Welsh Rarebit

Two cups grated cheese, two eggs (yolks), one-half cup sweet milk, salt and cayenne to taste. Put milk in chafing-dish and let come to boiling point, then add cheese and eggs, thinned with a little milk; boil until thick. If the rarebit is stringy or tough, it is the fault of the cheese not being rich enough to melt. - Mrs. E. J. Briswalter.

Macaroni And Cheese

Cook one pint of macaroni, broken in small pieces, in salted water until done. Drain in colander and pour water through it until it looks clean. Place in buttered pan in alternate layers, the macaroni and grated cheese with butter over the top. Pour enough milk over all until you can just see it in the pan. A little cracker crumbs may be used on top. Bake until brown.

Macaroni

Boil macaroni until tender; drain and place in dish, alternate layers of macaroni and cheese (allowing plenty of the latter), season with salt; prepare a custard as for custard pie, omitting the sugar, pour this over the macaroni. Bake in a slow oven. Mrs. Ruth Naney.

Cheese Balls

One-half pound cheese, grated; add to this one pint cracker crumbs, a dash of pepper and teaspoon of salt. Mix and add two eggs. Form into balls the size of a walnut; dip in beaten egg, then in crumbs, and fry in hot lard, turning to keep them round.

Rice And Cheese

One pint cold boiled rice, one cup grated cheese. Put layer of rice in buttered baking dish, then layer of cheese and green peppers, if desired. When dish is full, put thin layer of cracker crumbs on top and bits of butter. Over this, pour following mixture: One cup milk, one egg, well beaten; saltspoon of salt, pinch of dry mustard, dash of cayenne. Bake half an hour in rather hot oven.

Rice Balls

One cup cold boiled rice, one cup sweet milk, scant one-fourth tea-spoon Royal Baking Powder, flour to make a stiff batter; drop in small balls into hot fat, which has been salted. Fry crisp and brown. - Mrs. Huebner.

Boiled Rice

One cup rice, two quarts boiling water, one tablespoon salt. Wash the rice in several waters. Cook rapidly for thirty minutes. Drain in a strainer and pour boiling water over it. Shake slightly and season with butter. Serve hot. - Mrs. Claude Hall, Minneapolis.

Spaghetti A La Italiene

One pound spaghetti, two pounds round beefsteak, one can toma-toes (strained and cooked to a paste), two cans mushrooms, two cloves, garlic, ground chili pepper and salt to taste. Roman cheese (ground). Cut beefsteak in small dice. Have a skillet smoking hot, throw in meat and stir carefully until the meat is browned on all sides; add one cup boiling water, pepper, use cayenne (if you can't get the chili), garlic and tomato paste, cover closely and push to back of range where it should cook slowly for three or four hours. Have a kettle of boiling salted water, at least one-half hour before serving time; put in spaghetti (without breaking) and boil tender. On a large platter arrange a layer of spaghetti, pour over the meat and sauce to which the mush-rooms have been added, just in time to be heated thoroughly, sprinkle with cheese to taste, then another layer of spaghetti, sauce and cheese until all have been used.

As I have given the recipe I have modified to suit American taste, the original having more garlic and chili (or use two onions in place of garlic.) - Mrs. Sam Blair.

Devilled Cheese

One-half pound cheese, one cup English walnuts, one tablespoon of prepared mustard. Grate cheese, add chopped nut meats, mix with mustard; adding a little vinegar to make thin enough to spread. This is an excellent filling for sandwiches. - Mrs. Amaryn Gilbert, St. Louis, Missouri.

Cheese Straws

Three tablespoons of flour, three tablespoons of rich cheese grated, one tablespoon of melted butter, one tablespoon milk, one egg (yolk only), one saltspoon salt, one-half saltspoon of red pepper and same quantity of nutmeg. Mix dry ingredients, add milk, egg and butter; stir with spoon and add enough flour to roll. Roll very thin and cut into sticks three or four inches long. Bake in a slow oven until light brown. - Mrs. Madden.