THE HOME CHEESE SCALLOP.— Soak 1 cup of dry bread
crumbs in fresh milk; beat into it 3 eggs, add 1 tablespoon of butter✪ Fondue
and "I lb. of grated cheese; strew ujpon the top sifted bread crumbs,
and bake in the oven a delicate brown.
ITALIAN CURDS {Gallino CMrcfe).— Take a number of the
rough coats that line the gizzards of turkeys and fowls; clean them
from their contents, rub them well with salt, and hang them to dry.
When needed for use, break off bits; pour over them a little hot
water, and after standing over night it is ready for use. It makes a
more delicate curd than calf's rennet. Warm 2 quarts of milk, and
add some of the gallino liquor, and, when the curd is well set, dip it
carefully with a large spoon or ladle into a colander over which a
cheese=cloth has been spread; handle it carefully so as not to start
the white whey. When the Mdiey has separated from the curd, so
that it has consistence, sprinkle with salt, and send to the table.
CHEESE AND MACARONI {Italian ilfocZe).— Boil 6 ounces of
the best macaroni in 3 pints of boiling water, with a little pepper and
salt. Allow it to simmer gently for 15 or 20 minutes, then drain it,
return the macaroni to the sauce=pan with -| a pint of good gravy and
allow it to simmer until it has absorbed all the liquid. Have ready
grated ^ lb. of cheese, put half of it with the macaroni until it is
nearly melted, and then add the remainder with an ounce of butter✪ Cheese and Macaroni.
Stir it well, always the one way, until cheese and macaroni are well
mixed. Serve very hot. A little short crust bordering the dish is
an addition.
POLPETTI {Italian). — Chop cold meat finely, either roast or
boiled; season with mushrooms or truffles, and grated Parmesan
cheese, nutmeg, salt, pepper and chutnee sauce; spread on a tin to
cool, after being well heated together; cut in small squares when
cold, dip in egg, and then in bread crumbs, and fry in hot lard.
Serve with plain boiled macaroni and cream.
MILK, BUTTER AND CHEESE 201
POTTED CHEESE — To pot cheese is an economical way of
disposing of any that has become dry. Cut the cheese into small
pieces, and pound it smoothly in a mortar, adding a little nice sweet
butter, just sufficient to make a paste suitable for spreading on bread
for sandwiches; add a little mixed mustard, and a trifle of cayenne✪ Potted Cheese to
the paste; pack in little earthen pots; if to be set on the table for an
appetizer, cover closely, and set in a dry place; if there is danger of
mold, put a few drops of extract of cloves on the top of the paste
before covering; or, if preferred, a thin layer of nice salad oil.
SMEAR CASE — Pour boiling water on clabbered milk, till the
curd separates from the whey; let it stand till the curd settles, then
pour cold water on it and stir; let settle, drain water off; do this till
the water is clear, then let it settle, and sqiieeze out enough curd for
one meal. Season with salt, pepper and sugar, and pour good, sweet
cream over. You can keep it in water for several days, by changing
the water every day.
Page 153 · 4 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
THE HOME CHEESE SCALLOP.— Soak 1 cup of dry bread crumbs in fresh milk; beat into it 3 eggs, add 1 tablespoon of butter and ¼ lb. of grated cheese; strew ujpon the top sifted bread crumbs, and bake in the oven a delicate brown.
ITALIAN CURDS {Gallino CMrcfe).— Take a number of the rough coats that line the gizzards of turkeys and fowls; clean them from their contents, rub them well with salt, and hang them to dry. When needed for use, break off bits; pour over them a little hot water, and after standing over night it is ready for use. It makes a more delicate curd than calf's rennet. Warm 2 quarts of milk, and add some of the gallino liquor, and, when the curd is well set, dip it carefully with a large spoon or ladle into a colander over which a cheese=cloth has been spread; handle it carefully so as not to start the white whey. When the whey has separated from the curd, so that it has consistence, sprinkle with salt, and send to the table.
CHEESE AND MACARONI {Italian ilfocZe).— Boil 6 ounces of the best macaroni in 3 pints of boiling water, with a little pepper and salt. Allow it to simmer gently for 15 or 20 minutes, then drain it, return the macaroni to the sauce=pan with -| a pint of good gravy and allow it to simmer until it has absorbed all the liquid. Have ready grated ^ lb. of cheese, put half of it with the macaroni until it is nearly melted, and then add the remainder with an ounce of butter. Stir it well, always the one way, until cheese and macaroni are well mixed. Serve very hot. A little short crust bordering the dish is an addition.
POLPETTI {Italian). — Chop cold meat finely, either roast or boiled; season with mushrooms or truffles, and grated Parmesan cheese, nutmeg, salt, pepper and chutnee sauce; spread on a tin to cool, after being well heated together; cut in small squares when cold, dip in egg, and then in bread crumbs, and fry in hot lard. Serve with plain boiled macaroni and cream.
POTTED CHEESE — To pot cheese is an economical way of disposing of any that has become dry. Cut the cheese into small pieces, and pound it smoothly in a mortar, adding a little nice sweet butter, just sufficient to make a paste suitable for spreading on bread for sandwiches; add a little mixed mustard, and a trifle of cayenne to the paste; pack in little earthen pots; if to be set on the table for an appetizer, cover closely, and set in a dry place; if there is danger of mold, put a few drops of extract of cloves on the top of the paste before covering; or, if preferred, a thin layer of nice salad oil.
SMEAR CASE — Pour boiling water on clabbered milk, till the curd separates from the whey; let it stand till the curd settles, then pour cold water on it and stir; let settle, drain water off; do this till the water is clear, then let it settle, and squeeze out enough curd for one meal. Season with salt, pepper and sugar, and pour good, sweet cream over. You can keep it in water for several days, by changing the water every day.
Records on this page
FondueHome Cheese ScallopCheese and MacaroniPotted Cheese