Meat for the family / prepared by High-School Girls of the United States and the National Live Stock and Meat Board.

Date:
[1925]
Catalogue details

Licence: Public Domain Mark

Credit: Meat for the family / prepared by High-School Girls of the United States and the National Live Stock and Meat Board. Source: Wellcome Collection.

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    (PMU MMU OU UU OU VOU YV PY OUAYUAAUAV UP OOUPAA. AAD MISCELLANEOUS SAVOURY DISHES WVU VPN OU OU OU UP OU UP UPUPYU UA AAUAAU UAV PUDUNTD? FISH RAREBIT To 1 cupful of Cheese Sauce add 1 cupful of cooked and flaked fish. Make these thoroughly hot without boiling, then add 1 beaten egg and 1 tablespoonful of sherry. Heat for a minute or two longer and serve on slices of toast. TOASTED CHEESE SAVOURY Make 2 slices of hot buttered toast, spread one of them with a good layer of St. Ivel Cheese, and place under a hot grill for a minute or two. Then place the second piece of toast on the top, and again place under the grill until hot through. This is wonderfully good. CHEESE NIPS Make some hot buttered toast and spread the pieces with St. Ivel Cheese. Then lay a thin slice of bacon on the top of each, and cook under the grill turning the bacon once. A slice of tomato cooked on the top of the cheese toast is also good. CHEESE MUFFINS Split three stale muffins and scoop out the soft insides. Brush over the insides of the muffins with a little melted butter and crisp them in the oven. Chop 3 hard-cooked eggs, and mix them with some well-seasoned Cheese Sauce. Add also the crumb from the muffins and mix together. Full up the muffins with this, putting two pieces together, and return them to the oven until thoroughly hot.
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