No. 789. Cheese Cream, with Truffles

40 cts.

A : 1 c. grated cheese, \ c. deviled ham, 3 truffles, sliced or chopped, 1 c. cream ;

B : 1 tbsp. butter, 1/8 tsp. each salt and cayenne ;

C : 6 slices bread, sauted in butter or toasted only on under side.

Cook A until melted, add B, mix and stir until boiling, pour over C and serve. Mushrooms may be used in place of truffles.

No. 790. Cheese Sandwiches, Sauted

8 cts.

A : 1/2 c. fresh cheese, mashed smooth with cream, 1/8 tsp.

salt, 1/8 tsp. paprica ;

B : 12 thin slices bread, cut oblong.

Spread B with A, press two together, and saute on both sides in 1 tbsp. butter. Serve very hot.

No. 791. Cheese or Welsh Rarebit with Al

22 cts.

or Cream.

A : 2 cs. fresh cbeese, cut into dice;

B : 1/2 pt. Bass's ale or cream ;

C : 2 tbsps. butter, 1/2 tsp. salt, 1 tsp. made mustard, 1/8 tsp. cayenne ;

D : 6 slices hot toast or bread toasted only on under side.

Put C in hot dish, add B, when boiling add A, stir until melted, and pour over D. Omit butter if cream is used.

No. 792. Cheese Rarebit, with Beans

15 cts.

A : 1 c. cheese, cut into dice, 1 tbsp. Worcestershire sauce ;

B : 1 tbsp. butter, 1/4 tsp. each salt and paprica, 1 c. cold, baked beans, pressed through a colander, then 1/2 c. milk. Cook B, when boiling add A, when melted, serve on bread toasted only on under side.

No. 793. Cheese Rarebit, with Tomatoes

28 cts.

A : 2 cs. fresh cheese, cut into dice ;

B : 1 tbsp. butter, 1/4 c. tomato-pulp or catsup, 3/4 c. cream, 1/4 tsp. salt, dash cayenne ; C : 2 beaten eggs, 1/8 tsp. soda ; D : 6 slices entire wheat bread toasted. Cook B, when boiling, add A, stir until melted, add C, mix thoroughly, and pour over D.

No. 794. Chicken, Creamed

See No. 170 (Chicken, Creamed).

No. 795. Chicken Curry

60 cts.

A : 2 cs. cold, cooked chicken, cut into small pieces ;

B : 2 tbsps. butter, 1/2 tsp. onion, minced, 1 tbsp. flour, 1 tsp. curry-powder, cook until brown and smooth, add 1 c. thick chicken-stock, 1/4 c. cream, \ tsp. salt, dash cayenne. Cook B until boiling and smooth, add A, simmer 5 m. Serve, add more curry if it is not very strong.

No. 796. Chicken Livers

30 cts.

A : 2 cs. cold, boiled chicken livers, chop and marinate 1/2 an hour in French Dressing No. 436 (French Dressing) ;

B : 1/2 c. mushrooms or 3 cold, boiled eggs, chopped ; C : Brown Sauce No. 230 (Brown Sauce). Cook C, drain A, mix with B, add to C ; when boiling, serve on toast. The hearts may be added, also cooked artichokes, potatoes, or sweetbreads.

No. 797. Chicken a la Newburg

70 cts.

A : 21/2 cs. cold, boiled chicken and livers, cut in long, narrow strips, then in 1/2-inch pieces ;

B : 2 tbsps. butter, 1/2 tsp. salt, dash cayenne ;

C : 1 c. cream, beaten yolks 3 large eggs ;

D : 1/2 c. sherry and brandy mixed.

Saute A in B, add C ; when boiling, add D and serve.