17 ^ 



Cheese Souffle. 



3 tablsp. butter. 4 eggs. 



4 tablsp. flour. 1 teasp. salt. 

 § cup milk. Cayenne. 



§ cup grated cheese. 

 Separate the egg-yolks and whites, and set the whites aside to get as cold as 



dossITdIg 



Melt the butter in a saucepan; add the flour and stir until frothy over the fire; 

 add the milk and stir constantly until thickened and cooked. Take from the fire, drop 

 in the egg-yolks and mix thoroughly; mix in the cheese, salt and pepper, and set aside 



When it is cold, beat the egg-whites stiff, add a little and mix it in to soften the 

 mixture; add the rest and fold it in lightly to keep it as foamy as possible; turn into a 

 buttered baking dish, and bake in a slow oven 45 to 60 minutes. 

 This needs a rather strongly flavored cheese. 



Cost for 6 persons is 19-3 cents 



" per 100 calories is 1-6 



" of 1 lb. proteid from this food is $1.55 



Cheese Sauce. 



2 cups skimmed milk. 1 teasp. salt, 



i cup butter. i teasp. mustard. 



J cup flour. Pepper. 



i cup grated cheese. "^ 



Bread — 10 oz. 

 12 pieces— 3" x 4" x h" 

 Mix the salt and mustard in a saucepan; add the butter and melt it; add the flour 

 and stir over the fire until frothy; add the milk and stir constantly until it thickens and 

 boils. Add the cheese and stir until it melts; season to taste with pepper, and pour 

 over the toast. Serve at once. 

 Variations — 



1. May be used over soda-biscuits, split hot biscuits, poached eggs, hard-boiled eggs, 

 or vegetables. 



2. The butter may be replaced by sweet dripping or other fat, lessened in amount, 

 or omitted. In the latter case the flour must be used as in cheese soup. 



3. If this sauce is to stand any length of time, make in a double boiler and add the 

 cheese just before serving. 



4. A mild cheese is best, or at least only a small proportion of strong cheese. 



Alone. On Toast. 



Cost for 6 persons is 10.2c. 12.7c. 



" per 100 calories is 1.0c. .72c. 



" of 1 lb. proteid from this food is $1.33 $1.28 



Cheese Gnocchi. 



I cup butter. 2 cups skimmed milk. » 



i cup flour. 2 egg yolks. 



I cup cornstarch. 1 teasp. salt. 



3 cup cheese, grated. Pepper (black, cayenne or paprika). 



Mix the flour, cornstarch and seasoning with enough cold milk to heat in a double 

 boiler. Stir the mixture into the hot milk; stir constantly until it thickens, and 

 occasionally for 15 minutes. Stir in the butter. Add the cheese and the egg-yolks and 

 stir until the cheese melts. Turn into shallow buttered pan to cool. 



When cold, cut into squares, arrange on a platter a little distance apart; sprinkle 

 the rest of the cheese over the tops. Heat in a quick oven until the top cheese melts, 

 and serve at once. 



Note. — The mixture may be made some time before the meal hour. 



Cost for 6 persons is 15-2 cents 



" per 100 calories is .94 



" of 1 lb. proteid from this food is $1.19 



Scrambled Eggs and Cheese. 



6 eggs. 1 teasp. salt. 



IJ cup grated cheese. Pinch of nutmeg. 



1 teasp. chopped parsley. Pepper. 



