15 



Bread 4 cents per pound 



Dripping* 18 



With each recipe the total cost of the materials is given, also the cost per 100 

 calories and the cost per pound of protein. Like all such estimates, these calcula- 

 tions only give the relative cost. The housekeeper may estimate the comparative 

 cost of the various dishes by taking into account the amount of materials used and 

 the prices paid for the ingredients at any particular time. Furthermore, these 

 recipes are not set down to be slavishly followed. The skillful cook may lessen 

 the cost by reducing the number of eggs or by substituting less expensive fats for 

 the butter, and will evolve many variations to suit the taste of the consumers. 



Maoaboni and Cheese. Baked. 



1 cup macaroni. 1 cup grated cheese. 



2 cups skimmed milk. h teasp. salt. 



3 tablsp. butter. Pepper. 



4 tablsp. flour. i cup dried crumbs. 



1 teasp. butter. 

 Add 2 teasp. salt to 2 quarts water. When boiling rapidly, drop in the macaroni 

 broken into inch pieces, and boil hard 20 minutes. Drain and pour cold water through to 

 prevent sticking together. 



Melt the 3 tablsp. butter in a saucepan; add the flour and stir over the fire until 

 frothy; add the milk and stir constantly until it thickens and boils. Season to taste 

 with the salt and pepper; add the cheese and cooked macaroni; mix carefully, turn into 

 a baking dish. 



Butter the crumbs by adding the teasp. butter and stirring over the fire; sprinkle 

 them evently over the dish of macaroni and bake until thoroughly heated, about 20 min. 



Note. — This may be served in a vegetable dish, without the crumbs and baking, but 

 the macaroni must then be heated in the sauce. 



Cost per 6 persons is ' 15.5 cents 



" per 100 calories Is 92 " 



" of 1 lb. proteid from this food is $1.04 



Welsh Rabbit. 



1 lb. cheese. 1 teasp. salt. 



I cup water. Cayenne. 



Bread — 10 oz. 

 12 pieces— 3" x 4" x i" 

 Prepare the toast, arrange on a platter and keep it warm. Grate the cheese, or chop 

 it fine. Put the water, salt, cayenne and cheese into a frying pan; set it over gentle 

 heat and stir constantly with the flat of a fork until the cheese melts and the whole is 

 creamy. Lift from the heat, beat hard for a moment, pour it over the toast and serve 

 at once. 



Note. — The success of this dish seems to lie in the choice of a mild flavored cheese 

 which melts well, and the slow raising of the temperature to the melting point, which 

 permits of thorough mixing and beating. 



Beer, ale, cider or ginger-ale, may replace the water. Onion juice or garlic may be 

 used to flavor. 



Cost for 6 persons is 22.5 c&nts 



" per 100 calories is 77 " 



" of 1 lb. proteid from this food is 67.2 



Mn>Ky Cheese Toast. 



1 lb. bread. 1 tablsp. flour. 



3 cups whole milk. 1 tablsp. butter, 



i cup grated cheese. i! teasp. salt. 



Pepper. 



Toast the bread and pack into a vegetable dish or arrange on a deep platter and 

 keep warm. 



♦Dripping was reckoned at the same price as meat, as it is usually purchased at the 

 same price as the meat. 



