No. 69. Cheese Balls

15 cts.

A : 4 tbsps. butter, 1/2 c. water, 1/4 tsp. salt, dash cayenne,

3/4 c. flour ;

B : 3 small eggs, one at a time ;

C : 2 tbsps. Parmesan or American dairy cheese grated.

Cook A until mixture falls from side of pan, add B, cover, when cool add C, drop from tea-spoon into hot fat, or bake on buttered tins.

No. 70. Cheese Fritter Beans

8 cts.

A : 1 tsp. butter, 1 tsp. lard, 5 tbsps. milk ;

B : 1/2 c. flour, 1/4 tsp. salt ;

C : 5 tbsps. grated cheese, 2 eggs.

Cook A, when boiling add B, remove from fire, add C, mix thoroughly and cool. Drop tiny bits from tea-spoon into hot, deep fat, drain on brown paper.

No. 71. Croutons Royals

8 cts.

A : 2 hard-boiled egg-yolks mashed smooth with 1 raw egg-yolk, 1 tbsp. butter, 1/4 tsp. salt, dash cayenne ;

B : 1/4 c. flour.

Add B to A, or enough to roll out thin, cut into 1/2 inch squares, roll into balls, poach in boiling water, or saute in butter.

No. 72. Rice or Egg Balls

5 cts.

A : 1 c. cold boiled rice ;

B : 1 egg slightly beaten, 1 tbsp. flour, 1/4 tsp. salt, dash cayenne.

Mix B with A, form into balls, drop into soup, or

A: 2 hard-boiled egg-yolks, 1 raw egg-yolk, 1 tbsp. melted butter, 1/8 tsp. salt, dash cayenne or nutmeg.

Mash A until smooth, add enough flour to roll on floured board about 1/2 an inch thick, cut in squares, roll into balls and poach in boiling water. 1 tbsp. minced ham or tongue may be added to either of these recipes, also chopped parsley.