9 or 10 butter crackers or Bos-ton crackers
1/4 pound of cheese or 1 cup grated cheese
1 1/2 cups milk 1/4 teaspoon salt Flour
Split the crackers if the thick sort are selected, or with a sharp knife cut them into pieces of uniform size. Pour the milk over them, and drain it off at once. With the milk, flour, cheese and salt make a sauce. Into a buttered baking dish, put alternate layers of the soaked crackers and sauce. Cover with bread crumbs, and brown in the oven, or simply reheat without covering with crumbs.
The above is a very satisfactory substitute for macaroni and cheese, and can be prepared in less time.
9 or 10 butter crackers or soda crackers 2 cups hot milk, whole or skimmed
1 cup grated cheese 1/4 teaspoon salt
This is more quickly prepared than the preceding recipe, but as the milk is likely to curdle, it has not so good a consistency.
Soak the crackers in the milk; place them in a buttered baking dish in alternate layers with the cheese; pour over them the remaining milk, and bake. This dish may be covered with buttered crumbs. Variety may be secured, in either this recipe or the preceding one, by putting a very small amount of mixed mustard on each cracker.