1 cup double cream. 3^ cup chopped canned pineapple,
}/i cup milk. preserved cherries, dates, figs, or
13^ cups powdered sugar.✪ Frozen Cream Cheese with Fruit raisins.
\i teaspoon salt.
Break up the cheeses and mix the milk Avith them. Add
the sugar, salt, and chopped fruit and vanilla, and mix thor-
oughly. Whip the cream mitil it is stiff and fold in the
cheese mixture. Pour into a mold, pack in crushed ice and
salt, and let stand for 3 or 4 hours to freeze. Poimd baldng-
powder tins lined with tough white paper make suitable
molds. Serve the frozen cheese in sHces with or \sdthout
a garnish of the chopped fruit; or, if preferred, leave the
chopped fruit out of the mixture and serve it as a garnish on
top. A whole preserved fig on a round of the frozen cheese
is a particularly attractive combination.
This same mixture, unfrozen, is also an excellent filling for
charlotte russe made with lady fingers or sponge cake.
CHEESE SANDWICH FILLINGS
1. Mix equal quantities of Neufchatel or cream cheese
with chopped olives, pimentos, and nuts, or any one or two
of these. Add salt and a little onion juice, if liked. Spread
on slices of white or graham bread.
2. Mix the cheese with finely chopped dill pickle, chow-
chow, chili sauce, or any other desired piclde mixture. Use
as sand\\ach filling or as a spread on crackers.
3. Into the soft cheese, work finely chopped parsley, water-
cress, lettuce, spring onions, celery, or any other salad vege-
table. Add salt and any other seasoning desired, such as
onion or lemon juice.
4. Wash prunes, dates, raisins, or dried figs or apricots,
and put them through the food chopper, using the fine knife.
Mix the ground fruit with about twice as much cheese. Add
a Kttle salt and chopped nuts if desired. This filling may
also be served on crackers for afternoon tea.
5. Finel}^ chopped pineapple mixed with the cheese makes-
an excellent spread for sandwiches, or for toasted bread or
crackers for afternoon parties.
60
6. Spread slices of bread rather thickly with Neufchdtel or
cream cheese. On one of them put a layer of jam or jelly.
Press the slices of bread together. These sandwiches are also
excellent toasted.
7. Spread the cheese, Neufchdtel or cream, on crisply
toasted crackers. Leave a hollow in the center of the cheese.
Drop into this a bit of preserved fruit or jelly. These give a
festive touch to the tea table and can be prepared very
quickly. Do not combine the cheese and crackers until a
short time before serving, as the cheese softens the crackers.
Peaches, pears, or cherries combine well with cream or
Neufchatel cheese. Fill the hollows of canned peaches or
pears with cheese, plain, or mixed with nuts, dried fruits,
or one of the chopped salad vegetables. Serve on lettuce
with salad dressing.
Make a little mound of the cheese on the lettuce and put
slices of peaches or pears around it. Large white canned
cherries with the pits removed or stewed dried apricots may
also be combined with the cheese.
Arrange slices of raw or canned pineapple on lettuce, and
into the center of each slice drop a ball made of Neufchatel
or cream cheese mixed with chopped nuts or green pepper
or pimento and seasoned with salt. To vary this salad, after
the pineapple slices are arranged on the lettuce, cover them
with the cheese pressed through a potato ricer, and sprinkle
on a little salt and paprika.
4 tablespoons chopped green pepper.
Page 35 · 1 recipe record on this page
Presented as published in 1926. 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
1 cup double cream. 3^ cup chopped canned pineapple,
}/i cup milk. preserved cherries, dates, figs, or
13^ cups powdered sugar. raisins.
\i teaspoon salt.
Break up the cheeses and mix the milk Avith them. Add the sugar, salt, and chopped fruit and vanilla, and mix thoroughly. Whip the cream until it is stiff and fold in the cheese mixture. Pour into a mold, pack in crushed ice and salt, and let stand for 3 or 4 hours to freeze. Pound baking powder tins lined with tough white paper make suitable molds. Serve the frozen cheese in sHces with or without a garnish of the chopped fruit; or, if preferred, leave the chopped fruit out of the mixture and serve it as a garnish on top. A whole preserved fig on a round of the frozen cheese is a particularly attractive combination.
This same mixture, unfrozen, is also an excellent filling for charlotte russe made with lady fingers or sponge cake.
CHEESE SANDWICH FILLINGS
1. Mix equal quantities of Neufchatel or cream cheese with chopped olives, pimentos, and nuts, or any one or two of these. Add salt and a little onion juice, if liked. Spread on slices of white or graham bread.
2. Mix the cheese with finely chopped dill pickle, chowchow, chili sauce, or any other desired piclde mixture. use as sandwich fillingg or as a spread on crackers.
3. Into the soft cheese, work finely chopped parsley, watercress, lettuce, spring onions, celery, or any other salad vegetable. Add salt and any other seasoning desired, such as onion or lemon juice.
4. Wash prunes, dates, raisins, or dried figs or apricots, and put them through the food chopper, using the fine knife. Mix the ground fruit with about twice as much cheese. Add a Kttle salt and chopped nuts if desired. This filling may also be served on crackers for afternoon tea.
5. Finely chopped pineapple mixed with the cheese makes an excellent spread for sandwiches, or for toasted bread or crackers for afternoon parties.
6. Spread slices of bread rather thickly with Neufchdtel or cream cheese. On one of them put a layer of jam or jelly. Press the slices of bread together. These sandwiches are also excellent toasted.
7. Spread the cheese, Neufchdtel or cream, on crisply toasted crackers. Leave a hollow in the center of the cheese. Drop into this a bit of preserved fruit or jelly. These give a festive touch to the tea table and can be prepared very quickly. Do not combine the cheese and crackers until a short time before serving, as the cheese softens the crackers.
Peaches, pears, or cherries combine well with cream or Neufchatel cheese. Fill the hollows of canned peaches or pears with cheese, plain, or mixed with nuts, dried fruits, or one of the chopped salad vegetables. Serve on lettuce with salad dressing.
Make a little mound of the cheese on the lettuce and put slices of peaches or pears around it. Large white canned cherries with the pits removed or stewed dried apricots may also be combined with the cheese.
Arrange slices of raw or canned pineapple on lettuce, and into the center of each slice drop a ball made of Neufchatel or cream cheese mixed with chopped nuts or green pepper or pimento and seasoned with salt. To vary this salad, after the pineapple slices are arranged on the lettuce, cover them with the cheese pressed through a potato ricer, and sprinkle on a little salt and paprika.
4 tablespoons chopped green pepper.
Records on this page
Frozen Cream Cheese with Fruit