Boil quart of solid tomatoes with % green pepper cut fine and
1 small onion for 5 hours or until they are thick. Melt 1 teaspoon
of butter in chafing dish and add 1 pound of cheese; when it ig
KENTUCKY RECEIPT BOOK. 159
thoroughly melted, the tomatoes. Let it boil slowly; add salt and
Worcestershire sauce with a dash of red pepper. Serve on hot toast.
Cheese Patties.
Cut bread into round shape ^ of an inch thick, removing the
crust ; dip each piece in melted butter and toast a nice brown. Fill
the center of toast with this mixture, 2 ounces of grated cheese, %
tablespoon of butter, 1 tablespoon of cream, a dash of pepper and
salt✪ Cheese Patties. Place in pan and set in oven to melt the cheese. Serve very
hot.
Cheese Pudding.
Two teacups of new milk scalded, 1 teacup of powdered, stale
bread. Beat 2 eggs until light and add the scalded crumbs, ^
teaspoon of salt, ^ teaspoon of cayenne pepper, i^ pound of grated
cheese. Put all in a pudding dish; cover lightly with cracker
crumbs; cook until it assumes shape, then brown quickly.
Crackers With Cheese.
Split some water biscuit, or crackers, moisten with hot water,
and pour over melted butter and a little French mustard. Spread
with a thick layer of grated cheese, sprinkle over a dash of cayenne
pepper. Place in hot oven until cheese is soft. Serve at once for
luncheon or tea.
Uneeda biscuit, spread with grated cheese and set in hot oven
to melt, makes a palatable dish for luncheon. Use marrow of beef
bones on hot buttered toast for lunch.
Ramaquins.
Four tablespoons grated cheese, 2 tablespoons of butter, 1 gill of
milk, yolks of 2 eggs, 2 ounces of bread grated, 1-3 teaspoon of
mustard, cayenne pepper and salt to taste, whites of 3 eggs.
Put milk and bread in saucepan, boil until smooth, stir often.
Add cheese and butter, remove from fire. As soon as butter melts,
stir in yolks and seasoning. Let cool a little, add stiflBy beaten
whites. Bake in small china dishes, and serve at once.
Cheese Croutons.
To 1 cup of grated cheese, add % teaspoon each of mustard and
salt, 1 tablespoon of butter, a dash of cayenne pepper✪ Cheese Croutons. Heat a little
and mash to a smooth paste ; cut bread into strips 3 inches long and
an inch wide ; butter slightly and toast. Spread with the cheese mix-
ture and set in oven a minute to brown.
Cheese Sticks.
Four ounces of butter, 1 egg, 1 teaspoon of sugar, 3 ounces of
grated cheese, ^ teaspoon of salt, a dash of white pepper, nutmeg
and cayenne pepper. Mix together, add 2 tablespoons of cream, and
160 KENTUCKY RECEIPT BOOK.
6 ounces of flour ; put spices, sugar and egg together ; sprinkle board
with flour and roll thin ; cut in sticks and bake a chestnut brown.
Cheese Balls.
Take 2 cakes of Neuf chatel cheese, 8 English walnuts, and some
chopped chives; mix all together; roll into balls and put in re-
frigerator to cool. Serve with chicken salad.
Cheese Straws.
Mix 1 cup of gloated cheese, 1 cup of flour, 1 kitchen spoon of
butter, % teaspoon oi salt, a dash of cayenne pepper, and enough
water to make a thin paste. Cut in strips and put in tins. Bake in
quick oven 10 minutes. Serve with salad.
Cheese Straws.
Put 6 heaping tablespoons of sifted flour on the pastry board,
make a hole in the center and pour into it 2 tablespoons of cream,
3 tablespoons of dry, grated cheese, 4 tablespoons of butter, half a
saltspoon of salt, a little cayenne pepper, the yolks of 2 lightly
beaten eggs. Mix all to a smooth paste with the tips of the fingers ;
roll ^ of an inch thick and cut in narrow straws. Bake in a but-
tered pan, in moderate oven to a light browii.
Cheese Wafers.
Page 94 · 2 recipe records on this page
Presented as published in 1903. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Boil quart of solid tomatoes with % green pepper cut fine and 1 small onion for 5 hours or until they are thick. Melt 1 teaspoon of butter in chafing dish and add 1 pound of cheese; when it is
thoroughly melted, the tomatoes. Let it boil slowly; add salt and Worcestershire sauce with a dash of red pepper. Serve on hot toast.
Cheese Patties.
Cut bread into round shape ^ of an inch thick, removing the crust ; dip each piece in melted butter and toast a nice brown. Fill the center of toast with this mixture, 2 ounces of grated cheese, % tablespoon of butter, 1 tablespoon of cream, a dash of pepper and salt. Place in pan and set in oven to melt the cheese. Serve very hot.
Cheese Pudding.
Two teacups of new milk scalded, 1 teacup of powdered, stale bread. Beat 2 eggs until light and add the scalded crumbs, ^ teaspoon of salt, ^ teaspoon of cayenne pepper, i^ pound of grated cheese. Put all in a pudding dish; cover lightly with cracker crumbs; cook until it assumes shape, then brown quickly.
Crackers With Cheese.
Split some water biscuit, or crackers, moisten with hot water, and pour over melted butter and a little French mustard. Spread with a thick layer of grated cheese, sprinkle over a dash of cayenne pepper. Place in hot oven until cheese is soft. Serve at once for luncheon or tea.
Uneeda biscuit, spread with grated cheese and set in hot oven to melt, makes a palatable dish for luncheon. Use marrow of beef bones on hot buttered toast for lunch.
Ramaquins.
Four tablespoons grated cheese, 2 tablespoons of butter, 1 gill of milk, yolks of 2 eggs, 2 ounces of bread grated, 1-3 teaspoon of mustard, cayenne pepper and salt to taste, whites of 3 eggs.
Put milk and bread in saucepan, boil until smooth, stir often. Add cheese and butter, remove from fire. As soon as butter melts, stir in yolks and seasoning. Let cool a little, add stiflBy beaten whites. Bake in small china dishes, and serve at once.
Cheese Croutons.
To 1 cup of grated cheese, add % teaspoon each of mustard and salt, 1 tablespoon of butter, a dash of cayenne pepper. Heat a little and mash to a smooth paste ; cut bread into strips 3 inches long and an inch wide ; butter slightly and toast. Spread with the cheese mixture and set in oven a minute to brown.
Cheese Sticks.
Four ounces of butter, 1 egg, 1 teaspoon of sugar, 3 ounces of grated cheese, ^ teaspoon of salt, a dash of white pepper, nutmeg and cayenne pepper. Mix together, add 2 tablespoons of cream, and
6 ounces of flour ; put spices, sugar and egg together ; sprinkle board with flour and roll thin ; cut in sticks and bake a chestnut brown.
Cheese Balls.
Take 2 cakes of Neuf chatel cheese, 8 English walnuts, and some chopped chives; mix all together; roll into balls and put in refrigerator to cool. Serve with chicken salad.
Cheese Straws.
Mix 1 cup of grated cheese, 1 cup of flour, 1 kitchen spoon of butter, % teaspoon oi salt, a dash of cayenne pepper, and enough water to make a thin paste. Cut in strips and put in tins. Bake in quick oven 10 minutes. Serve with salad.
Cheese Straws.
Put 6 heaping tablespoons of sifted flour on the pastry board, make a hole in the center and pour into it 2 tablespoons of cream, 3 tablespoons of dry, grated cheese, 4 tablespoons of butter, half a saltspoon of salt, a little cayenne pepper, the yolks of 2 lightly beaten eggs. Mix all to a smooth paste with the tips of the fingers ; roll ^ of an inch thick and cut in narrow straws. Bake in a buttered pan, in moderate oven to a light browii.
Cheese Wafers.
Records on this page
Cheese PattiesCheese Croutons