Cheese Croquettes

Ingredients

• 1 cup of thick boiling cream sauce
• 2 tablespoons butter
• | cup milk
• 2 tablespoons Purity Flour
• 1 pound of good old cheese
• the yolks of 2 eggs
• salt
• cayenne pepper

Method

1. 1

   Combine all ingredients on the fire for a minute or two, then cool quickly.

2. 2

   Form small oval-shaped croquettes, bread them twice in beaten eggs and crumbs, and fry in hot deep fat.

3. 3

   Serve on a napkin.

As published

This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 43. The excerpt below is the record exactly as published.

e cup milk, 3 tablespoons brandy, 1 teaspoon sugar, a little grated nutmec-. FLOUR GRUEL 1 tablespoon Purity Flour. 1 cup milk I if^ZT '^'*- * «q"^^« ^^^^ cinnamon. 1 teaspoon sugar. Cook in a double boiler for 30 minutes or longer. Add milk or cream to thin it if desired. BARLEY WATER OATMEAL GRUEL (See Cereals.) EGGNOG snght^r.^sfg tfl'r:^j:Lior:rrbS' ' '"' -"'' ' '''-'-- '-^'^■- ^'^^ «-- -'* SWEETBREADS (See Meats.) OYSTER DISHES (See Shellfish.) Page Seventy-four CHEESE Cliecse, being a food rich in proteid, may be used as a substitute for moat. It is more easily digested ■when finely divided or melted and cooked with other foods. Soda added to melted cheese assists the melt- ing and makes it more digestible. Cheese should be kept covered in a cool place. Old cheese should be grated and kept in a cool, dry place. STEAMSHIP DISH Two cups grated cheese, 2 cups bread crumbs, 2 well-beaten eggs, | grated nutmeg, 1 teaspoon salt. Heat a pint of milk boiling hot, with a large spoon of butter, pour this over the other ingredients and mix well. Cover and set back on the range or in a double boiler for 3 or 4 hours, stirring occasionally. Half an hour before supper butter a pie plate, pour the mixture into it, set it in the oven and brown. It should not cook while standing on the range, but merely dissolve. Send to the table hot. TOAST CHEESE Take 3 eggs, a cup of milk and a teaspoon of Purity Flour. Beat and mix well. Melt a small piece of butter in a pan, put in about 2 ounces of cheese cut into thin slices, and pour the above mix- ture over it (it ought just to cover the cheese). Stir over a slow fire until the cheese is melted and the mixture has thickened. Pour over hot toast and serve. CHEESE CROQUETTES \ cup cream and To 1 cup of thick boiling crcani sauce, made with 2 tablespoons butter, | cup mi 2 tablespoons Fxirity Flour, add 1 pound of good old cheese cut in small squares or cubes, the yolks of 2 eggs, salt and cayenne pepper. Stir it togetlier on the fire for a minute or two and then put away to cool olf quickly. When cold, form small oval-shaped flat croquettes, bread them twice in beaten eggs and crumbs and fry in very hot, deep fat. Serve on a napkin. ROQUEFORT AU PORT Take I poimd of Roquefort cheese, a small piece of butter, a teaspoon of Worcester sauce and 2 tablespoons of heavy port wine. Add paprica pepper to taste and mix the whole together well. Mix this with cracker dust and serve in the shape of croquettes. Page Seventy-five ~::>^: THE LARGEST MILL OF THE WESTERN CANADA FLOUR MILLS CO., Limttee I'^iwaM^ -.--ww*^ .>„ , WHEREIPURITY FLOUR IS MADE. DAILY CAPACITY 5,500 BARRELS. D pURiiy FtOUR More Bread and Better Bread W>^ CHEESE SOUFFLE 3 pound cheese giated. 1 cup scalded milk. 2 tablespoons butter. 3 tablespoons Purity Flour

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