Notes and recipes, freshman domestic science, H. Sophie Newcomb memorial college

Mixture may be poured into buttered baking dish and baked in slow oven for 20 minutes. Cheese Balls. 1 Tb. butter 2 Tb. flour Cook 2 minutes. Add: 14 C. milk — cook till % C. cheese, cut verj^ fine thick 14 T. salt 5 drops tabasco White of one egg beaten and folded through the cheese sauce mixture. Form into 8 or 10 balls. Roll in cracker crumbs. Fry in deep fat. Serve at once on toast. Welsh Rarebit. 2 Tb. butter I/2 lb. soft, mild cheese, cut 2 Tb. flour in small pieces, or about 1 C. thin cream or 1 C. top milk 14 T. salt 1/4 T. mustard Few grains cayenne Toast or crackers Melt butter, add flour, stir well and cook 3 minutes. Add cream, stirring constantly and cook until bubbles appear. Add cheese, stir until cheese is melted, season and serve on toast or crackers. A rarebit should be smooth and of a creamy consistency— never stringy or tough. Cheese Toast Sandwiches. Rub together : 4 Tb. chopped soft % T. paprika or 4 drops cheese tabasco 1 Tb. soft butter % T. Worcestershire 1 Tb. cream 6 slices bread V^ wide and Vs T. salt 4" long i/s T. mustard Make into sandwiches and toast lightly on both sides. Serve with salads or soups. Tomato Rarebit. 2 Tb. butter 2 C. finely cut cheese 3 Tb. flour 1/2 T. salt % C. rich milk i/4 T. mustard % C. stewed tomatoes Dash cayenne ad 1/4 T. soda Savory Sweet Peppers. 1 C. fine, soft crumbs 1/2 T. salt 1 onion, grated i/4 T. pepper (paprika 2 Tb. butter preferred) 1 C. finely cut cheese With this mixture stuff 6 sweet peppers which have been cooked 10 minutes in hot water, and seeds removed. If the skins have been removed, bread-egg-and-crumb these, and fry in deep fat. They may be baked, not more than 10 minutes. In either case, serve with tomato sauce. Noodles. 2 eggs Y-i C. flour (about) Beat eggs until light, add flour. Put through colander with spoon or wooden potato masher into pot of boiling salted water, or broth. Cook 10 minutes and drain. These are light and delicious. Use as macaroni, with cheese, white sauce, or tomato sauce. Mixture may be dropped into deep fat and fried. Drain and use as a soup garnish. The Artichoke. HM^il^ ^^1 ^s ^H ^^^^^ ■ m ^B m M W^IK BUR ARTICHOKE There are two classes of artichokes. The bur artichoke, known also as the French or green globe artichoke, is related to the thistle family. It is propagated from slips or suckers coming up in the spring. In selecting from the market, test the freshness by breaking off one of the scales or fleshy leaves. If it snaps up easily, it is fresh and young. It is boiled about 20 minutes in salted water to which 1 Tb. of vinegar is sometimes added. It is served hot with a little dish of melted butter into which the thick parts of the petals are dipped as eaten. The heart or bottom of this artichoke is most esteemed. The part known as the "choke" consists of the fine threadlike particles which are the beginning of the blossoms and should be carefully avoided when eating. These artichokes are sometimes eaten cold with French dressing. Blossoms of Ground Artichoke