Mary Jane's cook book

Slice cheese and put 1-3 of it over a layer of bread crumbs in the bottom of a buttered baking dish. Season and cover with crumbs. Put in another third of cheese, season and sprinkle with crumbs. Put in remaining cheese, sprinkle top with bits of butter and over all pour milk beaten with the eggs. Bake for 25 minutes. CHEESE ROAST. Grated cheese, 11/4 pints. Onion, 1. Bread crumbs, 2 cups. Water, li/o cups. Batter, 1/2 cup. Lemons, 4. Nut meats, 1 cup. Slice onion and cook in butter and water until tender. Mix cheese, crumbs, chopped nut meats and juice of the lemons, add onion water and pour into a deep buttered bread tin. Bake in a moderate oven. BAKED CHEESE CUSTARD. Grated cheese. Egg, 1. Bread. Milk, li/2 cups. Pepper and salt. Fill a buttered baking dish with alternate layers of buttered bread cubes and grated cheese. Beat the egg, add milk and seasoning and pour over bread and cheese. Bake until firm. PENNSYLVANIA COTTAGE CHEESE. Pour thick sour milk or clabber into a large bowl and pour over it about half as much boiling water as there is milk, stirring quickly all the time. Let stand 5 minutes, then pour into a cheese bag and let drain for several hours. Then mix until soft with a little sweet cream, salt to taste and sprinkle over a little cayenne pepper. S. G. M., Newton. PLUM FONDU. Damson plums, 2 cups. Melted butter; y2 cup. Sugar, Vi cup. Pepper and salt. Boiled rice, 2 cups. Eggs, 2. Grated cheese, y2 CUP- Stone the plums and stew until tender with the sugar. Cool and add remaining ingredients. The rice should be freshly boiled and the eggs well beaten. Pour into a buttered baking dish and bake until a delicate brown. Serve with roast duck or leg of lamb. , PISH. 143 OYSTERS ROASTED IN SHELL. Wash and \vipe shells of large oysters and place directly over blaze with deeper shell downwards to catch the liquor when the oyster opens up with the heat. Serve hot after carefully removing the top shell, leaving the oyster in its juice in the deeper shell. Serve with a sauce made of melted butter, lemon juice and a dash of Worcestershire sauce. DEVILLED OYSTERS. Oysters, 12. Salt and pepper. Mustard, yz teaspoon. Egg yolks, 2. Crumbs. • Drain, clean and dry the oysters. Mix egg yolks, mustard and seasoning to a paste. Roll oysters in this, then in bread crumbs and broil over a clear fire. L. E. B., Roslindale. LOBSTER CUTLETS. Cold boiled lobster, 2 cups. Melted butter, 1 tablespoon. Salt and pepper. Sifted flour, 3 tablespoons. Minced parsley, 1 tablespoon. Egg, 1. Cream. 1 cup. Cracker dust. Mince the lobster fine, add the salt, pepper and parsley. Stir into the cream, the butter and flour. Mix thoroughly and let boil up once, then cool. When cold mix with the lobster and form into chops, roll in egg and cracker dust and fry in hot lard. Drain, stick a claw in each and serve on a napkin garnished with cress and lemon quarters. SCALLOPED OYSTERS. Oysters, 1 quart. Eggs, 2. Milk, 1 pint. Pepper and Salt, Butter, 1 scant cup. Crackers, 20. Stir together milk, beaten eggs, butter, seasoning and crackers rolled fine. Add oysters and then liquor and mix all well together. Bake in buttered baking dish % of an hour or until light brown. Don't Worry. SCALLOPED SCALLOPS. Scallops, 1 pint. Melted butter, V2 cup.