Part 12

1 cheese, or 4 tablespoons. 1 egg. ¼ cup cold water. 1 tablespoon vinegar. ¼ teaspoon mustard. ½ teaspoon salt. 1 teaspoon sugar.

Beat the egg until light, add salt, sugar, and mustard, then water and vinegar, and cook over boiling water until thick. Then add cheese and beat until light and smooth. Serve when cold. A variety of salads may be served with this dressing. Chopped hard-boiled eggs, shredded pepper, and chopped olives, mixed and served on lettuce leaves with this dressing, make an excellent salad.

Whole tomatoes, with centers removed and the center filled with chopped cabbage, make a good salad with this dressing.

CHEESE SPOON BREAD.

1 egg. 1 cheese, or 4 tablespoons. 1 cup of milk. ½ cup of corn meal (white). ½ teaspoon of baking powder. ½ teaspoon of salt.

Heat milk, salt, and corn meal in double boiler for 5 minutes. Add cheese, and when melted and cool stir in the baking powder, then add the beaten egg. Bake in greased muffin rings or bread pan about 20 minutes.

CRACKERS AND CHEESE.

1 cheese, or 4 tablespoons. 1 egg. 3 drops of onion juice. 2 tablespoons of milk. ½ teaspoon of salt.

Soften the cheese, add milk, seasoning, and the yolk beaten until lemon colored, and lastly fold in the stiffly beaten white of the egg. Place spoonful on toast or crackers, heat thoroughly, and serve.

GINGERBREAD.

Make a gingerbread, reducing the quantity of sugar. When cold cut in two and put in a layer of the following between the two halves:

2 cheeses or ⅔ cup. 2 tablespoons of chopped dates. 2 tablespoons of pecan nuts (chopped fine). ¼ tablespoon of salt.

Rub to a paste.

CHEESE FRITTERS.

1 cheese or 4 tablespoons. 1 cup of cooked rice. ¼ cup of milk. 1 egg. ½ teaspoon of onion juice, if desired. ¼ teaspoon of salt. Dash of paprika.

Mix rice, cheese, milk, paprika, salt, and onion juice. Beat the egg well and mix with the other ingredients. Drop by spoonfuls on lightly greased skillet and turn when brown. Serve plain or with jelly.

CHEESE CROQUETTES.

Prepare the same as for cheese fritters. Chill the mixture thoroughly, mold into shape, roll in fine bread crumbs, then in diluted egg (1 tablespoon of milk or water to an egg), and again in bread crumbs. Place in greased pan and brown in oven. Serve with tart jelly.

Transcriber’s Notes

This file uses underscores to indicate italic text.

This file uses =equal signs= to indicate boldface text.

What appears in Caps and Small Caps in the book has been coverted to All Caps in the text version.

Illustrations have been moved to between paragraphs.

Itemized changes from the original text:

On page 24, changed “or” to “of”, near “If ice is available place the bag”

On page 30, changed “ususal” to “usual”, near “Cook the oatmeal as”

On page 32, changed “cheese” to “cheeses”, near “PIMIENTO AND CHEESE ROAST.”

On page 35, moved “Rub to a paste.” from ingredient list to instruction list, near “GINGERBREAD.”