Boil the crumbs in the milk until soft, and add the but-
ter, mustard, salt, pepper and cheese and the yolk of the
^g§' When all are well mixed, stir in the white of the
6gg, beaten to a stiff froth. Put the mixture in paper
cases, filling each case but three-quarters full, and bake
five or six minutes. The ramekins should be puffed high
above the edge of the paper, and should be served
immediately, else they will fall. They will make a pretty
cheese course for dinner.
CHEESE au gratifi.
Four eggs.
One cupful of grated cheese.
One-half cupful of milk.
One-half tea-spoonful of salt.
One-quarter tea-spoonful of pepper
Six tea-spoonfuls of bread-crumbs.
Two table-spoonfuls of butter✪ Cheese au Gratin.
Butter a suitable number of individual dishes. Beat
CHEESE DISHES. 313
the whites of the eggs to a stiff froth, and add to them
the yolks and seasoning. Mix well, and add the cheese
and then the milk. Pour this mixture into the little
dishes, sprinkle each lightly with the crumb, and bake
for eight minutes in a moderate oven.
CHEESE PUFFS.
Two table-spoonfuls of butter.
Four table-spoonfuls of flour.
Four table-spoonfuls of grated cheese.
Two eggs.
One cupful of water.
One-half tea-spoonful of salt.
One-fifth tea-spoonful of pepper✪ Cheese Puffs.
Wet the flour in a little of the water until it forms a
smooth paste, and add the cheese, salt and pepper.
Place the rest of the water and the butter in a saucepan,
and when boiling, add the flour mixture. Cook three
minutes, stirring all the time ; remove the mixture from
the fire, and set it away to cool. When cold, add the
eggs unbeaten, one at a time, and beat the batter at
least ten minutes. Butter a baking-pan lightly, and drop
the mixture into it, using a heaping tea-spoonful for each
puff", and leaving considerable space between them, as
they increase threefold in size. Bake twenty minutes,
and serve hot. Sometimes a plain cream sauce or a
brown sauce is served with these puffs.
CHEESE STRAWS.
Three table-spoonfuls of flour.
Three table-spoonfuls of Parmesan cheese.
One table-spoonful of butter.
One table-spoonful of milk.
3 1 4 THE PA TTERN COOK-BOOK.
One-half salt-spoonful of salt.
One-quarter salt-spoonful of pepper.
One-eighth salt-spoonful of nutmeg.
One egg (yolk only)✪ Cheese Straws.
Mix the dry ingredients, add the milk, the yolk and the
butter, softened. Mix all well with a spoon, and when
smooth, divide the dough into two parts. Roll these
very thin, cut them into narrow strips three inches long,
and bake in a slow oven fifteen minutes. These straws
may be served hot or cold, either as a cheese course or
with lettuce in the salad course. They may be arranged
in bunches of six or eight, each bundle being tied with
narrow ribbon ; or they may be piled on a plate in log-
cabin style.
COTTAGE CHEESE, NO. I. ✪ Cottage Cheese, No. I
Page 137 · 5 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
Boil the crumbs in the milk until soft, and add the butter, mustard, salt, pepper and cheese and the yolk of the egg. When all are well mixed, stir in the white of the egg, beaten to a stiff froth. Put the mixture in paper cases, filling each case but three-quarters full, and bake five or six minutes. The ramekins should be puffed high above the edge of the paper, and should be served immediately, else they will fall. They will make a pretty cheese course for dinner.
CHEESE au gratifi.
Four eggs.
One cupful of grated cheese. One-half cupful of milk. One-half tea-spoonful of salt. One-quarter tea-spoonful of pepper Six tea-spoonfuls of bread-crumbs. Two table-spoonfuls of butter.
Butter a suitable number of individual dishes. Beat
the whites of the eggs to a stiff froth, and add to them the yolks and seasoning. Mix well, and add the cheese and then the milk. Pour this mixture into the little dishes, sprinkle each lightly with the crumb, and bake for eight minutes in a moderate oven.
CHEESE PUFFS.
Two table-spoonfuls of butter.
Four table-spoonfuls of flour.
Four table-spoonfuls of grated cheese.
Two eggs.
One cupful of water.
One-half tea-spoonful of salt.
One-fifth tea-spoonful of pepper.
Wet the flour in a little of the water until it forms a smooth paste, and add the cheese, salt and pepper. Place the rest of the water and the butter in a saucepan, and when boiling, add the flour mixture. Cook three minutes, stirring all the time ; remove the mixture from the fire, and set it away to cool. When cold, add the eggs unbeaten, one at a time, and beat the batter at least ten minutes. Butter a baking-pan lightly, and drop the mixture into it, using a heaping tea-spoonful for each puff", and leaving considerable space between them, as they increase threefold in size. Bake twenty minutes, and serve hot. Sometimes a plain cream sauce or a brown sauce is served with these puffs.
CHEESE STRAWS.
Three table-spoonfuls of flour.
Three table-spoonfuls of Parmesan cheese.
One table-spoonful of butter.
One table-spoonful of milk.
One-half salt-spoonful of salt. One-quarter salt-spoonful of pepper. One-eighth salt-spoonful of nutmeg. One egg (yolk only).
Mix the dry ingredients, add the milk, the yolk and the butter, softened. Mix all well with a spoon, and when smooth, divide the dough into two parts. Roll these very thin, cut them into narrow strips three inches long, and bake in a slow oven fifteen minutes. These straws may be served hot or cold, either as a cheese course or with lettuce in the salad course. They may be arranged in bunches of six or eight, each bundle being tied with narrow ribbon ; or they may be piled on a plate in logcabin style.
COTTAGE CHEESE, NO. I.
Records on this page
Cheese au GratinCheese PuffsCheese PuffsCheese StrawsCottage Cheese, No. I