Rights Reserved By HDM For This Digital - The Wesley Center Online

Mix well and roll in small fingers, frying in deep fat like dough
nuts. --Mrs. Smock.
WELSH RAREBIT
1 T butter
1 t cornstarch
1/2 C milk
1/2 C Kraft cheese
1/2 t each salt, mustard and paprika
Few grains cayenne pepper
Melt butter, add cornstarch and milk gradually. Cook about two
minutes or until thick and smooth. Add cheese and continue cooking
until it is melted. Season and serve on crackers or toasted slices
of bread. --Mrs. R. F. Wright.
NOODLES AU GRAUTIN
1/2 small carton Fould's noodles
1, 2 or 3 egg yolks
1 C milk
Cook noodles until tender, about 20 minutes or a little more, in
salted water Drain. Drop egg yolk or yolks into the milk and beat
well. (Use as much egg and milk as it takes to cover the noodles.)
First lay a layer of noodles, sprinkle a little bread crumbs, more
noodles, more crumbs, etc. Cover top with beaten whites. Cook over
hot water in double boiler or over water in oven until eggs are
brown. --Mrs. Frances Hoskins.
MACARONI AND CHEESE
Boil 1 package of Fould's Macaroni and drain. Mash one package of
Anona Pimento cheese in a saucepan. Add 1 T flour and sufficient
milk to make a cream sauce. Cook over a slow fire until the cheese
is thoroughly melted. Pour over macaroni, sprinkle with paprika and
serve. --Rowena M. Nutt