Cheese Balls

Ingredients

• 4 tablespoons butter
• Few grains cayenne
• 1/4 cup flour
• 3 eggs
• 1/2 cup water
• 1/4 cup grated Edam Cheese
• 1/3 teaspoon salt
• Cottolene

Method

1. 1

   Melt butter in a saucepan, add water, cook one minute; add flour mixed with seasonings.

2. 2

   Cook until mixture leaves the sides of pan, stirring constantly.

3. 3

   Cool slightly, add unbeaten eggs one at a time, add cheese.

4. 4

   Mix well and drop from tip of teaspoon into deep hot Cottolene.

5. 5

   Drain and serve immediately.

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 50. The excerpt below is the record exactly as published.

}/2 teaspoon salt. 34 cup water. 4 tablespoons Cottolene. 1 cup sugar. Yolk 1 egg. 34 teaspoon salt. White 1 egg slightly beaten. 2 cups pastry flour. Granulated sugar. 4 teaspoons baking powder. Ground cloves. Process: Cook blackberries in water and salt until berries are soft. Rub through a sieve and add sugar to pulp ; return to range and cook until mixture thickens, stirring occasionally. Sift flour with baking powder and salt, work in Cottolene with tips of fingers, and mix to a soft dough with yolk of egg mixed with one-half cup of milk. Turn onto a floured board, knead slightly and roll out in a rectangular sheet one-fourth inch thick. Divide this into four pieces, longer than wide. Spread each with the blackberry sauce and roll up like jelly roll; wet the edges, press lightly to prevent unrolling. Lay on buttered sheet and brush tops with white of egg, sprinkle with sugar and a few grains cloves. Bake twenty-five minutes in a hot oven. Serve hot with remaining sauce kept hot over hot water or with CREAMY SAUCE 3^ cup butter. 2 tablespoons milk. % cup powdered sugar. 2 tablespoons Sherry wine. Few grains nutmeg. Process: Cream butter, add sugar gradually, stirring con- stantly, add milk and wine very slowly, continue beating. Add a sprinkle of nutmeg. To avoid having sauce curdle, milk and wine must be added drop by drop. TMrfsunday 52 Sujiduy Dinmrs 113 Qflflentt Cantaloupe a la Mode Consomme au Riz — Cheese Balls Spiced Beef — Whipped Cream Horseradish Sauce Potatoes Italian Style — Succotash Pear Salad Peach Cottage Pudding with Cream Coffee CANTALOUPE A LA MODE Wash small ripe cantaloupe (Rockyfords) with a brush, and chill thoroughly. Cut in halves lengthwise and fill with Pineapple or Raspberry Ice. Arrange on a bed of cracked ice; serve one-half melon to each guest. RASPBERRY ICE 4 cups water. 2 cups raspberry pulp. 1^ cups sugar. J^ cup orange juice. 2 tablespoons lemon juice. Process: Make a syrup by boiling water and sugar twenty minutes. Mash berries and rub through a fine sieve, add'^orange and lemon juice, combine with syrup, strain and freeze. Shape with a cone mold and place in seed cavities of halves of canteloupe. CONSOMMfi AU RIZ 8 cups consomme. 6 cups cold water. }/i cup washed rice. 3^ tablespoon salt. Process: Add salt to boiling water, then add rice slowly and let cook until rice is soft; drain. Pour over rice six cups cold water to separate kernels. Add rice to hot consomme and serve with Cheese Balls. 114 52 Sunday Dinners %Ztsun,ay CHEESE BALLS 4 tablespoons butter. Few grains cayenne. J^ cup flour. 3 eggs. }/2 cup water. J^ cup grated Edam Cheese. 34 teaspoon salt. Cottolene

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