A laboratory manual of foods and cookery

Beat the yolks until lemon-colored and add the hot water and the seasoning. Beat the whites until they are stiff, and add the cheese. Cut and fold the two mixtures together. Proceed as for Foamy Omelet. Welsh Rarebit I Ingredients : \ Ib. cheese, grated cayenne | c. cream or milk i egg ^ tsp. mustard 2 tsp. butter ^ tsp. salt dry toast Method : Put the cheese and milk or cream into a double boiler. Mix the mustard, salt, and cayenne. Add the egg and beat well. When the cheese is melted, stir in the mixture of dry ingredients and egg, then the butter, and cook until it thickens. Stir constantly. Pour it over hot toast. Welsh Rarebit II Ingredients : 2 tbsp. butter \ tsp. mustard 1 lb. soft milk cheese, cut few grains cayenne in small pieces i c. milk | tsp. salt 2 eggs Method : Put butter in chafing dish and when melted add the cheese and seasonings ; as cheese melts, add milk gradually, stirring constantly ; then eggs beaten slightly. When eggs are cooked and mixture has thickened, serve on crackers or bread toasted on one side, rarebit being poured over untoasted side. A rarebit should be smooth and of creamy consistency, never stringy. Red Bunny Ingredients : 2 tbsp. butter f c. milk 2 tbsp. flour f c. stewed and | tsp. soda strained tomatoes 2 eggs i Ib. cheese seasonings Method : Melt the butter in a saucepan, add the flour and milk. When thoroughly cooked add the cheese cut in fine pieces, the eggs slightly beaten, and the seasonings. Let this mixture cook until the cheese is melted and the eggs cooked. Have ready toasted whole wheat or graham bread and when ready to serve add the soda to the hot tomato, stir this into the cheese mixture and serve at once. Cheese Cakes Ingredients: i qt. milk few grains nutmeg 1 junket tablet 3 tbsp. butter 2 tbsp. sugar 2 tbsp. currants or yolks of 2 eggs small raisins Method : Warm the milk and add the dissolved junket tablet. Let the milk stand until the curd forms, then break up the curd and strain off the whey. Add the other ingredients to the curd ; line patty tins with pastry, fill them with the mixture, and bake. Cheese Souffle with Pastry Ingredients: 2 eggs | c. Swiss cheese cut | c. thin cream in small pieces salt, cayenne, and i c. grated cheese nutmeg Method : Add the eggs to the cream and beat slightly, then add the cheese and seasoning. Bake 15 minutes in a hot oven, in patty tins lined with puff paste. Cheese Custard Ingredients : i c. grated cheese yolks of 2 eggs \ c. cream or rich milk salt and paprika Method : Mix the cream and the cheese and heat until the cheese is melted. Remove from the fire and add the yolks of the eggs and seasonings. Bake in buttered ramekins. Serve with jelly or preserves. Scalloped Apples with Cheese Substitute riced cream cheese for butter in Scalloped Apples. Milk and Cheese Soup Ingredients : 3 c. milk i c. grated cheese i \ tbsp. flour salt and paprika Thicken the milk with the flour, cooking thoroughly. When ready to serve, add the cheese and the seasoning. Vegetable and Cheese Soup 2 tbsp. butter 2 tbsp. flour if tsp. salt i c. scalded milk Ingredients : 2 c. stock 2 tbsp. finely chopped carrots i tbsp. chopped onion i blade of mace