Evening star., 1921-06-10
Health and Thrift in the Home

when 1t 1s thick set It on ice for an
hour or two. Sprinkle with maple
sugar and a little grated nutmeg.
Serve In sauce dishes or deep dessert
plates.
Cottage Cheese made from fresh
milk slowly to the boiling point and
pour 1t into thin bag to drain. When
cool squeeze out the whey thoroughly.
r race the cheese in a dish and mash
II Well with a spoon. then add little
IIcn milk or cream and mix until
smooth and thin. Add a little salt,
onion top.
Huttermilk Custard. Beat the
yoIks OF two eggs until lemon color.
,iien ,nen peat in one-third cup of sugar. a
st. tis!te at time. and add one and one
spoonfuls of lemon Juice and two tea
spoonfuls OF cornstarch. Pour into q
oaking dish and place in the oven in
a pan OF hot water. When set. cover
WIN mertngue made of the whites
OF the two eggs and, four tablespoon
and thick: brown lightly.
!buttermilk Molasses Corn Bread
MIX together one egg, one cup of
outtermilk. one-half cup of molasses.
one ana one half cups Of white corn
meal. one-half cup Of flour. one tea
spoonful Of soda and one teaspoonful
or salt Beat until well blended. Pour
into q we'll creased mold and steam
Tor two hours. Allow the bread to
get thoroughly cold before slicing.
Cream Cheese Dishes.
Cream Cheese Salad.-Moisten one
roll of cream cheese with a little
mllk; shape in small balls and serve
on lettuce leaves with a French
dressing made Of four tablespoonfuls
fypn of
half teaspoonful of salt and a pinch
OF pepper. One roll of cheese makes
seven small balls
Cheese Sandwich.-Mix some finely
grated cream cheese with one pimento
and one-half cup of pecan meats. Add
mayonnaise dressing and spread be-
tween we'll buttered slices OF rye
bread.
Tomato and Cheese Toast-Prepare
some circles of toast. lightly Drowned
and buttered. Place on each circle
slice of tomato, season with pepper
salt and bits of butter and sprinkle
grated cheese over the top. Put in
the oven to heat and serve when the
cheese is melted.
Pimento Cheese Crackers.-Put four
ing into saucepan, add one jar of
pimento cheese and melt them. dip
some unsweetened crackers into the
mixture and lay aside to cool
Cheese Ramekins-Cook four table
spoonfuls of grated cheese. one-half
cup of cream. four tablespoonfuls Of
butter and a seasoning of pepper and
salt until smooth. Add three eggs
well beaten. Fill the ramekins three
fourths full and bake for six minutes.
Serve hot.
Cheese Relish-Put through a food
chopper one-half pound of cheese,
ono small green pepper. one small
onion and one-fourth teaspoonful of
salt. Make smooth with cream.
Cheese Fritters.
Melt one-fourth cup of butter. add
one-fourth cup each of -four and
cornstarch. and stir until well blend
ed: then pour on gradually. while
stirring, two cups of milk. Bring to
the boiling point and let simmer three
minutes, stirring constantly. Add the
yolks Of two eggs, slightly beaten:
one-half cup of grated cheese. one
cayenne pepper. Pour into a buttered
shallow pan and cool. Turn on a
board and cut in diamond shapes.
Place on a platter. sprinkle with one
fourth cup of grated cheese and
brown in a moderate oven.
Cream Of Cheese Soup.-Seald one
quart of milk with two tablespoonfuls
each of onion and carrot cut in small
pieces and blade of mace. Melt one
fourth cup Of butter. add two table,
spOOnIulS OF Hour. anu SUR until wen
blended. then pour on gradually.
while stirring. the hot milk. Bring to
the boiling point and strain. Add
one-half cup Of grated mild cheese
and stir until the cheese has melted.
Season with salt and pepper and add
the yolks Of two eggs beaten slight
iy Serve with croutons.
AS FiAnlslelsle4sr-At a reeknt din
ner the y1sSf-S06fse consisted Of soft
cream chzsse5wfth three tiny mounds
around t-of caraway seeds, paprika
and capers Served with soft toasted
crackers It. was remarkably good.