CHEESE FONDA.
One tablespoon of butter, one cup of milk, one cup
of stale bread crumbs, two cups of grated cheese, two
eggs, one-quarter teaspoon of mustard, a little cayenne
pepper and salt. Melt the butter, add milk, bread
crumbs and cheese. When cheese is melted add sea-
soning and the well beaten eggs. When it thickens
serve on crackers or toast.
CHEESE
111
CHEESE OMELET.
Mrs. A. H. Dean.
Three-fourths of a cup of grated cheese, one cup of
rolled crackers, one cup of sweet milk, two eggs,
beaten separately. Salt✪ Cheese Omelet.
CHEESE RAMEKINS.
Crumble the white part of a slice of stale bread,
cover with a cup of boiling milk and let soak on stove
fifteen minutes, strain but not squeeze crumbs, add
two tablespoons of butter and four heaping table-
spoons of cheese — Parmesan is best. Add one-half tea-
spoon of prepared mustard, half a teaspoon each of
salt and sugar and yolks of three eggs. Beat thorough-
ly. Fold in carefully the stiffly beaten whites of the
eggs and put in buttered ramekin cups or paper cases.
Fill half full and set in very hot oven ten or fifteen
minutes. Serve at once.
WELCH RAREBIT.
Mrs. T. H. Hanna.
Melt slowly in a crock or porcelain kettle, rich
cream sheese. Add a little cayenne. Toast bread,
butter slightly, arrange on plate. Pour cheese over
and serve very hot.
RAREBIT.
Rose M. Lynch.
Grate one-half pound of American cheese. Add a
teaspoonful of flour and two eggs, well beaten. When
this is nearly melted stir in slowly a cupful of warm
milk. Season with mustard, red pepper, salt, tobasco
sauce and just before taking from fire add a teaspoon-
ful of butter. Stir constantly and when thickened
serve on toast or thin wafers.
EGG AND CHEESE SALAD.
Fill a salad dish with alternating layers of sliced
hard boiled eggs and grated cheese. Scatter a few
gherkins and capers over the top. Mask in mayon-
naise and sprinkle over with grated cheese. Serve
at once.
112
CHEESE
CHHEESE SCALLOP.
Mrs. Blanche Wells Clark. Pittsburg.
Season two cups of bread crumbs with two table-
spoons of melted butter, pepper and salt to taste. To
one cup of the seasoned crumbs add one and one-
fourths cups milk and two beaten eggs, ana one-thira
pound grated cheese. Pour in baking dish and cover
with reserved crumbs, having with it a little grated
cheese. Bake a light brown.
CHEESE SOUFFLE.
Miss Georgia Pillsbury.
Two tablespoons of butter, one heaping tablespoon
of flour. Mix together. Add yolks of three eggs,
one-half cup sweet milk, one cup grated cheese, one-
half teaspoon salt, a few grains cayenne pepper. Put
on stove and cook. AYhip whites of eggs stiff. Mix
thoroughly and turn into a buttered dish. Bake until
done, about fifteen or twenty minutes, and serve im-
mediately.
RICE AXD CHEESE TIMBALES. ✪ Cheese Ramekins
Page 53 · 8 recipe records on this page
Presented as published in 1907. 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 FONDA. One tablespoon of butter, one cup of milk, one cup of stale bread crumbs, two cups of grated cheese, two eggs, one-quarter teaspoon of mustard, a little cayenne pepper and salt. Melt the butter, add milk, bread crumbs and cheese. When cheese is melted add seasoning and the well beaten eggs. When it thickens serve on crackers or toast.
CHEESE OMELET. Mrs. A. H. Dean. Three-fourths of a cup of grated cheese, one cup of rolled crackers, one cup of sweet milk, two eggs, beaten separately. Salt.
CHEESE RAMEKINS.
Crumble the white part of a slice of stale bread, cover with a cup of boiling milk and let soak on stove fifteen minutes, strain but not squeeze crumbs, add two tablespoons of butter and four heaping tablespoons of cheese — Parmesan is best. Add one-half teaspoon of prepared mustard, half a teaspoon each of salt and sugar and yolks of three eggs. Beat thoroughly. Fold in carefully the stiffly beaten whites of the eggs and put in buttered ramekin cups or paper cases. Fill half full and set in very hot oven ten or fifteen minutes. Serve at once.
WELCH RAREBIT. Mrs. T. H. Hanna. Melt slowly in a crock or porcelain kettle, rich cream sheese. Add a little cayenne. Toast bread, butter slightly, arrange on plate. Pour cheese over and serve very hot.
RAREBIT. Rose M. Lynch. Grate one-half pound of American cheese. Add a teaspoonful of flour and two eggs, well beaten. When this is nearly melted stir in slowly a cupful of warm milk. Season with mustard, red pepper, salt, tobasco sauce and just before taking from fire add a teaspoonful of butter. Stir constantly and when thickened serve on toast or thin wafers.
EGG AND CHEESE SALAD. Fill a salad dish with alternating layers of sliced hard boiled eggs and grated cheese. Scatter a few gherkins and capers over the top. Mask in mayonnaise and sprinkle over with grated cheese. Serve at once.
CHEESE SCALLOP. Mrs. Blanche Wells Clark. Pittsburg.
Season two cups of bread crumbs with two tablespoons of melted butter, pepper and salt to taste. To one cup of the seasoned crumbs add one and onefourths cups milk and two beaten eggs, ana one-third pound grated cheese. Pour in baking dish and cover with reserved crumbs, having with it a little grated cheese. Bake a light brown.
CHEESE SOUFFLE. Miss Georgia Pillsbury.
Two tablespoons of butter, one heaping tablespoon of flour. Mix together. Add yolks of three eggs, one-half cup sweet milk, one cup grated cheese, onehalf teaspoon salt, a few grains cayenne pepper. Put on stove and cook. Whip whites of eggs stiff. Mix thoroughly and turn into a buttered dish. Bake until done, about fifteen or twenty minutes, and serve immediately.
RICE AXD CHEESE TIMBALES.
Records on this page
Cheese OmeletCheese RamekinsWelch RarebitRarebitEgg and Cheese SaladCheese ScallopCheese SouffleRice and Cheese Timbales