Kirmess cook book

Cut bakers' bread in slices one-half inch thick, place between two pieces a thin slice of American cheese, seasoned with a dash of paprika. Heat in a frying pan two tablespoonfuls of butter until very hot; fry sandwiches on both sides until a golden brown. CHEESE STRAWS. Mrs. Bacon, Sheffield, Mass. To a half pint of prepared flour add two ounces of grated Parmesan cheese, moisten with the yolk of an egg and enough milk to make a paste that can be rolled out. Roll into a thin sheet and cut into narrow "straws." Bake to a delicate brown. While they are hot sift grated cheese over them. CHEESE PUFFS. Marion Harland. In a saucepen of boiling water melt two tablespoonfuls of butter. When the water and butter are boiling stir into them four tablespoonfuls of flour, wet with a little cold water, and four tablespoonfuls of grated cheese. Cook for the three minutes, stirring all the time. Remove from the fire, and when the mixture is cold add two eggs and beat hard for fifteen minutes. Line a baking-pan with greased paper and drop the mixture upon it, a spoonful at a time, leaving ample space between each puff for the swelling caused by baking. When puffed up and brown they are done, and must be eaten at once. CHEESE CRACKERS. Mrs. T. K. Egbert, New York. On buttered crackers lay slices of American cheese, cut thin; arrange in a baking-pan and set in the oven until the cheese is melted. Serve hot. A little cayenne sprinkled upon the crackers is liked by many. CHEESE FINGERS. Sheffield, Mass. Cut puff-paste into strips as long and as wide as your middle finger, sprinkle with a layer of cheese (grated), press upon this another strip of pastry, sprinkle with more cheese and bake in a quick oven. CREAM CHEESE. Marion Harland. To every quart of rich milk you use allow a pinch of salt and a teaspoonful of rennet, taking care to buy that which is not flavored in any way. When it is solid turn into a bag and let it drip. When it is well drained so that all the whey is taken from the curd — ^it may take more than a day for this, and in that case you must change the bag at the end of the first twelve hours — take it out, chop the curd fine, put it into a cheese box and press two hours. Wrap in two or three folds of tissue paper or in tinfoil, to exclude the air. CHEESE CROQUETTES. Tested. Mix one tablespoonful of melted butter and one tablespoonful of flour with one teacup of milk. Place on the fire to let it come to a boil. Season to taste and stir in the beaten yolks of two eggs. Set away to cooL When throughly cold, mix with two tablespoonfuls of grated cheese — American or Parmesan — and a dash of cayenne. Form into croquettes, dip into beaten egg, roll in fine cracker crumbs, and fry in hot fat. CHEESE TIMBALE. Mrs. Seely's Cook Boole. Mix one cup of cream, one tablespoonful of butter, and two tablespoonfuls of flour together, and stir over a moderate fire until the mixture comes to a boil, then stir in five tablespoonfuls of grated Parmesan cheese. Strain through a puree sieve and set away. When cold, stir in three well-beaten eggs and salt and white pepper to taste. Grease some small timbale moulds, decorate the inside with truffles, pour the mixture in, then set in pan of water, and bake in hot oven for ten minutes. Serve with cheese sauce. POT CHEESE.