Royal Victoria cook book

CHEESE FONDU.—One-half cup rolled crackers, cup milk, 4 cup grated cheese, 1 egg, beaten separately, saltspoon cayenne, 2 saltspoons salt. Mix all the dry ingredients ; add milk, then yolk beaten, lastly well beaten white. Put in a buttered pudding dish or souffle moulds and bake for } an hour; 15 minutes if done in moulds. CHEESE STRAWS.—One tablespoon rolled crackers, 1 tablespoon flour, same of grated cheese, same of butter, teaspoon salt, pinch of cayenne. Mix all together with hands till in a paste, flour board and roll out 4 inch thick. Bake in a slow oven on butter paper. Cut them about 3 inches long, very narrow. Make some little rings and when cooked, put some of the straws in each ring. CHEESE CUTLETS.—Two tablespoons butter, 2 tablespoons flour, $ cup of hot milk, 4 cup grated cheese, 4 cup boiled macaroni, salt, cayenne, 1 egg, cracker crumbs, flour to roll in. Fry in deep fat. Cut macaroni in very small rings when boiled. Cream butter and flour together, then add hot milk very slowly and cook till it leaves the sides of the pan, then add cheese and flavoring, when it cooks, the unbeaten egg and macaroni. Stir all together. Form into cutlets and roll in flour, then in egg and crumbs, fry in deep fat. Put a small piece of raw macaroni in the small end for bone. CHEESE RAMEQUINS.—One and a half cups grated cheese, whites of 3 eggs beaten to a stiff froth, 2 teaspoons NR ble CHEESE. | a8) flour, 4 teaspoon salt, pinch of pepper. Mix together, form into balls, roll in cracker crumbs, fry in lard, and serve immediately. ANNIE F. DYMENT. CHEESE PUDDING.—One cup rolled crackers, 1 tablespoon butter, # cup grated cheese, 2 cups milk, } teaspoon mustard, 2 eggs beaten well. Bake 20 minutes. CHEESE STRAWS.—Roll puff paste thin, sprinkle with grated cheese and cayenne pepper, fold, roll out and sprinkle again; repeat the process; then place on ice to harden. When cold, cut in very thin strips 4 or 5 inches long and bake. Mrs. M. ATKINSON. RICE AND CHEESE.—Quarter pound rice, 4 pint milk, 3 ounces grated cheese, 1 ounce butter, a little pepper . and salt. Cover the rice with cold water, let boil, pour the water off, add the milk and let it boil for 15 minutes. Place 4 ounce cf butter in a dish, on this a layer of rice, then cheese ; salt and pepper; put the rest of the butter on top. Bake until brown. Mrs. RADENHURST. CHEESE SCALLOP.—Soak 1 cup dry bread crumbs in fresh milk; beat into this 3 eggs; add 1 tablespoon of butter and $4 a pound of grated cheese; strew on the top sifted bread crumbs and bake a delicate brown. | Miss ADELE SPRY. CHEESE CURRY.—Two cups grated cheese, 1 heaping teaspoon curry powder, $ teaspoon dry mustard, 1 pinch cayenne pepper, 1 teacup milk with 2 teaspoons corn starch dissolved in it, 1 teaspoon salt. Cook until smooth and thick and pour on buttered toast. M. L. Barwick. CHEESE SOUFFLE.—Two eggs, 1 cup milk, | tablespoon butter, 1 cup grated cheese, 1 tablespoon flour, 1 pinch 112 ; CHEESE: salt, 1 pinch red pepper. Put butter in a saucepan, let it melt, add flour and then milk, cheese, pepper, salt, and last of all two yolks. Cook 1 minute and then take from the fire; whip up 2 whites stiff and beat all together. Pour into a dish and bake from 15 to 20 minutes. Mrs. C. T. PEMBERTON. aes I BARRIE UKERWHRK MC (LIMITED. Be US RVR MANUFACTURERS OF s : Wicker Chairs Sofas Tables Baskets Fancy Articles | and Wicker Furniture of Every De- sl scription. ADDRESS: G. H. ESTEN, BARRIE, ONT. SEc.-TREAS. relive: J. H. Willis for all kinds of Hardware. ; RUE Our Goods and Prices are right. See our Household Specialties. >}. H. WILLIS, SIGN OF BIG SAW. “*Fere is bread, which strengthens a man’s heart, therefore is called the staff of life.” —Matthew Henry.