Boil one-quartev of a pint of milk and stir into it till melted one ounce
of butter. Pour it apon one-half of a teacupful of fine bread-crumbs.
Soak a few minutes, add one-half of a teacupful of grated cheese, the
yolks of two eggs, and a little salt. Butter a souffle tin, and tie round it,
to make the sides higher, a band of buttered paper. Just before putting
the souffle into the oven, dash in the whites of three eggs✪ Cheese Fondue which have been
whisked to a firm froth. Bake in a quick oven till the center is firm, and
serve. Mrs. Scoville.
CHEESE FONDU— No. a.
The ingredients are one-quarterof a pound of grated cheese, two eggs,
three tablespoonfuls of butter, one tablespoonful of vermicelli, one-half pint
of milk, one-half teacupful of bread-crumbs. Boil the vermicelli in the
milk and pour over the bread-crumbs in a pie dish. Melt the butter and
stir it in. Beat the eggs and add with sa,lt and pepper the vermicelli and
cheese, beating briskly the whole time. Add a teaspoonful of baking-
powder and bake in a quick oven for one-half hour. Serve at once.
Fannie Laughlin.
CHEESE CANAPES.
Cut a stale loaf of bread into slices one-quarter of an inch thick.
Divide these into pieces two inches long, and one inch wide, and fry them
in hot butter or oil till they are a bright golden color. Spread mustard
thinly on each piece, lay over that some cheese✪ Cheese Canapes, and put in a quick oven
until the cheese is dissolved. Serve as hot as possible.
Mrs. Fanny Bell*
CHEESE AND CHEESE DISHES, 171
POTATO CHEESE-CAKES.
Grate the thin rind of two lemons, pound them well with two table-
spoonfuls of finely-sifted sugar and four tablespoonfuls of potato which
has been boiled until it has become floury. Stir in two tablespoonfuls of
clarified butter and when smooth add the yolks of two and the white of
one QgQ✪ Potato Cheese-Cakes. Line tart tins with a light crust, rather more than one-half fill
them, and bake in a quick oven. It takes about twenty minutes to do
them. Mrs. Fronie Evans.
LEMON CHEESE-CAKES.
One ounce of butter, the juice and rind of two lemons, two tablespoon-
fuls of sugar, a well-whipped Qgg. Mix well and place on back of stove
to get thoroughl3 heated, but not boil. Then add a teaspoonful of grated
cheese✪ Lemon Cheese-Cakes to each qu intity placed in patty pans, and bake quickly.
Mrs. S. Thwait.
PLAIN CHEESE-CAKES.
Take two tablespoonfuls of flour, one pint of milk and boil to a paste.
When cool add one-half of a pound of grated cheese, four eggs, three
tablespoonfuls of sugar, a piece of butter the size of a walnut, salt, and
one-quarter of a pound of dried currants✪ Plain Cheese-Cakes that have been washed and
drained. Mrs. A. Hill.
GROUND RICE CHEESE-CAKES.
Mix one tablespoonful of ground rice smoothly with two tablespoon-
fuls of milk and one-quarter of a pint of boiling milk. Stir the mixture
three or four minutes till thick, adding an ounce of butter and four large
lumps of sugar, which have been well rubbed on the rind of a fresh
lemon. When cold, stir in the yolks of three eggs, well beaten, and a
dessert-spoonful of lemon juice✪ Ground Rice Cheese-Cakes. Line some patty pans with a puff paste,
three-parts fill with the mixture, and bake in a quick oven. The cheese-
cakes may be dusted over with powdered cinnamon or grated lemon rind
before being baked. F. E. P
CHEESE SANDWICHES. ✪ Cheese Sandwiches
Page 126 · 7 recipe records on this page
Presented as published in 1917. 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
Boil one-quarter of a pint of milk and stir into it till melted one ounce of butter. Pour it upon one-half of a teacupful of fine bread-crumbs. Soak a few minutes, add one-half of a teacupful of grated cheese, the yolks of two eggs, and a little salt. Butter a souffle tin, and tie round it, to make the sides higher, a band of buttered paper. Just before putting the souffle into the oven, dash in the whites of three eggs which have been whisked to a firm froth. Bake in a quick oven till the center is firm, and serve. Mrs. Scoville.
CHEESE FONDU— No. a.
The ingredients are one-quarterof a pound of grated cheese, two eggs, three tablespoonfuls of butter, one tablespoonful of vermicelli, one-half pint of milk, one-half teacupful of bread-crumbs. Boil the vermicelli in the milk and pour over the bread-crumbs in a pie dish. Melt the butter and stir it in. Beat the eggs and add with salt and pepper the vermicelli and cheese, beating briskly the whole time. Add a teaspoonful of bakingpowder and bake in a quick oven for one-half hour. Serve at once.
Fannie Laughlin.
CHEESE CANAPES.
Cut a stale loaf of bread into slices one-quarter of an inch thick. Divide these into pieces two inches long, and one inch wide, and fry them in hot butter or oil till they are a bright golden color. Spread mustard thinly on each piece, lay over that some cheese, and put in a quick oven until the cheese is dissolved. Serve as hot as possible.
Mrs. Fanny Bell*
POTATO CHEESE-CAKES.
Grate the thin rind of two lemons, pound them well with two tablespoonfuls of finely-sifted sugar and four tablespoonfuls of potato which has been boiled until it has become floury. Stir in two tablespoonfuls of clarified butter and when smooth add the yolks of two and the white of one egg. Line tart tins with a light crust, rather more than one-half fill them, and bake in a quick oven. It takes about twenty minutes to do them. Mrs. Fronie Evans.
LEMON CHEESE-CAKES.
One ounce of butter, the juice and rind of two lemons, two tablespoonfuls of sugar, a well-whipped egg. Mix well and place on back of stove to get thoroughl3 heated, but not boil. Then add a teaspoonful of grated cheese to each quantity placed in patty pans, and bake quickly.
Mrs. S. Thwait.
PLAIN CHEESE-CAKES.
Take two tablespoonfuls of flour, one pint of milk and boil to a paste. When cool add one-half of a pound of grated cheese, four eggs, three tablespoonfuls of sugar, a piece of butter the size of a walnut, salt, and one-quarter of a pound of dried currants that have been washed and drained. Mrs. A. Hill.
GROUND RICE CHEESE-CAKES.
Mix one tablespoonful of ground rice smoothly with two tablespoonfuls of milk and one-quarter of a pint of boiling milk. Stir the mixture three or four minutes till thick, adding an ounce of butter and four large lumps of sugar, which have been well rubbed on the rind of a fresh lemon. When cold, stir in the yolks of three eggs, well beaten, and a dessert-spoonful of lemon juice. Line some patty pans with a puff paste, three-parts fill with the mixture, and bake in a quick oven. The cheesecakes may be dusted over with powdered cinnamon or grated lemon rind before being baked. F. E. P
CHEESE SANDWICHES.
Records on this page
Cheese FondueCheese CanapesPotato Cheese-CakesLemon Cheese-CakesPlain Cheese-CakesGround Rice Cheese-CakesCheese Sandwiches