Beat two eggs very light, and just enough grated cheese to handle the mixture, red pepper and salt to taste. Roll into balls, the size of a walnut, dip in egg and cracker crumbs and fry in hot lard a delicate brown. To be served hot with salad.
One pound of American cheese cut in dice; butter the size of an egg; melt butter and cheese in a chafing dish, blending together until smooth. Beat up one egg and stir into cheese, adding milk until the right consistency. Add mustard salt and paprika and a teaspoonful of Worcestershire sauce. Serve on thin slices of toast, on hot plates.
One cup hot milk; one-quarter pound grated cheese; one-half teaspoonful salt; one-quarter teaspoonful mustard; one teaspoonful flour; one teaspoonful butter; one egg; dash of cayenne. Put the milk to heat. Mix the grated cheese, flour, mustard, salt, cayenne and egg well beaten, add milk when hot, a little at a time, to the mixture, stirring all the time. Cook until smooth and very creamy. Take from heat and add butter, stirring well. Serve hot on slices of toast. The milk should be added slowly. Toast bread on one side only. Pour rarebit on untoasted side.
Beat the whites of two eggs very stiff; add pepper and salt; mix in gently half a cup grated cheese; spread lightly over salted wafers. Sprinkle with cheese and brown in moderate oven.
Whites of three eggs; one cup grated cheese; one tablespoonful flour; pinch of salt and red pepper. Form into balls, roll in cracker crumbs and fry in deep fat. This makes fifteen small balls.
Two and one-half pounds fine granulated sugar; one and one-half cups water; one-half teaspoonful cream of tartar. Place in a saucepan, set on back of stove. When clear let come to a boil until it reaches 242 degrees, or until it holds together when dropped into cold water. Take from fire and cool. When lukewarm, beat until thick enough to kneed, turn out on marble or platter and work until thick.
One pound white sugar and half cup water, stir over the fire until it dissolves, no longer. Then boil, without stirring, until it makes a very soft ball when tested in water (cold). Pour out on a platter and when slightly cool beat until you have a creamy mass, then work and knead with the hands until it is soft and smooth. Never boil but one pound of sugar at a time no matter how much candy you intend making. Pack your fondant all together in an earthen bowl and cover with a damp cloth until the next day. Then shape into the desired forms. Use for all kinds of French creams.