TOMATO SAUCE.
Put a tablespoonful butter and one of flour in a saucepan; mix until smooth, add one-half pint strained tomatoes, a bay leaf, one-fourth teaspoonful celery seed. Stir constantly until boiling; add one-half teaspoonful salt, one-quarter teaspoonful paprika. Strain and use.
WELSH RAREBIT.
One-fourth pound grated cheese, one-fourth cup cream or milk, one-half teaspoonful mustard, one-half teaspoonful salt, a little cayenne pepper, one egg, one teaspoonful butter, dry toast. Put cheese and milk or cream in double boiler, mix mustard, salt and cayenne; add egg and beat well. When cheese is melted, stir in mixture of dry ingredients and the egg, then the butter, and cook until it thickens. Stir constantly. Pour it over toast. Moderate heat and constant stirring, two important points.
YORKSHIRE PUDDING.
Beat the yolks of three eggs until light colored and thick; add one-half teaspoonful salt and one pint of milk. Add the mixture slowly to two-thirds cup flour, stir until smooth, then cut and fold in the white of eggs which have been beaten until stiff and dry. Bake in hot, well-greased gem pans forty-five minutes. Baste with drippings.
HELPFUL HINTS
Dredge your cake tins with flour and your cake will not stick to the pan.
Wooden spoons are the best to use when making cakes.
A little butter added to cake frosting greatly improves it.