Cheese Balls

Ingredients

• 1^2 Q. grated cheese
• i T flour
• ^ t salt
• few grains cayenne
• the yolks of 2 eggs
• whites of 2 eggs
• roll in cracker crumbs

Method

1. 1

   Mix cheese, flour, salt, cayenne, and egg yolks.

2. 2

   Beat egg whites and fold into the mixture.

3. 3

   Shape into balls, roll in crumbs, and fry until golden brown.

4. 4

   Drain on paper.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 161. The excerpt below is the record exactly as published.

CHEESE BALLS BREAD AND BUTTER TOMATO PRESERVES TEA Potato Cakes Two c mashed potato, I egg, Yz t salt (p. 127). Cheese Balls Mix \y2 Q. grated cheese with i T flour, ^ t salt, few grains cayenne, and the yolks of 2 eggs. Beat the whites MAY MENUS 293 of 2 eggs stiff and add to the first mixture. Shape in small balls, roll in cracker crumbs, and fry in deep fat to a golden brown. Drain on brown paper. Preparing the Meal About 20 m before lunch prepare the potato cakes, then make the cheese balls, having the fat heating while doing so. Saute the potato cakes, fry the cheese balls, make the tea and serve the lunch. DINNER Tuesday Lesson 180 LAMB FRICASSEE — PEAS HONGROISE POTATOES ASPARAGUS PINEAPPLE FANCHONETTES Lamb Fricassee Wipe i^ lbs. lamb, cut from the fore quarter into pieces for serving, cover with boiling water and cook slowly below the boiling point until the meat is tender. Remove from the water, cool, sprinkle with salt and pepper, dredge with flour and saute in butter until golden brown in color. Re- move from the pan to a hot dish, make i c brown gravy (3 T flour), using the liquid in which the meat was cooked and from which the fat has been skimmed. Add the meat to the gravy, reheat, and serve on a platter with green peas for a border. Green Peas Shell I qt. green peas, cover with cold water and let stand ^ h. Skim off the undeveloped peas that rise to the top, drain off the water ; add a small quantity boiling water, say I c to I pt. of peas, and cook from 20 to 60 m, accord- ing to the age of the peas. Add more water from time to time, if necessary, but do not have much excess to drain off when the peas are cooked. Add salt the last 15 m of cooking. When tender, drain, add 2 T butter, dash of pepper. Pour around the lamb fricassee. Hongroise Potatoes Wash, pare and cut into J^ inch cubes enough potatoes to fill 2 c ; cover with boiling salted water and parboil 3 m ; drain, add ^4 c butter and cook slowly until tender and slightly browned. Make i c white sauce (2 T flour), add 294 LESSONS IN COOKING few drops onion juice if desired, then add slowly the beaten yolk of I egg. Pour over the potato cubes, add i T finely chopped parsley, and serve. Asparagus Wash I bundle of asparagus, and cut into J^ inch lengths, using the tender portions only. Save the tough ends for soup. Set the tips aside, as they will not require as much cooking as the rest of the asparagus. Cover the pieces with boiling salted water and cook until tender, add- ing the tips, about 15 minutes after the cooking has com- menced. Drain, reserving the liquid for soup, add 2 T butter, Yz t salt, and a dash of pepper. Serve at once. Pineapple Fanchonettes Beat together 3 eggs, % t salt, ^ c sugar, >^ c grated pineapple, and the juice and grated rind of >4 lemon. Turn the mixture into patty pans or tart pans, lined with plain paste (i>4 c flour, >^ c shortening, }i t salt, ji t baking powder, ice water, p. 130), and bake in a moderate oven. When partly cold cover with meringue, white of 2 eggs,

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