Cheese Balls

Ingredients

• one cupful of grated cheese
• one-half cupful of fine bread crumbs
• five drops of Worcestershire sauce
• pinch of salt
• dash of cayenne
• one-half teaspoonful of made mustard
• a well-beaten egg

Method

1. 1

   Mix all ingredients, roll into small balls, and fry in boiling fat until light brown.

2. 2

   Serve on a folded napkin.

Nutrition per serving

As published

This recipe was extracted from High living (1904) by Linie Loyall McLaren,, page 26. The excerpt below is the record exactly as published.

CHEESE BALLS — Mix together one cupful of grated cheese, one-half cupful of fine bread crumbs, five drops of Worcestershire sauce, pinch of salt, dash of cay- enne, and one-half teaspoonful of made mustard, and, last of all, a well-beaten egg. Roll into small balls, place in a wire frying-basket, and just before they are to be served, plunge into boiling fat. Cook a light brown, and serve on a folded napkin. ALGERIAN HORS-D'CEUVRE — Select four fine lemons, wipe carefully, cut in halves, and scoop out the pulp. Remove the tough inner skin and seeds, and to the rest add one box of boneless sardines chopped fine, a spoonful of French mustard, two hard-boiled eggs chopped, a dash of Tabasco sauce and a little thick mayonnaise. Cut a slice from the bottom of the lemon cup in order that it may stand firmly on a round lettuce leaf ; fill each cup with the mix- ture. Garnish with chopped egg and two pieces of the rind cut like straws crossed on the top. SALPICON (Chilena) — Cut in slices one pint of cold veal, lamb or poultry, add two hard-boiled eggs, sliced, the leaves from four sprigs of young mint, one table- spoonful of finely chopped parsley, one teaspoonful of onion juice, and the hearts of two heads of lettuce. Pour over all one-half cupful of French dressing, toss until thor- oughly mixed, and serve. RIPE OLIVE SALAD — Prepare for this salad by putting some dice of stale bread in a jar with some bits of dried red peppers, several days before. Take two cupfuls of these crumbs, two cupfuls of ripe olives, and one-half cupful of young onions sliced thin. Pour over all a cupful of mayonnaise, and serve on a bed of lettuce. If onions are disliked, chopped cucumber pickle can be substituted. PATE DE FOIE-GRAS MOUSSE — Take the contents of a large-sized can of pate and rub to a smooth paste. Have dissolved one tablespoonful of gelatine in a little hot water. Cool, and add to it one cupful of thick cream, and whip to a froth. Fold it carefully into the pate, season with salt and cayenne to taste, and pour into indi- vidual molds, which cover carefully and pack in ice and salt for an hour. Serve on leaves of lettuce which have been dipped in French dressing. CUCUMBER JELLY — Peel and cut off the ends of four large cucumbers, cut into slices, and stew in a quart of water, a small slice of onion, a dash of cayenne

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