The National home cook book

water a couple hours. Mix rather stiff, cut in any size desired, stick with a fork, bake on bottom of bread pan in hot oven. : a SWEET CRACKERS—Five cups granulated sugar, two ~ cups of fresh lard, one quart of sweet milk, four eggs ~ (whites beaten separately), 5 cents’ worth of baker’s am- ~ onia. Pulverize the ammonia and dissolve in the milk. © Add salt, make a stiff dough, knead well, roll thin and bake in a quick oven. After well cooled put in a jar. This recipe will fill a 10-gallon jar, and is one I have successfully used ~ for a long time. Use pancake turner to lift cookies from ~ moulding board to baking pan. x WWAFERS (Graham)—One-third cup of butter, one cup of sugar, one-half cup of water, white of one egg, one teaspoon of cream of tartar, one-half teaspoon soda, graham flour enough to knead, and roll thin. Cut in squares and prick with a fork. Bake quickly until crisp. os “CHEESE, DESSERTS ~~ Cheese Bs. CHEESE BALLS—One cup cheese, whites three eggs well beaten; a little bit of red pepper, one-half teaspoon salt; let stand after mixing (15 minutes) then make into balls the size of walnuts; fry in deep fat until golden brown. . SCALLOPED CHEESE—Take four slices of bread, remove the crust, and butter each slice and put in a buttered baking dish in layers. Then chop one-quarter pound cheese and sprinkle over it some salt and pepper. Mix four well-beaten eggs with three cups of milk and pour over the bread and cheese. Bake in a hot oven as you would pudding. ‘ CHEESE CUSTARD—Half pound of cheese shaved thin into pie dish. Beat two eggs well, add one cup milk. Season with pepper and salt. Bake in a moderate oven. : s : CHEESE RELISH—One cup of grated cheese, one heap- ae ing teaspoon of butter, cream cheese and butter, roll in balls the size of a walnut, make a thimble shaped hole in the top of each ball and fill in with a teaspoonful of any nice fruit jelly; place balls on a wafer or lettuce leaves and serve. + <_ nhs ~ So. ee Ths CHEESE STICKS—Four tablespoons grated cheese, four of flour, three of butter; rub together, and add two tablespoons of milk; roll thin, cut in strips and bake light brown. Be - CHEESE STRAWS—Two ounces dry bread crumbs, two ounces grated cheese, two ounces sifted flour, small teaspoon salt, pure ground pepper to taste; mix together, adding two ounces butter, last; make a paste, then roll out thin as a match; cover a pan with buttered paper, bake two or three minutes, serve hot, piled up like a log cabin. Have them, when cut, the size of a match.. Oyster straws, too, are as S5> oe St Oe et 'delicious as cheese straws, and are made in the same way — a as the latter. ite ar e.” *# * : me. ; To keep cheese moist and free from mold, wrap it ina ~ piece of soft muslin which is thoroughly wet in good vine- © “gar. You will be surprised at the result, for instead of the =~ cheese tasting of vinegar, it will be fresh and entirely free of mold. ; : : Desserts ie un is - APPLE SNOW—Peel and grate one large sour apple, ae sprinkle over a small cup of sugar to keep apple from turn-. im ing dark. Break over this the whites of two eggs and beat oS mixture constantly for one-half hour, Prepare the snow in :, a large bowl; make a thin custard of one pint milk, a pinch a of salt, one cup sugar; when boiled add yolks two well- gait beaten eggs, one tablespoon vanilla or lemon extract. When 3 custard is thoroughly cooled, heap the apple snow in a glass > dish and pour.the custard around it. Set dish in icebox un- 5% til ready for use. nee ays an ' A DAINTY AND HEALTHFUL DESSERT—Pare and core a “apples; pass through food chopper; to make more nourishing. Sa nuts may be added, and whipped cream. Excellent for children. ee ~~ BLANC MANGE—Pour one pint of cold water on one er * ounce of gelatin; let it stand an hour; boil one pint of fresh ~~