How We Cook IX Tennessee

Ingredients

• one pint of water to the boiling point
• two cups of syrup add the juice of two oranges
• one cup sweet milk
• one cup cheese cut in bits
• half teaspoonful dry mustard
• one pint of sweet milk
• one cup of grated cheese
• three tablespoons of flour
• one pint milk
• two cups grated cheese
• a spoonful of highly seasoned brown gravy into each cup
• a cup of sugar
• a cup of cold water
• one quart
• one egg taken from a refrigerator
• two oranges
• two level tablespoons of granulated gela- tine in half a cup of cold water
• three eggs until dry
• 63 cheese
• one heaping teaspoon butter
• two eggs
• three crackers rolled
• three eggs beaten separately
• one spoon- ful butter
• three eggs well
• mustard
• salt
• pepper
• cayenne

Directions

1. eggs, not being beaten, bits of the white and yolk are seen when cooked. — Ladies' World.

2. Cupped Eggs. — Put a spoonful of highly seasoned brown gravy into each cup; set the cups in a sauce pan of boiling water and when the gravy heats, drop a fresh egg into each cup ; take off the same pan and cover it closely till the eggs are nicely and tenderly cooked, dredge them with nutmeg and salt. Serve them in a plate covered with a napkin.

3. Eggs for Breakfast. — Select a graniteware stewpan holding one quart. In it heat one pint of water to the boiling point, turn off the source of heat and lower into the water one egg taken from a refrigerator. Cover closely and let stand six minutes, when the egg will be soft cooked. By remaining in the water eight minutes the egg will be medium cooked. In order to insure uniform results, the conditions must not vary. The kind of kettle, the quantity of water, the number of eggs, and the temperature of the eggs and the water must be ob- served.— Dept. of Agriculture, United States.

4. Eggs en Surprise. — Drain the syrup from a can of choice apricots. To two cups of syrup add the juice of two oranges and one lemon, and half a cup of sugar; set over the fire to become hot. Soften two level tablespoons of granulated gela- tine in half a cup of cold water, and turn into the hot liquid. Stir until the gelatine is dissolved, then strain through a cheese- cloth. Reserve half a cup and set the rest to cool in ice-water. Beat the whites of three eggs until dry. When the liquid mix- ture becomes cold and begius to thicken, add to it the beaten whites, and continue to beat (with the egg-beater) until the whole will hold its shape. Then with it form rounds on serving- dishes, and set half an apricot on each, to simulate a poached egg. Pour a little of the reserved syrup over the apricots, to glaze them slightly and exclude the air. and set aside in a cool place until ready to serve. This recipe will serve ten or twelve. — The Boston Cooking School.

5. HOW "WE COOK IN TENNESSEE.

6. CHEESE, .

7. The value of cheese as an article of diet, and more especially as a substitute for meat, is too little known and appreciated. Indeed, it is claimed that when fully ripe and in moderation it furnishes even more nutrition to the system than meat, and at one-fourth the cost. Being highly concentrated, cheese should not be eaten in undue quantities, and should always accompany some carbonaceous food. Bread or some form of wheat or similar grain is an excellent complement to cheese. Fresh, new cheese is more digestible if cooked.

8. Welsh Rarebit. — One cup sweet milk, one cup cheese cut in bits, one heaping teaspoon butter, half teaspoonful dry mustard, two eggs, three crackers rolled ; put the cheese and milk in the skillet, stirring till it is thoroughly melted. Then add butter, mustard and eggs, and last the cracker crumbs. Serve imme- diately.— Mrs. H. R. Lancaster.

9. Cheese Souffle. — Three eggs beaten separately, one pint of sweet milk, one cup of grated cheese, three tablespoons of flour, piece of butter size of walnut. Put cheese and milk on together stirring until the cheese is well melted; then add the butter and flour, mixed well with the eggs. Put in a pan or baking- dish; add lastly the well beaten whites. Bake thirty minutes. Serve immediately. Salt and pepper to taste.

10. Cheese Souffle. — Boil one pint milk and four tablespoons of sifted flour rubbed smooth with a little cold milk and one spoon- ful butter, stirring constantly to prevent burning. Add to this two cups grated cheese, pinch of salt and cayenne pepper. Beat yolks of three eggs well, add them and stir in lightly the beaten whites. Turn the whole into a well greased baking dish; bake

Nutrition, whole recipe (rough)

Counts 11 of 13 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.