LUNCHEON DISHES 89

CHEESE FONDUE

Two cups bread crumbs, soak in 2 cups hot milk; 1 teaspoon salt, Y2 teaspoon
mustard, pinch pepper, 2 tablespoons butter, 1% pound of cheese (grated or cut fine),
4 egg yolks. Beat all well, whip the 4 egg whites stiff and fold in. Turn into
buttered pudding dish, bake in moderate oven (350 degrees) till firm (about Y2 hour)
and serve immediately. Test with knife blade like custard.

(DEM.) CHEESE SOUFFLE

2 tablespoons butter Pinch cayenne
3 tablespoons flour Y% cup grated cheese
Ya cup milk (scalded) 3 eggs

Y2 teaspoon salt

Melt butter and add flour, add milk, pepper and cheese. Remove from fire,
add yolks (well beaten), cool, add the stiffly beaten whites. Bake in slow oven (300
_ degrees) for 1% hours.

CHEESE TOMATOES

: Make rounds of toast a bit larger than slices of tomato. On them place thick
tomato slices. Sprinkle with a very little minced onion and green pepper. Add salt,
-adash of cayenne, and a thick layer of grated cheese. Place on shallow pan and
set under gas broiler until cheese melts and browns and the tomato is cooked.

BAKED BEANS

) Soak 2 cups small white beans overnight in cold water. In the morning drain,

add fresh cold water to cover well and a level teaspoon soda. Let come to boil slowly
_ and cook until the skins will crack when blown upon. Then pour them in to a colander
and let cold water run through until thoroughly chilled. Then put in either pan or
crock, add 1/3 pound fat bacon, 1 tablespoon molasses, salt, pepper and water to
cover. Keep bacon well buried in the beans. Bake 6 hours at 300 degrees, adding
water to keep them covered. During the last hour let water cook out.

(DEM.) CHILI CON CARNI

: Cut 2 lbs. of round steak into small pieces and brown in fat in a hot frying pan.
_ Add 3 or 4 tablespoons of flour and stir until brown; add a bit of garlic and a good
pint of hot water. Cut into small pieces 1 can of Libby’s canned tamales, which gives
_ the real Spanish pepper flavor, or 1 teaspoon of ‘’Grandma’s Chili Pepper’’, and cook
until tender (about 2 hours), adding hot water as needed. Salt and pepper. Serve
with Spanish beans.

(DEM.) EGG CROQUETTES

5 eggs, hard cooked Y2 cup milk
1 cup toasted bread crumbs 1 teaspoon onion juice
Y2 cup cream Salt and pepper

Chop eggs fine, add cream, bread crumbs and onion juice. Thicken milk with
| tablespoon flour. Beat all together for 10 minutes and when quite stiff form into
_ shape, roll croquettes in egg, then bread crumbs and fry in deep fat (390 degrees)
till a light brown.

CHEESE RAMEKINS

3 tablespoons melted butter Y Ib. grated cheese
Ya teaspoon (scant) salt 2 eggs, well beaten
Y2 teaspoon (scant) paprika 1% cups milk

3% cup fine, soft bread crumbs
Melt butter, add seasonings, crumbs and cheese, and mix thoroughly. Add the

. milk to the eggs and stir into the first mixture. Turn into buttered ramekins and let
_ bake, surrounded by hot water in a moderate oven (350 degrees). Serve very hot.