CHEESE BALLS. Grind or cut fine one pound cream cheese and add enough
cream to make a thick paste, add one cup of ground walnuts and salt and
pepper✪ Cheese Balls and roll into balls with the hands. Place in the ice box, until served.
— Mrs. M. F. Markham.
CHEESE SOUFFLE. Two tablespoonfuls butter, tAVo tablespoonfuls flour,
one-fourth teaspoonful salt, three fourths teaspoonful pepper, one-half cup milk,
one-half cup grated cheese, three eggs. Melt butter, add flour, mixed with salt
and pepper. When smooth add milk and grated cheese. Let come to boiling
point, cool slightly, add beaten yolks and lastly the whites stiffly beaten. Bake
about twenty-tive minutes in a -moderate oven, and it is a good idea to put the
baking dish in a pan of water when put in the oven. — Mrs. M. S. Whitted.
CHEESE BISCUIT. One-half pound sweet butter, one-half pound pot cheese,
one-half pound flour. Cream the cheese and butter together and add the flour.
Let thoro\ighly chill, roll out and cut the size of a small biscuit. Dip one side
in beaten egg and cover with ground almonds. Bake in a slow oven until light
brown. When cool sprinkle with powdered sugar. Serve with tea or salad. — Miss
AxxiE Louise Vaughan.
CHEESE BALLS. Rub to a paste one roll Xeufchatel Cheese, to this add
one-half cup chopped pecan meats and one-half teaspoonful finely chopped sweet
peppers, season with salt and roll into small balls the size of queen olives.
Serve with fruit pies. — Mrs. W. H. Booxe.
CHEESE STRAWS. One pound flour, one-half pound butter, one pound
grated cheese, little red pepper, salt and lemon juice. Mix with milk or water,
roll out to a thickness of one inch, cut in strips and bake to a light brown. — Mrs.
M. S. Whitted.
39
USE DAN VALLEY SUPERLATIVE FLOUR
KNOX GELATINE makes Desserts, Salads, Candies, Puddings, Ices, etc.
PEPPER CHEESE. Remove the seeds from five pods of sweet pepper.
Boil till tender enough to cream or to mash to a pulp. Remove the skins from
the pepper. Take one pound of cheese, the mashed peppers, a pinch of salt, and
hot red pepper to suit the taste. Run through food chopper or cream with
fork till thoroughly smooth using Wesson Salad oil to make as thin as paste.
(Some use melted butter.) Serve with crackers.
PUFF OMELET. Beat the yolks of six eggs and to them add a tea cup of
sweet milk and a pinch of salt. Beat together a tablespoonful of flour and a
tablespoonful butter. Add to the eggs and beat together, lastly add the beaten
whites. Pour the mixture into a hot frying pan, in which a tablespoonful of
lard has been melted. Cook on top of stove until nearly done. Then set in
oven and brown. Place on a hot dish and serve at once. — Mrs. J. T. Jerome.
EGGS ON TOAST. Beat the whites of four eggs stiff. Toast four slices of
bread a light brown, dip them quickly in hot water and spread lightly with
butter. Pile the whites on toast and place a yolk in the center of each and bake
three minutes. Season the whites with a little salt before beating. ✪ Cheese Souffle
Page 39 · 5 recipe records on this page
Presented as published in 1921. 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
CHEESE BALLS. Grind or cut fine one pound cream cheese and add enough cream to make a thick paste, add one cup of ground walnuts and salt and pepper and roll into balls with the hands. Place in the ice box, until served. — Mrs. M. F. Markham.
CHEESE SOUFFLE. Two tablespoonfuls butter, two tablespoonfuls flour, one-fourth teaspoonful salt, three fourths teaspoonful pepper, one-half cup milk, one-half cup grated cheese, three eggs. Melt butter, add flour, mixed with salt and pepper. When smooth add milk and grated cheese. Let come to boiling point, cool slightly, add beaten yolks and lastly the whites stiffly beaten. Bake about twenty-five minutes in a -moderate oven, and it is a good idea to put the baking dish in a pan of water when put in the oven. — Mrs. M. S. Whitted.
CHEESE BISCUIT. One-half pound sweet butter, one-half pound pot cheese, one-half pound flour. Cream the cheese and butter together and add the flour. Let thoroughly chill, roll out and cut the size of a small biscuit. Dip one side in beaten egg and cover with ground almonds. Bake in a slow oven until light brown. When cool sprinkle with powdered sugar. Serve with tea or salad. — Miss AxxiE Louise Vaughan.
CHEESE BALLS. Rub to a paste one roll Neufchatel Cheese, to this add one-half cup chopped pecan meats and one-half teaspoonful finely chopped sweet peppers, season with salt and roll into small balls the size of queen olives. Serve with fruit pies. — Mrs. W. H. Boone.
CHEESE STRAWS. One pound flour, one-half pound butter, one pound grated cheese, little red pepper, salt and lemon juice. Mix with milk or water, roll out to a thickness of one inch, cut in strips and bake to a light brown. — Mrs. M. S. Whitted.
KNOX GELATINE makes Desserts, Salads, Candies, Puddings, Ices, etc.
PEPPER CHEESE. Remove the seeds from five pods of sweet pepper. Boil till tender enough to cream or to mash to a pulp. Remove the skins from the pepper. Take one pound of cheese, the mashed peppers, a pinch of salt, and hot red pepper to suit the taste. Run through food chopper or cream with fork till thoroughly smooth using Wesson Salad oil to make as thin as paste. (Some use melted butter.) Serve with crackers.
PUFF OMELET. Beat the yolks of six eggs and to them add a tea cup of sweet milk and a pinch of salt. Beat together a tablespoonful of flour and a tablespoonful butter. Add to the eggs and beat together, lastly add the beaten whites. Pour the mixture into a hot frying pan, in which a tablespoonful of lard has been melted. Cook on top of stove until nearly done. Then set in oven and brown. Place on a hot dish and serve at once. — Mrs. J. T. Jerome.
EGGS ON TOAST. Beat the whites of four eggs stiff. Toast four slices of bread a light brown, dip them quickly in hot water and spread lightly with butter. Pile the whites on toast and place a yolk in the center of each and bake three minutes. Season the whites with a little salt before beating.
Records on this page
Cheese BallsCheese SouffleCheese BiscuitPepper CheesePuff Omelet