Cheese

Fried Cheese Balls

Mix thoroughly 1 1/2 cup grated cheese, a little salt and cayenne pepper and the stiffly beaten whites of 3 eggs. Form into balls the size of a hickory nut. Fry a few at a time in deep fat as you would doughtnuts and drain on blotting paper. Serve on the side of a dish of salad.

Cheese Puffs

Beat together 1 pint mashed potatoes; 1 egg, beaten light; 2 tablespoons butter; 2 tablespoons grated cheese. Salt and pepper to taste. Form into cakes about 3 inches square and 1/4 inch thick. Bake in hot oven. They should puff up.

Cheese Omelet

Mix to a smooth batter 3 tablespoons flour and 1/2 pint milk. Beat 4 eggs, salt and 1/4 lb. grated cheese. Mix all together, stirring thoroughly. Cook in hot, well buttered pan. Serve on a hot dish.

Cheese Fondue

One cup scalded milk, 1 cup soft stale bread crumbs, 1/4 pound grated cheese, 1/2 tablespoon salt, 1 tablespoon butter, 3 yolks of eggs, beaten, 3 whites of eggs, beaten stiff. Mix first 5 ingredients, then add yolks and fold in whites. Bake 20 minutes in buttered pan.

Cheese Croquettes

Two cups grated cheese, whites 2 eggs, beaten very stiff. Mix together, season with salt and red pepper and mold, dip in beaten eggs and roll in cracker crumbs, fry in hot fat a light brown.

Vegetables

There's a knack in doing many a thing, Which labor cannot to perfection bring; Therefore, however great in your own eyes, Pray do not hints from other folks despise.

When fresh vegetables are to be cooked, they must he put into boiling water. Never add salt until cooking is nearly finished. Let wilted vegetables stand in cold water for several hours before cooking. An insufficient quantity of water used in cooking vegetables makes them dark, and gives an unsatisfactory flavor. A small piece of red pepper dropped into vegetables when first beginning to cook will add greatly in killing the unpleasant odor. Remember this for boiled cabbage.

Succotash

Cook separately 1 quart lima beans and the grains from 10 ears of sweet corn. When tender season with salt and pepper, 2 tablespoons butter and let simmer 10 minutes; add 1/2 cup sweet cream. When hot serve.

Baked Stuffed Tomatoes

Take rather large, regularly shaped fruit, cut a small slice from the blossomed end, and scoop out all the soft part. Mix this with stale bread crumbs, butter, pepper, and salt, parsley and a little chopped onion. Fill the tomatoes carefully; set them in a dish with a little butter in it. Let them bake 3/4 of an hour in a moderate oven, watching: that they do not burn or become dry

Boston Baked Beans

Soak 1 quart navy beans over night, cook until soft (but whole). Put in bean pot with 1 pound salt pork, 2/3 cup (N. O.) molasses, 1 teaspoon mustard, 2 level teaspoons salt. Cover with hot water. Bake in slow oven several hours. Add water once or twice to keep moist.

Parsnip Fritters

Boil 4 or 5 parsnips; when tender, take off the skin, and mash fine; add a teaspoon of flour, 1/2 teaspoon of salt, a little pepper, and 1 beaten egg; make into small, flat cakes, and fry brown on both sides in hot butter.

Creamed Tomatoes

One can tomatoes; put on stove to heat; put in pepper, salt and sugar to suit the taste; beat 1 tablespoon flour and a little butter and cream; let tomatoes come to boiling point, put in cream and butter and stir. Let it cook for 2 minutes. Serve with any kind of meat.

Baked Macaroni

Boil the desired amount until tender. Pour off hot water, cover with cold water, let stand ten minutes, drain and mix very moist with a thickened cream dressing made of butter, flour and milk. Mix all through this, grated cheese; on top spread a layer of buttered cracker crumbs and, last, a layer of grated cheese. Bake 1/2 hour.

White Sauce

Boil till tender a good-sized carrot, cut in dice, 1 onion, chopped fine, 1 pint milk, 1 tablespoon butter, 1 scant tablespoon flour or corn starch, 1 tablespoon parsley, chopped fine, add vegetables and serve in sauce boats or around croquettes.

Cold Slaw

Chop 1/2 head of cabbage fine, add 2 large cucumbers, and chop all together. Season with salt, pepper, vinegar and sugar. Salad dressing may be used instead of the vinegar dressing.

Cabbage Relish

Mix 2 cups shredded cabbage, 2 green peppers, finely chopped, 1 teaspoon celery seed, 1/2 teaspoon salt, 2 tablespoons brown sugar, 1/4 cup vinegar. Serve without cooking. Very nice with fried oysters.

Parsnip Balls

Take 2 very large or 4 medium-sized parsnips, boil and mash, add 1 well beaten egg and a lump of butter; let cool. When wanted, make into balls and dip in egg and roll in bread crumbs. Fry.

Hot Cabbage Slaw

Shave fine 1 small head of cabbage, put into skillet with piece of butter size of a walnut, pepper and salt, 1/2 cup of water, cook until tender. Beat well 1 egg, add 2 tablespoons of cream and three of vinegar, stir all together. Pour over cabbage. Serve at once.

Creamed Cabbage

Shred 1 small head of cabbage very fine. Cook in salted water until tender, then pour off half the water and add the following dressing: 2 eggs, well beaten, with 1/4 cup of sugar, 1/4 cup of vinegar, 1 tablespoon of butter Beat vigorously and mix through the cabbage. Let it boil two minutes, serve.

Escalloped Cabbage

Cut 1/2 boiled cabbage in pieces, put in buttered dish, sprinkle with salt and pepper, add 1 cup white sauce. Mix well with a fork. Cover with 1/2 cup buttered bread crumbs and brown.

White Sauce

2 tablespoons butter, 2 tablespoons flour, 1 cup milk, 1/4 teaspoon salt, 4 grains pepper.

Hot Slaw

One quart of nice white cabbage, chopped fine. Pepper and salt it and place in a dish. Then make the following dressing: Place 3 tablespoonsful butter in a skillet, add 1 egg well beaten and 1 cupful of vinegar. When this boils up pour over the cabbage.