Take one half of a pound of cheese, nine snow-flake crackers (pulver-
ized) and one and one-half tablespoonfuls of butter. Put the butter into
a baking-pan, then sprinkle one layer of crackers and one layer of grated
cheese. Over this sprinkle one tablespoonful of sugar and a little salt
and pepper. Continue the process with a layer of each (except butter,
salt and pepper) until it is one and one-half inches thick; then add enough
sweet milk to wet✪ Baked Cheese. Put in the oven and bake until sufficiently dry to cut
in blocks two and one-half inches square. Serve hot on toast.
Nannie Jones.
SLIP.
Slip is bonny-clabber, without its acidity, and so delicate is its flavor
that many like it as well as ice-cream. Prepare it thus: Make one quart
of milk moderately warm, stir into it one dessert-spoonful of the prepara-
tion called rennet; set it away t6 cool; it will be then as stiff as jelly;
make it only a few hours before using or it will be tough and watery;
when possible set dish on ice after it has jellied. Serve with powdered
sugar, nutmeg and cream. Prudence M. S.
MACARONI AND CHEESE.
Take one-half of a package of macaroni, break Into pieces two inches
in length. Simmer twenty minutes in plenty of salted water. Drain,
then put a layer in the bottom of a buttered baking-dish, then upon this
put a thin layer of grated cheese and bits of butter, then another layer of
macaroni and so on till dish is full, leaving the cheese layer on top;
sprinkle with cracker crumbs. Pour over the whole a cupful of cream or
milk✪ Macaroni and Cheese and bake a golden brown, A. M. P,
174 CHEESE AND CHEESE DISHES.
CHEESE.
(German.)
Three quarts milk, salt, caraway seed.
The milk must be fresh and rich. Put each quart in a separate dish;
after it has thickened remove the cream and prepare it as for cottage
cheese, drain it well to separate it from all the whey. When this is done
take a granite colander, sprinkle the bottom with salt and caraway seed,
on this put a layer of curds (one quart), next one of cream, again salt and
caraway seed and one of curds until all is used up. The last layer must
be of curds; let it stand two or three days, then turn out and serve.
Fraulein.
MOTHER'S CREAM CHEESE.
Scald the quantity of milk desired, let cool a trifle, then add the ren-
net (see directions on the packages of "Prepared Rennet"). When the
curd is formed take out without breaking and lay on a cheese-cloth
supported on all sides so that it will drain; and then put it under a
light press for one hour; now break the curd gently with the fingers
into small pieces, put in a cloth and press for an hour; take out, rub with
fine salt, let lie on a board for an hour, and wash in cold water; then
let drain, and in a day or two the skin will look dry; put some sweet grass
under and over and it will soon ripen. E. M. C.
CHICAGO CHEESE STRAWS.
Roll some puff paste very thin, sprinkle over with grated cheese, fold,
roll out, and sprinkle again; then repeat the process and place on the ice
to harden. When cold roll out to an oblong flat one-eight of an inch
thick, place it on a baking sheet and, with a knife, cut into strips five
inches long and less than one-quarter of an Inch wide. Bake and serve
piled in triangles or squares. M. L, C.
SAGE CHEESE.
Page 128 · 2 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
Take one half of a pound of cheese, nine snow-flake crackers (pulverized) and one and one-half tablespoonfuls of butter. Put the butter into a baking-pan, then sprinkle one layer of crackers and one layer of grated cheese. Over this sprinkle one tablespoonful of sugar and a little salt and pepper. Continue the process with a layer of each (except butter, salt and pepper) until it is one and one-half inches thick; then add enough sweet milk to wet. Put in the oven and bake until sufficiently dry to cut in blocks two and one-half inches square. Serve hot on toast.
Nannie Jones.
SLIP.
Slip is bonny-clabber, without its acidity, and so delicate is its flavor that many like it as well as ice-cream. Prepare it thus: Make one quart of milk moderately warm, stir into it one dessert-spoonful of the preparation called rennet; set it away to cool; it will be then as stiff as jelly; make it only a few hours before using or it will be tough and watery; when possible set dish on ice after it has jellied. Serve with powdered sugar, nutmeg and cream. Prudence M. S.
MACARONI AND CHEESE.
Take one-half of a package of macaroni, break Into pieces two inches in length. Simmer twenty minutes in plenty of salted water. Drain, then put a layer in the bottom of a buttered baking-dish, then upon this put a thin layer of grated cheese and bits of butter, then another layer of macaroni and so on till dish is full, leaving the cheese layer on top; sprinkle with cracker crumbs. Pour over the whole a cupful of cream or milk and bake a golden brown, A. M. P,
CHEESE.
(German.)
Three quarts milk, salt, caraway seed.
The milk must be fresh and rich. Put each quart in a separate dish; after it has thickened remove the cream and prepare it as for cottage cheese, drain it well to separate it from all the whey. When this is done take a granite colander, sprinkle the bottom with salt and caraway seed, on this put a layer of curds (one quart), next one of cream, again salt and caraway seed and one of curds until all is used up. The last layer must be of curds; let it stand two or three days, then turn out and serve.
Fraulein.
MOTHER'S CREAM CHEESE.
Scald the quantity of milk desired, let cool a trifle, then add the rennet (see directions on the packages of "Prepared Rennet"). When the curd is formed take out without breaking and lay on a cheese-cloth supported on all sides so that it will drain; and then put it under a light press for one hour; now break the curd gently with the fingers into small pieces, put in a cloth and press for an hour; take out, rub with fine salt, let lie on a board for an hour, and wash in cold water; then let drain, and in a day or two the skin will look dry; put some sweet grass under and over and it will soon ripen. E. M. C.
CHICAGO CHEESE STRAWS.
Roll some puff paste very thin, sprinkle over with grated cheese, fold, roll out, and sprinkle again; then repeat the process and place on the ice to harden. When cold roll out to an oblong flat one-eighth of an inch thick, place it on a baking sheet and, with a knife, cut into strips five inches long and less than one-quarter of an Inch wide. Bake and serve piled in triangles or squares. M. L, C.
SAGE CHEESE.
Records on this page
Baked CheeseMacaroni and Cheese