428. BELL PEPPERS AND CHEESE Mash a fresh cream cheese to a smooth paste with a lit- tle thick cream and, if the peppers are green, add a table- spoon of finely chopped pimiento — if red, then use chopped chives to get the contrast in color. Remove the stems and seeds from two peppers, fill them with the cheese, pressing it into every part, and place in the ice box. When stiff cut across the peppers with a sharp knife in slices a sixth of an inch thick, and place each on a lettuce leaf dipped in French dressing. 429. CHEESE RING Soften a level tablespoon of granulated gelatine in half a cup of thin cream ; then dissolve over hot water and cool. Whip a cup of double cream until stiff; add carefully five tablespoons of grated dairy cheese, a pinch each of dry mustard, cayenne and paprika; then the gelatine, and pour in a ring mould wet with milk. When stiff turn out and fill with any kind of boiled vegetable, tomato or celery salad, mixed with mayonnaise. 430. CHILELY Scald and skin three large tomatoes, cut them up and stew them with a chopped onion and a fresh, or canned, bell pepper, also cut up. Cook until rather thick. Grate, or chop, a pound of dairy cheese; mix with a tablespoon of butter, a teaspoon of made mustard, two tablespoons of thick cream and tobasco sauce to taste. Turn into a chaf- ing dish and stir until nearly melted; then add the tomato sauce and stir until well mixed. Serve on hot toast. 120 CHEESE, HOT AND COLD 431. CROQUETTES OF GRUYERE CHEESE Mix a generous half cup of gruyere cheese, cut into tiny dice, with a cup of very thick cream sauce (No. 123). Season with mustard and paprika and chill. Form into rolls like cigars, dip in egg and bread crumbs twice and fry un- til golden brown in deep fat, a few at a time. Drain on pa- per and serve with salad. 432. IAHOURTI— TURKISH CHEESE Boil two quarts of rich milk briskly in an earthenware dish for an hour ; then pour into a pudding dish and let stand until lukewarm. Work a pat of cream cheese, with a wooden spoon, to a smooth paste with a little warm milk. Push aside the skin that has formed on the milk, very care- fully, and slip the pat of cheese in, taking care to disturb the skin as little as possible. Cover with a clean flannel and keep in warm place, without moving it, for twenty- four hours, when it should be firm. 433. ITALIAN CHEESE To a pint of double cream add the juice and grated rind of a large lemon. Sweeten to taste and beat until thick. Tie a napkin over a sieve, pour the cream in and let it drain for twenty-four hours; then turn it out and garnish with jelly or preserves. 434. PIMIENTO AND CHEESE— PAN-PACIFIC Drain a can of pimientos, dry on a cloth, spread open and trim into neat squares. Spread with a paste made of cot- tage or cream cheese mashed smooth with grated gruyere or roquefort, and a little cream or mayonnaise. Roll each one and arrange on lettuce leaves in a fancy design and cover with salad dressing. 435. SWEDISH CHEESE CUSTARD Beat two eggs well, add a pint of milk, a pinch each of salt and paprika and a cup of grated cheese. Pour into an oiled mould, cover with paper, place in a pan of hot water and bake in a moderate oven until it sets. Chill and serve with lettuce salad. Pancakes, Fritters, Dumplings and Pastes Pancakes, Fritters, Dumplings and Pastes 436. APPLE SCHMARREN— GERMAN ✪ Swedish Cheese Custard

AI-modernized reading of the original text

428. BELL PEPPERS AND CHEESE Mash a fresh cream cheese to a smooth paste with a little thick cream and, if the peppers are green, add a tablespoon of finely chopped pimiento — if red, then use chopped chives to get the contrast in color. Remove the stems and seeds from two peppers, fill them with the cheese, pressing it into every part, and place in the ice box. When stiff cut across the peppers with a sharp knife in slices a sixth of an inch thick, and place each on a lettuce leaf dipped in French dressing. 429. CHEESE RING Soften a level tablespoon of granulated gelatine in half a cup of thin cream ; then dissolve over hot water and cool. Whip a cup of double cream until stiff; add carefully five tablespoons of grated dairy cheese, a pinch each of dry mustard, cayenne and paprika; then the gelatine, and pour in a ring mould wet with milk. When stiff turn out and fill with any kind of boiled vegetable, tomato or celery salad, mixed with mayonnaise. 430. CHILELY Scald and skin three large tomatoes, cut them up and stew them with a chopped onion and a fresh, or canned, bell pepper, also cut up. Cook until rather thick. Grate, or chop, a pound of dairy cheese; mix with a tablespoon of butter, a teaspoon of made mustard, two tablespoons of thick cream and tobasco sauce to taste. Turn into a chafing dish and stir until nearly melted; then add the tomato sauce and stir until well mixed. Serve on hot toast. 120 CHEESE, HOT AND COLD 431. CROQUETTES OF GRUYERE CHEESE Mix a generous half cup of gruyere cheese, cut into tiny dice, with a cup of very thick cream sauce (No. 123). Season with mustard and paprika and chill. Form into rolls like cigars, dip in egg and bread crumbs twice and fry until golden brown in deep fat, a few at a time. Drain on paper and serve with salad. 432. IAHOURTI— TURKISH CHEESE Boil two quarts of rich milk briskly in an earthenware dish for an hour ; then pour into a pudding dish and let stand until lukewarm. Work a pat of cream cheese, with a wooden spoon, to a smooth paste with a little warm milk. Push aside the skin that has formed on the milk, very carefully, and slip the pat of cheese in, taking care to disturb the skin as little as possible. Cover with a clean flannel and keep in warm place, without moving it, for twentyfour hours, when it should be firm. 433. ITALIAN CHEESE To a pint of double cream add the juice and grated rind of a large lemon. Sweeten to taste and beat until thick. Tie a napkin over a sieve, pour the cream in and let it drain for twenty-four hours; then turn it out and garnish with jelly or preserves. 434. PIMIENTO AND CHEESE— PAN-PACIFIC Drain a can of pimientos, dry on a cloth, spread open and trim into neat squares. Spread with a paste made of cottage or cream cheese mashed smooth with grated gruyere or roquefort, and a little cream or mayonnaise. Roll each one and arrange on lettuce leaves in a fancy design and cover with salad dressing. 435. SWEDISH CHEESE CUSTARD Beat two eggs well, add a pint of milk, a pinch each of salt and paprika and a cup of grated cheese. Pour into an oiled mould, cover with paper, place in a pan of hot water and bake in a moderate oven until it sets. Chill and serve with lettuce salad. Pancakes, Fritters, Dumplings and Pastes Pancakes, Fritters, Dumplings and Pastes 436. APPLE SCHMARREN— GERMAN

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