dish, and bake in a moderate oven in a pan of water, or steam over gently boiling water from 25 to 30 minutes. Serve at once. For Fish Soufflé use 1 c. cooked flaked fish instead of cheese. CHEESE SOUFFLE NO. 2. ivtewiam ilk: 1 tbsp. butter. 1 c. bread crumbs. % tsp. salt. 1 ec. grated cheese. 23 eggs. ✪ Cheese Souffle No. 2 Soak crumbs in milk until soft, add cheese, Buber, salt, and well beaten yolks of eggs. Fold in the whites of the eggs beaten stiff. Turn into a buttered baking dish and bake in a moderate oven in a pan of hot water, or steam over gently boiling water from 25 to 30 minutes. Serve at once. CHEESE STRAWS. 1 tbsp. butter. Salt. 4 ¢. flour. Pepper. 2c. fresh bread crumbs. i Cayenne. $e. grated cheese. : ™ 3 tbsp. milk.✪ Cheese Straws Cream butter; add flour, crumbs, cheese, and seasonings; mix AG STE ly, then add milk: Roll 4 inch thick and cut in strips 4 inch wide and 5 inches long. Shape one strip into a ring to hold straws in place in serving. Bake until brown in a moderate oven. COTTAGE CHEESE. Heat sour milk or buttermilk slowly until the whey is quite clear; drain in a cheesecloth, and let drip 3 to 6 hours without squeezing. Put curd into bowl and break it fine with a wooden spoon. Season with salt and mix into a paste with a little cream or salad dressing.✪ Cottage Cheese Mould into balls and keep in a cold place. It is best when fresh. 26 MEAT GENERAL RULES. Meat should be removed from paper as soon as it comes from market, weighed, and wiped with a damp cloth. It should be placed in a granite or earthenware dish, covered, and kept in a cool place until time of using. Only tender cuts of meat should be broiled, pan-broiled or roasted. When meat is to be cooked by any of these methods, it is first seared, then cooked at a lower temperature. in searing, the albumin on the outside of the meat is hardened and juices retained. Tough meat should be cooked in water to be made tender—the heat and water soften the tough, connective tissue. Boiling water should be poured over the meat to sear cut surfaces, that the juices may not be drawn out by the water. After boiling 5 minutes, temperature should be reduced and meat cooked until tender just below the boiling point. If the water bubbles, it is too hot. Ail tough meat may be cooked tender in this way. The Kireless Cooker may be used. The time for roasting meat, or cooking it in water, varies with the kind, weight and quality. For roasts weighing less than 8 lbs., allow 12 to 15 minutes to the lb. and 15 minutes extra. ier arcmannar ts ore For meat weighing less than 10 lbs., to be cooked in water, allow 20 ninutes to the ib. and 20 minutes extra. Time for broiling meat varies with the thickness of the meat. For lamb, mutton and pork increase the time of cooking, as these meats should be thoroughly cooked. ; Stock is prepared by soaking meat and bone in cold water and cooking with seasonings at a low temperature for several hours. Strain, clear, and cool uncovered. The fat must not be removed until ready to use stock; it excludes the air and prevents decomposition. Before using, it must be entirely removed. Small globules of fat may be removed from cold broth with a cloth which has been dipped in boiling water, then wrung dry, or by straining through a cloth; from hot broth, by using blotting paper or a piece of bread. This fat may be used in place of drip- ping. Trimmings of fat from meat should be tried out and used. Meat which remains from a soup stock may be used in any dish where cooked meat is required, with the addition of seasonings or beef extract to give it flavor. ROASTING.

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Cook first five ingredients as a white sauce 2 minutes, remove to back of range and add well beaten yolks of eggs and cheese. Set away to cool. When cold, fold in the whites of the eggs beaten stiff. Turn into a buttered baking dish, and bake in a moderate oven in a pan of water, or steam over gently boiling water from 25 to 30 minutes. Serve at once. For Fish Soufflé use 1 c. cooked flaked fish instead of cheese. CHEESE SOUFFLE NO. 2. ivtewiam ilk: 1 tbsp. butter. 1 c. bread crumbs. % tsp. salt. 1 ec. grated cheese. 23 eggs. Soak crumbs in milk until soft, add cheese, Buber, salt, and well beaten yolks of eggs. Fold in the whites of the eggs beaten stiff. Turn into a buttered baking dish and bake in a moderate oven in a pan of hot water, or steam over gently boiling water from 25 to 30 minutes. Serve at once. CHEESE STRAWS. 1 tbsp. butter. Salt. 4 ¢. flour. Pepper. 2c. fresh bread crumbs. i Cayenne. $e. grated cheese. : ™ 3 tbsp. milk. Cream butter; add flour, crumbs, cheese, and seasonings; mix AG STE ly, then add milk: Roll 4 inch thick and cut in strips 4 inch wide and 5 inches long. Shape one strip into a ring to hold straws in place in serving. Bake until brown in a moderate oven. COTTAGE CHEESE. Heat sour milk or buttermilk slowly until the whey is quite clear; drain in a cheesecloth, and let drip 3 to 6 hours without squeezing. Put curd into bowl and break it fine with a wooden spoon. Season with salt and mix into a paste with a little cream or salad dressing. Mould into balls and keep in a cold place. It is best when fresh. 26 MEAT GENERAL RULES. Meat should be removed from paper as soon as it comes from market, weighed, and wiped with a damp cloth. It should be placed in a granite or earthenware dish, covered, and kept in a cool place until time of using. Only tender cuts of meat should be broiled, pan-broiled or roasted. When meat is to be cooked by any of these methods, it is first seared, then cooked at a lower temperature. in searing, the albumin on the outside of the meat is hardened and juices retained. Tough meat should be cooked in water to be made tender—the heat and water soften the tough, connective tissue. Boiling water should be poured over the meat to sear cut surfaces, that the juices may not be drawn out by the water. After boiling 5 minutes, temperature should be reduced and meat cooked until tender just below the boiling point. If the water bubbles, it is too hot. Ail tough meat may be cooked tender in this way. The Kireless Cooker may be used. The time for roasting meat, or cooking it in water, varies with the kind, weight and quality. For roasts weighing less than 8 lbs., allow 12 to 15 minutes to the lb. and 15 minutes extra. ier arcmannar ts ore For meat weighing less than 10 lbs., to be cooked in water, allow 20 ninutes to the ib. and 20 minutes extra. Time for broiling meat varies with the thickness of the meat. For lamb, mutton and pork increase the time of cooking, as these meats should be thoroughly cooked. ; Stock is prepared by soaking meat and bone in cold water and cooking with seasonings at a low temperature for several hours. Strain, clear, and cool uncovered. The fat must not be removed until ready to use stock; it excludes the air and prevents decomposition. Before using, it must be entirely removed. Small globules of fat may be removed from cold broth with a cloth which has been dipped in boiling water, then wrung dry, or by straining through a cloth; from hot broth, by using blotting paper or a piece of bread. This fat may be used in place of drip- ping. Trimmings of fat from meat should be tried out and used. Meat which remains from a soup stock may be used in any dish where cooked meat is required, with the addition of seasonings or beef extract to give it flavor. ROASTING.

Lillian Massey school recipes