Boston Cooking-School cook book

Mix cheese with flour and seasonings. Beat egg whites until stiff and add to first mixture. Shape in small balls, roll in cracker dust, fry in deep fat (280° F.), and drain on brown paper. CREAM CHEESE BALLS Mash cream cheese, moisten with cream or salad dressing. Season to taste with salt and paprika. Shape in balls about 1 inch in diameter. Cheese and Nut Balls. Roll in finely chopped nut meats. Ginger Cheese Balls. Add finely chopped Canton ginger to mixture. Cheese Mushrooms. Shape like mushroom caps and stems. Roll each part in sifted chopped almonds. Put together. Olive or Walnut Deceits. Add 14 cup chopped olives or walnut meats to mixture. Roll in sifted cracker crumbs. Flatten and place English walnut meats opposite each other on each ball. Roquefort Cheese Balls. Blend in crumbs of Roquefort cheese. Season with a few drops of onion juice. FIGS, DATES, OR PRUNES STUFFED WITH CHEESE Mash cream or cottage cheese, moisten with heavy cream, and season highly with salt and cayenne. If desired, add a few chopped seedless raisins or blanched almonds. Wash and dry figs, dates, or prunes, remove pits, make an incision in each, and stuff with cheese mixture. Smooth off along cut. STUFFED CHERRIES Remove stones from fresh or canned white cherries. Fill each with a whole nut meat. LEMON BASKETS Cut lemon in half, using special knife which makes a scalloped edge. Extract juice to use as desired and carefully cut out pulp and center. Cut off piece from end so that basket will stand firmly. Fill with Mayonnaise. * GREEN SALADS Individual Service. Arrange any salad greens on chilled plates. Serve with French Dressing * or any variation such as Chiffonade Dressing (p. 488), Russian Dressing (p. 491), etc. Do not use a sweet dressing. Arrange leaves of endive or romaine parallel to each other. French Salad Bowl. Rub wooden salad bowl with clove of garlic or put in piece of bread rubbed over with clove of garlic. Arrange in it layer of crisp and dry lettuce or other salad green, bits of watercress, etc. Pour over French Dressing.* Toss lightly with two large forks until all parts are well coated with dressing. - Cut through and through until pieces are small enough to serve easily. Serve from bowl. Small wedges of tomato, bits of avocado, grapefruit sections, etc., may be added as desired, but should be thoroughly drained. To dress salad at table. Use same proportion of ingredients as for French Dressing. Sprinkle with seasonings, add oil, toss over and over until leaves are well-coated. (The French cal! it “fatiguing” the salad.) Add vinegar and toss again. CABBAGE SALAD BOWL Remove outside leaves from small, solid white cabbage and cut off stalk close to leaves. Cut out center leaving a shell the thickness of three or four leaves. Cut edge in points. Pin each point with a long clove. Fill with any cabbage salad. An attractive service for a country buffet supper. *French Dressing, p. 486. Mayonnaise, p. 490. } Greens Is the Perfect Salad Sor a Buffet Supper asp A Bowl of Cr SIMPLE GREEN SALADS The salads suggested below are suitable to serve at dinner or with a hearty course at luncheon or supper. For ways to serve, see page 503. For garnishes, see page 501. For accompaniments, see page 130. Cream Cheese and Roquefort Cheese Balls (p. 502) are often put into the salad bow! with the greens. Lettuce. Iceberg Lettuce, or Chinese Cabbage. Watercress or Chicory. Spinach, tender leaves, garnished with Pimiento. Endive or Romaine. Lettuce and Watercress. Endive and Watercress. Chiffonade Salad. Finely cut celery, short pieces of romaine, small sections of tomato, and watercress on lettuce. Florentine Salad. Diced celery, endive, and sliced cucumber on lettuce. Sprinkle with finely chopped, hardcooked egg.