San Rafael cook book, 1906

FOR PIMIENTO SANDWICHES— Mrs. Geo. M. Dodge. 1 cup walnuts ground fine to 1 small can pimientos chopped. Add a little salt and spread on bread with mayonnaise dressing. HAM SANDWICHES— Mrs. Southard Hoffman. 3 tablespoons chopped ham, yellows of three hard boiled eggs, 1 ■tablespoon chopped parsley, % tablespoon dry mustard, 3 tablespoons warmed butter. Rub together well or pass through a mincing machine and spread between thin slices of bread. [illustration: Hitchcock Military Academy advertisement] CHEESE. SARDINES WITH CHEESE— Mrs. Carter P. Pomeroy. Open a box of large sardines, drain them; cut stale bread into %'in. slices, then into strips a little longer than the sardines; fry in deep fat a bright brown, drain on brown paper. On each strip lay one sardine, and cover with grated Parmesan cheese. Put in hot oven on pan till the cheese melts and crusts over them; sprinkle with finely chopped parsley and a little lemon juice; serve hot. EGGS BAKED IN CHEESE SAUCE— Mrs. Carter P. Pomeroy. 1 teaspoon of butter melted; add 1 teaspoon of flour, or more if a thicker sauce is liked. Cook thoroughly but do not brown; add 1 cup ■of milk, or cream preferred (use more butter if milk is used), which must be added slowly to make a smooth sauce; then aidd 4 tablespoons of grated cheese; stir well, and when thoroughly hot, pour into a hot baking dish which can go to the table. Drop in 4 eggs as if for poaching, being very careful not to break the yolks. Put at once into oven, and when the eggs are set serve at once. Makes a very nice entree. CHEESE SOUFFLE— Mrs. W. F. Jones. 2 tablespoons of butter, 1 tablespoon of flour. Rub smooth, and add % cup of milk, yolks of 3 eggs, and 1 cup of grated cheese. Oook in double boiler; let boil 2 minutes, and then cool. Addi the beaten whites, and bake 10 minutes in muffin rings with white paper underneath. Remove rings and serve immediately on the paper. Delicious. Ramekins could be used. CHEESE RAMEKINS— Mrs. C. A. Thayer. 4 tablespoons grated cheese, % cup milk, 2 tablespoons butter, 2 ozs. of bread, yolks of 2 eggs, Whites of 3, cayenne and salt to taste. Put the bread and milk on to boil stirring until smooth then add the cheese and butter. Stir over the fire for 1 min. ; take off and addi the seasoning and the yolks of the eggs. Beat the whites to a stiff froth and stir them in carefully. Pour into a greased baking dish and bake fifteen min. in a quick oven; serve at once. Very nice for luncheon. CHEESE FONDA— Mrs. Thos. Wintringbam. 1 tablespoon butter, 1 cup fresh milk, 1 cup fine bread crumbs, 2 cups grated cheese (Eastern Dairy), 2 eggs, saltspoon dry mustard. 96 CHEESE saltspoon of salt, a few drops of tabasco or a sprinkle of cayenne. Put butter in chafing dish or pan, when melted add milk, bread crumbs and cheese. Cook stirring constantly until cheese is melted and just •before serving, add the well beaten eggs. Pour over nicely trimmed rounds or squares of buttered toast. An appetizing relish for evening refreshment, or a lunch course. CHEESE SAVORY— <IVIrs. Thos. Menzies. (2 persons) Ptit the yolk of 1 egg in a pan, add a little butter, about a teaspoon of milk, pepper, salt and cayenne to taste. Then 2 oz. grated cheese; when hot and melted, spread on buttered toast, after cutting off the crust. CHEESE SCALLOP— 'Mrs. Robert Dollar. Soak 1 cup of dry bread crumbs in fresh milk. Beat into this 3 eggs; add 1 tablespoon of butter and %' lb. of grated cheese; strew sifted bread crumbs upon the top, and bake in the oven a delicate brown.