The Landmarks club cook book

One cup of flour, with milk, beaten stiff ; then add two or three eggs (according to quantity) ; then thin batter with milk like tender pancake dough. Into this put a little salt and quarter cup sugar. Prepare pint seeded cherries or fine chopped apples. Put half tablespoon lard and half tablespoon butter in a shallow skillet, and heat. Into this pour cherries or apples, and quickly pour batter over. This will get nicely done in a few minutes. If necessary to brown on top, throw on plate and back into hot fat, or put in oven for a few minutes. Serve with fruit on top and sprinkle generously with sugar. Nice luncheon dessert, and very quickly made with apples. Mrs. Koepfli. TORTAS DE HUEVOS. Six eggs, one onion chopped very fine, half cup flour, one level teaspoonful baking powder, half pound mild cream cheese. Cut the cheese in thin squares ; beat the eggs as for omelet, add flour and onion, beat lightly, then add baking powder and salt; drop in piece of cheese. Have ready a pot of hot lard, as for croquettes ; use a large kitchen spoon. Take up one piece of cheese at a time with as much of the egg mixture as the spoon will hold ; drop into fat. When all are cooked, pour over chile sauce, as given below. Chop one onion very fine, fry until done; stir in two tablespoonfuls of red chile and a tablespoonful of flour; to this add boiling water until you have a nice thick gravy. The onion may be omitted. In that case, have your grease hot and stir in your flour and chile. When smooth, add water. Miss H. Knickerbocker. CHAPTER XI. # CHEESE. CHEESE BALLS. One cup of grated cheese (old), whites of two eggs, beaten stiff. Mix cheese and whites ; add a pinch of red pepper and a little salt. Make into balls as large as walnuts, roll in fine bread crumbs and fry in deep fat in a basket. Serve very hot. This makes about ten balls. Serve with this, lettuce and French dressing. Mrs. George Sinsabaugh. CHEESE BALLS. Mix one and a half cups grated cheese, one tablespoonful flour, a little salt, a few grains of cayenne, and the whites of three eggs, beaten stiff. Shape in small balls, roll in cracker crumbs, dip them in the yolks of the eggs wen beaten, then roll again in cracker dust ; fry in deep fat and drain on brown paper. Mrs. E. A. Padgham. CHEESE BALLS. One pint of fresh milk, one tablespoon of butter, three heaping tablespoons of flour, three heaping tablespoons of grated cheese, pepper and salt to taste ; scald the milk, mix the flour into the hot butter, put grated cheese into milk, and when dissolved, add butter and seasoning; stir until thick and smooth; pour on platter and set on ice. When stone cold, roll as croquettes in egg and bread crumbs in small balls the size of English walnuts, and fry in hot lard. They must be very soft. Use only Edam cheese, if possible. If not very strong, use more than three tablespoons. Mrs. W. F. Hook. CHEESE BISCUITS. Two ounces of flour, pinch of salt and cayenne. Rub into it two ounces of butter; add two ounces of grated cheese; CHEESE. mix with the yolk of an egg and a squeeze of lemon juice to a very stiff paste. Roll very thinly ; stamp into small round biscuits and bake for a few minutes in a moderate oven. Before serving, place in the center of each biscuit a little pyramid of whipped cream, flavored with cheese. Miss Kate E. Whitaker, San Francisco.