Oxford Democrat., 1919-08-26

cheese, yolks and seasoning; cut and fold
in the whites beaten stif1y turn into
buttered baking dish and bake in .
moderate oven 80 minutes.
Made with skinned milk and without
butter, this dish has food value slight
ly in excess of a pound OF beef and
pound OF potatoes.
TOMATO RABBIT
2 tablespoons of butter
2 tablespoons of -four
"a cup of milk
"a cup of stewed and strained toma-
toes
1-S teaspoon soda
pound of cheese
2 eggs, slightly beaten
Salt, mustard, cayenne pepper
Cook the butter and the -four together,
add the milk, and as soon as the mixture
thickens add tomatoes and soda. Then
add cheese, eggs and seasoning. Serve
on toasted whole wheat or Graham
bread.
GREEN CORN, TOMATO AND CHEESE
tablespoon of butter
2 cups Of grated cheese
S-4 cup of canned or grated fresh
corn
ripe pimiento
1-2 cup of tomato puree
2 egg yolks
teaspoon salt
1-2 teaspoon Of paprika
Glove of garlic
slices of bread
Into the melted butter stir the cheese
until it, too, is melted. Then add the
COIN and pimiento, stir for a moment and
add the egg yolks beaten and mixed with
the tomato juice and the salt and pap
riks. Have ready the bread toasted on
one side and very lightly rubbed on Its
untoasted side with the garlic cut in two.
Pour the mixture over the untoasted
side of the bread and serve at once. A
poached egg is sometimes placed on top
Of each portion, making very nutritious
combination.
CHEESE AND MACAR0NI LOAF
1.2 cup of macaroni broken into
small pieces
cup of milk
cup of soft bread crumbs
tablespoon of butter
tablespoon chopped green pepper
teaspoon each of chopped onion
and parsley
3eggs
teaspoon Of salt
IL cup of grated cheese
Cook the macaroni in boiling salted
water until tender, and rinse in cold
water. Cook the parsley, onion and pep
per In q little water with the butter.
Pour of the water and allow 1t to boil
away. Beat the egg white and yoik sepa.
rately. Mix all the ingredients, cutting
and folding in the stif1y beaten whites
at the last. Line quart baking dish
with buttered paper; turn the mixture
into It; set the baking dish In pan OF
hot water, and bake In moderate oven
from one-half to three. .fourths of an
hour. Serve with tomato sauce.
| NUT AND CHEESE ROAST
cup Of grated cheese
cup of chopped English wslnuts
cup of bread crumbs
tablespoons Of chopped onion
tablespoon of butter
Juice of half lemon
Salt and pepper
Cook the onion In the butter and q
little water until 1t Is tender. Mix the
other ingredients and moisten With
water, using the water In which the
onion has been cooked. Pour into q
shallow baking dish and, brown in the
oven.
| CREAMED CHEESE AND EGGS
3hard- boiled eggs
tablespoon Of -four
cup Of milk
| IL teaspoon OF salt
Speck of cayenne
IA cup or 1 ounce grated cheese
slices of toast
Make thin white sauce with the -four
and milk and seasoniDgs. Add the
cheese and stir until melted. Chop the
whites and add them to the sauce. Pour
the sauce over the toast, force the yolks
through . potato ricer or strainer,
sprinkle over the toast.
SCRAMBLED Eaas WITH CHEESE
/ pound Of cheese grated or cut into
small pieces
eggs
tablespoon Of chopped parsley
A pinch OF nutmeg
Ia teaspoon OF salt
Beat the eggs slightly, mix them with
the other ingredients, and cook over Q
very slow FIRE, stirring constantly, go
that the cheese may be melted by the
time the eggs are cooked. In food value
the dish is equal to nearly two pounds Of
average beef.
CHErsE oMELET