Cottage Cheese Made from Milk. — Use freshly soured clab-
bered milk, or clabbered buttermilk. Pour milk in a bag to drip
or heat slowly in a double boiler or on the back of the stove,
stirring occasionally from the bottom. If cooked it must not
get too hot as it is a protein substance. When the curd is set,
pour into a bag and allow to drip for some minutes. Then re-
move the cheese from the cloth and soften with cream or melted
butter and season with salt✪ Cottage Cheese Made from Milk. This may be served as a cheese
or with salad dressing as a salad.
Cottage Cheese Pudding. — Two cups of cheese curd as made
by the above recipe, a half cup of sugar, and half cup of English
currants, one-fourth cup of bread crumbs, one-fourth cup of
melted butter, two eggs lightly beaten✪ Cottage Cheese Pudding. Stir together all these
materials and bake as a custard in a slow oven.
6 Bulletin of the University of Texas
American Cheese. — Cheese on toast. (A protein substance.)
Cut one-half pound of cheese in small pieces and put into a
double boiler. When this is melted, add one-half cup of heated
milk, one-half teaspoon of salt, and stir. Then add three eggs
well beaten✪ Cheese on Toast, and cook lightly until the consistency of custard.
Serve at once on hot toast or crackers.
Cheese and Rice. — Boil one-half cup of rice until thoroughly
tender in salted boiling water. (Rice is a starchy food.) Drain.
Now make a cream sauce, using one pint of milk, four table-
spoons of butter and four tablespoons of flour. Heat the but-
ter, stir in the flour, and cook a few minutes (be careful not to
burn), then add the milk, heated. Boil for three minutes and
season with one teaspoon salt✪ Cheese and Rice. Put bits of butter in the bottom
of a baking dish or pan, add about half the rice, a generous
sprinkling of grated cheese, and about half the cream sauce.
Reapeat this, beginning with the butter, rice, cheese, and cream
sauce. Cover with bread crumbs and brown in a hot oven
Serve at once.
EGGS. (PROTEIN FOODS.)
Soft and Hard Cooked Eggs. — Put on the stove a st'ew pan
containing as many cups of water as there are eggs✪ Soft and Hard Cooked Eggs to be cooked.
When the water is boiling, put the eggs in carefully with a
spoon, cover stew pan, and set on back of stove where it will
keep hot but not boil. Leave from five to seven minutes for
soft-cooked eggs, from forty to forty-five minutes for hard-
cooked. If the eggs are very cold when put into the water they
take longer to cook than if they are not. In this way eggs are
cooked at a low temperature, and are more digestible than if
boiled.
Poached Eggs. — It is easiest to poach only two or three eggs
at a time. Have ready a shallow pan two-thirds full of boiling
salted water, allowing one-half teaspoon of salt to one quart of
water✪ Poached Eggs. The eggs should be very carefully slipped into the water
so as to have good shape when cooked. The water should cover
the eggs. When there is a film over the top, and the white
is firm, remove with perforated skimmer to pieces of buttered
toast, and let each person season his own egg. Only fresh eggs
can be poached successfully.
Simple Cooking of Wholesome Food for the Farm Home 1
Page 2 · 6 recipe records on this page
Presented as published in 1913. 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
Cottage Cheese Made from Milk. — Use freshly soured clabbered milk, or clabbered buttermilk. Pour milk in a bag to drip or heat slowly in a double boiler or on the back of the stove, stirring occasionally from the bottom. If cooked it must not get too hot as it is a protein substance. When the curd is set, pour into a bag and allow to drip for some minutes. Then remove the cheese from the cloth and soften with cream or melted butter and season with salt. This may be served as a cheese or with salad dressing as a salad.
Cottage Cheese Pudding. — Two cups of cheese curd as made by the above recipe, a half cup of sugar, and half cup of English currants, one-fourth cup of bread crumbs, one-fourth cup of melted butter, two eggs lightly beaten. Stir together all these materials and bake as a custard in a slow oven.
6 Bulletin of the University of Texas
American Cheese. — Cheese on toast. (A protein substance.) Cut one-half pound of cheese in small pieces and put into a double boiler. When this is melted, add one-half cup of heated milk, one-half teaspoon of salt, and stir. Then add three eggs well beaten, and cook lightly until the consistency of custard. Serve at once on hot toast or crackers.
Cheese and Rice. — Boil one-half cup of rice until thoroughly tender in salted boiling water. (Rice is a starchy food.) Drain. Now make a cream sauce, using one pint of milk, four tablespoons of butter and four tablespoons of flour. Heat the butter, stir in the flour, and cook a few minutes (be careful not to burn), then add the milk, heated. Boil for three minutes and season with one teaspoon salt. Put bits of butter in the bottom of a baking dish or pan, add about half the rice, a generous sprinkling of grated cheese, and about half the cream sauce. Repeat this, beginning with the butter, rice, cheese, and cream sauce. Cover with bread crumbs and brown in a hot oven Serve at once.
EGGS. (PROTEIN FOODS.)
Soft and Hard Cooked Eggs. — Put on the stove a st'ew pan containing as many cups of water as there are eggs to be cooked. When the water is boiling, put the eggs in carefully with a spoon, cover stew pan, and set on back of stove where it will keep hot but not boil. Leave from five to seven minutes for soft-cooked eggs, from forty to forty-five minutes for hardcooked. If the eggs are very cold when put into the water they take longer to cook than if they are not. In this way eggs are cooked at a low temperature, and are more digestible than if boiled.
Poached Eggs. — It is easiest to poach only two or three eggs at a time. Have ready a shallow pan two-thirds full of boiling salted water, allowing one-half teaspoon of salt to one quart of water. The eggs should be very carefully slipped into the water so as to have good shape when cooked. The water should cover the eggs. When there is a film over the top, and the white is firm, remove with perforated skimmer to pieces of buttered toast, and let each person season his own egg. Only fresh eggs can be poached successfully.
Simple Cooking of Wholesome Food for the Farm Home 1
Records on this page
Cottage Cheese Made from MilkCottage Cheese PuddingCheese on ToastCheese and RiceSoft and Hard Cooked EggsPoached Eggs