Cheese Balls

Ingredients

• ½ cup breadcrumbs
• 1 teaspoon Crisco
• ¼ teaspoon mustard
• 1 cup grated cheese
• 1 egg
• ¼ teaspoon salt
• a few grains red pepper

Method

1. 1

   Rub Crisco into crumbs and cheese, add seasonings and beaten egg.

2. 2

   Shape into small balls and fry in hot Crisco.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 118. The excerpt below is the record exactly as published.

% teaspoon salt, 1% tea- spoon celery salt, 1 teaspoon lemon juice, 14 teaspoon onion juice, and 1 cup white sauce. Mix ingredients in order given. Cool mixture, shape, crumb and fry in hot Crisco. The white sauce is made as follows: 2 tablespoons Crisco, 4 tablespoons flour, 1 cup milk (heated), salt and pepper to taste. Melt Crisco, add flour, then add milk gradually. Cook over fire until smooth and thick. Add season- ing. Peas July 11 Roast Beef Yorkshire Pudding Potato Croquettes String Beans Lettuce, French Dressing *Fruit Pancakes Coffee *Fruit Pancakes—2 cups flour, 2 cups milk, 2 tablespoons Crisco, 2 eggs, nutmeg and salt to taste. Put flour into basin with salt, grated nutmeg, eggs, pour milk in by degrees, stirring smoothly; beat it well in order to let the air in, and then let it stand for % an hour. This allows starch grains 195 A Calendar of Dinners in flour to swell, and so batter 1s lighter. When ready to fry, warm Crisco and pour in, stirring at same time. Make some Crisco hot in a small saucepan, ladle some into a frying pan, when very hot, pour back into saucepan, but do not drain it, then ladle sufficient batter in to cover the bottom of pan, shake it gently over rather a sharp fire, and, when nicely browned, toss it over and brown other side, turn on to a wire or sieve, sprinkle with sugar and ripe blackberries. Roll it up, and keep it warm while finishing remainder of batter. Dish them up on platter, each row crossways to prevent under ones from becoming sodden. Sprinkle sugar over top and serve. July 12 Cottage Pie New Stringless Beans Olive Salad Cheese Beignets *Apricot Pudding Iced Coffee *Apricot Pudding—Put 1 pint milk into saucepan, add two tablespoons Crisco, and bring to boiling point. Mix % cup cornstarch with % cup milk and stir slowly into boiling milk, add 3% teaspoon salt. Heat 1 cup apricot jam, and strain off juice. Stir the pieces of apricot into cornstarch and cook for 5 minutes. Sprinkle 1 tablespoon chopped pistachio nuts into wet mold and pour in hot mix- ture. Turn out when cold and sur- round with apricot juice. July 13 Cream of Peanut Soup *Veal Chops Mashed Potatoes String Beans Onion Salad Meringues Filled with Custard Coffee *Veal Chops—Trim neatly 8 chops and put into frying pan with 4 table- spoons Crisco, and fry over quick fire a nice brown color. As the meat will afterwards be cooked again, the fry- ing process should be done quickly without actually cooking the chops. Place them between 2 boards, put weight not too heavy over top, and keep them until cold. Strain Crisco, and keep for further use. Cut 14 cup pork and % cup beef marrow into small pieces, pound in_ mortar; when fine, add 1 tablespoon anchovy paste, 1 teaspoon powdered savory herbs, 1 yolk egg, and piece of Crisco about size of nutmeg. Pound thor- oughly until smooth, season with pepper and salt, rub chrodeh sieve, and cover side of each chop thickly with this. Put them on Criscoed baking sheet, cover with few fried breadcrumbs, sprinkle with melted Crisco and place in hot oven for 10 minutes. Dish up chops in circle on hot dish, and serve. July 14 Steak, ala Parmesan Corn Pudding Mashed Potatoes Lettuce, French Dressing *Cheese Balls Peach Ice Cream Coffee *Cheese Balls—% cup breadcrumbs, 1 teaspoon Crisco, 14 teaspoon must- ard, 1 cup grated cheese, 1 egg, % teaspoon salt, and a few grains red pepper

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