Belding banner. (Belding, Mich.) 1889-1918, 1918-02-20

Welsh Rarebit.-Melt two table
spoonfuls of butter in the chatting
dish, add one teaspoonful of flour, mix
well. then pour on gradually, while
stirring, half cupful of rich sweet
milk. and cook for quarter of an
hour. Add a quarter of pound of
mild cheese cut into dice, half tea
spoonful Of salt, half teaspoonful
of mustard, a pinch Of paprika, a
quarter of a teaspoonful of white
pepper, and stir until the cheese has
melte dand the mixture is smooth and
creamy. Pour over hot buttered
crackers.
Creole Rarebit-Three-quarters of
a pound of mild cheese, half a cupful
of tomato pulp, two tablespoonful Of
butter, two tablespoonfuls Of chopped
green pepper, one tablesoonful and a
half of chopped onion, one tablespoon
full of chopped canned red pepper,
salt, paprika, and pepper to. taste,
one egg, three tablespoonfuls of stock.
Melt the butter, add the chopped
pepers and onion and stir and cook
for four minutes. Add the tomato
pulp and cook five minutes. Add the
cheese, cut in small pieces, with the
seasonings. When the cheese is melt
ed add the stock and the egg slight
ly beaten. Serve hot on squares of
toast
Banana Canapes.-Peel four bana-
mas, slice lengthways, then cut in
halves. Fry in hot butter in the chat
ing dish blazer. Season with pepper,
red pepper and salt. Serve on fing-
ers of buttered toast.
English Monkey.-Soak one cupful
of breadcrumbs in one cupful of milk
until soft. Melt o.le heaping table
spoonful of butter in the blazer of a
chafinng dish, then add half cupful
of cheese cut in dice, and stir until
the cheese has melted; then add the
soaked crumbs, salt, pepper and red
pepper to taste, and two well-beaten
eggs. Cook for three minutes longer.
stirring all the time, and pour the
hot mixture over crackers.
Deviled Almonds.-A quarter Of a
pound of blanched and shredded al
monds, two tablespconruls Of butter,
one tablespoonful of chopped pickles,
one tablespoonful of mushroom ket-
chup, and salt and red pepper to
taste. Fry almonds in the butter.
Mix the remaining ingredients and
pour them over the nuts. Mix and
allow to heat thoroughly.
Cream Cheese Rarebit.-One small
cream cheese, two tablespoonfuls Of
butter, one cupful of milk, six eggs,
salt, pepper and red pepper to taste,
and some unsweetened wafer crack
ers.
Put the butter into the blazer.
When melted add the milk, season
ings, and the eggs beaten slightly.
Stir and cook the same as scrambled
eggs, and, when nearly ready, add tse
cheese rubbed through a sieve. Serve
hot on the crackers.
Hot Fruit Salad.-Melt two table
spoonfuls of butter in the chatting
dish; add four heaping tablespoonfuls
of sugar, four tablespoonfuls of wa
ter and the juice of two lemons; add
two cupfulS of mixed dided fruit.
When hot serve with stiffly beaten
cream sweetened and favored with
one teaspoonful Of vanilla extract.
Cheese Muff.-A quarter of a pound
of grated cheese, three tablespoonful
of butter, one teaspoonful of salt and
four well-beaten eggs.
Put the cheese, butter and few
breadcrumbs into the ching dish.
When they begin to melt add the eggs
and seasoning. Stir and cook until
the mixture can be pushed up into
soft, mufflike form.
Nerve
Hubby-he MacOrffans want to
borrow our car for this evening.
Wife, like their cheek!
Hubby-But that's not he worst.
Tsey want permission to paste piece
of paper over the monogram.
How Can / Make My Kitchen Better?
If yours is like ninety-nine out of
hundred kitchens it is in bad need of
lettering. This, the most important
room inthe house, especially to the
woman who does her own work, is
usually the worst contrived. lie gen.
orally lacks light and ventilation, and,