Cheese Sauce No. 2
Same as cheese sauce No. 1, except that the cheese is increased from 1 to 2 ounces.
This sauce is suitable for using with macaroni or rice, or for baking with crackers soaked in milk.
Cheese Sauce No. 3
Same as cheese sauce No. 1, except that two cupfuls of grated cheese or 8 ounces are used. This may be used upon toast as a substitute for Welsh rabbit.
Cheese Sauce No. 4
Same as cheese sauce No. 2, save that 2 tablespoonfuls of melted butter are mixed with the flour before the latter is put into the milk. This sauce is therefore very rich in fat and has only a mild flavor of cheese.
Among the recipes for dishes which may be used like meat, the following give products which, eaten in usual quantities, will provide much the same kind and amount of nutritive material as the ordinary servings of meat dishes used at dinner. In several cases there is a resemblance in appearance and flavor to common meat dishes, which would doubtless be a point in their favor with many families.
(2) For general cooking purposes: