4 slices of toast 1 egg beaten 1 cup cheese cut fine 1/4 teaspoon salt 1-1/2 cups milk 1/4 teaspoon mustard

b.u.t.ter toast, cut each slice into four pieces, and arrange in a baking dish in layers sprinkled with cheese; mix milk, egg, and seasonings, pour over toast, and let stand fifteen minutes. Bake in a moderate oven about twenty minutes.

239.--TOMATO RAREBIT

1 can condensed tomato soup 1/2 pound cheese cut fine 1/2 cup soft bread crumbs 1/4 teaspoon mustard

Heat soup, add bread crumbs, cheese, and mustard; stir until cheese melts, and serve on toast or crackers.

240.--WELSH RAREBIT

1 tablespoon b.u.t.ter 1/4 teaspoon paprika 1 tablespoon flour 1/4 teaspoon salt 1 cup hot milk 1/8 teaspoon soda 1/2 pound cheese cut fine Dash of cayenne 1/2 teaspoon mustard 1 beaten egg

Melt b.u.t.ter, add flour, and when well mixed add milk, and stir until smooth; add cheese and seasonings, and cook until cheese is melted; add egg, cook two or three minutes, and serve on hot toast or crisp pilot crackers. The egg may be omitted.

241.--SALTED ALMONDS

1 cup almonds (sh.e.l.led) 1 teaspoon salt 1 tablespoon b.u.t.ter

Cover almonds with boiling water and let stand on back of range for ten minutes; slip off the skins, and dry for several hours, or over night; melt b.u.t.ter, add almonds and salt, and mix well; spread in a dripping pan, and bake in a slow oven fifteen or twenty minutes, stirring occasionally. When prepared in this way nuts will keep crisp.

242.--PEANUT b.u.t.tER

2 quarts lightly roasted peanuts Cream or melted b.u.t.ter 1 teaspoon salt

Remove sh.e.l.ls and skins of peanuts, and put through the food chopper twice, using first a coa.r.s.e cutter, and then the finest cutter; add salt, and enough cream or melted b.u.t.ter to make a smooth paste.

243.--TO Sh.e.l.l CHESTNUTS

Cover with boiling water, boil ten minutes, drain, and cover with cold water. Remove the sh.e.l.l with a knife, beginning at top of nut. The inner skin will come off with the sh.e.l.l.

244.--BAKED CHESTNUTS

1 pint chestnuts 1 tablespoon b.u.t.ter 1-1/2 cups hot ham stock 1/8 teaspoon pepper

Sh.e.l.l chestnuts, put in baking dish with stock, b.u.t.ter, and pepper; cover, and bake in hot oven about half an hour, or until soft; remove cover, and brown. If stock is very salt, dilute with water or milk.

245--CELERY, NUT, AND POTATO LOAF

2 cups celery cut in half-inch pieces 1 egg slightly beaten 1/2 cup chopped nut meats 1 teaspoon salt 2 cups hot mashed potato 1/2 teaspoon paprika 2 tablespoons b.u.t.ter 1 teaspoon grated onion

Cook celery in boiling salted water about half an hour, or until tender, and drain; add other ingredients in order given; mix well; pack in deep greased pan, and bake in a moderate oven about half an hour. Turn out on platter, and serve with Creole Sauce (see No. 191) or Tomato Sauce (see No. 203).

246.--NUT LOAF

2 cups soft stale bread crumbs 1/4 teaspoon paprika 1 cup nut meats finely chopped 1 egg slightly beaten 1 teaspoon salt 3 tablespoons sausage fat or b.u.t.ter 1/2 teaspoon poultry seasoning 1/2 cup boiling water

Mix in order given; pack in a deep greased pan, and bake in a moderate oven half an hour. Turn out on platter, and serve with Cheese Sauce (see No. 188).

CHAPTER XIII

VEGETABLES[8]

247.--BOSTON BAKED BEANS

1 quart pea beans 1/4 teaspoon soda 1 tablespoon salt 1/4 cup mola.s.ses 1 teaspoon dry mustard 1/2 pound fat salt pork

Soak beans in cold water over night; drain, cover with cold water, heat to boiling point, and simmer until beans are very tender but not broken; place in an earthen bean pot, add seasonings and pork (which has been scalded, sc.r.a.ped, and scored in half-inch squares); fill pot with boiling water, cover, and bake slowly for eight hours. Uncover for the last hour. Replenish water as needed.

248.--THICK PUReE OF BLACK BEANS

2 cups beans 1/2 teaspoon salt 1 onion 1/8 teaspoon pepper 1 carrot 3 tablespoons bacon fat 1/2 bay leaf 1 quart boiling water 1/4 teaspoon mustard

Soak beans over night in cold water; drain, add seasonings, bacon fat, and water, and simmer two hours; remove onion, carrot, and bay leaf, and press through a sieve. Beat well, and serve with lamb or mutton.

249.--LIMA BEAN LOAF

1 cup dried Lima beans 1/2 teaspoon paprika 1 onion 1 egg slightly beaten 1 carrot 2 tablespoons sausage fat or b.u.t.ter 1 cup dried sifted crumbs 1/2 cup boiling water 1 teaspoon salt 6 pimolas 4 teaspoon mustard

Soak beans over night in cold water, and drain; cover with boiling water, add onion and carrot, and cook until beans are tender; drain, and put through the food chopper with carrot and onion; add crumbs, seasonings, egg, and sausage fat melted in boiling water; add pimolas cut in small pieces, mix well, pack in a greased bread pan, and bake in a moderate oven half an hour. Serve with Tomato Sauce (see No. 203).

250.--BAKED CABBAGE

Cut a small white cabbage in inch pieces, soak in cold water half an hour, and drain; parboil ten minutes, place in greased baking dish, cover with one cup of White Sauce (see No. 207), and one-half cup of b.u.t.tered Crumbs (see No. 472); bake in a moderate oven half an hour.

251.--CABBAGE COOKED IN MILK

Put a small white cabbage through the food chopper, using the coa.r.s.e cutter; soak in cold water half an hour, drain, cover with equal parts of milk and water, and cook uncovered about twenty-five minutes, or until cabbage is tender. Season with salt and pepper.

252.--BRAISED CELERY

1 quart celery cut in 2-inch lengths 2 tablespoons flour 2 tablespoons bacon fat 2 cups stock 1 tablespoon grated onion