From the 1906 San Rafael Cook Book, "Compiled by the Ladies of San Rafael, California."

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SARDINES WITH CHEESE—Mrs. Carter P. Pomeroy.

Open a box of large sardines, drain them; cut stale bread into 1/2-inch slices, then into strips a little longer than the sardines; fry in deep fat a bright brown.

Drain on brown paper. On each strip lay one sardine, and cover with grated Parmesan cheese. Put in hot oven on pan till the cheese melts and crusts over them; sprinkle with finely chopped parsley and a little lemon juice; serve hot.

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EGGS BAKED IN CHEESE SAUCE—Mrs. Carter P. Pomeroy.

1 teaspoon of butter melted; add 1 teaspoon of flour, or more if a thicker sauce is liked. Cook thoroughly but do not brown.

Add 1 cup of milk, or cream preferred (use more butter if milk is used), which must be added slowly to make a smooth sauce.

To the sauce add 4 tablespoons of grated cheese; stir well, and when thoroughly hot, pour into a hot baking dish which can go to the table.

Drop in 4 eggs as if for poaching, being very careful not to break the yolks. Put at once into oven, and when the eggs are set serve at once. Makes a very nice entree.

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CHEESE SOUFFLE—Mrs. W. F. Jones.

- 2 tablespoons of butter
- 1 tablespoon of flour.

Rub smooth, and add:
- 1/2 cup of milk,
- yolks of 3 eggs, and
- 1 cup of grated cheese.

Cook in double boiler; let boil 2 minutes, and then cool. Add the beaten whites, and bake 10 minutes in muffin rings with white paper underneath.

Remove rings and serve immediately on the paper. Delicious. Ramekins could be used.

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CHEESE RAMEKINS—Mrs. C. A. Thayer.

- 4 tablespoons grated cheese,
- 1/2 cup milk,
- 2 tablespoons butter,
- 2 ounces of bread,
- yolks of 2 eggs,
- whites of 3 eggs,
- cayenne to taste and
- salt to taste.

Put the bread and milk on to boil stirring until smooth then add the cheese and butter.

Stir over the fire for 1 minute, take off and add the seasoning and the yolks of the eggs.

Beat the whites to a stiff froth and stir them in carefully. Pour into a greased baking dish and bake fifteen minutes in a quick oven; serve at once. Very nice for luncheon.

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CHEESE FONDA—Mrs. Thos. Wintringham.

- 1 tablespoon butter,
- 1 cup fresh milk,
- 1 cup fine bread crumbs,
- 2 cups grated cheese (Eastern Dairy),
- 2 eggs,
- saltspoon dry mustard,
- saltspoon of salt,
- a few drops of tabasco or a sprinkle of cayenne.

Put butter in chafing dish or pan, when melted add milk, bread crumbs and cheese.

Cook stirring constantly until cheese is melted and just before serving, add the well beaten eggs. Pour over nicely trimmed rounds or squares of buttered toast. An appetizing relish for evening refreshment, or a lunch course.

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CHEESE SAVORY (2 persons)—Mrs. Thos. Menzies.

Put the yolk of 1 egg in a pan, add a little butter, about a teaspoon of milk, pepper, salt and cayenne to taste. Then 2 ounces grated cheese.

When hot and melted, spread on buttered toast, after cutting off the crust.

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CHEESE SCALLOP—Mrs. Robert Dollar.

Soak 1 cup of dry bread crumbs in fresh milk.

Beat into this:
- 3 eggs;
- 1 tablespoon of butter and
- 1/2 lb. of grated cheese.

Strew sifted bread crumbs upon the top, and bake in the oven a delicate brown.

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MACARONI AND CHEESE—Miss Smythe.

Materials:
- 4 cups macaroni,
- 1/2 lb. of butter,
- 1 lb. Eastern cheese, not too fresh,
- 1 cup milk,
- 2 cups cream,
- salt and
- paprika.

Into a large saucepan of rapidly boiling salted water, drop the macaroni broken into bits. Boil for 3/4 of an hour or until very tender. Drain in a colander.

Have cheese grated.

About 1/2 hour before serving put a heaping tablespoon of butter into chafing dish, heat slowly and stir in 1 tablespoon flour, stirring constantly.

When smooth and thick add milk by degrees, and when boiling add macaroni, and gradually the cream and remainder of the butter. Give a liberal dash of paprika and salt to taste.

Just before serving stir in the cheese, mix well; serve.

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MACARONI—Mrs. R. E. Neil.

Boil macaroni until tender, and drain through a colander.

Turn it into a pudding dish and pour over it:
- 1 cup of rich gravy,
- 1 cup of stewed tomatoes,
- 1 cup of dried mushrooms that have been soaked In warm water 2 hours, and
- 1 teaspoon of salt in which has been rubbed a little garlic.

Lastly, add 2 chopped Chili peppers and 2 cups of grated Parmesan cheese spread over the top. Bake 1/2 to 3/4 of an hour. Excellent.

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CHEESE CROQUETTES—Mrs. Fronmuller.

- 1/4 cup butter,
- 1/3 cup flour,
- 3/4 cup milk,
- yolks of 3 eggs,
- 1 1/2 cups cheese cut in small pieces,
- 1/2 cup Parmesan cheese,
- salt,
- cayenne,
- paprika.

Make a sauce of butter, flour and milk; stir in yellows of eggs unbeaten, add the cheese and cook until cheese softens.

Remove from stove, season and spread on shallow buttered dish and cool.

Now cut squares, roll in crumbs, dip in egg, roll in crumbs again and fry in deep fat until brown, then drain on cheese cloth. Serve as cheese course.

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MACARONI CROQUETTES—Mrs. Carter P. Pomeroy.

- 2 ounces macaroni,
- butter size 1/2 an egg,
- pepper,
- salt,
- 1 tablespoon cream,
- 2 ounces grated cheese.

Boil macaroni in water 3/4 of an hour; strain, and cut in small pieces.

Put macaroni back in stewpan with the cream and butter; when hot, add cheese and 1 egg well beaten.

Put away till cold; shape into croquettes, roll in egg and bread crumbs, and fry in deep lard.

This is very good; use small macaroni; serve alone, or with a tomato or cheese sauce.

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MACARONI AND CHEESE.—Mrs. W. F. Jones.

Boil 3/4 of a pound of macaroni in salt and water for about 1/2 hour or until tender, and drain through a colander, pour cold water over it.

Grate of a pound of rich cheese.

Put a layer of macaroni in the bottom of an earthernware dish; add salt, a few pieces of butter, a cash of cayenne, and sprinkle with cheese. Repeat until your material is all used, having cheese come on top.

Pour over this 1 pint of milk and bake about 1/2 hour. It must be well browned and the milk cooked away, but not too dry. Serve as an entree.

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SAVORY HOMINY—Mrs. Thos. Menzies.

Soak 2 tablespoons of hominy all night in 1/2 pint warm water on stove. Next morning add to this 1/2 pint of milk and let simmer an hour, stir constantly, then add 1 ounce grated cheese (dry is best) and a little pepper, mustard and salt.

Grease a pie dish, if you have a little paste cover the edge with it, pour the mixture into the dish, add another ounce of grated cheese, and a few bread crumbs on top, and over all a few hits of butter. Place in hot oven to brown the top.

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CHEESE PUFFS—Mrs. W. F. Jones.

Mix with rich sweet cream:
1 cup flour,
2 cups grated cheese,
pinch of salt,
dash of cayenne.

Roll out 1/4 inch thick, cut in small biscuit and bake brown in quick oven.

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CHEESE STRAWS—Mrs. W. F. C. Hasson.

Mix together:
- 2 ounces grated Parmesan cheese,
- 2 ounces flour,
- 2 ounces butter,
- salt and
- cayenne.

Make into a stiff paste with the yolk of 1 egg. Roll out the paste until 1/8 inch thick and 5 inches wide; cut into strips 1/8 inch wide, and bake on buttered tin in a hot oven 10 minutes or till a pale brown.

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CHEESE STRAWS—Mrs. W. F. Jones.

- 1 cup of flour,
- 1/2 scant cup of butter,
- 1 cup of rich grated cheese,
- a pinch of salt.

Rub flour and butter together as for pastry, then add cheese, 5 dashes of cayenne; wet with the whites of 2 eggs well beaten, and if not moist enough to roll, add a little water. The eggs can be omitted an all water used.

Roll out as for rather thick pie-crust, and cut in strips 2 inches wide; then cut these into strips 1/4 of an inch wide. Bake in a quick oven until a light brown. They must be crisp.

Nice with salad or cold meats. Keep in tightly closed tins.

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WELSH RAREBIT—Mrs. H. O. Howitt.

Ingredients:
- 1 1/2 lbs. of dry Eastern cbeese,
- 1 tablespoon butter,
- 1 teaspoon dry mustard,
- 1/2 teaspoon Worcestershire sauce,
- 1 drop tabasco sauce,
- beer ad lib.

Set the dish in which the rarebit is made in one of boiling water.

See that the chafing dish lamp is full of alcohol, enough to last till the rarebit is cooked. Put 1 tablespoon of butter in chafing dish, allow to heat, not brown.

Break the cheese into dice and add to butter. Stir and mash with heavy chafing dish spoon, add mustard and paprika, then put in enough beer to moisten, stirring constantly. When it begins to cream add a little Worcestershire sauce, and a drop of tabasco.

When nearly ready to serve put in 1 egg well beaten. When it looks creamy and very smooth and before the cheese looks crumbly, serve on toast or snow flake biscuits. Eat at once.

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CRACKERS TO SERVE IN AFTERNOON WITH SALAD—Edythe Foster.

Grate 3/4 pound of Eastern cheese and add 2 tablespoons butter, 3 tablespoons of Worcestershire sauce and salt.

Spread on dainty chips (crackers) and put in oven for a minute. Serve hot.

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NUT CANAPES—Mrs. Jas. W. Cochrane.

Cut bread into slices a quarter of an inch thick, and stamp them into any desired shape with a fancy cutter, fry them in hot fat.

Spread the fried bread with finely chopped nuts moistened with sweet cream; dust lightly with cayenne pepper, sprinkle with grated Parmesan cheese, and place in a hot oven until crisp and brown.

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PIMIENTOS AND CHEESE—Mrs. L. A. Lancel.

For each person to be served use the following:
- 1 piece of pimiento as taken from the can,
- 1 tablespoon of Camembert, fromage de brie, or Petaluma cheese, or cottage cheese;
- 1 teaspoon of chopped olives;
- paprika and
- salt to flavor.

Drain the oil from the pimento, press the chopped olives into the cheese, dust with paprika and salt and place inside the pimento, which should be laid on a platter.

Just before sending to the table, place in the oven to heat, but don’t bake, garnish with chopped parsley and olive, and serve on lettuce leaf.

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PIMIENTOS AND CHEESE—Mrs. Winfield Davis, Ross Valley.

Allow 1 Sierra cheese to 3 persons and 2 teaspoons cream to each cheese.

Crush cheese with silver fork, trim the tops of pimientos even and chop the little pieces and mix with cheese and cream.

Stuff pimientos with mixture then dip the cheese into the beaten yellow of an egg and then into bread crumbs and place cheese side down into a very hot frying pan, which is buttered just long enough before to melt the butter.

It only requires 2 or 3 minutes to heat thoroughly as the cheese must not melt and run. Serve on lettuce leaves with French dressing or with my potato dressing. Dish cheese side up.