The Barre daily times. (Barre, Vt.) 1897-1959, 1918-01-09

in the oven. Serve garnished with cress
| Cheese Omelet--Beat up the whites o
two eggs very stifily; add the yolks, sea
soning of salt, pepper and grated nut
meg, one tablespoonful of grated cheese
and half teaspoonful of meat extract
dissolved in one tablespoonful of boiling
water. Stir lightly Melt one table
| spoonful of butter in an omelet pan
pour in the mixture and fry very care
fully till light brown; then put in an
| omelet pan; pour in the mixture and fry
very carefully till light brown; then put
in the oven to brown the top; fold over
and serve on hot dish.
Cheese Timbales- Butter some small
molds; roll out some pastry very thinly,
and neatly line the molds with it. Put
into saucepan over the fire one table
spoonful of butter with one tablespoon
full of -four mix till smooth; add half a
cupful of milk; stir till they boil; cook
for five minutes; then add one heaping
tablespoonful of grated cheese, two well
beaten eggs, salt, pepper and red pepper
to taste. Divide into the molds and bake
in moderate oven for 20 minutes. Turn
out carefully and serve on hot dish.
Cheese Creams-Whip one cupful of
double cream and stir into it two table
spoonfuls of grated cheese; add half
cupful of half set aspic jelly season
with red pepper and pinch of paprika.
Fill up some paper eases with this; when
set. sprinkle over with a little chopped
parsley. Serve cold.
Cheese Turnovers--Beat up one egg
well; mix it with four heaping table
spoonfuls of grated cheese, seasoning of
salt, pepper and paprika. Have in readi
ness some puff pastry and stamp into
rounds. On each round put a spoonful
Of the mixture; wet the edges, turn over,
pinch down the edges, brush over the top
with beaten egg, sprinkle over with graf
I'd cheese, and bake in hot oven for Is |
minutes.
Cheese Soufie-Bend together in a |
over the fire one tablespoonful |
If butter with one tablespoonful of -four
gradually add half cupful of milk and
continue stirring until it boils and be-
'omes thick. Remove the saucepan from
he fire, add half teaspoonful of salt,
/ little white pepper and two grains of
,aprika; mix well; add the yolks of
hree eggs, one by one, mixing each thor
'ughly, then add three heaping table
poonfuls of grated cheese; mix it also
veil into the mixture. Then beat the
whites of four eggs until stiff, and fold
hem gently in. Pour the whole into
repaired soufie tin, and bake in hot
ven for 20 minutes. Fold napkin
ound the tin and serve instantly A
ouffle tin is plain and holds one pint.
t is prepared by buttering double piece !
f paper and wrapping it around the tin
Inside, leaving about one inch above the
dge, and tying it on securely. The pa
err is torn off when the soufile is ready.
Cheese Biscuits--Rub two tablespoon /,
Ills of butter finely into six tablespoon =
Ills of -four, add three tabespoonfuls of :
rated cheese, little salt, pepper and
rated nutmeg; mix the yolk of one egg
18th very little cold water. With this
AXE the whole into firm paste, which
Ill out thinly and cut into small fancy I
raped biscuits. Bake lightly till nice
-own shade. The biscuits keep well and
ay be heated in the oven. IL
Dorothy Dexter. q