MILK COOKERY 163 



Cheese Soup 



1 qt. milk 2 tablespoons flour 



1 onion grated 3^ c. grated cheese 



1 blade mace 2 egg yolks 



2 tablespoons butter 1 teaspoon salt 



}/i teaspoon white pepper 



Scald milk, onion, mace and pepper pod. Melt butter in sauce- 

 pan, blend flour with melted butter. Strain milk and seasonings 

 and add gradually to flour mixture, stirring all the time. Return 

 to double boiler to cook. When creamy, add the cheese, salt and 

 pepper, stirring until cheese is melted. Then pour over well-beaten 

 egg yolks, stirring all the time. Whip until frothing and serve. 



Delmonico Potatoes 



Arrange creamed potatoes and grated cheese in alternate layers. 

 Cover with buttered crumbs and bake till crumbs are brown. 



Stuffed Potatoes with Cheese 



Split hot baked potatoes lengthwise and remove contents without 

 injuring skin of potato. Put potato through ricer or mash, add salt 

 and pepper to taste and enough hot milk to make of proper consist- 

 ency. Beat until light, refill the skin, piling up lightly. Sprinkle 

 thickly \\dth grated cheese and reheat in oven until cheese is melted 

 and a dehcate browTi. 



Macaroni with Cheese 



1 cup macaroni 1 cup grated cheese 



2 qts. boiling salted water 1 cup buttered bread or cracker 

 2 cups white sauce crumbs 



Break macaroni into one-inch pieces. Cook in boiling water 

 until tender. (If macaroni is put in a ware basket in kettle, it will 

 not stick to the kettle.) Drain and run cold water through it. 



Make sauce: 



2 tablespoons butter 1 teaspoon salt 



2 '' flour 2 cups milk 



Add cheese and macaroni. Cover with crumbs and bake until 

 crumbs are brown. 



