The Landmarks club cook book

Pour a cupful of boiling milk over a cupful of dry bread crumbs ; when they are thoroughly soft, pour off the milk not absorbed. Stir in two tablespoonfuls of butter, four ounces of grated cheese, half a teaspoonful of mixed mustard, salt, a pinch of cayenne and the yolks of three eggs. Mix thoroughly, and just before baking add the beaten whites whipped to a stiff froth. Bake about twenty minutes. Mrs. E. D. Neff. CHEESE. CHEESE STRAWS. Put six heaping tablespoonfuls of sifted flour on the pastry board ; make a hole in the center, and put into it two tablespoonfuls of cream, three tablespoonfuls of grated cheese, four tablespoonfuls of butter, salt, a little cayenne pepper, and the yolks of two eggs beaten light. Mix all these ingredients to a smooth paste with the tips of the fingers, roll out to a quarter of an inch thick, cut into narrow straws and bake to a light brown on a buttered pan in a moderate oven. Serve quickly on a hot napkin. Mrs. A. Petsch. CHEESE STRAWS. One cup grated cheese, one cup flour, one tablespoon melted butter, one tablespoon baking powder. Mix soft with a little water; add salt if desired. Roll quarter of inch thick, cut in very narrow strips, six inches long; bake in quick oven. Miss H. Knickerbocker. ENGLISH MONKEY. Half cup stale bread crumbs; soak in one cup of milk for fifteen minutes. Melt a heaping teaspoon butter, add half cup mild cheese cut fine. Stir slowly until the cheese melts. Add slowly the crumbs, to which have been added one beaten egg, salt, cayenne pepper and mustard. Cook until smooth. Serve on toast. Mrs. J. F. Waterman. CHAPTER XII. ANGEL PUDDING. 1 wo ounces of flour, two ounces of powdered sugar, two ounces of butter melted in half pint of new milk, two eggs. Mix well. Bake in small patty pans until nicely browned, and send to table on a dish covered with a serviette. A little powdered sugar hould be sifted over each pudding and slices of lemon served with them. F S. C , England. ALMOND PUDDING. Quarter pound of flour, quarter pound butter, quarter pound almonds, three ounces sugar, nine eggs, one pint milk. Put milk and butter over fire in double boiler until it boils ; take little of the milk to dissolve flour; add this to the milk, and boil until very thick. When cold add sugar, almonds, chopped fine, and eggs, yolks and whites well beaten separately. Put in a well greased pudding mold and boil one and a half hours. Mrs. Willard H. Stimson. APPLE PUDDING. Into a mixing bowl put the yolks of four eggs, beat well and add one cupful of finely chopped suet, three tablespoons sugar, one teaspoon salt, and two cups bread crumbs. Add enough milk to moisten the mixture, two tablespoons of baking powder and two finely chopped apples. Mix well, put in mold and steam one and a half hours. Serve with foamy sauce. Foamy sauce for above : Cream half cup butter ; add gradually one cup powdered sugar, one egg well beaten and two tablespoons wine. Beat while heating over hot water. Mrs. David Peacock BAKED INDIAN PUDDING. One quart milk, boiled ; remove from stove and stir in seven tablespoon fuls of cornmeal, one cupful of molasses, one tea- spoonful salt. Half cupful cold milk, put in without stirring just before baking. Bake in slow oven. Eaten with cream if desired. Mrs. W. K. Maurice. BANANA PUDDING.