Cheese And Rice

2 heaping tablespoons butter and crisco

1 heaping tablespoon cornstarch

1 1/2 cups milk

1 cup grated cheese

3 cups cooked rice

Salt

Blend over fire butter and crisco with cornstarch. When hot, but not brown, add milk, cheese, salt and pour over hot rice. Bake in moderate oven twenty minutes.

Cheese Rolls

Cream a small amount of butter and eastern cheese - more cheese than butter, say a good tablespoon, season with paprika and a few drops of Worchester Sauce. Spread on thin slices of Pullman bread. Remove crusts and roll. Bake a rich broken. This makes a good supper dish.

Chili La Reinas

(Queen of the Chilis)

6 long Chili peppers

1/2 pound New York cream cheese (a cheese that will melt) 2 small green onions

(Dry onion can be used) 1/4 small garlic clove

2 eggs

4 medium-sized tomatoes

1 tablespoon Worcestershire

Sauce 1 teaspoon lemon juice Salt, paprika, flour

Test peppers before using to be sure they are mild. Scorch them black by laying directly in flame of the gas stove but do not burn the inside. Turn continually. Treat tomatoes the same but use more care to prevent burning. Throw both tomatoes and peppers into cold water until cool, and remove to drain board. Pare the scorched outside from peppers with a small sharp knife, and cut off stem and remove the seeds and wash the inside.

Chop the cheese into coarse crumbs, and the onions and garlic extra fine. Mix cheese, garlic, onions, and pour Worcestershire sauce, olive oil, lemon juice and paprika over mixture, stir

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in thoroughly. Stuff the peppers with the above mixture. Close opening in peppers with two toot-picks at right angles.

Make batter by beating the whites and yolks of eggs separately, mixing them and beating in one tablespoonful of flour to make batter, salt to taste. Roll the peppers in this batter and fry in a covered pan for about three minutes on each side.

Tomato Sauce Rub off scorched outside of tomatoes, and stew in a frying-pan with about one-fourth inch of water till thoroughly cooked down, then strain through a fine sieve. Mix the remaining batter with the tomato sauce and fry in same frying-pan in which tomatoes were fried, for about three minutes. Salt to taste. Place peppers on a dish, pour sauce over them and serve.

Canned Corn Croquettes

1 1/2 cups canned corn

1 egg, beaten

2/3 cup milk

1 tablespoon butter, melted

1 piece celery, grated

1/2 small onion grated

1 1/4 cups ground bread and cracker crumbs 1 teaspoon salt 1/4 teaspoon pepper Juice 1/2 small lemon

Mix ingredients in order given; shape into cylinders or balls, roll in extra dry bread crumbs, then dip in egg slightly beaten and diluted with two tablespoons of water, then in crumbs again. Let stand for an hour and fry in deep fat hot enough to brown a bit of bread in forty seconds.