Marion Harland's Complete Cook Book: A Practical and Exhaustive Manual of Cookery and Housekeeping

all into a saucepan and stir while heating. Lastly, put in two raw eggs, beaten light, and take from the fire. Fill baking cups two-thirds full of the mixture, set in a pan of boiling water and bake about twenty-five minutes. Turn out carefully into a heated dish and pour white sauce around them. Philadelphia scrapple (Contributed) Take a cleaned pig’s head and boil until the flesh slips easily from the bones. Remove all the bones and chop fine. Set the liquor in which the meat was boiled aside until cold, take the cake of fat from the surface and return the liquor to the fire. When it boils, put in the chopped meat and season well with pepper and salt. Let it boil again and thicken with corn-meal as you would in making ordinary corn-meal mush, by letting it slip slowly through the fingers to prevent lumps. Cook an hour, stirring constantly at first, afterward putting back on the range in a position to boil gently. When done, pour into a long, spare pan, not too deep, and mold. In cold weather this can be kept several weeks. Slice and sauté in butter or dripping. CHEESE DISHES FOR LUNCHEON A fondu of cheese Grate cheese and crush broken and dried bread and crusts into fine crumbs. There should be two cupfuls of these to one of cheese. Wet the crumbs with two cupfuls of milk in which has been dissolved a bit of soda no larger than a Lima bean. Beat two eggs light, whites and yolks apart; whip the yolks into the soaked crumbs with a tablespoonful of melted butter. Season with salt and a dust of cayenne, add the frothed whites, deftly and rapidly; bake in a greased pudding dish in a brisk oven, keeping the dish covered until the fondu has puffed high and is crusty on top. Then brown lightly and serve at once, as it soon falls. Pass crackers and pickles with it. Rice and cheese pudding Boil a cupful of rice tender; drain dry in a hot colander; set at the side of