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Some Kitchen Kinks: Calculated

Made with skimmed milk and without butter, this dish has a food value slightly in excess of a pound of beef and a pound of potatoes. Calculated cost about 20 cents. Welsh Rabbit. 1 tablespoonful of butter. 1 teaspoonful of cornstarch. 1½ cupful of milk. 1/2 pound of cheese, cut into small pieces. 1/4 teaspoonful each of salt and mustard.

A speck of cayenne pepper.

Cook the cornstarch in the butter; then add the milk gradually and cook two minutes; add the cheese and stir until it is melted. Season and serve on crackers or bread toasted on one side, the rabbit being poured over the untoasted side. Food value is that of about three-fourths of pound of beef. Calculated cost, 13 cents. a Tomato Rabbit. 2 tablespoonsful of butter. 2 tablespoonsful of flour. 3/4 cupful of milk. 3/4 cupful of stewed and strained tomatoes. 1/8 teaspoonful of soda. 1 pound of cheese 2 eggs, slightly beaten.

Salt, mustard, cayenne pepper.

Cook the butter and the flour together, add the milk, and as soon as the mixture thickens add tomatoes and soda. Then add cheese, eggs, and seasoning. Serve on toasted whole wheat or Graham bread.

Green Corn, Tomato, and Cheese. 1 tablespoonful of butter. 2 cups of grated cheese. 3/4 cup of canned or grated fresh corn.

I ripe pimiento. 1/2 cup of tomato purée. 2 egg yolks. 1 teaspoonful of salt. 1/2 teaspoonful of paprika. 1 clove of garlic. 4 slices of bread.

Into the melted butter stir the cheese until it, too, is melted. Then add the corn and pimiento, stir for a moment and add the egg yolks beaten and mixed with the tomato juice and the salt and paprika. Have ready the bread toasted on one side and very lightly rubbed on its untoasted side with the garlic cut in two. Pour the mixture over the untoasted side of the bread and serve at once. A poached egg is sometimes placed on top of each portion, making a very nutritious combination. Macaroni and Cheese No. I. 1 cupful of macaroni, broken into small pieces. 2 quarts of boiling water. 1 cupful of milk. 2 tablespoonsful of flour. 14 to 12 pound of cheese. 1½ teaspoonful of salt.

Speck of cayenne pepper.

Cook the macaroni in the boiling salted water, drain in a strainer, and pour cold water over it to prevent the pieces from adhering to each other. Make a sauce out of the flour, milk, and cheese. Put the sauce and macaroni in alternate layers in in a buttered baking dish, cover with buttered crumbs, and heat in oven until crumbs are brown. a Macaroni and Cheese No. II.

A good way to prepare macaroni and cheese is to make a rich cheese sauce and heat the macaroni in it.

The mixture is usually covered with buttered crumbs and browned in the oven. The advantage of this way of preparing the dish, however, is that it is unnecessary to have a hot oven, as the sauce and macaroni may be reheated on the top of the stove.

Macaroni with Cheese and Tomato Sauce.

Boiled macaroni may be heated in tomato sauce and sprinkled with grated cheese just before serving.

Italian Macaroni and Cheese. 1 cupful of macaroni broken into small pieces. 2 quarts of boiling salted water. 1/2 onion. 2 cloves. 11½ cupsful of tomato sauce. 1/2 cupful or more of grated cheese.

Cook the macaroni in the boiling salted water with the onion and cloves. Drain, remove the onion and cloves, reheat in tomato sauce, and serve with grated cheese.

Cheese and Macaroni Loaf. 1/2 cupful of macaroni broken into small pieces. 1 cupful of milk. 1 cupful of soft bread crumbs. 1 tablespoonful of butter. 1 tablespoonful of chopped green pepper. 1 teaspoonful each of chopped onion and parsley. 3 eggs. 1 teaspoonful of salt. 1/2 cupful of grated cheese.

Cook the macaroni in boiling salted water until tender, and rinse in cold water. Cook the parsley, onion, and pepper in a little water with the butter. Pour off the water or allow it to boil away. Beat the egg, white and yolk separately. Mix all the ingredients, cutting and folding in the stiffly beaten whites at the last. Line a quart baking dish with buttered paper; turn the mixture into it; set the baking dish in a pan of hot water, and bake in a moderate oven from one-half to three-fourths of an hour. Serve with tomato sauce.

Baked Rice and Cheese No. I. 1 cupful of uncooked rice and 4 cupsful of milk; or, 3 cupsful of cooked rice and 1 cupful of milk. 2 tablespoonsful of flour. 1/2 pound of cheese. 1/2 teaspoonful of salt.

If uncooked rice is used, it should be cooked in 3 cupsful of milk.

Make a sauce with one cupful of milk, add the flour, cheese, and salt.

Into a buttered baking dish put alternate layers of the cooked rice and the sauce. Cover with buttered crumbs and bake until the crumbs are brown. The proteids in this dish, made with rice cooked in milk, are equal to those of nearly 134 pounds of average beef. If skimmed milk is used, the fuel value is equal to nearly 31½ pounds of beef.

Whole milk raises the fuel value still higher. Estimated cost 28 cents.

Baked Rice and Cheese No. II. 1/4 pound of cheese grated or cut into small pieces. 1 cupful of rice.

Milk as needed.

APPENDIX Cook the rice; put into a buttered baking dish alternate layers of rice and cheese; pour over them enough milk is used to pour over it, this the rice; cover with buttered crumbs and brown.

If the rice is cooked in milk either whole or skimmed, and one cup of milk is used to pour over it, this dish has as much protein as 114 pounds of beef of average composition. and a much higher fuel value. + Baked Crackers and Cheese No. I. 9 or 10 butter crackers or Bocton crackers. 14 pound of cheese or 1 cupful of grated cheese. 11½ cupsful of milk. 1/4 teaspoonful of salt.

Flour.

Split the crackers, if the thick sort are selected, or with a sharp knife cut them into pieces of uniform size.

Pour the milk over them and drain it off at once. With the milk, flour, cheese, and salt, make a sauce.

Into a a buttered baking dish put alternate layers of the soaked crackers and sauce. Cover with bread crumbs and brown in the oven, or simply reheat without covering with trumbs.

The above is a very satisfactory substitute for macaroni and cheese, and can be prepared in less time.

Baked Crackers and Cheese No. II. 9 or 10 butter crackers or soda crackers. 2 cupsful of hot milk, whole or skimmed. 1 cupful of grated cheese. 1/4 teaspoonful of salt.

This is more quickly prepared than the preceding recipe, but as the milk is likely to curdle, it has not so good a consistency.

Soak the crackers in the milk; place them in a buttered baking dish in alternate layers with the cheese; pour the remaining milk over them and bake. This dish may be covered with buttered crumbs. Variety may be secured, in either this recipe or the preceding one, by putting a very small amount of mixed mustard or each cracker.

Cheese Rolls.

A large variety of rolls may be made by combining legumes, either beans of various kinds, cowpeas, lentils, or peas, with cheese of various kinds, and adding bread crumbs to make the mixture thick enough to form into a roll. Beans are usually mashed, but peas or small Lima beans may be combined whole with bread crumbs and grated cheese, and enough of the liquor in which the vegetables have been cooked may be added to get the right consistency.

Or, instead of beans or peas, chopped spinach, beet tops, or head lettuce may be used. Home-made cottage cheese, and the soft cream cheese of commerce, standard cheese, or English dairy may be used.