crispy.

CHEESE BALLS

Susy M. Horton

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.

WELSH RAREBIT

Mrs. Harry H. Small

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.

WELSH RAREBIT

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.

CHEESE WAFERS

Mrs. Helen Armstrong

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.

CHEESE BALLS

Mrs. Fred L. Kimmey

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.

CANDIES

"_A wilderness of sweets._"
--MILTON.

FONDANT

Mrs. E. A. Thompson

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.

FONDANT

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).