Cheese Balls

Ingredients

• 1 1/2 cups grated cheese
• 1/2 teaspoon mustard
• 1 tablespoon flour
• Few grains cayenne
• 3/4 teaspoon salt
• Whites 3 eggs beaten stiff

Method

1. 1

   Add flour and seasonings to cheese, fold in whites of eggs, shape into small balls.

2. 2

   Roll in fine cracker crumbs and fry a golden brown in deep hot Cottolene.

3. 3

   Drain on brown paper.

Nutrition per serving

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 24. The excerpt below is the record exactly as published.

CHEESE BALLS Ij/^ cups grated cheese. }/s teaspoon mustard. 1 tablespoon flour. Few grains cayenne. 3^ teaspoon salt. Whites 3 eggs beaten stiff. Process: Add flour and seasonings to cheese, fold in whites of eggs, shape in small balls. Roll in fine cracker crumbs and fry a golden brown in deep hot Cottolene. Drain on brown paper. RHUBARB TARTS If rhubarb is pink, young and tender, simply wash and cut in one-half inch pieces; there should be two and one-half cups. Cover with boiling water and heat to boiling point; boil five minutes. Do not allow it to lose its shape. Drain off all the juice, sprinkle rhubarb with three-fourths cup sugar. Sift over two tablespoons flour and one-fourth teaspoon salt, dot over with one tablespoon butter and a grating of orange rind. Mix well and turn into a pie pan lined with Rich Paste. Arrange strips of pastry, lattice- work fashion, across the top of pie and bake thirty minutes in a moderate oven. t o^r// Let hunger move thy appetite, And not savory sauces, — Shakespeare. fi ■^<^«if^- *«!!jWtf ' -* '%*%,' :rM 54 5-^ Sunday Dinners f.C/s««<;<., Qflfletttt Strawberry Cocktails Chicken Bouillon Chantilly Fricassee of Chicken with Waffles Spinach with Eggs Prune and Pecan Nut Salad Apricot Marmalade Mold CocoANUT Cake Coffee CHICKEN BOUILLON CHANTILLY Pour six cups of hot, well-seasoned Chicken Bouillon into hot bouillon cups. Drop on top of each portion one tablespoon whipped cream deUcately seasoned with salt, pepper and a few grains cayenne. Sprinkle cream with paprika or finely chopped chives. FRICASSEE OF CHICKEN Dress, singe, clean and cut two young chickens in pieces for serving. Sprinkle with salt and pepper, and dredge with flour, brown richly in equal parts of Cottolene and butter, turning often that pieces may be evenly browned. Then cover with boiling water to which add a bit of bay leaf, one-half teaspoon peppercorns, a spray of parsley, six slices carrot and three slices onion. Cover and simmer until chicken is tender (from one to one and one-quarter hours). Remove chicken from stock, cover and keep warm; strain stock; there should be two cups. Melt four tablespoons butter in a sauce pan, add four tablespoons flour, stir to a paste, then gradually pour on the two cups hot stock, stirring constantly; let simmer ten minutes. Remove from range, add one cup of hot cream and the yolks of two eggs slightly beaten. Reheat chicken in sauce (do not allow sauce to boil after adding yolks). Serve with Waffles. ptrlisunday 52 S UTiday Dtfiners 55 SPINACH WITH DEVILED EGGS 1 peck spinach. 3^ teaspoon salt. 34 pound bacon. 34 teaspoon pepper. Salt, pepper. 3^ teaspoon finely chopped pars- }/i cup butter. ley. Few grains nutmeg. 3^ teaspoon grated onion. 5 hard-cooked eggs. 3^ cup minced ham. Cream Salad Dressing. Process : Cook spinach in the usual way. Cook the bacon with spinach to give it flavor. When spinach is tender, remove bacon, drain spinach and chop fine. Season with salt, pepper and nutmeg. Add butter, mix well and pack into an oval mold. Keep hot over hot water, cut eggs in halves lengthwise, remove yolks and rub through a sieve. Add ham, salt, pepper, parsley and onion juice. Moisten with Cream Salad Dressing to bind mixture together. Re- fill halves of eggs with this mixture, heaping it pyramid-like. Turn mold of spinach on hot serving dish and surround with stuffed eggs. PRUNE AND NUT SALAD Buy very select prunes for this purpose (tins holding one or two pounds are best), cook prunes in the usual way, letting the liquor evaporate during the latter part of cooking. Prunes should not be as well done as when serving them as sauce. Drain prunes from the liquor and chill them. Remove the stones carefully, cut prunes in five pieces lengthwise. Cut pecan nut meats in four pieces lengthwise. Mix prunes and nut meats, sprinkle with salt and paprika. For one-half pound prunes and one-fourth pound shelled nut meats allow one cup whipping cream. Whip cream until solid, season with one-half teaspoon each salt and paprika; add two table- spoons lemon juice and one and one-half tablespoons Sherry wine slowly, while beating constantly. Mix two-thirds of the cream with the prunes and nuts. Arrange the heart leaves of lettuce on cold, individual salad plates, pile some of the mixture in each and mask with remaining whipped cream. Arrange three pieces of prunes on top of each portion, radiating from center, and place a cherry or strawberry on top of each. 56 5^ Sunday Dinners ptHsunday STEAMED SNOW BALLS (For recipe, see page 168.) COCOANUT CAKE % cup Cottolene. 5 teaspoons baking powder. 2 cups sugar. 3^ teaspoon salt

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