Cut cheese in slices about one-quarter of an inch thick and lay
between slices of bread✪ Cheese Sandwiches that are well buttered. The cheese can be grated
and used in the same way, but in the latter case, it must be rubbed to a
paste with buttcfo H. F. L.
172 CHEESE AND CHEESE DISHES.
CHEESE STRAWS.
Mix two ounces of grated Parmesan cheese, two ounces of fresh but-
ter, two ounces of flour, an ounce of creamery cheese, and the yolk of an
tgg✪ Cheese Straws into a stiff paste. Flavor the mixture with cayenne, salt and a little
pounded mace. Roll this out thin, cut it into fingers about four inches
long and one-half of an inch wide, bake them for a few minutes in a quick
oven and serve cold. They should be piled on a dish in transverse rows.
Nice for luncheons. Jane Hathaway.
WELSH RAREBIT.
Have ready one pound of rich cheese, grated. Rub the bottom of a
dish with a piece of onion. Put in the cheese, add one tablespoonful of
tomato catsup, one tablespoonful of Worcestershire sauce, one-half table-
spoonful of salt, four shakes of cayenne pepper and two level tablespoon-
fuls of butter. Stir until it begins to melt, then add gradually four
tablespoonfuls of ale or beer✪ Welsh Rarebit. When it is soft, smooth and creamy, pour
it over toasted bread or toasted crackers. E. D. Wells.
MORNING RELISH.
Take one-quarter of a pound of fresh cheese, put in a pan with a
cup of milk and bring to a boil. Then add one-half of a teaspoonful of
salt and one-half of a teaspoonful of dry mustard, a dash of pepper, but-
ter the size of an tgg^. Roll three soda crackers✪ Morning Relish fine, stir briskly a few min-
utes and turn into a heated dish. Nancy Crowell.
CHEESE SOUFFLE.
Four eggs, one-quarter of a pound of cheese, one-quarter of a pound
of butter. Grate the cheese and beat it well with the butter and yolks of
the eggs. Season with salt and cayenne pepper✪ Cheese Souffle. Whisk the whites to a
stiff froth and stir in lightly. Bake in a deep dish for one-half hour.
Mrs. Susie Knight.
CHEESE CUSTARDS.
Six tablespoonfuls of grated cheese, two tablespoonfuls of butter, four
eggs, one cup of milk with a teaspoonful of corn-starch stirred into it, salt
and pepper to taste. Beat the eggs very light and pour upon them the
heated milk (with a pinch of soda✪ Cheese Custards), having thickened with the corn-starch.
While warm add butter, pepper, salt and cheese. Beat well and pour into
greased custard cups. Bake in a quick oven about fifteen minutes or
until high and brown. Serve at once, as a separate course, with bread
and butter, after soup or before dessert. C, A. R.
CHEESE AND CHEESE DISHES. 173
CHEESE NEUVEAU.
Pieces of bread should be cut as If for the table, thinly buttered, and
placed in a frying-pan. Sprinkle salt very lightly over them and add a
thick layer of grated cheese. Then another layer of bread and salted
cheese, and when the pan is full pour over a cup of good, rich milk✪ Cheese Neufchâtel.
Cover closely and stand on the side of the stove where it will steam slowly
for twenty minutes or one-half of an hour. Turn on a hot platter and
serve at once This is an excellent luncheon dish and deserves to become
Dopular. B. O. C.
BAKED CHEESE.
(Relish.) ✪ Baked Cheese
Page 127 · 9 recipe records on this page
Presented as published in 1917. 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
Cut cheese in slices about one-quarter of an inch thick and lay between slices of bread that are well buttered. The cheese can be grated and used in the same way, but in the latter case, it must be rubbed to a paste with butter. H. F. L.
CHEESE STRAWS.
Mix two ounces of grated Parmesan cheese, two ounces of fresh butter, two ounces of flour, an ounce of creamery cheese, and the yolk of an egg into a stiff paste. Flavor the mixture with cayenne, salt and a little pounded mace. Roll this out thin, cut it into fingers about four inches long and one-half of an inch wide, bake them for a few minutes in a quick oven and serve cold. They should be piled on a dish in transverse rows. Nice for luncheons. Jane Hathaway.
WELSH RAREBIT.
Have ready one pound of rich cheese, grated. Rub the bottom of a dish with a piece of onion. Put in the cheese, add one tablespoonful of tomato catsup, one tablespoonful of Worcestershire sauce, one-half tablespoonful of salt, four shakes of cayenne pepper and two level tablespoonfuls of butter. Stir until it begins to melt, then add gradually four tablespoonfuls of ale or beer. When it is soft, smooth and creamy, pour it over toasted bread or toasted crackers. E. D. Wells.
MORNING RELISH.
Take one-quarter of a pound of fresh cheese, put in a pan with a cup of milk and bring to a boil. Then add one-half of a teaspoonful of salt and one-half of a teaspoonful of dry mustard, a dash of pepper, butter the size of an egg. Roll three soda crackers fine, stir briskly a few minutes and turn into a heated dish. Nancy Crowell.
CHEESE SOUFFLE.
Four eggs, one-quarter of a pound of cheese, one-quarter of a pound of butter. Grate the cheese and beat it well with the butter and yolks of the eggs. Season with salt and cayenne pepper. Whisk the whites to a stiff froth and stir in lightly. Bake in a deep dish for one-half hour.
Mrs. Susie Knight.
CHEESE CUSTARDS.
Six tablespoonfuls of grated cheese, two tablespoonfuls of butter, four eggs, one cup of milk with a teaspoonful of corn-starch stirred into it, salt and pepper to taste. Beat the eggs very light and pour upon them the heated milk (with a pinch of soda), having thickened with the corn-starch. While warm add butter, pepper, salt and cheese. Beat well and pour into greased custard cups. Bake in a quick oven about fifteen minutes or until high and brown. Serve at once, as a separate course, with bread and butter, after soup or before dessert. C, A. R.
CHEESE NEUVEAU.
Pieces of bread should be cut as If for the table, thinly buttered, and placed in a frying-pan. Sprinkle salt very lightly over them and add a thick layer of grated cheese. Then another layer of bread and salted cheese, and when the pan is full pour over a cup of good, rich milk. Cover closely and stand on the side of the stove where it will steam slowly for twenty minutes or one-half of an hour. Turn on a hot platter and serve at once This is an excellent luncheon dish and deserves to become Dopular. B. O. C.
BAKED CHEESE.
(Relish.)
Records on this page
Cheese SandwichesCheese StrawsWelsh RarebitMorning RelishMorning RelishCheese SouffleCheese CustardsCheese NeufchâtelBaked Cheese