Cheese Crumpets

Ingredients

• 2 c milk
• ¼ c melted butter
• ½ c cornstarch
• ½ c flour
• ¼ t salt
• yolks of 2 eggs slightly beaten
• ½ c cheese, cut into small pieces
• ½ c grated cheese

Method

1. 1

   Scald 2 cups milk in a double boiler; to ¼ cup melted butter add ½ cup cornstarch, ½ cup flour, and ¼ teaspoon salt; mix well and add to scalded milk.

2. 2

   Cook for 5 minutes, stirring constantly.

3. 3

   Add the yolks of 2 eggs slightly beaten and ½ cup cheese.

4. 4

   When the cheese is melted, pour into a buttered shallow pan and cool.

5. 5

   Turn onto a board, cut into squares, place on a pan, sprinkle with ½ cup grated cheese, and brown in the oven.

6. 6

   Serve on crackers.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 32. The excerpt below is the record exactly as published.

Cheese Crumpets Scald 2 c milk in a double boiler ; to J4 c melted butter add 54 c cornstarch, % c flour and ^ t salt; mix well and add to scalded milk. Cook 5 m, stirring constantly. Add the yolks of 2 eggs slightly beaten and ^ c cheese, cut into small pieces. When the cheese is melted, pour into a buttered shallow pan and cool. Turn onto a board, cut into squares, place on a pan, sprinkle with % c grated cheese and brown in the oven. Serve on crackers. Drop Cakes Cream ^ c butter, add i c sugar ; mix well, add the yolks of 2 eggs and when well beaten into the sugar, add i^ c flour, sifted with 3 t baking powder, alternately with y^ c 56 LESSONS IN COOKING milk. Lastly cut and fold in the stiffly beaten whites of the 2 eggs and i t vanilla. Drop from a spoon into greased muffin rings and bake about 15 m in a moderate oven. Frost if desired. Caramel Custard Heat I quart of milk in a double boiler ; while this is heat- ing, caramelize ^ c sugar by boiling with j4 c water until golden brown in color. Then pour slozvly into the hot milk, stir and cook until thoroughly dissolved. The high tempera- ture of the syrup will raise that of the heated milk, causing violent boiling. Hence, care is necessary in combining the two. Now proceed according to directions given in Lesson 12 for Baked Custard, using 4 eggs, >4 t salt, but no sugar. Nut Blanc Mange See Lesson 15, adding i c finely chopped nut meats just before molding. English walnuts, pecans, almonds, etc., are all good. Apple Sauce Pare, quarter and core 6 tart, juicy apples; add yi c wa- ter and cook until tender, having a hot fire so that the ap- ples may be cooked quickly. Add a few grains of salt, sweeten to taste and cook enough longer to dissolve the sugar. Chocolate Sauce, see Lesson 6. Salad Dressing, see Lesson 15. Method of Work Immediately after breakfast, work down the Coffee Cake if started the preceding evening, arrange in the pans with the sugar mixture and stand in a warm place to rise. If not already started, make the sponge with a whole yeast cake and set away in a warm place for the first rising. It should be kept especially warm, between 80° and 90° F, if started in the morning. While the Coffee Cake is rising, which will take between I and 2 h, according to the time of starting the dough, make the Cheese Crumpets and set aside to cool. Start the sugar to caramelizing and the milk to heating for the Custard and Blanc Mange, and then make the Drop Cakes. Place in the oven and finish the Custard, reserving OCTOBEE MENUS 57 some of the milk for the Blanc Mange. By this time the Coffee Cake, if started by the long process, is ready to be baked. Also the Custard, set in a pan of water, may be put into the oven, if there is room. If not, let it wait until the cakes are done. Now finish the Blanc Mange and while it is cooking make the Apple Sauce. When finished, make the Chocolate Sauce and, if necessary, a supply of Salad Dressing. The Coffee Cake, if started by the short process, should now be baked. It should be worked down and put in the pans after making the Drop Cakes and before making the Custard. LUNCHEON OR SUPPER Saturday Lesson 38 CHEESE CRUMPETS — CRACKERS BREAD AND BUTTER TEA Cheese Crumpets See Lesson 37, under Saturday Morning Baking. Preparing the Meal Ten minutes before lunch time, turn the crumpets out of the mold, cut, sprinkle with ^ c grated cheese

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