Page:The Boston cooking-school cook book (1910).djvu/647

 Tomato Rarebit

2 tablespoons butter 2 tablespoons flour 3/4 cup thin cream 3/4 cup stewed and strained tomatoes 1/8 teaspoon soda 2 cups finely cut cheese 2 eggs, slightly beaten Salt Mustard Cayenne

Put butter in chafing-dish; when melted, add flour. Pour on, gradually, cream, and as soon as mixture thickens add tomatoes mixed with soda; then add cheese, eggs, and seasonings to taste. Serve, as soon as cheese has melted, on Graham Toast.

English Monkey

1 cup stale bread crumbs 1 cup milk 1 tablespoon butter 1/2 cup soft mild cheese, cut in small pieces 1 egg 1/2 teaspoon salt Few grains cayenne

Soak bread crumbs fifteen minutes in milk. Melt butter, add cheese, and when cheese has melted, add soaked crumbs, egg slightly beaten, and seasonings. Cook three minutes, and pour over toasted crackers which have been spread sparingly with butter.

Breaded Tongue with Tomato Sauce

Cut cold boiled corned tongue in slices one-third inch thick. Sprinkle with salt and pepper, dip in egg and crumbs, and sauté in butter. Serve with Tomato Sauce I.

Scotch Woodcock

4 "hard-boiled" eggs 3 tablespoons butter 1-1/2 tablespoons flour 1 cup milk 1/4 teaspoon salt Few grains cayenne Anchovy essence

Make a thin white sauce of butter, flour, milk, and seasonings; add eggs finely chopped, and season with Anchovy essence. Serve same as Welsh Rarebit I.