Cheese Dish

Ingredients

• Two ounces of cheese
• one ounce of butter
• yolk of hard boiled egg
• little cayenne salt

Method

1. 1

   Mix all ingredients to a paste, spread mixture on round pieces of toasted bread, brown and serve hot.

As published

This recipe was extracted from Kirmess cook book (1907), page 130. The excerpt below is the record exactly as published.

One ounce of butter, one-half ounce of flour, one- half gill of milk, a tablespoonful of cream, two eggs, two ounces grated cheese, pepper and salt to taste. Put the flour and butter in a stew pan, when well mixed add the cream and milk, stir until it thickens. Boil three or four minutes, add the cheese, yolks of eggs and seasoning, whip the whites of eggs very stiff and stir lightly in, pour into greased ramequine cases, sprinkhng grated cheese over the top, bake in a quick oven ten or fifteen minutes. Serve in the cases. CHEESE RAMAKIN. Miss S. 'E. Anness. Three heaping tablespoonfuls bread crumbs in one coffee-cup of milk, liet come to a boil and add three tablespoonfuls butter, two yolks of eggs, six table- spoonsfuls grated cheese, one-third teaspoonful salt, one-third teaspoonful mustard, a pinch cayenne pep- 308 KIRMESS COOK BOOK. per; last fold in two whites of eggs beaten to a stiff froth. Bake in shallow dish fifteen minutes. Serre hot for a Luncheon or Tea. CHEESE BALLS. Mrs. Elgin L. MacBumey. One and a half cups of grated cheese, one tablespoon of flour, one and a quarter teaspoon salt, a very small pinch of cayenne pepper, the whites of three eggs beaten to a stiff froth, mix thoroughly. Boll into balls, dust with cracker crumbs and fry in deep lard. Serve immediately. CHEESE BALLS. Mrs. W. P. Watson. Mix together thoroughly one cupful and half of grated cheese, a quarter of a teaspoon of salt, and a few grains of cayenne pepper; then add the whites of three eggs beaten stiff; shape in balls the size of walnuts, roll in crackers crumbs, sifted fine; fry in deep fat, or rather boil, and drain on brown paper. Serve hot or with a salad. CHEESE BALLS. Mrs. Charlotte Appleton^ Bayside^ L, I. Beat two eggs very light, add just enough grated cheese to handle the mixture, and pepper and salt to taste. Boll into balls the size of a walnut, dip in egg and cracker crumbs and fry in hot lard a delicate brown. To be served while hot with salad. CROUTONS. Rose Brown, London, England. Two ounces of cheese, one ounce of butter, yolk of hard boiled egg, little cayenne salt. Mix all ingredients CHEESE DISH

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