Cheese Soup
1 qt. milk
1 onion grated
1 blade mace
2 tablespoons butter
2 tablespoons flour
½ c. grated cheese
2 egg yolks
1 teaspoon salt
¼ teaspoon white pepper
Scald milk, onion, mace and pepper pod. Melt butter in sauce-*
pan, blend flour with melted butter. Strain milk and seasonings
and add gradually to flour mixture, stirring all the time. Return
to double boiler to cook. When creamy, add the cheese, salt and
pepper, stirring until cheese is melted. Then pour over well-beaten
egg yolks, stirring all the time. Whip until frothing and serve.
Delmonico Potatoes
Arrange creamed potatoes and grated cheese in alternate layers.
Cover with buttered crumbs and bake till crumbs are brown.
Stuffed Potatoes with Cheese
Split hot baked potatoes lengthwise and remove contents without
injuring skin of potato. Put potato through ricer or mash, add salt
and pepper to taste and enough hot milk to make of proper consistency.
Beat until light, refill the skin, piling up lightly. Sprinkle
thickly with grated cheese and reheat in oven until cheese is melted
and a delicate brown.
Macaroni with Cheese
1 cup macaroni
2 qts. boiling salted water
2 cups white sauce
1 cup grated cheese
1 cup buttered bread or cracker crumbs
Break macaroni into one-inch pieces. Cook in boiling water
until tender. (If macaroni is put in a wire basket in kettle, it will
not stick to the kettle.) Drain and run cold water through it.
Make sauce:
2 tablespoons butter
2 " flour
1 teaspoon salt
2 cups milk
Add cheese and macaroni. Cover with crumbs and bake until
crumbs are brown.
