Ogden Standard-Examiner | 1920-11-09 | Page 5 | Sister Mary

: 7 Sister Mary ; r- 4 I The two recipes for tcday hae been made in the "kitchen" before but are riven "by refjuesl'' his time ( HFESK PI bMU'r: 1 cups hread cniDlbfl cup milk ' pound cheese 3 ejgs cup butter teaspoon salt ' teaspoon pepper The bread crumb? should be ihe sop pan ot a railiet stsle loaf ('ook I crumbs ami milk together, a Lrrlng con Btsjltly, 'ill hoi and binooth. Add but ter. cheese, ?ali and ppp r ah) cook unt-,1 the cheese la melted. It Is not necessary to srate t lu? cheese :nles the t heese is hard. Then it should b3 grated and there should be from r-8 lu :: cupful rteai yolks and whites of eggfl separately The yolks should lr-h"aten lr-h"aten with a Hover beater till thick and lemon colored and tin- whiles beat en with a whisk ill! stiff and dry Unless Un-less ihe eiijcs are beaten in this, way i he fondue wilj mil be a success, Mix : he yolks thoroughl) with the cheeai mixture and fold In the whites Turn Into a buttered baklnr dish and bake in a moderate oven for 25 or 30 minutes. min-utes. When firm tb ihe touch the fondue is done Scre al once. This is a simple, delicious luncheon dish nice enough to serve to Informal guests SPANISH STEAK 1 round steak 2 medium sized onions i quart i inned Lom i f 2-3 cup giaicd cheeae Have ste.Ui. cut Horn an inch to an Inch and one half thick. Scar on both sides in a hot frying pan Pin In C&BSfljVdle, wjth a veir little water ami cover with onions slieed very ihin Cover ami bake 10 mlmltes. Spi inkle with sail and pepper, pour over si rain nil ihtno fitiu oriH Ii.iLa a 1 1 ni'.mife longer uncovered. Remove to platter cover with cheese and return to oven lone enough lo inell cheese. The jdai-iter jdai-iter may be lined with points of toast , Round .-teak contains as much nour (shment ws the more expensive cms and if cooked in this fashion is as I tender as porterhouse. The cook who fellows a receipt" j accurately" la 'the one who geis a receipt re-ceipt In return oo