This section is from the book "Mrs. Allen's Cook Book", by Mrs. Ida C. Bailey Allen. See also: The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat.
1 1/2 cupfuls cheese, grated or cubed
2 tablespoonfuls flour 1/2 teaspoonful salt
1/8 teaspoonful pepper
1/8 teaspoonful mustard
Few grains paprika
2 cupfuls scalded milk
2 cupfuls diced cheese 2 tablespoonfuls flour 1 egg
1/8 teaspoonful soda 1 teaspoonful butter
1 teaspoonful salt
1/8 teaspoonful pepper
Mix together the cheese, flour, eggs, soda, butter, salt and pepper. Gradually add the tomato juice and cook over hot water, stirring constantly till thick; serve on the toast or crackers.
1 green pepper, minced
1 teaspoonfnl onion, minced
2 tablespoonfuls celery, minced
3 tablespoonfuls butter
4 tablespoonfuls flour 1 egg
1/2 teaspoonful soda 2 cupfuls tomato juice 2 cupfuls soft cheese, chopped 1/2 teaspoonful salt Paprika to taste
Cook the onion, pepper and celery in the butter until softened. Add the flour and, gradually, the tomato with the soda. Let boil rapidly and strain. Season and turn in the cheese; let cook over hot water until melted, stirring constantly; beat the egg,. combine, let stand two minutes, stirring rapidly, and serve on toast or crackers.
2 tablespoonfuls chopped walnut meats
Mix the ingredients thoroughly together, pat out to one-fourth inch thickness and chill. Stamp into rounds with a tiny biscuit cutter, garnish each with a half walnut, a little minced parsley, or half a cherry, and arrange each on a crisp cracker. Pass with either the salad or coffee.
Cut bread one-fourth inch thick and make sandwiches with Welsh Rarebit filling. Saute (fry) in butter on a griddle, or toast them, and serve hot.
Slice the cheese thin. Butter entire wheat or white bread, lightly; put the cheese on the slices, dust it sparingly with mustard and a few grains of pepper, press the sandwiches together and toast slowly to melt the cheese. Serve at once.
Banquet wafers or saltines American cheese
Butter the crackers out to the edges; put the cheese through a food chopper; spread the crackers in a flat pan, sprinkle generously with the cheese, dust with paprika and set in a moderate oven until the cheese is melted sufficiently to adhere to the crackers.