INEZ RASBRIDGE

Cheese Croquettes — Two tablespoonfuls butter, 4 table- spoonfuls flour, 1 pint of milk, % pound cheese cut in small bits, 1 or 2 eggs, yolks only, salt and red pepper. Melt butter, add flour, then the milk. Stir constaintly over the fire until boiled smooth. Add the cheese, stirring until it is all melted and of smooth consistency. Beat into this the yolks of the eggs. Set away to cool and become stiff, then mould. Fry in VERY hot, deep fat, doing only a few at a time.

MRS. WILLIAM BOYER.

Roquefort Cheese Dressing — Mix together 1 teaspoonful roquefort cheese and the yolks of 2 hard boiled eggs, add 1-3 teaspoon paprika, 3 tablespoonfuls salad oil, 3 tablespoonfuls of white vinegar, J4 teaspoonful salt. Chop fine the hard boiled whites of the 2 eggs, and add to the mixture. Serve on crisp lettuce. MRS. AARON SWARTZ.

Cheese Pudding — One pint of bread crumbs, 1 pint of milk, iy2 cups of grated cheese (English), 2 eggs and season- ing. Bake 15 or 20 minutes. ANNA HUFFORD.

Roquefort Relish — One-fourth pound roquefort cheese, ^ pound of butter, 1 cake of Philadelphia cream cheese, %. green pepper, 1 dozen pimolas chopped fine. Work to a smooth paste and pack in small jars. K. E. S.

150 CLUB HOUSE COOK BOOK

Welsh Rarebit — Take 1 pound of cheese for six persons, cut fine and melt in chafing dish with hot water pan beneath. Old cheese has much oil which should be taken out, as it produces dreams. Mix with a level teaspoonful of Coleman's mustard, several dashes of cayenne pepper, and when melted pour gradually enough beer or ale to make it thin enough to spread on salted crackers. MRS. HARRY MAURER.

Tomato Rarebit — Put piece of butter size of an egg into a small saucepan, and melt, add 2 tomatoes, stir until they are hot through. Take off, add 2 tablespoonfuls of grated cheese, a pinch of cayenne pepper, also salt and the yolk of 1 well beaten egg. Stir a minute or two over the fire, then turn out on a round of hot buttered toast. Serve hot and quickly. CHORLEY WOOD, ENGLAND.

The following two recipes for cheese pudding are popular on the other side, and the savory cheese pudding is an especial favorite with Irish menfolk as a luncheon dish.

Cheese Pudding — Boil up a pint of milk and pour it on 1 tablespoonful of rice flour which has been mixed with a little cold milk. Put back into the pan and stir until it thickens. Remove the pan from the fire and add 4 ounces of finely grated cheese, a pinch of salt and cayenne, 2 ounces of butter and the yolks of 2 eggs. Mix all well together, and add the beaten whites of the eggs. Butter a pie dish, pour the mixture into it and bake in a moderate oven for 20 minutes.' Sprinkle grated cheese over the top before serving. IRISH.

Savory Cheese Pudding — One-fourth pound of cheese grated, 1 ounce of butter, oil, pepper, salt, 1 teaspoonful of strong, mixed mustard, 1 egg. Mix all and bake it in a but- tered dish 20 minutes until set. Serve it very hot.

Cheese Pudding — One-half pound grated cheese, 4 table- spoonfuls bread crumbs, 2 eggs, 2 tablespoonfuls of cream, or % cup of milk, 1 tablespoonful melted butter, ^/^ teaspoonful of salt. Rub cheese and bread together, add yolks of eggs well beaten, then add milk or cream. Lastly, well beaten whites. Bake 20 minutes. MRS. J. M, ^

CHEESE 151

" Alousie loves cheese — so do we."

Macaroni With Cheese and Tomato Sauce — Put two cups of elbow macaroni in 2 quarts of boiling water, boil 30 min- utes; drain and blanch. Pour on platter; cover with sauce. One cup grated cheese (American), 1 teaspoonful salt, 2 table- spoons grated onion, 1 cup of tomatoes, 2 tablespoonfuls chopped parsley. Put the tomatoes and onions on to boil 5 minutes. Add salt and cheese. Stir until cheese is melted. A little thickening must be added. Sprinkle top with chopped parsley.

Baked Tomatoes and Cheese — Two cups of canned toma- toes, 2 cups of fresh bread crumbs, one cup grated strong cheese, one tablespoonful sugar, one teaspoonful butter, and one of salt. Brush bake dish with butter, put half of the crumbs in bottom, half of the tomatoes and half of the sugar, salt and cheese ; rest of the crumbs and rest of everything else in same order. Put in moderate oven and bake 35 to 40 minutes. Make cheese balls same time with cream cheese mixed with grated green sapsago cheese, and see what an appetizing addition to your salad course you will have. Fill celery stalks with a mixture of Roquefort cheese and sherry or brandy. You must beat it until it is smooth.

Blushing Bunny — A — Two tablespoonfuls butter, 2 table- spoonfuls flour and ^ cup cream. B — ^ cup stewed tomatoes and Ys teaspoon soda. C — Two eggs slightly beaten, 2 cups grated cheese, English Dairy, salt, mustard, and cayenne to taste. Make white sauce of A. Put soda in tomatoes, let come to a boil and strain. Add B to A, then add C and when nicely blended serve hot on toast or crackers.

LOUISE R. LYONS.

ADVERTISEMENT

Keystone National Bank

Reading, Penna.

CAPITAL STOCK $100,000 SURPLUS and PROFITS $250,000

3 % Interest Paid on Savings Deposits

JOHN BARBEY. Prest.

GEORGE B. SCHAEFFER. Vice Prest. J. E. LEBKICHER, Cashier

JOS. N. WANNER. Asst. Cashier

SCHUYLKILL VALLEY B^UX

308 Penn Street, Reading, Pa.

Capital, $100,000.00 Surplus, $230,000.00

We pay 3 per cent, interest on savings accounts. Deposit your savings with us and make your money work for you.

$1.00 opens an account. Christmas Savings Club starts December each year.

Safe Deposit Boxes for Rent, $2.50 to $10.00

WILLIAM H. LUDEN, HOWARD C. PHILLIPS,

PRESIDENT CASHIER

RECIPES FROM MY FRIENDS 153

RECIPES FROM MY FRIENDS

RECIPES FROM MY FRIENDS 155

156 RECIPES FROM MY FRIENDS

SANDWICHES 157

SANDWICHES

Paris Sandwich Filling — One pint of tomatoes, boiled down to a cupful and strained through a fine sieve, one cup of ground, dried beef, one cup of grated cheese, dash of cay- enne pepper. This quantity is enough for fifty sandwiches.

L. F. WAGNER.

Sandwich Fillings — Bologna and celery ground in a meat cutter and mixed with mayonnaise. Celery, apples, nuts, ground and mixed with mayonnaise. MRS. MAUGER.

Chop pecan nuts with celery very fine. Mix with may- onnaise dressing and spread between thinly sliced white bread.

Cheese Sandwich — Make plain bread and butter sand- wiches, cut thinly and with very thin shavings of cheese be- tween, melt a tablespoon of butter (bacon fat or bacon drippings is better) and toast the sandwiches until a nice even brown. Drain well, sprinkle with pepper and salt and serve hot.

Raisin Sandwiches— One cup of seeded raisins, y^ cup of finely chopped nuts, or peanut butter, 1 level teaspoonful salt, 2 tablespoonfuls orange or lemon juice. Wash and dry raisins, put through food chopper, add salt, nuts and fruit juice. Mix well and spread between white bread. No butter is used with these sandwiches. This paste will keep a long while.

Sardine Sandwich — Remove skin and bones from a ten- cent box of sardines and pound the fish to a paste. Add salt, cayennne and a dash of lemon juice. Work the whole into a smooth paste and spread between thin slices of buttered bread, and garnish with a salt pickle. Two cents' worth of potato salad from the delicatessen, and a nip of black coffee, go well with these sandwiches.

Slices of plain brown and white bread about 4 inches square and evenly buttered, can be rolled up and are more attractive than plain straight slices and are more easily eaten on a hot day.

158 CLUB HOUSE COOK BOOK

Peanut Sandwiches No. 1 — Roll the peanuts very fine, stir them thickly in mayonnaise dressing and spread between thin slices of bread.

Peanut Sandwiches No. 2 — Roll or pound the shelled peanuts and spread them thickly upon thin slices of buttered bread. Sprinkle lightly with salt before putting the slices together.

Another filling is made by salting the powdered nut meats and mixing them with enough cream cheese to hold them together. Spread this on thin bread or crackers. These sandwiches are very nice to serve with lettuce salad.

Caviare Sandwich — To 1 teaspoon of caviare paste add a few drops of lemon, and a little olive oil. Mix well together until a paste is formed. Spread the mixture on thin slices of buttered, white bread, cover with an unbuttered slice and cut down in triangle. Add to the dainty a nice tomato or a crisp cucumber (eaten with salt alone) a nip of black coffee and a doughnut.

ADVERTISEMENT 159

Whole Food Products

GpvEat Valley Mills

Paoli, Pa.

VALLEY FORGE RECIPE

Whole Wheat Bread — Four cups of Valley Forge Whole Wheat Flour, 2 cups of milk, 1 cup molasses, 1 teaspoonful soda, 2 teaspoonfuls baking powder, y^ teaspoonful salt, 1^4 cups raisins. First heat molasses, stir in soda, dissolved in water. Mix 3 cups of the flour and milk together ; stir in hot molasses, then stir in the last cup of flour with baking powder in. Beat thoroughly. Bake in moderate oven 1 hour. This makes 2 loaves.

160 CLUB HOUSE COOK BOOK

Hot Breads, Muffins, Etc.

" Here is bread which strengthens man's heart, and therefore called the staff of life." — Matthew Henry.

For Six Muffins — Beat 1 egg until light, add ^ cupful of milk, a saltspoonful of salt, a tablespoonful of sugar and 2-3 cupful of flour. Beat well and add a level teaspoonful baking powder. Put the batter into six well greased gem pans, and bake in a quick oven for 15 minutes. ROSE W. NEAD.

Corn Muffins — Two cups of corn meal, 1 cup of flour, 1 teaspoonful of salt, ^ cup of sugar, 2 eggs and 1 cup of milk.

ANNA L. HUFFORD.

Nut Bread No. 1 — One cup of flour, ^ teaspoonful salt, 2 heaping teaspoonfuls baking powder, 1 pound dates, 1 pound English walnuts, chopped, 4 eggs beaten separately. Whites of eggs in last. Bake 1 hour in slow oven.

MRS. IRVIN ERMENTROUT.

Nut Bread for Sandwiches No. 2 — Or cut very thin for table. Very good. Three-fourth cup of wheat flour, }i cup of graham flour, ^ teaspoon salt, 1 teaspoonful baking pow- der. Mix these well together, then add 1-3 cup of molasses, 1-3 cup of chopped walnuts. Mixed together with ^ cup milk. Bake in moderate oven for ^ hour. Bread should be baked the day before using.

MRS. CHARLES REA, York.

Nut Bread No. 3 — Beat two eggs very light, add 1 cup of sugar, 1 cup of milk. Sift 4 cups of flour, half a teaspoon- ful of salt and 2 heaping teaspoonfuls Royal baking powder, add 1 cup of chopped nuts. Add the other mixture and stir thoroughly. Let stand 15 minutes. Bake in moderate oven from 35 to 50 minutes.

MRS. J. D. FINLEY, York.

HOT BREADS AND MUFFINS 161

Brown Bread — Two cups of corn meal, 1^ cups of flour, 2 cups of milk, 1 cup of molasses, 1 teaspoonful soda, 1 tea- spoonful salt and 1 tablespoon of lard (melted). Steam 3 hours and set in oven a few minutes to dry.

DIAMOND PONDS, 1899.

Corn Bread — One cup yellow corn meal, 1 cup of wheat ilour, Yz cup granulated sugar, ^ teaspoon salt, 2 teaspoonfuls "baking powder, 1 large cup of milk, 2 eggs, 1 tablespoonful butter. Sift flour meal, sugar, salt and powder, three times. Put in butter with hands, add milk, then eggs. Bake 25 min- utes in moderate oven. If made exactly this way it never fails.

MRS. CHARLES REA, York.

Tea Cake — One cup of sugar, 1 tablespoon butter, 2 eggs, 1 cup of milk, 3 teaspoonfuls baking powder. Flavor with a little nutmeg. Bake in cake pans. Put little lumps of butter over the top, and sprinkle with sugar and cinnamon before taking. MRS. E. G. STEACY.

Cinnamon Buns — Three tablespoonfuls butter, 3 table- spoonfuls sugar, 1 tablespoonful salt, 2-3 quart milk, 1 cake of Fleischmans Yeast, water or potato water, 3 pounds King Midas flour, 6 eggs (well beaten), 3 tablespoonfuls baking powder (heaping), 1 pound of butter, 3/2 ounce cinnamon, ^ pound currants, 1 pound raisins, 5 pounds dark brown sugar. Scald the butter, sugar, salt and milk. Let it cool until it is luke-warm. Then add the yeast cake, and sufficient water or potato water to make an even quart. Pour into bread mixer and add flour, turn 5 minutes, set in warm place to raise until morning. In the morning, add the well beaten eggs, baking powder and sufficient flour to make a soft dough. Roll to a long length, and spread with butter, sprinkle with cinnamon, currants, raisins, and dark brown sugar. Roll and cut as you would cut jelly roll. Bake in a slow oven ; turn out on a platter greased with butter. Dip up with a spoon the syrup that has run into the tins and pour over the buns. When cool, turn right side up and put the syrup which remains in the platter over the top of the buns. The above recipe makes 6 tins of 8 buns each. PRISCILLA SELTZER,

President of Woman's Club.

162 CLUB HOUSE COOK BOOK

Popovers — One cup milk, 1 cup flour, 1 egg and salt. Beat together with Dover beater. Bake in hot muffin irons.