Boston Cooking-School cook book

SOUR CREAM NOODLE LOAF OR RING 1 cup cottage cheese Vg teaspoon salt 1 cup sour cream ¥ teaspoon pepper 1 egg 44 cup butter, melted 4 pound broad egg noodles Cook, rinse, and drain noodles, and add other ingredients. Mix and bake 1)4 hours in slow oven (300° F.). CHEESES Store most cheeses, tightly covered, in a cool place. Wrap Stilton in a cloth wrung out of wine and place in a crock. Store Camembert in warm place so that center will be almost liquid when served. Wrap Edam in dampened cheese cloth or wax paper. Use cream cheese soon after unwrapping. Serve a variety of cheeses with toasted crackers as a dessert. With the very strong flavored cheeses, serve unsalted crackers or crusty French bread. Serve Edam cheese from its shell with a cheese scoop. Serve cream cheese, put through a ricer or moistened with cream and packed in a mold, with Bar-le-Duc Currants or Strawberry Jam. Grate cheese as needed to retain its full flavor. Club Cheese is a smooth product made by grinding cheese, seasoning it and packing it into compact rolls. Pasteurized Cheese is made by melting a blend of cheeses together and packing the product. There are many varieties of cheese but the most widely available types are: Mild Cheeses. Young American,* Cottage* (p. 390), Swiss,* Cream,* Neufchatel, Bel Paése, Edam, Port Salut, Parmesan,* Pineapple Sharp Cheeses. American* (aged), Cheddar, Cheshire, Liederkranz Strong Cheeses. Bric, Camembert, Gorgonzola, Roquefort,* Limburger, Stilton * Most common cheeses for cooking. WELSH RAREBIT I 1 tablespoon butter Y% pound soft, mild cheese, 1 teaspoon cornstarch cut in small pieces Y% cup thin cream 14 teaspoon mustard Y4 teaspoon salt Few grains cayenne Toast or wafer crackers Melt butter, add cornstarch, and stir until well mixed. Add cream gradually, while stirring constantly, and cook 2 minutes. Add cheese and stir until cheese is melted. Season and serve on wafer crackers, or bread toasted on one side, rarebit being poured over untoasted side. Much of the success of a rarebit depends upon the quality of the cheese. A rarebit should be smooth and of a creamy consistency, never stringy. If stringy, add one egg slightly beaten. Serves 4. WELSH RAREBIT II 1 tablespoon butter Y teaspoon mustard Y% pound soft, mild cheese, Few grains cayenne cut in small pieces 1% to % cup ale or lager beer V4 teaspoon salt 1 egg, slightly beaten Melt butter and add cheese and seasonings. As cheese melts, add ale or beer gradually, stirring constantly, then egg. Serves 4. TOMATO RAREBIT 2 tablespoons butter 2 cups finely cut cheese 2 tablespoons flour 2 eggs, slightly beaten 34 cup thin cream Salt 34 cup stewed and strained tomatoes Mustard ¥% teaspoon soda Cayenne Melt butter, add flour, pour on cream gradually, and as soon as mixture thickens add tomatoes mixed with soda, cheese, eggs, and seasonings to taste. When cheese melts, serve on toast. Serves 6 to 8. OYSTER RAREBIT 1 cup oysters, parboiled Y cup thin cream 2 tablespoons butter V4 teaspoon salt 1% pound soft, mild cheese, Few grains cayenne cut in pieces 2 eggs, slightly beaten Melt butter, add cheese and seasonings. Cook until cheese melts, add cream gradually and eggs. Cook until mixture is smooth and add soft part of oysters. Serves 4. LENOX RAREBIT 1 tablespoon butter Few grains cayenne 1 cup milk 6 eggs, slightly beaten 1 teaspoon salt 1 small cream cheese 14 teaspoon pepper Unsweetened wafer crackers or toast Melt butter. Add milk, seasonings, and eggs. Cook like Scrambled Eggs (p. 369), and when nearly done, add cheese worked until soft. Serve on crackers or toast. Serves 6.