The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1900-03-24

N place OF q desert. II Is made OF TWO
table spoonfuls Of butter. one heaping
tablespoonful of flour. half a cupful of
milk. one cupfuI of grated cheese, three
eggs. half d teaspoonful Of salt. speck
Of cayenne Put the butter in q sauce
pan. and when hot add the Hour and stir
until smooth but not Drowned Add milk
and seasoning. Cook two minutes then
add the yoiks of the eggs. well beaten.
and the cheese. Set away to cool When
cold add the whites. beaten To stiff
froth- Turn into a buttered dish and
bake from twenty to twenty-five minutes.
Serve the moment it comes from the
oven
Cheese straws are excellent served with
either salad or soup Mix with one cup
ful of -four one-haf eupfuI of grated
spoonful OF salt and the yolk Of one egg
then add enough water TO make q paste
On a board ana roll TO one-quaTlsr men
thickness. Cut it into narrow strips and
roll so each piece viii be the size OF
lead pencil Place them in a baking tin
and press each end of the pan so they
viii not contract Bake TO a light brown
IN d moderate oven Serve hot
Cheese patties-Make small round,
croustades by cutting bread into thick
oven TO a delicate brown Fill the CEN
tiers with a mixture Of two ounces of
grated cheese. one-haIf tablespoonful OF
butter. one tablespoonful of milk. little
salt and pepper Place the croustades
again in the oven to melt the cheese.
Serve very hot
To make cottage cheese place one quart
Of sour milk IN a pan on the back OF the
stove and scald it until the eurd has sep
arated from the whey; do not let It boil;
then strain II through a cloth and press
out all the whey; stir into the curd
enough butter, cream and salt to make it
d. little moist. Work It well with j spoon
until it becomes fine grained. then mold
II into balls The flavor Is improved by
adding chopped chives-
Cheese salad-Three hard boiled eggs,
one and one-half cupfuIs of grated cheese.
one teaspooufuI of mustard, One-half salt
spoonful Of cayenne oue-half teaspoonful
OF salt two tablespoonfuIs OF salad OIL
two tabIespoonfuls OF vinegar, one cup
ful of chicken cut into dice. Rub the
yoIks Of the eggs until a smooth paste IS
all the time with fork then add all the
seasoning and the vinegar Mix the
cheese and chicken lightly with this
dressing
Things Worth Knowing.
Evidently the uses Of the lemon have
not been told. Lemon win remove stains
left by Homework on the hands, Dipped
IN salt and applied TO copper vessels it
viii keep them bright Cut lemon rubbed
among the roots Of the hair VIII cure
dandruH- IN cooking a few drops OF
lemon Juice are by some persons eousid-
cred u great addition to scrambled eggs
Olive oil must always be kept tightly
ccrked and in a good cool place. When
cork should be wiped with a clean. damp
cloth before each meal to remove the
dust which has coIlected- If served from
q fancy table eruet the supply should be
limited. as It IS better TO frequently
cleanse the cruet-
OmeIets may be varied in a delicious
manner by preparing them either with
cheese or with olives Make the ouneiet
as follows. Break six or eight eggs into
a dish. add a small tablespoonful Of salt
and a little pepper and a tablespoonful OF
milk Beat the whole thoroughly Melt
some butter in Il pan and when Il Is near
" hot put IN the oneIet. Sprinkle over
the top q generous amount OF grated
cheese While the oueIet is cooking
raise the edges from the PAN and when
II IS well Drowned on one side double it
ar15 aIf RI. 41se