The complete cook book

with the left eight rounded tablespoonfuls of flour (four ounces) is sprinkled in; it will soon form a ball which will leave the side of the saucepan; put this aside and when cold add four eggs, beating them in one at a time; when they are all in beat briskly for five minutes (watch the time). The mixture is now to remain in a warm place for half an hour and stirred occasionally ; it is then ready to be dropped, a tablespoonful at a time and two inches apart on a buttered tin, popped into a brisk but not scorching oven and baked about twenty minutes ; when done they will be puffed out and brown. When cold make an opening in the side and fill with the following mixture while hot. They may be shut up in a hot oven for a moment just before sending to table. For the filling have a quarter of a pound of grated cheese, a gill of milk in which is dissolved as much bi-carbonate of potash as will stand on a ten-cent piece, half a teaspoonful of mustard, a saltspoonful of white pepper, a grain of cayenne, the sixth part of a nutmeg grated, two tablespoonfuls of flour very slightly browned in the oven, two tablespoonfuls of butter, stirred over a slow fire until the cheese is completely melted. Then beat up three eggs, yolks and whites together; stir these into the whole and bake in a buttered dish until it is nearly solidified. If a souffle effect is desired, for the filling beat the white very stiff and add at the last; however, this falls unless served with lightning speed, and is apt to toughen. The mixture without the souffle is recommended very highly by Professor Matthew Williams, the well-known chemist who has made the wholesome cookery of cheese a scientific study. When encased in puffs it is the most delicious combination imaginable. CREAMED MACARONI WITH CHEESE. Break one-quarter pound of macaroni into one inch pieces, drop into two quarts of boiling salted water and boil about twenty minutes, or until tender. When done, drain in a colander and throw into cold water for ten minutes to blanch; drain again and place in a pretty bowl. At serving time put into the chafing dish a rounding tablespoonful of butter ; light the lamp. The Complete Cook Book. 155 When the butter is melted, add a rounding tablespoonful of flour, rub together until mixed, then add half a pint of milk, stir until it bubbles, add half a teaspoonful of salt and a speck of cayenne. Now, add the macaroni and stir until thoroughly heated, then stir in one-quarter pound of grated cheese; when melted put out the light and serve. SCALLOPED CHEESE. This is a fine dinner course as well as luncheon. Take three slices of stale bread, and grate fine a quarter of a pound of good cheese, lay the bread in layers in a baking dish, sprinkle well with the cheese, salt and paprika until all is used. Mix four beaten eggs with three cups of milk and pour over the bread and cheese. Bake as a pudding. BAKED CHEESE PUDDING. Two cupfuls of broken crackers or stale bread, one cupful of grated cheese, Gruyere or any mild variety; place in a buttered baking dish alternate layers of crackers and cheese, a dust of salt and pepper and small pieces of butter. When the dish is full pour in sufficient cold milk to two-thirds fill the dish and bake forty-five minutes in a hot oven. CHEESE TARTS. Cheese tarts are delicious. They are a modern substitute for the dried ginger of Canton, that our grandmothers used to serve just before the ice cream, to make its coolness more appreciated. For these, sprinkle a piece of rich, thinly rolled pastry with grated Parmesan and some cayenne; line tartlet tins with it, and bake. When quite cooked and very hot, pour in the following mixture: stir over the fire three ounces of Gruyere and Parmesan cheese, with a small cupful of Bechamel sauce, a spoonful of cream, and a little cayenne. Pour into the tartlets and serve at once.