A little cook book for a little girl

by Caroline French Benton

Put the butter in a saucepan to heat while you beat the eggs light without separating them; let these stand while you stir everything else into the pan, beginning with the milk; cook this five minutes, stirring all the time, and then put in the eggs and cook three minutes more. Put six large crackers on a hot platter and pour the whole over them, and send at once to the table to be eaten very hot. Sometimes Margaret made three or four slices of toast before she began the fondu, and used those in place of the crackers, and the dish was just as nice.

Easy Welsh Rarebit

2 cups of rich cheese, grated. Yolks of two eggs. 1/2 cup of milk. 1/2 teaspoonful of salt. Saltspoonful of cayenne.

Make three nice slices of toast, cut off the crusts, and cut each piece in two. Butter these, and very quickly dip each one in boiling water, being careful not to soak them. Put these on a hot platter in the oven. Put the milk in a saucepan over the fire, being careful not to have one that is too hot, only moderate, and when it boils up put in the cheese and stir without stopping, until the cheese all melts and it looks smooth. Then put in the beaten yolks of the eggs and the seasoning, and pour at once over the toast and serve very hot. Many people like a saltspoonful of dry mustard mixed in with the pepper. You can also serve this rarebit on toasted and buttered crackers.

Scalloped Cheese

6 slices of bread. 3/4 of a pound of cheese. 2 eggs. 1 tablespoonful of butter. 1 cup of cream. 1/2 teaspoonful of salt. 1/2 teaspoonful of dry mustard. 1/4 teaspoonful of paprika.

Butter the bread and cut it into strips, and line the bottom and sides of a baking-dish with it. Then beat the eggs very light without separating them, and mix everything with them; put in the dish and bake half an hour, and serve at once.

Veal Loaf

1 1/2 pounds of veal and 2 strips of salt pork, chopped together. 1/2 cup of bread-crumbs. 1 beaten egg. 1/2 teaspoonful of grated nutmeg. 1/2 teaspoonful of black pepper. 1 1/2 teaspoonfuls of salt. Bake three hours.

Have the butcher chop the meat all together for you; then put everything together in a dish and stir in the egg, beaten without separating, and mix very well. Press it into a bread-pan and put in the oven for three hours by the clock.