The Raleigh cook book

Cheese Balls.—Beat the whites of two eggs to a stiff froth, then add two cups of grated cheese, half a teaspoon of salt and a little cayenne. Form into balls the size of marbles; roll in fine bread crumbs and fry in a frying basket until a nice brown. Cheese Custard.—% loaf stale bread; 4% pound cheese; 2 eggs; 1 ‘pint milk. Cut the bread into small squares. Place a layer in a buttered baking-dish. Sprinkle with grated cheese and dust with salt and cayenne. Continue this until all the materials are used. Beat the eggs, add the milk and pour this over the bread and cheese. Bake in a moderate oven for about an hour, having the dish in a pan of water. Cheese Fondu.—1 cup bread crumbs; % cup milk; 4 tablespoons grated cheese; 3 eggs; % cup butter; 1 teaspoon salt; dash of pepper. Cook bread crumbs and milk together, stirring until hot and smooth. Add butter, cheese, salt and pepper; cook one minute longer and remove from the fire. Beat yolks and whites separately, the whites till stiff and dry. Mix the yolks thoroughly into the cheese mixture, and fold in the whites. Bake in baking dish in hot oven 15 or 20 minutes. boil and pour it over 1% pints of sifted meal; let it stand until nearly cold; dissolve 1 cake of leaven and pour in; let it stand until it rises; make out in cakes with more meal and dry in the shade. If it should sour, add teaspoon soda to batter before making into cakes. ; 1 pint flour; 3 or 4 boiled Irish potatoes; 1 cup sugar. Mix meal, flour, sugar with the boiled potatoes and as much of the water in which they were boiled as will mix it real soft; put in a warm place to rise and then mix meal enough to make a stiff CAL, make in cakes and put in a shady place to dry. Yeast. cake of Fleischmann’s compressed yeast, dissolved in a teacup of lukewarm water, is the same as a cup of yeast. A Good Baking Powder.—1 pound pure cream tartar; % pound cooking soda; % pound cornstarch. Sift all well together several times. ': Bread.—Dissolve 1 cake of yeast into about % of a pint of water— lukewarm in winter, cold in summer—and 2 tablespoons of sugar. Sift 2 quarts of flour and a large pinch of salt together. Work in flour a tablespoon of shortening, then add dissolved yeast and enough water to make a dough soft enough to work well without having it stick to hands. Work thoroughly until dough becomes perfectly smooth and will pop as you draw it from you in working. Set aside in a warm place, in a vessel large enough to allow the dough to rise sufficiently. When this is done, give the second and last working, but do not knead; then shape as you desire, in rolls, loaf or strips, and set aside to rise from two to four hours, as necessary, before baking. Bread may be made at night and baked as desired in the morning. Rolls.—4 cups flour; % teaspoon salt; 2 tablespoons butter or lard; 1 cup scalded milk; 1 cake yeast; % cup lukewarm water. Dissolve yeast in %4 cup lukewarm water. Sift flour and salt together. Rub in the butter. When milk is cold, add the yeast and the flour gradually, using enough to make a dough stiff enough to knead. Knead well. Let it rise until tripled in bulk. Roll out, cut with a biscuit cutter. Spread with melted butter, crease with the back of a knife handle and fold. Let rolls rise until doubled in bulk and bake in a hot oven about fifteen minutes. Potato Rolls.—1 cup yeast; 1 cup butter; 1 cup mashed Irish potatoes; 1 cup sugar; 6 cups flour; 8 eggs: salt. Put the butter in the potatoes and melt it; work the dough well. If for supper, make the dough at noon. Let it rise sufficiently, then make into rolls in pocket-book shape, and let them rise again before baking.