Boston Cooking-School cook book

CHILI 1 tablespoon butter 34 pound soft mild cheese 2 tablespoons chopped green pepper 34 teaspoon salt 1% teaspoons chopped onion Few grains cayenne ¥% cup canned tomato pulp 2 tablespoons milk 1 egg, slightly beaten Cook butter slowly with pepper and onion 3 minutes, stirring constantly. Add tomatoes (drained) and cook 5 minutes. Add cheese, cut in small pieces, salt, and cayenne. Cook over hot water until cheese melts. Add milk and egg. Serves 6. ENGLISH MONKEY 1 cup stale bread crumbs ¥% cup soft, mild cheese, 1 cup milk cut in small pieces 1 tablespoon butter 1 egg, slightly beaten 1% teaspoon salt Few grains cayenne Soak bread crumbs in milk 15 minutes. Melt butter, add cheese, and when cheese has melted, add soaked crumbs, egg, and seasonings. Cook 3 minutes and pour over toasted crackers which have been spread sparingly with butter. Serves 6. CHEESE TOAST 1 cup Thin White Sauce (p. 192) 2 egg yolks, slightly beaten 34 cup grated cheese 2 egg whites, beaten stiff 6 slices toast Add cheese to White Sauce. Cook until cheese melts and add yolks. Stir and cook until thick, fold in whites, and pour over toast. BAKED RAREBIT 1 pound soft mild cheese 1 teaspoon paprika 2 tablespoons butter 11% cups milk 134 teaspoons salt 21% cups stale bread crumbs 3 eggs, slightly beaten Sprinkle a layer of bread crumbs in buttered baking dish, cover with 14 cheese, sprinkle with 14 salt and paprika mixed, and repeat twice, making 3 layers. Add milk to eggs and pour over mixture. Bake 25 minutes in a moderate oven (350° F.). Serve at once. SHAPLEIGH LUNCHEON CHEESE 2 eggs, slightly beaten Few grains cayenne 1 cup thin cream 4 pound mild cheese, cut 1 tablespoon butter in small pieces 1 teaspoon salt Stale bread cut in finger- 1% teaspoon mustard shaped pieces 44 inch J4 teaspoon paprika thick Spread bread with butter. Arrange close together around sides of buttered baking dish, having bread extend about 1 inch above dish; also line bottom of dish. Combine other ingredients, pour into dish, and bake 30 minutes in moderate oven (350° F.). Serves 4. CHEESE FONDUE 1 cup scalded milk 1 tablespoon butter 1 cup soft stale bread crumbs Y teaspoon salt Y4 pound mild cheese, cut in small 3 egg yolks pieces 3 egg whites Mix first five ingredients, add yolks beaten until lemon-colored. Cut and fold in whites beaten until stiff. Pour in buttered baking dish and bake 20 minutes in moderate oven (350° F.). Serves 4. CHEESE SOUFFLE I 4 tablespoons butter Yg teaspoon salt 2 tablespoons flour Few grains cayenne 1 cup scalded milk or Y cup grated cheese tomato juice 4 egg yolks, beaten very light 4 egg whites, beaten stiff Melt butter, add flour. Add gradually scalded milk and stir until thick and smooth. Add salt, cayenne, and cheese. Remove from fire; add yolks. Cool; cut and fold in whites. Pour into buttered baking dish or ramekins. Bake 25 minutes in slow oven (325° F.) or 30 to 45 minutes in moderate oven (350° F.). Serve at once. A soufflé may be served soft (French method) or firm. Serves 4. CHEESE SOUFFLE II 2 eggs 4 cup grated Parmesan 24 cup thick cream cheese 14 cup Swiss cheese, cut Salt and pepper in small dice Few grains cayenne 4 cup grated American cheese Few gratings nutmeg Add eggs to cream and beat slightly, then add cheese and seasonings. If desired, line sides of ramekin dishes with strips of puff paste. Fill dishes 24 full. Bake 15 minutes in a hot oven (450° F.). Serves 4. CHEESE CUSTARDS OR CHEESE RING 4 eggs, slightly beaten V% teaspoon salt 1 cup milk Y% teaspoon pepper 2% tablespoons melted butter Few grains cayenne 1% cup grated cheese Few drops onion juice