Mrs. Wilson's Cook Book Part 65

CHEESE SAUCE

One cup of water, One cup of milk, Five level tablespoons of flour.

Dissolve the flour in milk and water; bring to a boil; cook slowly for ten minutes; now add

One teaspoon of salt, One teaspoon of pepper, One well-beaten egg, One-half cup grated cheese.

WELSH RAREBIT

Cut one-half pound cheese very fine and then place in a saucepan and add

One-half teaspoon of mustard, One teaspoon of grated onion, Two well-beaten eggs, One tablespoon of Worcesters.h.i.+re sauce.

Stir until well creamed and free from lumps and then pour over slices of toast. Sprinkle lightly with paprika and serve.

CHELSEA RABBIT

Cut one pound of cheese into small bits and then place two tablespoons of b.u.t.ter in a chafing dish and add

One onion, cut fine, One cup of thick tomato pulp, pressed through a fine sieve, One tablespoon of Worcesters.h.i.+re sauce, One and one-half teaspoons of salt, One and one-half teaspoons of paprika.

Cook until the onion is soft and then add cheese and stir until the cheese is melted and the mixture well blended. This will serve from six to eight persons.

CHEESE CANAPE

Place in a bowl

Three tablespoons of grated cheese, One tablespoon of minced parsley, One-quarter teaspoon of salt, One-half teaspoon of paprika, One tablespoon of b.u.t.ter.

Mix to a paste and then spread on a thin triangle of bread. Dust lightly with paprika.

TOMATO CANAPE

Cut the tomatoes into very thin slices and then place on a plate and season with salt and pepper. Now place on a plate

One tablespoon of b.u.t.ter, One-half teaspoon of mustard, One-quarter teaspoon of paprika, One tablespoon of parsley.

Work to a nice smooth paste and then spread lightly over the tomatoes.

Place on a small round cracker and garnish with a slice of hard-boiled egg.

LA BRETE CANAPE

Pick the fish from the backbone of a cooked mackerel, adding any left-over portions. There need be only about two tablespoons. Rub the fish through a sieve and add

One small onion, grated, One-half teaspoon of mustard, One-half teaspoon of paprika, One and one-half tablespoons of b.u.t.ter.

Work to a paste and then spread on thin toasted strips of bread.

BOHEMIAN RELISH

Place on a bread and b.u.t.ter plate

Two slices of salomi sausage, One radish, One tablespoon of prepared scallion, One thin slice of tomato.

To prepare the scallions chop fine and add

Six tablespoons of mayonnaise dressing, One tablespoon of vinegar.

Mix thoroughly and then serve.

ITALIAN CANAPE

Two branches of parsley, One small onion, One-half green pepper.

Mince fine and then cook until soft, taking care not to brown, in two tablespoons of salad oil. Now toast thin slices of cornbread slightly and spread with this mixture. Sprinkle with grated cheese and paprika.

CANAPE A LA MODE

Flake into bits two tablespoons of the mackerel left from breakfast, and then place on a dish and add

Three tablespoons of mayonnaise dressing, One teaspoon of paprika, One tablespoon of finely chopped parsley.

Mix to a smooth paste and then spread on triangles of toasted bread.

Garnish with parsley.

FRIED PIGS FEET

Have the butcher crack the feet; wash and put into a pot of boiling water to cook. Cook gently until they separate easily from the joints; lift from the water, and set to cool. When cold divide in portions, dip in egg and cracker-dust and fry in boiling hot lard. Serve with coleslaw or chow-chow.

MINCEMEAT

During the Xmas holidays open house was kept by the barons and knights of the early days. Great festivities and merrymaking was the order of the time. The great fete took place on Xmas day. On that day the mistresses of the households vied with each other in a friendly rivalry with their dishes of mutton pie.

The mutton pie, as it was known in 1596, is the mince pie of to-day.

It was also known by the name of Xmas pie or shredds. In Herrick's time it was considered vitally important to put an armed guard to watch the Xmas pies, lest some sweet-toothed rascal purloin them and then there would be no pies to grace the feast. As ever in warring lands, food commodities were scarce and expensive and accordingly considered a great luxury.