CHEESE BALLS.— 1^ cups grated cheese, 1 teaspoon flour, salt and pepper to taste, whites of 3 eggs, beaten stiff. Mix all together, form in small balls the size of a marble, roll in cracker crumbs and drop in boiling fat, and fry to a light brown. Serve on lettuce leaves. — Mrs. Anna Minteer, 418 S. 20th Ave., Maywood, 111. CHEESE CAKE.— 1 lb. of cheese rubbed through a sieve, yolks of 4 eggs, 1 cup cream, 1 cup milk, 1 cup sugar, 1 tablespoon flour, grated rind of lemon, 1 ta'blespoon vanilla, white of 4 eggs, beaten stiff. Bake in a spring form lined with a pie-crust dough, to which a teaspoon of baking powder has been added. — Mrs. N. Williams, 4548 Prairie Ave., Chicago, 111. COTTAGE CHEESE.— Take sour milk, cream and all, and scald with boiling water poured over it until the milk separates from the whey. Then strain off the water and let the milk drain in a cheesecloth for 10 hrs. Remove and run through a grinder to make it fine and creamy, mix with sweet cream, and season to taste. — Gladys Harris, 1730 Forest Ave., Wilmette, 111. CREAMED CHEESE.— Slice or cut in dice cheese, add milk to cover, season with butter, pepper and salt. When thoroughly heated and melted, serve in a deep dish on toast or crackers. — • Sarah W. Harris, 1730 Forest Ave., Wilmette, 111. CHEESE FONDU.— 1 cup of bread crumbs, 2 scant cups milk, Yi lb. dry cheese, grated, 3 eggs, beaten light, 1 small tablespoon butter, pepper and salt✪ Cheese Fondu. Soak crumbs in the milk, beat into this the eggs, butter and seasoning, lastly the cheese. Pour fondu into a buttered baking-dish, strew top with bread crumbs and bake in a rather quick oven, until a delicate brown. Serve immediately, as 425 426 CHEESE, MACARONI, NUTS & RICE, ETC. it soon falls. — Mrs, Lavina Stevens, 136 S. 20th Ave., Maywood, 111. SARDINES AND CHEESE.— Warm some sardines in the oil from the tin. Add pepper and salt and juice of a lemon. When hot, lay the sardines on a hot plate, sprinkle grated cheese over them. Thicken the sauce with a little flour and the yolk of an egg✪ Sardines and Cheese, and pour over the sardines. — Mrs. Wm. B. M. Brauer, 1704 Park Ave, Chicago, 111. CHEESE STRAWS.— 1 cup butter or lard, 1 cup of water, mix as for pie-crust, roll out thin and cover one-half with grated cheese, fold other half of crust over and press together, cut in lengths 1 inch wide and 2 or 3 inches long, and bake in oven a little. Salt may be sprinkled on top, if preferred.✪ Cheese Straws — Mrs. M. L. Adams, 576 Willow St., Winnetka, 111. VARIATION I. — Make a good pastry dough, say 2 cups of flour and 1 cup of part lard and part butter, with a pinch of salt. Roll out very thin and scatter grated cheese over half of it; then turn the other' half over the cheese and roll again till cheese be- gins to show through, then cut in strips }^ inch wide and 2 inches long, and bake 10 minutes in quick oven. — 'Mrs. D. E. Allen, 423 9th St., Wilmette, 111. WELSH RAREBIT.— Fill lower part of double boiler with hot water. In top put 1 large tablespoon butter, melt; stir in 1 tablespoon flour. Blend and add 1 cup milk, previously heated. Pinch of salt. Stir in 1J4 cups grated cheese✪ Welsh Rarebit. Let cook gently a few minutes, then place on toast. — Mrs. D. E. Allen, 423 9th Sit., Wilmette, 111.

AI-modernized reading of the original text

CHEESE BALLS.— 1½ cups grated cheese, 1 teaspoon flour, salt and pepper to taste, whites of 3 eggs, beaten stiff. Mix all together, form in small balls the size of a marble, roll in cracker crumbs and drop in boiling fat, and fry to a light brown. Serve on lettuce leaves. — Mrs. Anna Minteer, 418 S. 20th Ave., Maywood, CHEESE CAKE.— 1 lb. of cheese rubbed through a sieve, yolks of 4 eggs, 1 cup cream, 1 cup milk, 1 cup sugar, 1 tablespoon flour, grated rind of lemon, 1 tablespoon vanilla, white of 4 eggs, beaten stiff. Bake in a spring form lined with a pie-crust dough, to which a teaspoon of baking powder has been added. — Mrs. N. Williams, 4548 Prairie Ave., Chicago, 111. COTTAGE CHEESE.— Take sour milk, cream and all, and scald with boiling water poured over it until the milk separates from the whey. Then strain off the water and let the milk drain in a cheesecloth for 10 hrs. Remove and run through a grinder to make it fine and creamy, mix with sweet cream, and season to taste. — Gladys Harris, 1730 Forest Ave., Wilmette, 111. CREAMED CHEESE.— Slice or cut in dice cheese, add milk to cover, season with butter, pepper and salt. When thoroughly heated and melted, serve in a deep dish on toast or crackers. — • Sarah W. Harris, 1730 Forest Ave., Wilmette, 111. CHEESE FONDU.— 1 cup of bread crumbs, 2 scant cups milk, ½ lb. dry cheese, grated, 3 eggs, beaten light, 1 small tablespoon butter, pepper and salt. Soak crumbs in the milk, beat into this the eggs, butter and seasoning, lastly the cheese. Pour fondu into a buttered baking-dish, strew top with bread crumbs and bake in a rather quick oven, until a delicate brown. Serve immediately, as it soon falls. — Mrs, Lavina Stevens, 136 S. 20th Ave., Maywood, SARDINES AND CHEESE.— Warm some sardines in the oil from the tin. Add pepper and salt and juice of a lemon. When hot, lay the sardines on a hot plate, sprinkle grated cheese over them. Thicken the sauce with a little flour and the yolk of an egg, and pour over the sardines. — Mrs. Wm. B. M. Brauer, 1704 Park Ave, Chicago, 111. CHEESE STRAWS.— 1 cup butter or lard, 1 cup of water, mix as for pie-crust, roll out thin and cover one-half with grated cheese, fold other half of crust over and press together, cut in lengths 1 inch wide and 2 or 3 inches long, and bake in oven a little. Salt may be sprinkled on top, if preferred. — Mrs. M. L. Adams, 576 Willow St., Winnetka, 111. VARIATION I. — Make a good pastry dough, say 2 cups of flour and 1 cup of part lard and part butter, with a pinch of salt. Roll out very thin and scatter grated cheese over half of it; then turn the other half over the cheese and roll again till cheese begins to show through, then cut in strips ½ inch wide and 2 inches long, and bake 10 minutes in quick oven. — 'Mrs. D. E. Allen, 423 9th St., Wilmette, 111. WELSH RAREBIT.— Fill lower part of double boiler with hot water. In top put 1 large tablespoon butter, melt; stir in 1 tablespoon flour. Blend and add 1 cup milk, previously heated. Pinch of salt. Stir in 1¼ cups grated cheese. Let cook gently a few minutes, then place on toast. — Mrs. D. E. Allen, 423 9th St., Wilmette, 111.

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Cheese FonduSardines and CheeseCheese StrawsWelsh RarebitCreamed Macaroni on Toast

The Cook County cook book