The Swedish, French, American cook book

Four eggs, one cup milk, one large tablespoon flour, one tablespoon butter, one cup American cheese, cayenne pepper, and salt. Put butter on stove, add flour and milk. When cooked, add cheese, cayenne pepper, and salt. Let stand to get cold, add yolks of eggs (beating all the time). Last beat the whites and add gently. Put in a large dish or small individual ones, well buttered. Put in a pan of hot water and cook in oven — uncovered — for ten to fifteen minutes. Serve as a cheese entree or with the salad. Cheese ( Fromage ) a la Petit Chou Half cup water, half cup flour, small tablespoon butter, two eggs. Put water on stove, add butter and, when the water is boiling, add the flour. Cook two minutes, let stand to get cold. When 'cold, add one egg at a time, stirring five minutes after each addi¬ tion. Take a teaspoonful at a time and fry in deep fat that begins to get hot; cook on a slow fire, giving them a chance to puff; put the filling in a paper bag, stick a little hole with the knife in the petit chou, fill the petit choux, turn out on a paper doily or napkin; garnish with parsley. Serve as a cheese entree, or with the salad, for lunch or dinner. Cheese ( Fromage ) a la Kromiskys One and a half cups milk, two large tablespoons flour, one tablespoon butter, half cup American cheese, cayenne pepper, and salt. Put butter on stove, add flour and milk. When cooked, add . cheese, pepper, and salt. Let stand to get cold. When cold, roll the plain pastry as thin as a leaf and lay the mixture on one side; double over. Cut out with the dull cutter in the shape of a half moon. Roll in egg, vermicelli, toasted cornflakes, or bread crumbs, and fry in deep fat. Garnish with parsley. Serve as a cheese entree or with the salad. Cheese Croquettes ( Croquettes de Fromage ) One tablespoon butter, two tablespoons flour, one cup milk, half cup cheese, pepper and salt. Mix together, let stand to get cold. Roll in balls; dip in flour then in egg, then in flour, then egg, then bread crumbs. Fry in very hot deep fat — they should be golden brown within two minutes. Heat in oven a few minutes before serving. Serve as a cheese entree or with the salad. Cheese Fondu ( Fondue ) a la Napolitaine Three eggs, one cup milk, one tablespoon flour, one cup grated American cheese, cayenne pepper and salt, one cup well-cooked and cut-up macaroni. Put butter on stove, add flour, hot milk, pepper, and salt. Take off stove, stir the cheese in slowly, let stand to get cold, season with pepper and salt. Add the yolks, then the macaroni (cut across in small pieces), then gently add the whites that have been beaten to a stiff meringue. Fill a souffle dish or small individual ramequin cups, then honeycomb them on the top with thin slices of macaroni; put in oven, in hot water, and cook — uncovered — until they are golden brown, which will require from ten to fifteen minutes in a hot oven. Serve as a luncheon or supper dish or as an entree for dinner. Welsh Rarebit ( Rotie au Fromage ) One tablespoon butter, one tablespoon flour, half pound grated American cheese, four tablespoons cream, cayenne pepper and salt, half cup beer. Put butter in a pan, add flour, then beer, when cooked add cheese; stir; season with pepper and salt and, last, add the cream. Turn out on hot buttered toast on a warm platter; garnish with parsley. Serve for lunch or supper.