Kirmess cook book

Cook a pound of Spanish chestnuts for fifteen minutes, free them from all skin and cook in a quart of milk, stirring frequently, until about the consistency of mashed potato. Add a teaspoonful of salt, a heaping tablespoonful of butter and rub through a sieve. Serve as a vegetable. BANANAS SAUTES. Tested. Peel, cut lengthwise into thirds ; roll in flour, slightly salted and peppered. Heat two tablespoonfuls of butter or clarified drippings in a frying pan; put in the bananas and fry to a golden brown, turning several times. Serve upon buttered toast. BANANAS FRIED WHOLE. Tested. Peel and cut off the tip at each end; sprinkle with pepper and salt, roll in beaten egg, then in fine crumbs, again in egg, and again crumb them. Leave them upon ice for an hour or two, and fry in deep, boiling fat to a delicate brown. Serve very hot. BAKED BANANAS. Tested. Strip off one-third of the skin of each, and with a silver knife loosen the skin around the fruit. Arrange in a baking-pan with the stripped side uppermost. On each banana place a quarter teaspoonful of butter, sprinkle with one teaspoonful of sugar and a half teaspoonful of water for each banana, and bake about twenty minutes. SCALLOPED BANANAS. Tested. Peel, slice and arrange in a buttered bake-dish, alternately with fine crumbs. Sprinkle each layer with salt, pepper and butter, also with a little cream. Let the uppermost layer be crumbs, well-buttered and wet with cream. Bake, covered, half-an-hour, then brown. CHAPTER XVI WELSH BABEBIT. Mrs. T. K. Egbert's Cook, New York. Take a saucepan and butter it well, and then cut the cheese into small pieces and take a good tablespoonful of butter, and a tablespoonful of sweet milk. Make toast first and keep warm. Stir the cheese all the time: just as soon as it melts pour it over the toast. If you wish you can put in a little mustard. Get mild cheese. If you provide for fifteen people, you need five pounds of cheese; half dozen people, three pounds of cheese. Put in beer if you wish it. WELSH RAREBIT. Mrs. Baird, YonJcers. For half a dozen people, one pound of rich American cheese, grated; add three tablespoonfuls of cream, salt and pepper, one teaspoonful of made mustard, and a little pinch of red pepper; put one tablespoon of butter in a saucepan, and when it is melted, put in all the ingredients, and let it slowly warm on the side of the range. Have ready a hot covered dish, lined with hot buttered toast. When the cheese is melted, pour some over each slice of toast, and serve at once on hot plates. WELSH RABEBIT. Mrs, Seely's Cook Book. Take four ounces of cheese, half an ounce of butter, a spoonful of made mustard, two tablespoonfuls of cream, cayenne and black pepper to taste. Grate or chop the cheese in a bowl and rub all the ingredients to a uniform paste, adding a tablespoonful of milk, ale, porter, beer, or champagne. Make a slice of rather thick toast. Dip it an instant in boiling water and place in the oven. Transfer the prepared cheese mixture to a saucepan and stir over a gentle heat until melted, then heat up qiuckly and pour upon the toast and serve. SWISS RAREBIT.