Welsh Rarebit. — Mix together one pound of cheese cut.
in small pieces or chopped, one teaspoon butter, one tea-
spoon salt and speck of paprika, one teaspoon mustard
mixed with one teaspoon of cream, and heat slowly. When
the cheese is nearly melted, add one beaten egg. Stir well,
MILK AND ITS PRODUCTS | 153
and when all the cheese is melted, add one fourth cup of
cream✪ Welsh Rarebit or more, until it is the desired thickness. Serve
immediately on wafers or toast.
Cheese Straws. (a) — One cup flour, one fourth teaspoon
salt, five tablespoons lard✪ Cheese Straws (a). Mix as for pie crust, and roll
out thin. Cut into two equal pieces. Sprinkle one piece
with grated cheese, season with salt and paprika, and a
small amount of melted butter. Place the other piece over
this, press them together, and then cut into strips about
one half inch wide and three inches long. Bake in a hot
oven until crisp and brown. Serve with salad.
Cheese Straws. (b) — One half cup flour, three fourths
cup bread crumbs, one cup grated or chopped cheese, one
tablespoon melted butter, one fourth teaspoon salt, speck
of paprika, one half cup milk✪ Cheese Straws (b). Rub butter and flour
together; add crumbs, seasoning, cheese, and milk, and
mix thoroughly. Roll out one fourth inch thick and cut
in pieces one half inch wide and three inches long. Bake
- until brown in a moderate oven.
Cheese Souffle. — Two tablespoons melted butter, two
tablespoons flour, one cup milk, one fourth teaspoon salt,
speck paprika, three fourths cup cheese, four eggs✪ Cheese Souffle, white
and yolk beaten separately. Add flour to melted but-
ter and rub together thoroughly. Add milk and seasoning
.and cook until it begins to thicken. Add beaten yolks
and cheese; mix thoroughly. When it has cooled slightly,
add whites of eggs beaten stiff and dry, and bake in a
moderate oven until brown, — about thirty minutes.
Serve immediately.
Juno Salad. — Mix one Neufchatel cheese, one half cup
chopped walnuts, one fourth cup chopped pimentoes.
Moisten with Cooked Salad Dressing✪ Juno Salad and arrange on lettuce.
CHAPTER XII
MEATS AND FISH
MEATS
ALL meats, including poultry and game, are similar in
composition and structure, and the same methods of cook-
ing may be applied to all. The different meats and cuts of
the same meat vary in flavor; in the amount of bone, refuse,
and fat which they contain; and some are more extensively
used than others.
The edible portion of meat is mainly protein, and it fur-
nishes about one third of the tissue-building food consumed
by the American people. Proteins are the important food
substances in meat, and to understand the cooking of them,
it is necessary to know the kinds found; where they occur ;
and the effect of heat on flavor, digestibility, and palata- —
bility.
Meat consists of bone, fat, and muscle fiber. The bone
is about one half solids and one half water. The solid
part consists of mineral matter, fat, and ossein. The
ossein is not a true protein, but an albuminoid which is
dissoived by long boiling and gelatinizes when cooled. It
is not a tissue-building food, but has come to be called a
protein sparer. Bone is used in soup making to furnish
the gelatin and some of the fat. It is generally thought
that if the bone is left in cuts of meat ee cooking, the
flavor is Improved.
154
alt
MEATS 155
Page 59 · 6 recipe records on this page
Presented as published in 1914. 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
Welsh Rarebit. — Mix together one pound of cheese cut. in small pieces or chopped, one teaspoon butter, one teaspoon salt and speck of paprika, one teaspoon mustard mixed with one teaspoon of cream, and heat slowly. When the cheese is nearly melted, add one beaten egg. Stir well,
and when all the cheese is melted, add one fourth cup of cream or more, until it is the desired thickness. Serve immediately on wafers or toast.
Cheese Straws. (a) — One cup flour, one fourth teaspoon salt, five tablespoons lard. Mix as for pie crust, and roll out thin. Cut into two equal pieces. Sprinkle one piece with grated cheese, season with salt and paprika, and a small amount of melted butter. Place the other piece over this, press them together, and then cut into strips about one half inch wide and three inches long. Bake in a hot oven until crisp and brown. Serve with salad.
Cheese Straws. (b) — One half cup flour, three fourths cup bread crumbs, one cup grated or chopped cheese, one tablespoon melted butter, one fourth teaspoon salt, speck of paprika, one half cup milk. Rub butter and flour together; add crumbs, seasoning, cheese, and milk, and mix thoroughly. Roll out one fourth inch thick and cut in pieces one half inch wide and three inches long. Bake - until brown in a moderate oven.
Cheese Souffle. — Two tablespoons melted butter, two tablespoons flour, one cup milk, one fourth teaspoon salt, speck paprika, three fourths cup cheese, four eggs, white and yolk beaten separately. Add flour to melted butter and rub together thoroughly. Add milk and seasoning .and cook until it begins to thicken. Add beaten yolks and cheese; mix thoroughly. When it has cooled slightly, add whites of eggs beaten stiff and dry, and bake in a moderate oven until brown, — about thirty minutes. Serve immediately.
Juno Salad. — Mix one Neufchatel cheese, one half cup chopped walnuts, one fourth cup chopped pimentoes. Moisten with Cooked Salad Dressing and arrange on lettuce.
CHAPTER XII
MEATS AND FISH
ALL meats, including poultry and game, are similar in composition and structure, and the same methods of cooking may be applied to all. The different meats and cuts of the same meat vary in flavor; in the amount of bone, refuse, and fat which they contain; and some are more extensively used than others.
The edible portion of meat is mainly protein, and it furnishes about one third of the tissue-building food consumed by the American people. Proteins are the important food substances in meat, and to understand the cooking of them, it is necessary to know the kinds found; where they occur ;
and the effect of heat on flavor, digestibility, and palatability. Meat consists of bone, fat, and muscle fiber. The bone is about one half solids and one half water. The solid
part consists of mineral matter, fat, and ossein. The
ossein is not a true protein, but an albuminoid which is dissoived by long boiling and gelatinizes when cooled. It
is not a tissue-building food, but has come to be called a
protein sparer. Bone is used in soup making to furnish the gelatin and some of the fat. It is generally thought that if the bone is left in cuts of meat during cooking, the flavor is Improved.
alt
Records on this page
Welsh RarebitCheese Straws (a)Cheese Straws (b)Cheese SouffleCheese SouffleJuno Salad