CHEESE IN THE HOUSEHOLD 377 



Welsh Rabbit 



1 tablespoonful of butter. | pound of cheese, cut into small 



1 teaspoonful of corn-starch. pieces. 



| cupful of milk. J teaspoonful each of salt and 



mustard. 

 A speck of cayenne pepper. 



Cook the corn-starch in the butter ; then add the milk gradu- 

 ally and cook two minutes ; add the cheese and stir until it is 

 melted. Season and serve on crackers or bread toasted on one 

 side, the rabbit being poured over the untoasted side. Food 

 value is that of about three-fourths of a pound of beef. 



Macaroni and Cheese No. i 



1 cupful of macaroni, broken into small 2 tablespoonfuls of flour. 



pieces. j to % pound of cheese. 



2 quarts of boiling salted water. teaspoonful of salt. 



1 cupful of milk. Speck of cayenne pepper. 



Cook the macaroni in the boiling salted water, drain in a 

 strainer, and pour cold water over it to prevent the pieces from 

 adhering to each other. Make a sauce out of the flour, milk, 

 and cheese. Put the sauce and macaroni in alternate layers in 

 a buttered baking dish, cover with buttered crumbs, and heat 

 in oven until crumbs are brown. 



Macaroni and Cheese No. 2 



A good way to prepare macaroni and cheese is to make a rich 

 cheese sauce and heat the macaroni in it. The mixture is usually 

 covered with buttered crumbs and browned in the oven. The 

 advantage of this way of preparing the dish, however, is that 

 it is unnecessary to have a hot oven, as the sauce and macaroni 

 may be reheated on the top of the stove. 



Baked Rice and Cheese No. i 



1 cupful of uncooked rice and 2 tablespoonfuls of flour. 

 4 cupfuls of milk ; f pound of cheese. 



or, 2 teaspoonful of salt. 



3 cupfuls of cooked rice and 

 1 cupful of milk. 



