Cold Custard or Junket. — Warm one
quart new sweet milk, add two tablespoon-
fuls sugar, and stir until the sugar is dis-
solved. Pour the mixture into ^ sriass or
china dish and add one tablespoonful liquid
rennet✪ Cold Custard or Junket, and set it in a warm place. If, at
26
the end of an hour, it has not begun to
harden, stir in one teaspoonful more of ren-
net ; it should be firm in one or two hours.
Remove it to a cool place or set it on ice to
cool. It should be eaten within an hour
after it has hardened or it will separate into
curds and whey. Serve with cream. Cold
custard mavbe flavored with nutmes: crated
over the surface, or a teaspoonful of vanilla
extract or rosewater stirred in with the rennet.
Cornstarch Blanc flange. — Scald a pint
of milk in a double-boiler. Add one table-
spoonful sugar and a sprinkle of salt, with
some mashed or preserved strawberries or a
little cocoa, mixed with some cold milk.
Mix two tablespoonfuls cornstarch with cold
milk✪ Cornstarch Blancmange, stir it into the hot milk, boil and stir
five or ten minutes, until it is smooth and
thick. Pour the mixture into cold wet
cups or molds. Serve cold with cream or
milk and sugar.
Toast and Cheese. — Prepare toast ; dip
in hot, salted v;ater ; grate enough dry
cheese to cover the slices ; set in the oven to
melt, and put the slices together as sand-
wiches. This may be enriched in various
ways b}^ adding QZ'g. butter, and spices.
Cheese Pudding. — Butter a baking dish,
put in a cup of grated breadcrumbs and a
half cup grated cheese in la5^ers, or mix and
keep some crumbs for the top. Beat an ^^'g
slightl}'-, add a half cup of milk✪ Cheese Pudding, salt and
cayenne pepper ; pour in baking dish, add a
top laj^er of crumbs and bake till brown.
Rice and Cheese Pudding. — Pick over
and wash a cup of rice. Steam until soft in
salted water, in a double boiler. Butter a
baking dish, put in the rice and two cups
of grated cheese in layers, pour on one cup
of white sauce.✪ Rice and Cheese Pudding Sprinkle over it buttered
cracker crumbs and brown in the oven.
Macaroni may be used in the saiue way.
Welsh Rarebit. — Take half pound
grated cheese and quarter cupful milk or
cream, put into a double-boiler, and stir
until the cheese is melted. Beat one esfo-,
and add mustard, salt, and cayenne pepper ;
then pour the milk and cheese over the mix-
ture. Add a teaspoonful of butter✪ Welsh Rarebit, return
to the boiler, and cook until it tliickens,
stirring constantly. Pour it over dry toast.
401
34
THE MODEL COOK BOOK
Cheese Sticks. — Take one pint flour,
one-half pint grated cheese ; mix and make
paste with lard the size of an ✪ Cheese Sticks ^%% ; make
the same as pie crust. Roll out and cut in
strips one half inch wide and five inches
long ; sprinkle over top with grated cheese
and bake a light brown.
Cheese Straws. — One cup of grated
cheese, one-half cup butter, three-fourths
cup of flour, sifted, one small teaspoonful
dry mustard, four teaspoonfuls of cold
water✪ Cheese Straws ; mix all together and roll out like
pie crust, cut into strips half-inch broad
and five inches long. Bake a light brown
and serve with salads.
Page 41 · 8 recipe records on this page
Presented as published in 1901. 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
Cold Custard or Junket. — Warm one quart new sweet milk, add two tablespoonfuls sugar, and stir until the sugar is dissolved. Pour the mixture into a glass or china dish and add one tablespoonful liquid rennet, and set it in a warm place. If, at
the end of an hour, it has not begun to harden, stir in one teaspoonful more of rennet ; it should be firm in one or two hours. Remove it to a cool place or set it on ice to cool. It should be eaten within an hour after it has hardened or it will separate into curds and whey. Serve with cream. Cold custard may be flavored with nutmeg: crated over the surface, or a teaspoonful of vanilla extract or rosewater stirred in with the rennet.
Cornstarch Blanc flange. — Scald a pint of milk in a double-boiler. Add one tablespoonful sugar and a sprinkle of salt, with some mashed or preserved strawberries or a little cocoa, mixed with some cold milk. Mix two tablespoonfuls cornstarch with cold milk, stir it into the hot milk, boil and stir five or ten minutes, until it is smooth and thick. Pour the mixture into cold wet cups or molds. Serve cold with cream or milk and sugar.
Toast and Cheese. — Prepare toast ; dip in hot, salted water ; grate enough dry cheese to cover the slices ; set in the oven to melt, and put the slices together as sandwiches. This may be enriched in various ways by adding 1 egg butter, and spices.
Cheese Pudding. — Butter a baking dish, put in a cup of grated breadcrumbs and a half cup grated cheese in la5^ers, or mix and keep some crumbs for the top. Beat an egg slightly, add a half cup of milk, salt and cayenne pepper ; pour in baking dish, add a top laj^er of crumbs and bake till brown.
Rice and Cheese Pudding. — Pick over and wash a cup of rice. Steam until soft in salted water, in a double boiler. Butter a baking dish, put in the rice and two cups of grated cheese in layers, pour on one cup of white sauce. Sprinkle over it buttered cracker crumbs and brown in the oven. Macaroni may be used in the same way.
Welsh Rarebit. — Take half pound grated cheese and quarter cupful milk or cream, put into a double-boiler, and stir until the cheese is melted. Beat one egg, and add mustard, salt, and cayenne pepper ; then pour the milk and cheese over the mixture. Add a teaspoonful of butter, return to the boiler, and cook until it tliickens, stirring constantly. Pour it over dry toast.
Cheese Sticks. — Take one pint flour, one-half pint grated cheese ; mix and make paste with lard the size of an egg ; make the same as pie crust. Roll out and cut in strips one half inch wide and five inches long ; sprinkle over top with grated cheese and bake a light brown.
Cheese Straws. — One cup of grated cheese, one-half cup butter, three-fourths cup of flour, sifted, one small teaspoonful dry mustard, four teaspoonfuls of cold water ; mix all together and roll out like pie crust, cut into strips half-inch broad and five inches long. Bake a light brown and serve with salads.
Records on this page
Cold Custard or JunketCornstarch BlancmangeCheese PuddingRice and Cheese PuddingWelsh RarebitCheese SticksCheese SticksCheese Straws