Roast Cheese — Three oz. Cheshire cheese^ yolks of 3 eggs, 4 oz. grated bread-crumbs, 3 oz. butter, a dessertspoonful of mustard, salt and pepper✪ Roast Cheese. Grate the cheese, add the yolks, bread-crumbs and butter; beat the whole well in a mortar and add the mustard, salt and pepper. Make some toast cut into neat slices and spread the paste thickly on. Cover with a dish and place in the oven till hot through, then uncover and let the cheese color a light brown. Serve immediately* 264 White Ribbon Cook Book. Rainequins — Beat 2 eggs, whites and yolks separately; to the yolks of the eggs add 2 table- spoonfuls flour, 2 oz. melted butter and 2 oz. cheese, grated✪ Rainequins; to this add the stiff whites of the eggs. Mix well and bake in buttered gein-pans, in quick oven, about 15 minutes. Eat hot. Cheese Dish — Quarter lb. good, fresh cheese, 1 cup sweet milk, 34 teaspoonful dry mustard, a little pepper and salt, 1 tablespoonful butter✪ Cheese Dish. Cut the cheese into thin slices, put it into a *'spider" or saucepan, and pour over it the milk; mix in the other ingredients. Stir this mixture all the time while over the fire. Turn the con- tents into a hot dish and serve immediately. Cheese Toast — Some rich cheese, pepper to "taste, a beaten egg, with sufficient milk to make it of the consistency of cream✪ Cheese Toast. Grate the cheese and mix with the other in- gredients; warm the mixture on the fire, and when quite hot pour it over some slices of hot buttered toast. Serve immediately. BEVERAGES THE making of tea depends upon the brand. Always scald the pot just as you make the tea. A general rule is : "One teaspoon- ful for each person and one for the pot." Pour on a little boiling water to wet the tea. A minute or two later add a cup or two of boiling water. Allow to stand and add what boiling water is necessary for the amount of tea de- sired. This develops the strength of the tea and keeps it hot. Oeylon tea must not wait more than five minutes, as after that it takes on an unpleasant taste. Make a little, and often. To make good coffee is the simplest and yet one of the most important things that pertain to cooking, but comparatively few know how to do it. For a family of five or six, take i cup good ground coffee and mix with it the white of 1 egg and a little water ; put it in the coffee- pot, and add to that about a pint of cold water. When it comes to a boil, set it on the back of the stove and add boiling water sufficient for use. This, with cream and sugar, makes most delicious coffee. Remember in making coffee : That the same flavor will not suit every taste, but that every one may be suited to a nicety by properly blending two or more kinds. That equal parts of Mocha, Java and Rio will be relished by a good many people. That a mild coffee can be made dangerously strong and still retain the mildness of flavor. That the enjoyment of a beverage and slavish devotion thereto are quite different things. 255 256 . White Ribbon Cook Book. That the flavor is improved if the liquid is turned from the dregs as soon as the proper strength has been obtained. That where the percolation method is used the coffee should be ground very fine or the strength will not be extracted. That if the ground coffee is put into the water and boiled, it should be rather coarse ; otherwise it will invariably be muddy.

AI-modernized reading of the original text

Roast Cheese — Three oz. Cheshire cheese^ yolks of 3 eggs, 4 oz. grated bread-crumbs, 3 oz. butter, a dessertspoonful of mustard, salt and pepper. Grate the cheese, add the yolks, bread-crumbs and butter; beat the whole well in a mortar and add the mustard, salt and pepper. Make some toast cut into neat slices and spread the paste thickly on. Cover with a dish and place in the oven till hot through, then uncover and let the cheese color a light brown. Serve immediately* 264 White Ribbon Cook Book. Rarerkins — Beat 2 eggs, whites and yolks separately; to the yolks of the eggs add 2 tablespoonfuls flour, 2 oz. melted butter and 2 oz. cheese, grated; to this add the stiff whites of the eggs. Mix well and bake in buttered gem-pans, in quick oven, about 15 minutes. Eat hot. Cheese Dish — Quarter lb. good, fresh cheese, 1 cup sweet milk, 34 teaspoonful dry mustard, a little pepper and salt, 1 tablespoonful butter. Cut the cheese into thin slices, put it into a *'spider" or saucepan, and pour over it the milk; mix in the other ingredients. Stir this mixture all the time while over the fire. Turn the contents into a hot dish and serve immediately. Cheese Toast — Some rich cheese, pepper to "taste, a beaten egg, with sufficient milk to make it of the consistency of cream. Grate the cheese and mix with the other ingredients; warm the mixture on the fire, and when quite hot pour it over some slices of hot buttered toast. Serve immediately. BEVERAGES THE making of tea depends upon the brand. Always scald the pot just as you make the tea. A general rule is : "One teaspoonful for each person and one for the pot." Pour on a little boiling water to wet the tea. A minute or two later add a cup or two of boiling water. Allow to stand and add what boiling water is necessary for the amount of tea desired. This develops the strength of the tea and keeps it hot. Oeylon tea must not wait more than five minutes, as after that it takes on an unpleasant taste. Make a little, and often. To make good coffee is the simplest and yet one of the most important things that pertain to cooking, but comparatively few know how to do it. For a family of five or six, take i cup good ground coffee and mix with it the white of 1 egg and a little water ; put it in the coffeepot, and add to that about a pint of cold water. When it comes to a boil, set it on the back of the stove and add boiling water sufficient for use. This, with cream and sugar, makes most delicious coffee. Remember in making coffee : That the same flavor will not suit every taste, but that every one may be suited to a nicety by properly blending two or more kinds. That equal parts of Mocha, Java and Rio will be relished by a good many people. That a mild coffee can be made dangerously strong and still retain the mildness of flavor. That the enjoyment of a beverage and slavish devotion thereto are quite different things. 256 . White Ribbon Cook Book. That the flavor is improved if the liquid is turned from the dregs as soon as the proper strength has been obtained. That where the percolation method is used the coffee should be ground very fine or the strength will not be extracted. That if the ground coffee is put into the water and boiled, it should be rather coarse ; otherwise it will invariably be muddy.

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The white ribbon cook book