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 Cheese Soup

1 qt. milk 1 onion grated 1 blade mace 2 tablespoons butter 2 tablespoons flour ½ c. grated cheese 2 egg yolks 1 teaspoon salt ¼ teaspoon white pepper

Scald milk, onion, mace and pepper pod. Melt butter in sauce-* pan, blend flour with melted butter. Strain milk and seasonings and add gradually to flour mixture, stirring all the time. Return to double boiler to cook. When creamy, add the cheese, salt and pepper, stirring until cheese is melted. Then pour over well-beaten egg yolks, stirring all the time. Whip until frothing and serve.

Delmonico Potatoes

Arrange creamed potatoes and grated cheese in alternate layers. Cover with buttered crumbs and bake till crumbs are brown.

Stuffed Potatoes with Cheese

Split hot baked potatoes lengthwise and remove contents without injuring skin of potato. Put potato through ricer or mash, add salt and pepper to taste and enough hot milk to make of proper consistency. Beat until light, refill the skin, piling up lightly. Sprinkle thickly with grated cheese and reheat in oven until cheese is melted and a delicate brown.

Macaroni with Cheese

1 cup macaroni 2 qts. boiling salted water 2 cups white sauce 1 cup grated cheese 1 cup buttered bread or cracker crumbs

Break macaroni into one-inch pieces. Cook in boiling water until tender. (If macaroni is put in a wire basket in kettle, it will not stick to the kettle.) Drain and run cold water through it.

Make sauce:

2 tablespoons butter 2 "  flour 1 teaspoon salt 2 cups milk

Add cheese and macaroni. Cover with crumbs and bake until crumbs are brown.