38 r DEPARTMENT OF EDUCATION.

CHEESE SAUCE ON TOAST.

1c. medium white sauce. % ec. grated cheese.
f.g. paprika.
1. Make white sauce.
. Add cheese; stir until melted.
3. Pour over toast or crackers.

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MACARONI AND CHEESE.
1 ¢c. macaroni. 1c. grated cheese.
2 ec. medium white sauce. 1 ¢. buttered crumbs.

1. Break macaroni into 1-inch pieces; wash.

2. Cook in large quantity of boiling, salted water till tender.

3. Drain; pour cold water through.

4. Make white sauce; add macaroni and cheese; heat until cheese is melted.
5. Turn into buttered baking-dish.

6. Cover with buttered crumbs.

7. Brown in oven.

Variation.

Rice may be substituted for macaroni. Canned tomatoes may be substituted
for milk, and cheese added only if desired.

BUTTERED CRUMBS.

1 c. crumbs. 1 tbsp. melted butter.
Mix thoroughly, stirring with a fork.

CHEESE SOUFFLE.

3 tbsp. flour. 3 tbsp. butter.
% tsp. salt. 1% ¢, milk.
Cayenne. 3 eggs.

1% ¢«. grated cheese.

. Make thick white sauce of first five ingredients.
. Remove from heat; add yolk of eggs well beaten; add cheese.
. Fold in whites beaten until stiff.
4. Turn into buttered baking-dish; bake in a pan of water in a slow oven
40—45 min.

Note.—tTest as for baked custard.

WELSH RAREBIT.
1% ec. grated cheese. 2 tsp. butter.

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14-1 tsp. mustard. 4 e@. top milk.
1% tsp. salt. ; 1 egg.
Cayenne. 3 Dry toast or crackers.

. Place cheese in double boiler.
. Mix seasonings; sprinkle over cheese.
. Add butter in pieces; add milk.
. When cheese begins to melt, stir until completely melted.
5. Add well-beaten egg; stir and cook a moment longer; too long cooking
will cause curdling.
6. Serve at once, on crackers or toast.

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