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

Break the cheese in small pieces, or, if hard, grate it. Put with the milk in a double boiler. Toast the bread and keep it hot. Mix the mustard, salt and pepper; add the egg and beat well. When the cheese is melted, stir in the egg and butter, and cook two minutes or until it thickens a little, but do not let it curdle. Pour it over the toast. Many use ale instead of cream. CHEESE SOUFFLE. 2 tbsp. butter 3 eggs 3 tbsp. flour 1 cup grated cheese x/2 cup milk Dash of cayenne V2 tsp. salt Melt the butter, add flour ; stir till smooth ; add milk and seasonings. Cook two minutes. Add yolks of eggs well beaten, and the cheese. Remove from fire and cool. Then add the whites of eggs beaten stiff. Turn into a buttered dish and bake twenty-five to thirty minutes. Serve immediately. CHEESE STRAWS, NO. 1. If the cheese straws are to be made of puff paste, roll the paste very thin; if they are to be made of flaky pie crust, roll the same thickness as for pies. When rolled cut in strips six to ten inches long, and cut the strips into straws one-fourth inch in width. Lay upon baking sheets or shallow pans, leaving a space between the straws about one-third the width of the straws. Grate rich American cheese, season with salt and red pepper and scatter quite thickly over the straws and bake in quick oven. WELSH RAREBIT. 1 T. butter y± t. salt 1 t. cornstarch 14 t. mustard % C. milk or cream 1-16 t. cayenne y2 lb. grated cheese Melt butter in double boiler, add cornstarch, stir until mixed, add milk gradually. Cook 2 min., add cheese, stir until cheese is melted. Season and serve on toast. Croquettes FISH CROQUETTES. 2 cups cold flaked fish (salmon, cod or halibut). 1 cup white sauce No. 3. % tsp. white pepper. y2 tsp. salt. Season fish with the salt and pepper; add the white sauce and cool. Shape in the form of chops, cylinders, or balls, roll in crumbs, egg and crumbs, and fry in deep fat. Arrange on a hot dish for serving, and garnish with parsley. If salmon is used, finely chopped parsley can be mixed with the fish, and seasoned with lemon. Garnish with parsley and quarters of lemon. SALMON CROQUETTES. 1% cups cold flaked salmon 1 tsp. lemon juice 1 cup thick white sauce Salt Few grains cayenne Add sauce to salmon, then add seasoning. Spread on a plate to cool. Shape, dip in crumbs, egg and crumbs, and fry in deep fat, and drain. For salmon cutlets use equal parts cold flaked salmon and hot mashed potatoes. Season with salt and pepper. Then proceed as above. CHICKEN CROQUETTES. 1% cups chopped, cold- 1 tsp. finely chopped parsley cooked fowl 1 tsp. lemon juice y2 tsp. salt Few drops onion juice -/4 tsp. celery salt 1 cup thick white sauce Few grains cayenne Mix dry ingredients in order given. Cool, shape, crumb, and fry same as for other croquettes. White meat of fowl absorbs more sauce than dark meat. This must be remembered if dark meat alone is used. Croquette mixtures should always be as soft as can be conveniently handled, when croquettes will be soft and creamy inside. MOCK SWEETBREAD CROQUETTES. 1 pair calf s brains 1 tsp. salt 1 cup veal, chopped fine Vs tsp. pepper 1 tbsp. flour 1 tsp. chopped parsley 1 tbsp. butter y2 tsp. onion juice 1 cup milk Dash cayenne