Louis' every woman's cook book

Cut one-half a pound of American cheese in small pieces. Put into a saucepan with a small piece of butter, one-half a glass of ale, a pinch of Cayenne, a little English mustard, and a few drops of Worcestershire sauce. Melt it slowly and then stir it well on a brisk fire until it comes to a boil. Pour over toasted bread or serve in a blazer or covered deep dish with toast separate. GOLDEN BUCK ^ Prepare a Welsh rarebit as for previous recipe. Pour the cheese over big slices of toast and place a welltrimmed poached egg on top, one for each person. YORKSHIRE BUCK ^ Prepare as previous recipe, but add a few thin slices of crisp broiled bacon. When Served. Guests. Remarks. BRIEF EXPLANATION OF SOME UN- COMMON ARTICLES CAVIAR ^5 A preparation for the table of the roe of certain large fish preserved by salting. The best is made from the roe of sterlet, sturgeon, and beluga caught in the lakes and rivers of Russia. It is a delicacy appreciated by gourmets, and may be served on small pieces of toast garnished with chopped onions and finely chopped hardboiled eggs and lemon. It may be bought in cans or glass jars at first-class groceries or delicatessen stores. ANCHOVY ^ This is a small fish caught in the Mediterranean. It is split and salted, freed from bones, and may be bought in small glass jars called " Fillet of Anchovies." It has a high flavour and is used as an appetizer or as a garnishing for certain salads. PIMOLAS ^5 Small olives stuffed in the centre with pimento. They are sold in small glass bottles. CAPERS ^ Pickled small green berries of a shrub, sold in bottles or jars. PAPRIKA PEPPER A product of Hungaria, sold in powder form. It is red like Cayenne pepper, but not so strong, and is used for stews and Hungarian goulash. — if rr ™ HERBES AROMATIQUE ^ Thyme Sage Marjoram Summer Savoury Bay leaf Ordinarily the above come in dry form on the branches. They are excellent for flavouring, but should be used only in small quantities. CURRY POWDER ^ A yellow powder of which the principal ingredient is turmeric. It is a product of India and is a high seasoning for Indian dishes, such as curry of chicken, veal, lobster, etc. CHUTNEY ^ An East India sweet hot pickle made from cocoanut, chillies and other articles. Sold in glass jars. TRUFFLES *& A species of fungus, which grows in certain parts of France, and is found several inches underground. The finest come from Perigord. Fresh truffles are of a very strong aromatic flavour, but they are sold usually preserved in cans or glass bottles. CEPES && Large flat mushrooms which may be bought in cans. They are a valuable addition in preparing entrees and sauces, and are to be preferred to ordinary canned mushrooms, as they have a much stronger flavour. CHIVES (CIBOULETTES) ^ A kind of slim green onion tops, but mild in flavour. They are used in soups, sauces, salads, and with certain cheeses. LENTILS ^3 A kind of flat dry pea of a brown colour. The smaller kind, called Egyptian, is considered the best. Lentils are excellent for soup or as a vegetable, and are very nourishing. ARROWROOT && Similar to corn-starch, but having a delicate flavour of its own. It is much used as a diet for invalids.