224.--SCALLOPED EGGS WITH CHEESE

4 hard-cooked eggs 1/2 cup cheese cut fine 2 cups White Sauce (see No. 207) 1/2 cup b.u.t.tered Crumbs (see No. 472)

Cut eggs in eighths lengthwise; put half of them into a greased baking dish, cover with half of sauce, and sprinkle with half of cheese; repeat; cover with crumbs, and bake about fifteen minutes, or until crumbs are brown. Bacon or sausage fat may be used in making the white sauce.

225.--SCRAMBLED EGGS WITH SAUSAGES

4 small sausages 1/4 teaspoon salt 3 eggs 1/3 cup water

Cut sausages in half-inch bias pieces, and cook in a frying pan until brown; beat eggs until light, add salt and water, pour over sausages, and scramble until firm. Garnish with toast points and parsley.

226.--SCRAMBLED EGGS WITH TOMATO

1/2 can condensed tomato soup 4 eggs slightly beaten 1/8 teaspoon soda 6 slices b.u.t.tered toast

Heat soup in an omelet pan; add soda, and stir while foaming; add eggs, scramble slowly with a fork until firm, and serve on toast. Garnish with toast points.

227.--SHIRRED EGGS

Grease individual egg shirrers or a platter which can be put in oven; cover bottom of dish with white sauce or left-over gravy, sprinkle with left-over vegetables or bits of meat chopped; carefully break an egg into dish for each person, dust with salt and pepper; sprinkle with b.u.t.tered crumbs, and bake in a moderate oven until egg is set.

228.--SHIRRED EGGS WITH HAM

1 cup finely chopped cooked ham 1/2 cup b.u.t.tered Crumbs (see No. 472) 1 cup soft bread crumbs 4 eggs 1/2 cup milk Salt and pepper

Mix ham, soft crumbs, and milk, and spread in four b.u.t.tered egg shirrers; make a hollow in the middle, break an egg into it, season lightly with salt and pepper, cover with b.u.t.tered crumbs, and bake until egg is set.

229.--SOUFFLeED EGG WITH HAM TOAST

For each person cut a round of bread three inches in diameter; spread with finely chopped ham moistened with milk, stock, or gravy; add a few grains of salt to the white of an egg, and beat very stiff; mound on ham, make a depression in the center, put in the yolk, dust lightly with salt and pepper, and bake in a moderate oven until egg is firm. When several pieces of toast are to be made, keep the yolks in separate dishes until needed, but beat the whites together.

230.--SHIRRED EGGS WITH POTATO AND HAM

See recipe for Baked Ham and Potato (No. 171).

CHAPTER XII

CHEESE AND NUTS

231.--CHEESE CROUSTADES

1-1/2 cups cheese cut fine 1/4 teaspoon paprika 1/4 teaspoon salt 1 teaspoon Brand's A 1 sauce 1/4 teaspoon mustard 3 tablespoons milk or cream

Mix in order given; fill Croustades (see No. 473), and put in a hot oven until cheese melts. Serve immediately, before cheese toughens.

232.--CHEESE CUSTARD

1 cup soft bread crumbs 1/4 teaspoon salt 1 cup cheese cut fine 1/8 teaspoon soda 1/4 teaspoon mustard 1 egg slightly beaten 1/2 teaspoon paprika 1 cup hot milk

Mix in order given, turn into a greased baking dish, and bake in a slow oven twenty-five minutes.

233.--CHEESE FONDUE

1/2 cup dried bread crumbs 1/3 teaspoon paprika 3/4 cup boiling water 1 teaspoon mustard 1 tablespoon b.u.t.ter 1/2 cup milk 1 cup cheese cut fine Yolks of two eggs 1/3 teaspoon salt Whites of two eggs

Mix in the order given, beating the yolks until thick and light, and the whites until very stiff; pour into a greased baking dish, bake twenty-five minutes in a slow oven, and serve at once.

234.--COTTAGE CHEESE

1 quart thick sour milk 1/2 tablespoon soft b.u.t.ter 1 quart boiling water 1/3 teaspoon salt

Put milk in a large bowl, add boiling water, and let stand five minutes; pour into cheesecloth bag, and drain over night or for several hours.

Mix cheese with b.u.t.ter and salt, press into a small bowl, and chill. A sweet red pepper (canned) may be pressed through a sieve and mixed with cheese.

235.--CRACKERS AND CHEESE BAKED IN MILK

Split b.u.t.ter crackers, spread with b.u.t.ter and grated cheese, sprinkle with salt and pepper, put in a b.u.t.tered baking dish, cover with milk, and bake about twenty minutes in a moderate oven.

236.--CHEESE PASTE

1/2 pound American cheese 2 teaspoons Worcestershire sauce 1 cake cream cheese 1/4 teaspoon salt 2 pimientos 1/4 cup cream

Chop American cheese and pimientos, using the finest cutter in the food chopper; add cream cheese and seasonings, and blend with cream until smooth.

237.--BAKED RICE WITH CHEESE

2 cups cooked rice 1/8 teaspoon pepper 3/4 cup grated cheese 3/4 cup hot milk 1/3 teaspoon salt

Arrange rice and cheese in layers in a greased baking dish; sprinkle with salt and pepper, cover with milk, and bake in a moderate oven about fifteen minutes.

238.--SCALLOPED TOAST AND CHEESE