Part 25 (1/2)

CHEESE CREAM SOUP

1 cup cheese 2 cups milk 2 tablespoons fat 1-1/4 teaspoons salt 1/4 teaspoon cayenne 1/2 teaspoon celery salt 3 tablespoons flour

Melt fat, add dry ingredients and gradually the liquid. When at boiling point and just ready to serve add cheese. Any kind of cheese may be used for this purpose.

BEAN SOUP

1 cup beans 1 quart water 1 tablespoon onion juice 1/4 teaspoon Worcesters.h.i.+re sauce 1 cup brown stock 1/4 teaspoon celery salt 2 teaspoons salt 1/4 teaspoon cayenne 1 hard cooked egg 1 lemon, sliced 1/4 teaspoon mustard 2 tablespoons flour, plus 2 tablespoons cold water

Soak beans over night, drain. Place in 1 quart of fresh cold water and cook until very tender. Add other ingredients and bring to boiling point. Slice thin, hard cooked egg and lemon from which seeds have been removed and serve with each portion. Do not remove lemon rind as this gives a piquant flavor.

POTATO AND CHEESE SOUP

2 cups cooked diced potatoes 2 cups water in which potatoes were cooked 1 cup milk 2 teaspoons onion juice 2 tablespoons fat 3 tablespoons flour 1-1/2 teaspoons salt 1/8 teaspoon cayenne 2 tablespoons of finely chopped parsley 1/4 cup grated cheese

Dice potatoes and cook slowly until very tender. Rub through strainer, using potato and 2 cups of the water. Melt fat, add dry ingredients and gradually the liquids and onion juice. When ready to serve, sprinkle parsley and cheese over top.

ALL-IN-ONE-DISH MEALS

NEED ONLY FRUIT OR SIMPLE DESSERT, AND BREAD AND b.u.t.tER TO COMPLETE A WELL-BALANCED MENU

LENTILS WITH RICE AND TOMATOES

3/4 cup lentils 1 cup rice 1 quart tomatoes 1 teaspoon Worcesters.h.i.+re 2 teaspoons salt 1/4 teaspoon cayenne 1/4 teaspoon bay leaf 1/4 teaspoon sage

Soak lentils over night; drain; add one quart fresh water and one teaspoon of salt. Cook slowly until tender. Add other ingredients.

Steam or bake for 45 minutes.

RICE, TOMATOES, GREEN PEPPER AND BEEF

1/2 cup cooked rice 1 pint tomatoes 1/3 cup green pepper chopped 2 cups fresh or left-over cooked meat 2 teaspoons salt 1/4 teaspoon cayenne

Mix all ingredients. Bake in greased dish slowly for one hour.

HOMINY AND CURRIED MUTTON WITH BEETS

1 cup hominy which has been soaked over night, drained 1 quart fresh water and 1 teaspoon of salt added; cook until tender 2 cups mutton from shoulder 1 teaspoon kitchen bouquet 1 teaspoon curry 2 cups water 1 teaspoon Worcesters.h.i.+re sauce 1 tablespoon cornstarch 1 cup diced beets 1 teaspoon salt 1/8 teaspoon cayenne

Mix all ingredients thoroughly. Bake in covered ca.s.serole slowly for one hour. Mutton should be cut in about one-inch pieces.

TAMALE PIE MADE WITH CORNMEAL MUSH, MEAT AND CHOPPED PEPPERS