pepper and grated nutmeg, together with as much cayenne as can
be taken up on the point of a very small penknife blade✪ Cheese Straws ; mix all
these ingredients with the tips of the finpers to a firm paste, knead
it well, roll it out an eighth of an inch thick, and with a sharp knife
or pastry j agger cut it in straws about eight inches long and quar-
ter of an inch wide ; lay the strips carefully on a buttered tin, and
bake them light straw color in a moderate oven. These cheese
straws make a delicious accompaniment to salad, and may be served
as a course at dinner, either with or without crackers, but always
with a dressed green salad, or with plain celery. Another mode oif
making is to rub four tablespoons sifted flour with two of butter,
and four of grated cheese, add one egg and season with calt and
cayenne pepper, roll very thin, cut in narrow strips three inches in
length, and mold either into straws or tie in true lover's knots, bake
a pale brown in a hot oven and serve hot on napkin, with salads.
Four tablespoons bread-crumbs may be used instead of the egg, and
the straws made thus are often served cold for luncheon or tea.
Still another excellent recipe is two cups grated cheese, one-third
cup butter, cayenne to taste, three-fourths cup flour, or enough to
roU as pie-crust, one-half cup warm water ; beat all to-
gether, roU out and cut in narrow strips four inches long,
and bake on writing paper in a hot oven, to a lightbrown.
Or, mix three-quarters pint grated cheese, pint flour, pinch ^
salt with lard as pie crust, roll and finish as above. Serve ch^smt.
with salad, piled on plate, crossing them in pairs and tyinff
with ribbon of diflerent colors ; or, bake in eight-inch lengths ana
serve in log-cabin style. Use cream, milk or water for mixing.
Oheese with Celery, — One-half cup each grated cheese, gravy
and butter, or poultry fat, two cups celery cut small, and a little
pepper and salt✪ Cheese with Celery. The celery should be in pieces about an inch long
split to look like macaroni ; boil ten minutes in water, drain, mix in
the cheese, butter, pepper and salt, and bake in a pan, basting the
top with spoonfuls of the meat gravy. Serve like a vegetable in
tureen or individual dishes.
Cheese with Crackers, — Soak in boiling water round milk
crackers split in two, take them out carefully so as not to break
them ; maKe layers of these slices in a little gratin dish or a deep
baking-dish, each slice buttered, spread with a^little made mustard,
and sprinkled with pepper, salt, and plenty of grated cheese✪ Cheese with Crackers. When
all is prepared, bake them in a hot oven for ten minutes.
Cheese with Eggs. — Cut hard-boiled eggs into slices and lay in
a well-buttered dish that has been sprinkled with bread-crumbs, and
place on each slice of ecrg a slice of Gruyere cheese of same shape
and size ; place a bit of butter on each, pepper v;ell, sift a few bread-
crumbs over✪ Cheese with Eggs and put into good oven for about five minutes. Serve
as hot as possible.
134 CHEESE.
Page 109 · 4 recipe records on this page
Presented as published in 1890. 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
pepper and grated nutmeg, together with as much cayenne as can be taken up on the point of a very small penknife blade ; mix all these ingredients with the tips of the fingers to a firm paste, knead it well, roll it out an eighth of an inch thick, and with a sharp knife or pastry jagger cut it in straws about eight inches long and quarter of an inch wide ; lay the strips carefully on a buttered tin, and bake them light straw color in a moderate oven. These cheese straws make a delicious accompaniment to salad, and may be served as a course at dinner, either with or without crackers, but always with a dressed green salad, or with plain celery. Another mode of making is to rub four tablespoons sifted flour with two of butter, and four of grated cheese, add one egg and season with calt and cayenne pepper, roll very thin, cut in narrow strips three inches in length, and mold either into straws or tie in true lover's knots, bake a pale brown in a hot oven and serve hot on napkin, with salads. Four tablespoons bread-crumbs may be used instead of the egg, and the straws made thus are often served cold for luncheon or tea. Still another excellent recipe is two cups grated cheese, one-third cup butter, cayenne to taste, three-fourths cup flour, or enough to roU as pie-crust, one-half cup warm water ; beat all together, roU out and cut in narrow strips four inches long, and bake on writing paper in a hot oven, to a light brown. Or, mix three-quarters pint grated cheese, pint flour, pinch ^ salt with lard as pie crust, roll and finish as above. Serve chestnuts with salad, piled on plate, crossing them in pairs and tying with ribbon of different colors ; or, bake in eight-inch lengths ana serve in log-cabin style. Use cream, milk or water for mixing.
OCheese with Celery. — One-half cup each grated cheese, gravy and butter, or poultry fat, two cups celery cut small, and a little pepper and salt. The celery should be in pieces about an inch long split to look like macaroni ; boil ten minutes in water, drain, mix in the cheese, butter, pepper and salt, and bake in a pan, basting the top with spoonfuls of the meat gravy. Serve like a vegetable in tureen or individual dishes.
Cheese with Crackers. — Soak in boiling water round milk crackers split in two, take them out carefully so as not to break them ; make layers of these slices in a little gratin dish or a deep baking-dish, each slice buttered, spread with a^little made mustard, and sprinkled with pepper, salt, and plenty of grated cheese. When all is prepared, bake them in a hot oven for ten minutes.
Cheese with Eggs. — Cut hard-boiled eggs into slices and lay in a well-buttered dish that has been sprinkled with bread-crumbs, and place on each slice of egg a slice of Gruyere cheese of same shape and size ; place a bit of butter on each, pepper v;ell, sift a few breadcrumbs over and put into good oven for about five minutes. Serve as hot as possible.
Records on this page
Cheese StrawsCheese with CeleryCheese with CrackersCheese with Eggs