2 c. grated cheese.
2 eggs.
f.g.
H T. salt.
3^ T. mustard.
Cayenne.
1. Put butter in chafing-dish or double boiler.
2. When melted, add flour; mix well.
3. Add milk; stir and cook until thick.
4. Add tomatoes, mixed with soda; stir till smooth.
5. Add cheese, eggs and seasonings.
6. Stir until cheese is melted; serve at once on brown
bread toast or wafers.
CHEESE STRAWS.
1 tb. butter.
IMtb.
^2 c. flour.
Vso.
% c. soft bread crumbs.
Vsc.
% c. grated cheese.
H T. salt.
f.g.
f.g. cayenne.
Ktb.
3 tb. milk✪ Cheese Straws.
1. Cream the butter; add flour, crumbs, cheese and
seasonings.
2. Mix thoroughly; add milk.
3. Roll }4" thick; cut in strips wide and 5"
long.
4. Place on baking sheet; bake in moderate oven until
lightly browned.
CANADIAN COOK BOOK
NOTES
CHAPTER IX.
SALADS
GENERAL RULES
1. Ingredients should be thoroughly chilled.
2. Salad plants and green vegetables should be clean,
crisp and dry.
3. Ingredients should be cut in attractive shapes and in
suitable sizes. If too large, they are not seasoned with the
dressing, and if too small, are apt to break up and become
compact.
4. Add enqugh dressing to season well, but not enough
to make the salad too moist.
5. With the exception of parsley, serve garnishes such as
may be eaten with the salad.
6. As a rule a better flavor results when foods are marin-
ated with dressing and allowed to stand at least one hour
before serving.
7. When more than one food is used, marinate separately;
let stand to season, then combine just before serving.
8. If an oil dressing is used, a good flavor may be ob-
tained by marinating the salad ingredients with French
dressing; let stand to season; then use boiled dressing or
mayonnaise, as desired, in combining the salad. This
applies particularly to cooked vegetables, meat and fish.
Salad Greens are such vegetables as lettuce,, watercress,
gardencress, endive, chicory.
PREPARATION OF GREENS.
1. To freshen, place in cold water one to two hours,
before using. If very wilted, add a few drops of vinegar to
the water.
2. Wash carefully in plenty of cold water, being careful
that no insects are left on the leaves.
3. Dry thoroughly by placing in or between towels and
shaking gently.
4. To keep greens fresh, place in a damp cloth in re-
frigerator or place in a covered dish in a cold place.
131
C.R.— IP
132
CANADIAN COOK BOOK
GARNISHES.
1. Never garnish elaborately.
2. Whenever possible, use one of the ingredients of the
salad in garnishing.
3. The appearance of almost all salads is improved by a
careful arrangement on a bed of head lettuce or shredded
leaves. Watercress and endive may also be used.
4. To make curled celery," cut the celery stalk into
small 2Y2' strips. Slash from each end of the strip to
within Yi' of the centre. Place in cold salted water to
curl.
5. To make '^radish roses," cut radish into six or eight
sections to within one quarter inch of the bottom; leave
stem and leaf on, place in cold water to open.
UNCOOKED VEGETABLE SALADS
When to serve —
1 Salad course at luncheon or dinner.
2. Main course at luncheon or supper.
PREPARATION OF VEGETABLES.
Cabbage.
1. Soak }/2 hr. in cold salted water to freshen.
2. Cut in quarters and shred as finely as possible.
3. Dry between towels.
Celery.
1. Separate stalks; freshen in cold water.
2. Wash thoroughly, using vegetable brush.
Page 39 · 1 recipe record on this page
Presented as published in 1924. 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
2 c. grated cheese.
2 eggs.
f.g.
H T. salt.
3^ T. mustard.
Cayenne.
1. Put butter in chafing-dish or double boiler.
2. When melted, add flour; mix well.
3. Add milk; stir and cook until thick.
4. Add tomatoes, mixed with soda; stir till smooth.
5. Add cheese, eggs and seasonings.
6. Stir until cheese is melted; serve at once on brown bread toast or wafers.
CHEESE STRAWS.
1 tb. butter.
IMtb.
^2 c. flour.
Vso.
% c. soft bread crumbs.
Vsc.
% c. grated cheese.
H T. salt.
f.g.
f.g. cayenne.
Ktb.
3 tb. milk.
1. Cream the butter; add flour, crumbs, cheese and seasonings.
2. Mix thoroughly; add milk.
3. Roll }4" thick; cut in strips wide and 5" long.
4. Place on baking sheet; bake in moderate oven until lightly browned.
CHAPTER IX.
1. Ingredients should be thoroughly chilled.
2. Salad plants and green vegetables should be clean, crisp and dry.
3. Ingredients should be cut in attractive shapes and in suitable sizes. If too large, they are not seasoned with the dressing, and if too small, are apt to break up and become compact.
4. Add enough dressing to season well, but not enough to make the salad too moist.
5. With the exception of parsley, serve garnishes such as may be eaten with the salad.
6. As a rule a better flavor results when foods are marinated with dressing and allowed to stand at least one hour before serving.
7. When more than one food is used, marinate separately; let stand to season, then combine just before serving.
8. If an oil dressing is used, a good flavor may be obtained by marinating the salad ingredients with French dressing; let stand to season; then use boiled dressing or mayonnaise, as desired, in combining the salad. This applies particularly to cooked vegetables, meat and fish.
Salad Greens are such vegetables as lettuce,, watercress, gardencress, endive, chicory.
PREPARATION OF GREENS.
1. To freshen, place in cold water one to two hours, before using. If very wilted, add a few drops of vinegar to the water.
2. Wash carefully in plenty of cold water, being careful that no insects are left on the leaves.
3. Dry thoroughly by placing in or between towels and shaking gently.
4. To keep greens fresh, place in a damp cloth in refrigerator or place in a covered dish in a cold place.
C.R.— IP
GARNISHES.
1. Never garnish elaborately.
2. Whenever possible, use one of the ingredients of the salad in garnishing.
3. The appearance of almost all salads is improved by a careful arrangement on a bed of head lettuce or shredded leaves. Watercress and endive may also be used.
4. To make curled celery," cut the celery stalk into small 2Y2' strips. Slash from each end of the strip to within Yi' of the centre. Place in cold salted water to curl.
5. To make '^radish roses," cut radish into six or eight sections to within one quarter inch of the bottom; leave stem and leaf on, place in cold water to open.
UNCOOKED VEGETABLE SALADS
When to serve —
1 Salad course at luncheon or dinner. 2. Main course at luncheon or supper.
PREPARATION OF VEGETABLES.
Cabbage.
1. Soak }/2 hr. in cold salted water to freshen.
2. Cut in quarters and shred as finely as possible.
3. Dry between towels.
Celery.
1. Separate stalks; freshen in cold water.
2. Wash thoroughly, using vegetable brush.
Records on this page
Cheese Straws