y± lb. cheese, grated 1 tsp. entire wheat flour x/2 tsp. salt 1 egg, well beaten 14 tsp. mustard 1 tsp. butter Dash cayenne✪ Welsh Rarebit Put the milk to heat. Mix cheese, flour, egg, mustard, salt and cayenne in saucepan, and when the milk is scalding hot, add it, a lit- tle at a time, to the cheese mixture. Stir, cooking slowly, until thick as cream. Take from fire and add butter ; stir in well and pour over the biscuit that have been prepared, as in recipe No. 1. Serve at once. Prepare the biscuit before adding tbe milk to the cheese. ( Biscuits dipped quickly in milk, bottom side down, drained and toasted in oven three to five minutes.) GOLDEN BUCK. Prepare a rarebit in one chafing-dish. Break some eggs into the blazer of another containing salted water just "off the boil." When the eggs are poached and the rarebit ready, place an egg above the rarebit on each piece of toast. CURRIED EGGS. 6 eggs, cooked in water just below the boiling point 20 min. % cup of stock (fish, veal or chicken.) y2 cup of milk. 2 tbl. butter. 2 tbl. flour or 1 tsp. cornstarch. % tsp. curry powder. 1 slice onion. LABORATORY COOK BOOK. 139 Teaspoonful of lemon-juice. Salt and pepper to taste. Method: Cook the onion in the butter a few minutes, then remove it and add the flour and curry powder; when frothy, add the milk and stock. As soon as the boiling point is reached set the blazer in the hot water pan and add the eggs cut in quarters. Season with salt and serve on sippets of toast. Light meats, fish, oysters and lobsters may be prepared in the same way, omitting the half cup of milk in the case of oysters. Chicken livers may also be prepared by the same recipe, in which case the livers should have been cooked previously. Or they may be sauted in a little hot butter in one dish, while the sauce is made in another. FBENCH OMELET. 4 eggs % tsp. pepper 4 tbl. milk 2 tbl. butter y2 tsp. salt . Beat eggs slightly, just enough to blend yolks and whites; add the milk and seasonings. Put butter in hot omelet-pan; when melt- ed, turn in the mixture; as it cooks, prick and pick up with a fork until the whole is of a creamy consistency. Place on hotter part of range, that it may brown quickly underneath. Fold and turn on hot platter. EGG OMELET FOE TWO PEBSONS. 2 eggs 2 T. milk % t. salt 1 t. butter % t. pepper Separate yolks from whites. Beat yolks till thick and lemon colored. Add seasoning and milk. Fold in whites beaten stiff. Heat frying pan, and butter sides and bottom. Turn in mixture, cook slowly. When "puffed" up, insert knife in mixture; if it comes out clean, omelet is done. Put in oven to dry off, then fold, and turn on to platter. Serve with white sauce or fruit. BAKED EGGS. 6 eggs y2 T. parsley Butter baking dishes thoroughly, dust with parsley minced fine, slip in egg, cook 20 minutes, if desired, hard in pan of hot water. Turn out and serve with tomato sauce. TOMATO SAUCE. iy2 C. strained tomatoes 14 t. salt 3 T. butter i/s t. pepper 4 T. flour Cheese Dishes WELSH RAREBIT. 14 lb. rich cream cheese A few grains cayenne y± cup cream or milk 1 egg 1 tsp. mustard 1 tsp. butter Y2 tsp. salt I slices toast or cracker✪ Welsh Rarebit

AI-modernized reading of the original text

y± lb. cheese, grated 1 tsp. entire wheat flour x/2 tsp. salt 1 egg, well beaten 14 tsp. mustard 1 tsp. butter Dash cayenne Put the milk to heat. Mix cheese, flour, egg, mustard, salt and cayenne in saucepan, and when the milk is scalding hot, add it, a little at a time, to the cheese mixture. Stir, cooking slowly, until thick as cream. Take from fire and add butter ; stir in well and pour over the biscuit that have been prepared, as in recipe No. 1. Serve at once. Prepare the biscuit before adding the milk to the cheese. ( Biscuits dipped quickly in milk, bottom side down, drained and toasted in oven three to five minutes.) GOLDEN BUCK. Prepare a rarebit in one chafing-dish. Break some eggs into the blazer of another containing salted water just "off the boil." When the eggs are poached and the rarebit ready, place an egg above the rarebit on each piece of toast. CURRIED EGGS. 6 eggs, cooked in water just below the boiling point 20 min. % cup of stock (fish, veal or chicken.) y2 cup of milk. 2 tbl. butter. 2 tbl. flour or 1 tsp. cornstarch. % tsp. curry powder. 1 slice onion. Teaspoonful of lemon-juice. Salt and pepper to taste. Method: Cook the onion in the butter a few minutes, then remove it and add the flour and curry powder; when frothy, add the milk and stock. As soon as the boiling point is reached set the blazer in the hot water pan and add the eggs cut in quarters. Season with salt and serve on sippets of toast. Light meats, fish, oysters and lobsters may be prepared in the same way, omitting the half cup of milk in the case of oysters. Chicken livers may also be prepared by the same recipe, in which case the livers should have been cooked previously. Or they may be sauted in a little hot butter in one dish, while the sauce is made in another. FRENCH OMELET. 4 eggs % tsp. pepper 4 tbl. milk 2 tbl. butter y2 tsp. salt . Beat eggs slightly, just enough to blend yolks and whites; add the milk and seasonings. Put butter in hot omelet-pan; when melted, turn in the mixture; as it cooks, prick and pick up with a fork until the whole is of a creamy consistency. Place on hotter part of range, that it may brown quickly underneath. Fold and turn on hot platter. EGG OMELET FOR TWO PERSONS. 2 eggs 2 T. milk % t. salt 1 t. butter % t. pepper Separate yolks from whites. Beat yolks till thick and lemon colored. Add seasoning and milk. Fold in whites beaten stiff. Heat frying pan, and butter sides and bottom. Turn in mixture, cook slowly. When "puffed" up, insert knife in mixture; if it comes out clean, omelet is done. Put in oven to dry off, then fold, and turn on to platter. Serve with white sauce or fruit. BAKED EGGS. 6 eggs y2 T. parsley Butter baking dishes thoroughly, dust with parsley minced fine, slip in egg, cook 20 minutes, if desired, hard in pan of hot water. Turn out and serve with tomato sauce. TOMATO SAUCE. iy2 C. strained tomatoes 14 t. salt 3 T. butter i/s t. pepper 4 T. flour Cheese Dishes WELSH RAREBIT. 14 lb. rich cream cheese A few grains cayenne y± cup cream or milk 1 egg 1 tsp. mustard 1 tsp. butter Y2 tsp. salt I slices toast or cracker

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The Worcester domestic science school's one year course laboratory cook book