Boston Cooking-School cook book

Arrange thin crackers or saltines in pan. Brush over with melted butter, sprinkle with grated cheese, and bake until cheese melts. ROQUEFORT CRACKERS. Y4 cup butter Few drops onion juice 1 tablespoon Roquefort cheese crumbs Wafers Cream butter, add cheese and onion juice. Spread wafers generously with mixture, cover with wafers, and press lightly together. SHERRIED CHEESE CRACKERS V4 pound cheese 1 teaspoon mustard 3 tablespoons sherry VY teaspoon salt 2 tablespoons cream Few grains cayenne 2 tablespoons butter Unsweetened wafers Cut cheese in pieces and force through food chopper. Add wine, cream, butter worked until creamy, and seasonings. Force mixture through pastry bag and tube onto wafers. SOUP AND SALAD ACCOMPANIMENTS 131 CASSAVA CAKES Arrange on cooky sheet. Brush generously with melted butter. Heat in oven until delicately brown. If desired, fold double, while warm. Toasted Cassava Cakes and Cheese Wafers Are Delicious with Soup or Salad MATZOTH (JEWISH UNLEAVENED BREAD) Toast and brush with melted butter. ITALIAN BREAD STICKS Cut or break bread sticks in pieces about 5 inches long. Heat in oven. CHEESE STICKS Cut bread sticks in halves lengthwise, spread thinly with butter, sprinkle with grated cheese seasoned with salt and cayenne, and bake until delicately browned. MOCK CASSAVA BREAD Remove crusts from small, stale baker's loaf in 4 pieces, using a sharp, long-bladed knife; then cut in very thin slices lengthwise and shape with an elliptical cutter. Dip each piece separately quickly in and out of cold water and shape over a form (using Yg pound baking-powder tins) and keep in place with soft twine. Place in dripping pan, brush over with melted butter, and bake in a slow oven until crisp and delicately browned, turning frequently. PIMIENTO CHEESE WAFERS Mash a pimiento cream cheese, moisten with cream, and force through a pastry bag and tube on unsweetened wafer crackers. If a pimiento cream cheese is not obtainable, add 1 tablespoon finely chopped canned pimiento and a few grains salt to 1 large cream cheese. PULLED BREAD Remove crusts from a long loaf of freshly baked water bread. Pull the bread apart until the pieces are the desired size and length, which is best accomplished by using 2 3-tined forks. Cook in slow oven until delicately browned and thoroughly dried. A baker’s French loaf may be used for pulled bread if homemade is not at hand. TOASTED BUNS Cut bread in slices 2 inches thick. Remove crusts. Cut each slice in half. Brush entire surface generously with melted butter. Brown in hot oven, turning as necessary. TOASTED FROMAGE ROLLS Cut fresh bread in as thin slices as possible, using a very sharp knife, and remove crusts. Work butter until creamy, add an equal measure of grated cheese, and work until thoroughly blended. Season with salt and paprika. Spread bread with mixture and roll each piece separately. Toast. IMPERIAL STICKS IN RINGS Cut stale bread in 14-inch slices, remove crusts, spread thinly with butter, and cut slices in 14-inch strips and rings; put in pan and bake until delicately browned. Arrange 3 sticks in each ring. MOCK ALMONDS Cut stale bread in 1%-inch slices, shape with round cutters 14% inches in diameter, then shape in almond-shaped pieces. Brush over with melted butter, Put in pan, and bake until delicately browned. SOUP AND SALAD ACCOMPANIMENTS 135 TOASTED TRIANGLES Cut stale bread in 14-inch slices and remove crusts; then cut in halves on the diagonal, making triangles. Toast or bake in slow oven until crisp and delicately browned. CHEESE STRAWS