The practical cookbook

Chocolate sauce. Additional ingredients: i tb. cornstarch, spk. salt, \ c. cold water. Boil sugar and water for 5 min. Mix cornstarch with cold water, add salt, and then slowly the hot sirup. When well mixed pour over the melted chocolate and boil 2 min,, stirring constantly ; add beaten egg and cook 2 min. longer. Flavor and serve hot. Fudge sauce. Mix all ingredients except vanilla, boil for 7 min., stirring occasionally. Flavor and serve hot. fbyCoOglc mLK Source. Obtained chiefly from cows and goats. Food Value. Contains all the food principles, but combined with so much water that large quantities of milk must be taken to sustain life. Greatest value lies in its proteids. Cost. Whole milk, 8^ to 15? per qt. 4c. = i qt. Skim milk, 6* to 8? per qt. Miot SUGAK JUNKBT Tablet Salt v™.„ Waibb PB,.. Plain junket Caramel junket .... Cottage cheese .... 4C, Spk. Spk. itsp. itsp. *t.p. *=■ Plain junket. Roll tablet fine; heat milk until just lukewarm and add other ingredients. Stir a very little and pour into a serving-dish to harden. Serve with sugar and cream. Vary by using i tb. cocoa with the sugar. Caramel junket. Brown the sugar, add boiling water, and cook until reduced to J c. When cool add to lukewarm milk and proceed as for Plain junket. Serve with sweetened and flavored whipped cream. Cottage cheese. Use sour milk. Heat gradually until just lukewarm, strain, and press out all the whey. Add salt and a little cream, or butter. Pack into a mold to harden. Note. Butter may be made from milk by allowing the milk to stand long enough for the cream to rise. The milk should then be skimmed and the cream churned or shaken in a jar until the fat separates from the buttermilk. The butter should be thoroughly washed in ice water to remove all liquid and may then be salted if desired. Sweet or sour cream may be used. 61 (- \ (a££SE Source. Made from milk. Food Value. For protein ; also for fat and mineral salts. Cost. .Cheese, variable. 3 c. = i lb. Cav- ~~ " Ch«5B M.ut Eccs TaK r.^ SALT Pappaa S0B« IWP PHICB Creamed cheese . I c. , 1 tb. itsp itsp- Spk. itsp. 2tb. Cheese fondue . I c. itb. ttsp ittsp. Spk. itsp. — Welsh rabbit . . I c. 1 c. itsp. itsp itsp. Spk. I tap. — Toasted cheese custard . . . I c. 2 C. Kb. itsp. *tsp. Spk. itsp. — Cheese souffle . . + c. 2tb. — itsp. Spk. — 4tb. Cheese pudding . 1 c. 2C, Itb. itsp. itap. Spk. itsp. — Creamed cheese. Melt butter, add flour, pour on slowly the hot milk, and cook until thick. Add the cheese chopped fine, and when melted add seasoning, soda, and beaten egg. Cook I min. and serve at once on slices of toast, crackers, or molds of boiled rice. Cheese fondue. Additionalingredtent: i c. soft bread crumbs. Melt butter ; add milk, crumbs, and chopped cheese. Stir till cheese is melted, add seasonings, soda, and beaten egg, and stir till mixture thickens. Tomato may be substituted for the milk. Welsh rabbit. Cook all ingredients except egg in a double boiler until cheese is melted and smooth. Add egg and continue cooking until mixture thickens. If it becomes very stringy, more milk may be added and the mixture cooked again. Serve on toast or browned crackers. Tomato may be used in place of milk. Toasted cheese custard. Additional ingredient: 6 slices toasted bread. Scald milk and pour slowly onto the beaten eggs ; then add the cheese (grated), the seasonings, and soda. Cut the slices of toast into strips, dip into custard, one