Crackers And Cheese Toasted

Butter some zepherettes and sprinkle thickly with grated Parmesan cheese, bake in a quick oven, or toast on a gridiron; serve hot.

Crackers With Cream Cheese And Guava Jelly

Spread zepherettes with cream cheese and dot with Guava jelly.

Welsh Rarebit

Half a pound of American cheese, two butter balls, two eggs, half a teaspoonful of mustard, a salt-spoonful of salt, a dash of cayenne pepper, half a cup of milk and an even saltspoonful of soda. Cut the cheese fine, melt the butter in a chafing dish or spider, stir the mustard, salt and pepper with it, then add the cheese and milk; when the cheese is dissolved add the eggs slightly beaten and stir until it thickens. Serve on toast.

Cheese Souffle

Melt one tablespoonful of butter in a spider, add to it a slightly heaping tablespoonful of flour and one cup of hot milk, half a teaspoonful of salt, a dash of cayenne pepper and one cup of grated Parmesan cheese; then add the yolks of three eggs beaten light, remove from the fire and let it cool; then add the whites of eggs beaten stiff, turn into a pudding dish, bake twenty-five minutes and serve immediately.

Cheese Straws

Take two ounces of flour and three ounces of Parmesan cheese grated (it is better to buy the cheese by the pound and have it grated at home), and two ounces of butter. Rub the butter into the flour, add the cheese and a little salt and cayenne pepper, and make into a paste with the yolk of an egg; roll the paste out in a sheet about an eighth of an inch thick and five inches wide and cut in narrow strips; bake in a hot oven about ten minutes.

Pate A Chou For Soups

Put a gill of milk and an ounce of butter into a saucepan over the fire; when it comes to the boiling point add two ounces of sifted flour; stir with a wooden spoon until thick and smooth, then add two eggs, one at a time, beating briskly; remove from the fire and spread out thin, cut in pieces, the size of a small bean, put them in a sieve, dredge with flour, shake it well and fry in boiling fat until a nice brown. Add to the soup after it is in the tureen.

A Filling For Patties

Break two eggs in a bowl, add a little salt and white pepper, a few drops of onion juice and four tablespoonfuls of cream, beat slightly; turn into a buttered tin cup, stand in a saucepan with a little boiling water in it on the stove, cover and cook until stiff - about three or four minutes - remove from the fire, turn out of the cup. When ready to use cut in half-inch slices and then into stars or any fancy shape preferred, or into dice. Make a cream sauce thicker than for other uses, that it may not run through the pastry; put them in the sauce, bring to the boiling point and fill the patties just as they are to be served.

Gruel Of Kernel Flour Or Middlings

Put a pint of boiling water in a saucepan over the fire; mix two heaping teaspoonfuls of the flour with a little cold water and stir into the boiling water. Let it boil twenty minutes, add a little cream to it and salt. Very nutritious.