Cheese Balls

Ingredients

• a quarter-pound of soft American cheese
• one beaten egg
• a half-teaspoonful of salt
• a dash of cayenne
• sufficient stale bread-crumbs to make a stiff paste

Method

1. 1

   Mix cheese with beaten egg, salt, cayenne, and enough bread-crumbs to make a stiff paste.

2. 2

   Form into balls the size of English walnuts, dip in beaten egg, roll in dry crumbs, and fry in hot fat.

3. 3

   Serve hot with lettuce or cress salad.

As published

This recipe was extracted from Carolina cookery from Quaker kitchens (1924) by High Point Friends Meeting. Woman's Auxiliary, page 16. The excerpt below is the record exactly as published.

cheese balls may be served separately and eaten with the preserves. A very dainty dish may be made by dropping a bit of jelly into a nest of the cot- tage cheese. Cottage-Cheese Salad Mix thoroughly 1 pound of cheese, 1 1-2 tablespoonfuls of cream, 1 tablespoonful of chopped parsley, and salt to taste. First fill a rectangular tin mold with cold water to chill and wet the surface; line the bottom with waxed paper; then pack in three layers putting two or three parallel strips of pimento between layers. Cover with waxed paper and set in a cool place until ready to serve; then run a knife around the sides and invert the mold. Cut in slices and serve on lettuce leaves with French dressing and wafers. —=f5— CAROLINA COOKERY FROM QUAKER KITCHENS Minced olives may be used instead of the parsley, and chopped nuts also may be added. —U.S. Dept. of Agriculture. CHEESE SAUCE 1 cupful milk 2 tbs. flour 1 tbs. cottage cheese Salt and pepper to taste Thicken the milk with the flour and just before serv- ing add the cheese, stirring until it is melted. This sauce may be used in preparing creamed eggs or for ordinary milk toast. The quantity of cheese in the recipe may be increased, making a sauce suitable for using with macaroni or rice. CHEESE BALLS Mix a quarter-pound of soft American cheese with one beaten egg, add a half-teaspoonful of salt, a dash of cay- enne, and sufficient stale bread-crumbs to make a stiff paste. Form in balls the size of English walnuts, dip in beaten egg, roll in dry crumbs, and fry in hot fat. Serve hot with lettuce or cress salad. CHEESE SOUFFLE 3 ths. flour 1 cup milk 3 tbs. buter 1 cup grated cheese 3 eggs Salt and pepper to taste Put the butter and flour together in a sauce-pan and stir till blended without browning. Add the milk and stir till the mixture boils, then add the grated cheese, salt and pepper, and cool. Beat the egg yolks and whites sepa- rately; add the yolks to the mixture in sauce-pan, and blend well. Lastly fold in the whites beaten to a stiff froth and turn the whole into a deep, well greased dish. Bake in a moderate oven about thirty-five minutes, and serve at once as it soon falls. —Mrs. Walter White. BROWN RICE AND CHEESE 3 cups milk 2 cups grated cheese 2) CEs)" : 1 tsp. salt 2 cups boiled brown rice % tsp. paprika ies has CAROLINA COOKERY FROM QUAKER KITCHENS Seald milk, add beaten eggs and other ingredients. Pour into buttered custard cups, set in a pan of cold water, and bake in a 350 F. oven until done, that is, until a silver knife inserted in the center of the custard comes out clean. Pimentos, if liked are an attractive addition. Serve hot. Mrs. W. T. Saunders. WELSH RABBIT % lb. cheese 1 tbs. flour 1 eup milk 1 ths. butter 1 egg Dash of cayenne

Cook this with the app: pantry check, scaling, and the assistant.