Cheese Sauce

Add 1 c grated American cheese to 1 c medium white sauce (p. 38), stir until completely melted, then use as desired.

Fish Pie

For this use 1 c flaked cooked fish of any kind, 1 1/2 c mashed potato, 3/4 c white sauce, 1 T minced parsley, and 1/2 c grated cheese. Line a buttered baking dish with the potato, over this place a layer of fish, on top of which is placed half of the white sauce, to which the chopped parsley has been added. Over this place half of the grated cheese. Proceed in this manner until the ingredients are used, having the grated cheese on top. Bake in a moderate oven until well heated throughout, and the cheese is brown.

Eggplant Escalloped With Fish

Remove the skin from an eggplant weighing about 1 1/2 pounds, cut the pulp into cubes and boil in salted water until tender. Drain and mash well. Mix the mashed pulp with 1 1/2 c cooked fish from which all skin, bones, etc., have been removed. Salmon is very nice to use this way. Add 1 c medium white sauce, stir all well together, arrange in a buttered baking dish, in two layers; on top of each sprinkle buttered bread crumbs. Bake 1/2 h in a moderate oven.

Meat and Vegetable Pie

Chop 1 pound of round steak, and cook in water about two h. Add 1 c potatoes, sliced thin, 1 good sized carrot, and 1/2 onion, each chopped fine, and cook 1/2 h longer. Drain off the stock, of which there should be 1 1/2 c. Mix 3 T flour with cold water, add to the stock, and cook until thick and smooth, adding salt and pepper to taste. Place the meat and vegetables in a buttered baking dish, pour over them half of the gravy, and cover the top with a baking powder biscuit dough. See page 24. Place in a hot oven and bake until crust is light and brown on top. Pour over the pie the remaining gravy, which has been reheated, when serving.

Puffed Cabbage

Put sufficient cold cooked cabbage through the grinder to make 2 c; in a frying pan melt 1 T butter, add 1/4 c cream, and the chopped cabbage; heat gently; beat two eggs well, add to the cabbage mixture, season to taste, spread out evenly over the pan, and cook till brown on the under side. Set in the oven to brown the top, fold over and serve.

Spaghetti Rarebit

Make 1 c medium white sauce and to it add 3/4 c grated cheese; cook gently until the cheese melts; in the bottom of a buttered caserole place a layer of cooked spaghetti, over this layer of minced cooked ham, then some of the sauce. Continue in this way until all of the ingredients are used, covering the top with buttered crumbs. Bake 15 m in a hot oven. One c each of spaghetti and ham are good proportions to use, but this may be varied according to the supply on hand. Other cooked meat may be used the same way.

Cheese Pudding

Grate or chop 1/2 pound soft American cheese. Toast and butter four slices of bread, and put two of them in the bottom of a baking dish. Cover with half of the cheese, add the remaining slices of bread, then the cheese, pour over all 2 c of milk, dust lightly with salt and pepper and let stand 5 m. Then bake 20 m in a moderate oven.