The home cook book

butter. Pour over this one pint of sweet milk, which has come to boil, and stir. Next, add the yolks of three beaten eggs and a little salt. Keep warm until all is dissolved, then add the whites of the eggs, which have been beaten to a stiff froth. Stir in lightly with a silver fork. Grease a pudding dish, pour the mixture into this, and bake twenty minutes in an upper oven, as the lower one melts the cheese. Serve hot as soon as done. WELSH RAREBIT Into a saucepan or chafing dish put one tablespoon of butter, half a teaspoon of dry mustard, quarter of a teaspoon of cayenne, and a tablespoon of Worcestershire sauce. Melt and stir, and then add a small cup (one gill) of milk. When well blended, stir in a pound of soft American cheese which has been grated or cut in small dice. Let the cheese melt, stir all the time and blend well, and then pour over small pieces of golden brown toast, and serve at once. If the cheese should by some quality thicken too much, add a little more milk. Beer may be used in place of milk, but milk is here recommended. PLAIN WELSH RAREBIT To one large cup of finely grated cheese, add one wellbeaten egg and enough milk to make the three a cream. If you like any other seasoning, add it. Pour into a saucepan, let it boil up once and then pour over hot buttered toast WELSH RAREBIT FOR SUNDAY SUPPER To a tablespoon of hot butter in a saucepan add four tablespoons of good American cream cheese. Stir till the cheese is melted, and then add a cup of cream, quarter of a teaspoon of salt, a dash of cayenne or paprika, and two eggs well beaten. Stir all thoroughly. Have crisp, hot toast, cut in triangles or fingers. Spread the cheese mixture over the toast, and serve at once. RAMEKINS Beat three eggs into an ounce of butter warmed, not to melt, but to be pliable. Then add two ounces of grated Ameri- Patty Pans can cheese. Bake in small, individual pans — little patty pans and serve hot in the pan. The Science of Sandwich-Making — Almond Sandwiches— Baked Bean — Beef — Raw Beef — Cheese^Cream Cheese — Cheese and Walnut — Chicken — Chicken Curry— Date and Fig — Egg — Egg, Bread, and Sardine— Fish — Ginger— Ham— Ham and Onion — June Rose — Lettuce — Lobster — Mushroom — Mutton — Nut and Cheese — Nut and Fig — Olive and Cucumber — Olive and Mint — Oyster — Peanut — Sardine— Tongue and Tomato THE SCIENCE OF SANDWICH-MAKING THE old-fashioned sandwich — two thick wedges of bread, erratically buttered, hard of crust, exuding mustard, and with frills of ham or corned beef about the edge — has been relegated to the past by the arrival of the meat-chopper. The only places where it seems to linger is at railroad lunch counters; occasionally, too, it reappears at a Sunday-school picnic. The sandwiches of the past were of half a dozen varieties, the filling of a modern sandwich is limited only by what you have on hand. Fish, flesh, fowl, vegetables, eggs, nuts, fruit, cheese, and pickles may be utilized alone, or combined, and the result, when prepared by a skilful cook, is a dainty and delicious morsel.