1 tablespoonful of butter.½ pound of cheese, cut into small pieces.
1 teaspoonful of corn-starch.¼ teaspoonful each of salt and mustard.
½ cupful of milk.A speck of cayenne pepper.

Cook the corn-starch in the butter; then add the milk gradually and cook two minutes; add the cheese and stir until it is melted. Season and serve on crackers or bread toasted on one side, the rabbit being poured over the untoasted side. Food value is that of about three-fourths of a pound of beef.

Macaroni and Cheese No. 1

Macaroni and Cheese No. 1

1 cupful of macaroni, broken into small pieces.2 tablespoonfuls of flour.
2 quarts of boiling salted water.¼ to ½ pound of cheese.
1 cupful of milk.½ teaspoonful of salt.
Speck of cayenne pepper.

Cook the macaroni in the boiling salted water, drain in a strainer, and pour cold water over it to prevent the pieces from adhering to each other. Make a sauce out of the flour, milk, and cheese. Put the sauce and macaroni in alternate layers in a buttered baking dish, cover with buttered crumbs, and heat in oven until crumbs are brown.

Macaroni and Cheese No. 2

A good way to prepare macaroni and cheese is to make a rich cheese sauce and heat the macaroni in it. The mixture is usually covered with buttered crumbs and browned in the oven. The advantage of this way of preparing the dish, however, is that it is unnecessary to have a hot oven, as the sauce and macaroni may be reheated on the top of the stove.

Baked Rice and Cheese No. 1

1 cupful of uncooked rice and
4 cupfuls of milk;		2 tablespoonfuls of flour.
½ pound of cheese.
or,½ teaspoonful of salt.
3 cupfuls of cooked rice and
1 cupfuls of milk