The Relief Societ Cookbook

Make a custard of 4 eggs, well beaten, 3 c. milk and salt and pepper to taste. Pour over bread and let stand for 1 hour. Bake in moderate oven until well set, about 20 min. Stale bread and strong cheese will give better results. — Mrs. L. Y. Rigby. CHEESE RAREBIT Start with a white sauce made of 2 c. milk, 2½ Tbsp. flour, a piece of butter and salt and pepper to taste. Cook 5 min. add grated cheese to suit taste. When cheese has melted add 1 c. tomato juice, containing a pinch of soda. Let heat and remove from stove. Serve on buttered toast. —Mrs. E. Holman WELCH RAREBIT 1 Tbso but 34 ib. American chees? 2 onions 1 egg green pepp-r toast 1 can tomatoes Put butter in pan. add onions, cut fine, pepper and tomatoes. k until tender. Add grated cheese and well beaten esg. — Mrs. Earl J. Soelbers; CHEESE DISHES WELCH RAREBIT 1 Tbsp. butter, one tsp. cornstarch, y2 c. milk, J 2lb. American cheese, rub through grater; l/2 tsp. each, salt, mustard and paprika and a few grains cayenne pepper. Melt butter, add cornstarch and milk gradually. Cook, stirring until thick and smooth. Add cheese and stir until it is melted. Season and serve at once on crackers or slices of bread. — Mrs. Wm. J. Hansen MEXICAN RAREBIT V4 lb. Kraft American cheese, rub through grater 2 c. stewed tomatoes , 1 Tbsp. finely chopped onion 2 Tbsp chopped green pepper 2 eggs 1 c. milk 2 Tbsp. butter 2 Tbsp flour V2 tsp. salt Toasted crackers or toasted bread Melt butter and add chopped peppers and onions. Cook 5 minutes at low temperature. Add flour, mix thoroughly then add milk. Cook 1 min.then add cheese, stirring thoroughly until melted. Add tomato to cheese sauce, also beaten yolks of eggs and seasoning. Fold in stiffly beaten whites of egg and bake 30 min. in moderate oven. Serve on cracker or toast. — Mrs. Wm. J. Hanson. CHEESE CUSTARD 4 slices of toasted bread V2 c. grated cheese 2 c. scalded milk 3 eggs 1 tsp. salt 1 Tbsp. chopped green pepper or few asparagus tips Put buttered toast in buttered baking dish. Sprinkle with cheese. Beat eggs slightly, add salt, pepper and scalded milk and pour over bread. Set in pan of water and bake until custard sets. —Mrs. H. B. Rift-by. Let Big "K" Flour assure perfect results in your Bread and Pastry Cooking. REXBURG FLOUR MILLS CO. o TRY THESE DELICIOUS MUFFINS Made From Big "K" Pancake Flour 1 Cup Big "K" Pancake Flour 2 Tablespoons Mel Led Fat 1 Tablespoon Sugar 1 Beaten Egg 1 Cup Milk Mix dry ingredients; Add beaten egg, milk and fat; Bake fifteen minutes in hot oven. Big "K" Pancake Flour is a nutritious blend of :i trd wheat flour and fine bran flakes, providing an unexcelled food for growing children, as well as adults with hard-toplease breakfast appetites. You will be delighted with its rich, whole-wheat flavor, and mildly laxative qualities. COCKTAILS COCKTAIL COMBINATIONS Grapes, skinned and seeded with lemon juice, sugar and water. Grapes and pineapple. Grapes, pineapple and orange. Grapes, pineapple and peaches. Grapes and bananas. Grapefruit, cherries, cherry wine, pineapple and orange. Pineapple, peaches and pears. Pineapple, orange and after dinner mints. Orange, grapefruit and watermellon. Many other combinations are good. Syrup — 1 c. sugar, 1-3 c. water, where juice is not enough. Boil until it strings and add lemon juice.