Take one-quarter of a pound of good cheese grated, one table-spoonful of butter, one table-spoonful of cream, pound all together in a heated mortar, spread on thin slices of toasted bread, stack the slices, press gently together, and cut into square pieces. Miss Alice Ficklin. WELSH RARE-BIT. Put one table-spoonful of butter into a warm skillet with one-quarter of a pound of cut-up cheese. Stir in one egg without beating it, a little Cayenne pepper, and a glass of sherry wine. Have ready some thin slices of toast buttered. Pour over them the melted cheese, and serve at once. Cream may be substituted for the wine. Mrs. Allen Bashford. CHEESE STRAWS. Put six heaping table-spoonfuls of sifted flour on the pas- try-board. Make a hole in the center, and put into it two table-spoonfuls of cream, three table-spoonfuls of dry grated cheese, four table-spoonfuls of butter, one-half a salt✪ Cheese Sandwich-spoonful of salt, a little Cayenne pepper, and the yelks of two eggs beaten light. Mix all these ingredients to a smooth paste with the tips of the fingers, roll out to a quarter of an inch thick, cut into narrow straws, and bake to a light brown on a buttered pan in a moderate oven. Serve quickly, on a hot napkin. Miss Alice Ficklix. CHEESE WAFERS. Take two ounces of grated cheese, two ounces of flour, two ounces of butter. Mix well together, and add a little salt, a grain or two of Cayenne pepper, the yelk of one egg, and a few drops of lemon-juice✪ Cheese Wafers. Knead all together* with- out using any water, roll out thin on a floured board, cut into small cakes, and bake in a hot oven for four or five Tlie New Kentucky Home Cook Book. 189 minutes. These can be made in large quantities, as they will keep for a month. Always heat before serving. Pour boiling water into a pan of clabber, and let it remain until it becomes cool, when the whey can be poured off, or it may be turned into a colander to drain. When it is dry, put it into a kitchen basin and work in butter, salt, and pepper. Just before sending to the table, moisten with cream. A nice dish for breakfast, dinner, or tea. Mrs. Annie Lee. Set a pan of clabber over the fire to become heated. When the whey rises, and bubbles begin to form in the cen- ter of the milk, remove at once, or it will become tough. Pour into a colander and set away to drain in a cool place until meal-time, then moisten with sweet cream and season with salt and pepper. Some add a little sour cream as well as sweet, and consider it quite an improvement. CURD. CURD, OR COTTAGE CHEESE. Mrs. Charles E. Tabb. CANNED FRUITS AND VEGETABLES.

AI-modernized reading of the original text

Take one-quarter of a pound of good cheese grated, one table-spoonful of butter, one table-spoonful of cream, pound all together in a heated mortar, spread on thin slices of toasted bread, stack the slices, press gently together, and cut into square pieces. Miss Alice Ficklin. WELSH RARE-BIT. Put one table-spoonful of butter into a warm skillet with one-quarter of a pound of cut-up cheese. Stir in one egg without beating it, a little Cayenne pepper, and a glass of sherry wine. Have ready some thin slices of toast buttered. Pour over them the melted cheese, and serve at once. Cream may be substituted for the wine. Mrs. Allen Bashford. CHEESE STRAWS. Put six heaping table-spoonfuls of sifted flour on the pastry-board. Make a hole in the center, and put into it two table-spoonfuls of cream, three table-spoonfuls of dry grated cheese, four table-spoonfuls of butter, one-half a salt-spoonful of salt, a little Cayenne pepper, and the yelks of two eggs beaten light. Mix all these ingredients to a smooth paste with the tips of the fingers, roll out to a quarter of an inch thick, cut into narrow straws, and bake to a light brown on a buttered pan in a moderate oven. Serve quickly, on a hot napkin. Miss Alice Ficklin. CHEESE WAFERS. Take two ounces of grated cheese, two ounces of flour, two ounces of butter. Mix well together, and add a little salt, a grain or two of Cayenne pepper, the yelk of one egg, and a few drops of lemon-juice. Knead all together without using any water, roll out thin on a floured board, cut into small cakes, and bake in a hot oven for four or five Tlie New Kentucky Home Cook Book. minutes. These can be made in large quantities, as they will keep for a month. Always heat before serving. Pour boiling water into a pan of clabber, and let it remain until it becomes cool, when the whey can be poured off, or it may be turned into a colander to drain. When it is dry, put it into a kitchen basin and work in butter, salt, and pepper. Just before sending to the table, moisten with cream. A nice dish for breakfast, dinner, or tea. Mrs. Annie Lee. Set a pan of clabber over the fire to become heated. When the whey rises, and bubbles begin to form in the center of the milk, remove at once, or it will become tough. Pour into a colander and set away to drain in a cool place until meal-time, then moisten with sweet cream and season with salt and pepper. Some add a little sour cream as well as sweet, and consider it quite an improvement. CURD. CURD, OR COTTAGE CHEESE. Mrs. Charles E. Tabb. CANNED FRUITS AND VEGETABLES.

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