{ In Scalloped Dishes { Rarebit { Sauces { Croquettes Cooked { Soufflés and Fondues { Biscuits, Muffins, { Cheese Sticks { Topping for Baked { Dishes CHEESE SOUFFLÉ Serves 4. Preparation 20 minutes. Medium in cost. 2 tbsp. butter or oleomargarine 3 tbsp. flour ½ c. scalded milk Speck cayenne ½ tsp. salt ¼ c. grated American cheese 3 eggs Melt the oleomargarine, add the flour and when well mixed add gradually the scalded milk. Then add salt, cayenne and cheese. Remove from the fire and add the yolks of eggs, beaten until lemon colored. Cool the mixture and fold into the whites, beaten until stiff. Pour into a buttered baking dish and cook twenty minutes in a slow oven. Serve at once. Cheese soufflé is suitable as the main dish for luncheon, dinner or supper. CHEESE SAUCE Serves 5. Preparation 20 minutes. 2 c. medium white sauce 1 c. grated cheese Make a medium white sauce. To each cup of sauce add half a cup of grated cheese and cook in double boiler until melted. Use as a sauce over macaroni, spaghetti, rice, hominy, escalloped vegetable dishes, over toast as mock rarebit, or as a foundation for cream of cheese soup. _Veribest carton eggs carry the Armour guarantee of dependability_ VEGETABLE COOKERY Fresh vegetables should be whole and sound when purchased. Roots and tubers require special care as to cleanliness. Perishable vegetables should be used as soon as purchased. If kept for any length of time, they should be stored in a cool, dry place. From time to time, they should be looked over and those which show signs of decay, removed. PREPARATION FOR COOKING The first step is cleansing. Wash thoroughly in cold water and then pick over or scrub with a vegetable brush to thoroughly remove any small portions of dirt that may be embedded in the outer covering or hidden among the leaves. Remove all leaves, tops, etc. The ideal way, from a food value standpoint, is to cook potatoes with the skins on, for, if pared, the valuable mineral salts escape into the water. Vegetables that are pared before cooking should be pared very thin. Between the skin and outer layers of the vegetable lies a layer containing much nutritive material, and, unless the parings are thin, this material is lost. Water in which pared vegetables are cooked should be saved and used as soup stock. METHODS OF COOKING BOILING Vegetables should be cooked in boiling water. Strong smelling vegetables, such as cabbage, onions, etc., will not give off strong odors if cooked in plenty of water and uncovered. Other vegetables should be cooked in just enough water to cover and the kettle should be covered. Salt, however, toughens the fiber and, for this reason, is only used in the cooking of young, tender shoots. For the older vegetables the salt may be added just before serving. STEAMING