Cheese with Macaroni. — Drop %lb.
of macaroni in some boiling milk and
water, and let it simmer gently until
it is quite tender but firm. Put 4 ozs.
of grated cheese in a cupful of boiled
cream or new milk, and place the
mixture in a saucepan with a blade
of mace, three or four grains of cay-
enne, a piece of butter, and a little
salt✪ Cheese with Macaroni. The cheese must be quite free
from rind, and should be stirred con-
stantly until it is quite melted; and
we would recommend a mixture of
cheeses, as Parmesan, if used by
itself, soon gets lumpy. When it is
dissolved, add the boiled macaroni
to it, first putting it in a sieve for two
or three minutes to drain. Let it
simmer for a few minutes longer,
then put it into a dish, strew over it
some finely grated bread - crumbs,
and brown in a hot oven, or with a
salamander. Good white sauce may
be substituted for the cream. Time,
one hour and a half to boil the maca-
roni.
See also recipes under Macaroni.
Cheese Omelet. — Prepare the eggs
as for a plain omelet. Mix with
them 2 ozs. of finely grated Parmesan
cheese, a small pinch of salt, and
two pinches of pepper. Fry the
omelet in the usual way. An ounce
of Gruyere cheese✪ Cheese Omelet, grated, sprinkled
in just before folding the omelet, is an
improvement. Fold and serve im-
mediately. Time, four or five min-
utes to fry. Any other cheese can
be used in making this omelet.
Cheese Paste. — This is made by
pounding cheese in a mortar with a
little butter, and adding wine, vine-
gar, pepper, and mustard✪ Cheese Paste according
to taste, until it is of the consistency
of stiff paste. It *is then used as a
relish with bread-and-butter or bis-
cuits for luncheon, supper, etc. Cream-
cheese may be made into a paste by
mixing it with a little flour and butter
and two or three eggs beaten with a
little good cream. Time to prepare,
about half an hour.
Cheese Pastry, Ramequins of. —
Take some good puff paste. Any
that is left after making pies, tarts,
etc., will answer the purpose. Roll
it out lightly, and sprinkle over it
nicely flavored grated cheese✪ Cheese Pastry, Ramequins of. Fold
the paste in three, and sprinkle every
fold with the cheese. Cut little
shapes out with an ordinary pastry
cutter, brush them over with the beat-
en yolk of egg, and bake in a quick
oven. Serve them as hot as possible.
Time to bake, ten minutes.
Cheese Patties. — Line the tins
with good puff paste, and half fill
them with a mixture made thus :
Put Y\ lb. of cheese, cut iilto small
pieces, in a mortar with a pinch of
salt, half a teaspoonful of pepper,
half a teaspoonful of raw mustard,
and a piece of butter the size of an
egg. Pound it smoothly, and add,
by degrees, the well- beaten yolks of
three eggs, and a table-spoonful of
sherry✪ Cheese Patties. Mix these ingredients thor-
oughly, and just before the patties
are to be baked add the white of an
egg beaten to a solid froth. Bake
in a quick oven. Time, about a
quarter of an hour.
Page 89 · 5 recipe records on this page
Presented as published in 1902. 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 with Macaroni. — Drop %lb. of macaroni in some boiling milk and water, and let it simmer gently until it is quite tender but firm. Put 4 ozs. of grated cheese in a cupful of boiled cream or new milk, and place the mixture in a saucepan with a blade of mace, three or four grains of cayenne, a piece of butter, and a little salt. The cheese must be quite free from rind, and should be stirred constantly until it is quite melted; and we would recommend a mixture of cheeses, as Parmesan, if used by itself, soon gets lumpy. When it is dissolved, add the boiled macaroni to it, first putting it in a sieve for two or three minutes to drain. Let it simmer for a few minutes longer, then put it into a dish, strew over it some finely grated bread - crumbs, and brown in a hot oven, or with a salamander. Good white sauce may be substituted for the cream. Time, one hour and a half to boil the macaroni.
See also recipes under Macaroni.
Cheese Omelet. — Prepare the eggs as for a plain omelet. Mix with them 2 ozs. of finely grated Parmesan cheese, a small pinch of salt, and two pinches of pepper. Fry the omelet in the usual way. An ounce of Gruyere cheese, grated, sprinkled in just before folding the omelet, is an improvement. Fold and serve immediately. Time, four or five minutes to fry. Any other cheese can be used in making this omelet.
Cheese Paste. — This is made by pounding cheese in a mortar with a little butter, and adding wine, vinegar, pepper, and mustard according to taste, until it is of the consistency of stiff paste. It *is then used as a relish with bread-and-butter or biscuits for luncheon, supper, etc. Creamcheese may be made into a paste by mixing it with a little flour and butter
and two or three eggs beaten with a little good cream. Time to prepare, about half an hour.
Cheese Pastry, Ramequins of. —
Take some good puff paste. Any that is left after making pies, tarts, etc., will answer the purpose. Roll it out lightly, and sprinkle over it nicely flavored grated cheese. Fold the paste in three, and sprinkle every fold with the cheese. Cut little shapes out with an ordinary pastry cutter, brush them over with the beaten yolk of egg, and bake in a quick oven. Serve them as hot as possible. Time to bake, ten minutes.
Cheese Patties. — Line the tins with good puff paste, and half fill them with a mixture made thus : Put ½ lb. of cheese, cut iinto small pieces, in a mortar with a pinch of salt, half a teaspoonful of pepper, half a teaspoonful of raw mustard, and a piece of butter the size of an egg. Pound it smoothly, and add, by degrees, the well-beaten yolks of three eggs, and a table-spoonful of sherry. Mix these ingredients thoroughly, and just before the patties are to be baked add the white of an egg beaten to a solid froth. Bake in a quick oven. Time, about a quarter of an hour.
Records on this page
Cheese with MacaroniCheese OmeletCheese PasteCheese Pastry, Ramequins ofCheese Patties