Boston Cooking-School cook book

Combine ingredients in order given. ‘Turn into buttered ring mold or timbale molds, set in pan of hot water, and bake until brown in slow oven (325° F.). Turn onto hot serving dish and fill center with creamed mushrooms or peas. Serves 4. Alsatian Tart. Line baking dish with pastry. Pour in custard nuixture. Sprinkle with minced bacon. Bake 10 minutes in hot oven (450° F.) then reduce heat to slow (325° F.) CHEESE CROQUETTES 3 tablespoons butter 1 cup mild cheese, cut in very small cubes V4 cup flour 1 cup grated Swiss, Gruyére, or mild cheese 24 cup milk Salt and pepper 2 egg yolks Few grains cayenne Melt butter, add flour and milk, and stir until thick and smooth. Add unbeaten egg yolks and stir until well mixed. Add grated cheese. A3 soon as cheese melts, remove from fire, fold in cheese cubes, and season with salt, pepper, and cayenne. Spread in shallow panand cool. Turnon board, cut in small squares or strips or shape in cones. Crumb, fry, and drain (Croquettes, p. 397). Serves 6. 390 THE BOSTON COOKING-SCHOOL COOK BOOK CHEESE AND PEPPER CROQUETTES 6 small green peppers Y{ cup grated Gruyére cheese 11% teaspoons butter 1 egg, slightly beaten 2 tablespoons flour Y% cup soft mild cheese, in cubes Y¥ cup milk 1% teaspoon salt Pepper and cayenne Wipe peppers, place in pan, put in hot oven, and turn constantly until skins blister. Take from oven, remove skins, make a length- wise slit in each, and take out seeds. Melt butter, add flour, stir until well blended. Add milk and bring to boiling point. Add grated cheese and egg. When cheese melts, remove from fire and fold in cheese cubes and season to taste with salt, pepper, and cayenne. Fill peppers with mixture. Dip in egg and crumbs. Fry and drain (see Croquettes, p. 397). Serves 6. PIMIENTOS STUFFED WITH CHEESE Canned pimientos, thoroughly dried Flour for dredging Mild cheese, cut in 4 inch slices Butter Salt and cayenne Buttered Toast Sprinkle cheese with salt and cayenne. Insert 1 slice in each pimiento. Dredge with flour and sauté in butter until cheese melts. COTTAGE CHEESE I Heat very slowly 1 quart sour milk to lukewarm over warm water and turn into a strainer lined with cheesecloth. Pour over 1 quart warm water, and as soon as water has drained through, pour over another quart; then repeat. Gather cheesecloth around curd to form a bag and let hang until curd is free from whey. Moisten with melted butter and heavy cream, sweet or sour. Add salt to taste. COTTAGE CHEESE II Heat one quart sweet milk to lukewarm and add one junket tablet reduced to a powder. Let stand in warm place until set. Beat with fork to break curd, turn into bag made of cheesecloth, and let hang until whey has drained from curd. Proceed as with Cottage Cheese I. RICE, MACARONI AND CHEESE 39% MOLDED CHEESE WITH BAR-LE-DUC Mash cream cheese and press into cone-shaped mold. Remove from mold and pour around Bar-le-Duc currants or strawberries. Serve with unsweetened wafer crackers. If desired, cover with whipped cream sweetened with powdered sugar before pouring Bar-le-duc. LIPTANER CHEESE 6 ounces cream cheese (2 small packets) 2 anchovies, finely chopped 14 cup butter 1 shallot, finely chopped 1 teaspoon capers 1% teaspoon caraway seed 1 teaspoon paprika Y teaspoon salt Work cheese until smooth and add butter gradually. When thoroughly blended, add remaining ingredients. Press into a small mold or form in a roll and wrap in wax paper. Let stand in refriger- ator to season. FROZEN CHEESE ALEXANDRA 14 cup butter 1% teaspoon paprika 144 pound Roquefort cheese 1 teaspoon finely cut chives 1 teaspoon salt 2 tablespoons sherry