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.

i)

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.

CO bh ee

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.

Bm Oo Ne