Page:The Pilgrim Cookbook.djvu/76

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72 PILGRIM COOK BOOK

Cheese Fluff.

Place cream cheese or a mild neufchatel in a bowl and pour on it thick sweet cream. With a fork whip to a fluffy mixture. Place cheese on lettuce hollow out a space in the center and fill with bar le duc or currant jelly. — Alicia K. Steinhoff.

Baked Crackers with Cheese.

Butter soda crackers, put on them as much grated cheese with a small speck of salt and pepper as each cracker will hold. Cook in hot oven till the cheese is melted, about 2 minutes. Serve at once. — Alicia K. Steinhoff.

Cheese Souffle.

Put 2 tablespoons butter in a saucepan, add 2 tablespoons flour; when smooth add ¼ cup milk, salt, and a few grains cayenne. Cook 2 minutes; add yolks of 2 eggs well beaten and ½ cup grated cheese. Let cool; when cold add the whites beaten to a stiff froth. Turn into a buttered dish and bake 25 to 30 minutes. Serve at once. — Alicia K. Steinhoff.

Welsh Rarebit.

One cup milk, 1 saltspoon cornstarch, 1 teaspoon butter, salt, cayenne, mustard. Stir until it thickens, add ½ pound American cheese when smooth. Serve on toast. — Mrs. H. G. Tischer.

Cheese Sandwiches.

Take 20 cents worth of American cheese, 3 small cans pimentoes, ½ pound boiled ham or ½ pound bacon fried, and put all through the food chopper. Mix with mayonnaise. This quantity is sufficient for about 50 sandwiches. — Mrs. O’Rourke.

Cheese Sandwiches.

One-half pound American cheese, 2 green peppers( charp), 2 onions, 12 sweet pickles. Chop very fine and add mayonnaise dressing. Spread on buttered bread. — Mrs. Graser.