The Monmouth Baptist ladies' cook book

VEAL CROQUETTES. Chop cold veal fine, season highly, add a little chopped parsley if you wish. Moisten with beaten egg and gravy if you have it, or with a white sauce. Onion juice may be added. THICK CREAM SAUCE. Mrs. A. B. Seaman, Denver. For croquettes and patties. One pint of hot cream two even tablespoons of butter, four heaping tablespoons of flour, or two heaping tablespoons of corn starch, one-half teaspoon of salt, one-half saltspoon of white pepper, one-half teaspoon of celery salt. A few grains of cayenne pepper if desired. Scald the cream; melt the butter in granite sauce pan. When bubbling add the dry flour, or corn starch, stir till well mixed. Add one-third cream and stir as it boils and thickens. Add more cream and boil again, etc. The sauce should be very thick and smooth. Add the seasoning and mix it while hot with the meat or fish. • For croquettes or patties, allow a scant cup of sauce for each generous cup of material. PATTY SHELLS. Mrs. Eliza Smith. Make pastry as for pie crust, adding a small spoonful of baking powder. Shape and bake on the bottom of muffin or gem pans. Bake in rather quick oven. Cheese "The queen of curds and cream." — Winters' Tale. CHEESE BALLS. Mrs. Belle D. Parsons. One pound of grated cheese, one pound of chopped walnuts, one egg, cream enough to make it a consistency to mold. Add red pepper, salt to taste. Roll into balls in hands, then in finely chopped parsley. To be served last course with crackers. CHEESE BALLS. Mrs. Anna Owens Hinckley, Chicago. Two whites of eggs beaten stiff. Add enough grated cheese to make a stiff batter, a little cayenne pepper and salt. Mold in little balls, drop in hot tat and fry a light brown. Serve immediately with salad. Mrs. Eliza Smith. One Neufchatel cheese melted in a saucepan ; add half a tablespoon of butter and half a cup of rich cream. When thoroughly mixed add a dash of red pepper and a cupful of nutmeats, blanched and chopped (English walnuts, hickory nuts or pecans are best) . Pour into a mould and let harden. Prepare the day before wanted. Common cheese may be used, about twenty cents' worth. COTTAGE CHEESE. Place a can of clabbered milk on the back of the stove to heat slowly, till curd separates from whey. Do not let it become hot. Or, hot water may be poured over it. Drain till dry through cloth bag. Stir in salt butter and sweet or slightly sour cream. CHEESE CRACKERS. Place a quantity of buttered Saratoga flakes or soda crackers in a baking pan. Heaping teaspoon of rich grated cheese. Dust a little cayenne pepper over, and bake about five minutes in hot oven. Bake a light brown. Excellent with salads. CHEESE FONDA. Soak one cup of dry bread crumbs in two scant cups rich milk. Beat into this three eggs whipped very light. Add one small teaspoon of melted butter, one small teaspoon of pepper, one small teaspoon of salt, one-half pound of old cheese grated. Pour into a buttered baking dish, strew the top with dry bread crumbs, and bake a delicate brown in quick oven. Serve immediately in the baking dish, as it soon falls. This is a delicious relish.