and fry in smoking hot fat. These may also be made into small
cylinder-shaped croquettes, and served with cream sauce.


Duchess Soup

Put two tablespoonfuls of butter and a sliced onion in a saucepan; cook
until the onion is soft and yellow; add to this two tablespoonfuls of
flour, mix, and then add one quart of milk, a level teaspoonful of salt
and a palatable seasoning of red pepper. Add six tablespoonfuls of grated
cheese; stir in a double boiler until it is smoking hot; press through a
fine sieve; reheat and send at once to the table.


Cheese Pudding

Toast slices of stale bread until a golden brown and crisp to the center.
This is best done in the oven. Put a layer of this toasted bread in the
bottom of a baking dish; put over a quarter of a cup of grated or chopped
cheese, sprinkle with salt and red pepper; then another layer of bread,
another of cheese and the last of bread. Pour over sufficient milk to
moisten the bread; bake in a quick oven fifteen minutes, and serve at
once.




SAUCES