Heat soup, add bread crumbs, cheese, and mustard; stir until cheese melts, and serve on toast or crackers.
240.—WELSH RAREBIT
| 1 tablespoon butter | ¼ teaspoon paprika |
| 1 tablespoon flour | ¼ teaspoon salt |
| 1 cup hot milk | 1/8 teaspoon soda |
| ½ pound cheese cut fine | Dash of cayenne |
| ½ teaspoon mustard | 1 beaten egg |
Melt butter, 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 (shelled) | 1 teaspoon salt |
| 1 tablespoon butter |
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 butter, 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 BUTTER
| 2 quarts lightly roasted peanuts | Cream or melted butter |
| 1 teaspoon salt |
Remove shells and skins of peanuts, and put through the food chopper twice, using first a coarse cutter, and then the finest cutter; add salt, and enough cream or melted butter to make a smooth paste.