Cheese Fondu
From Metropolitan cook book, 1918
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Metropolitan cook book (1918) by Metropolitan Life Insurance Company, page 27. The excerpt below is the record exactly as published.
CHEESE FONDU 1 cup scalded milk 1 tablespoon fat 3 eggs 1 cup stale bread crumbs ^ teaspoon salt 1 tablespoon catsup 2 cup cheese, cut into small pieces Mix the first 6 ingredients; add the well-beaten yolks of eggs, fold in the stiffly-beaten whites and bake in a well-greased baking dish for 20 minutes in a moderate oven. CHEESE AND CORN SOUFFLE Follow recipe for Cheese Fondu, adding 1 cup boiled com, an additional cup milk, ^ cup cheese and 2 tablespoons chopped green pepper to the first 6 ingredients. COTTAGE CHEESE AND NUT LOAF 1 cup cottage cheese 2 tablespoons catsup 1 cup stale bread crumbs 1 cup coarsely-ground and hot tomato 1 tablespoon vegetable nut meats juice to moisten oil 1 tablespoon lemon juice 2 tablespoons finely 1 teaspoon salt chopped onion | teaspoon pepper Mix the ingredients thoroughly, add more seasonings if necessary, put mixture into a well-greased baldng dish and bake in a moderately hot oven until nicely browned. BEANS, PEAS AND LENTILS There are any number of different kinds of beans on the market, such as the marrow, pea, kidney, black turtle, lima and yellow-eyed beans; the Manchurian beans, of which there are brown and red ones; the Chilian, of which there are brown, red and gray ones. The soy bean is richer in fat and flesh-building material than any of the other beans. Beans as a whole contain about the same food value, and the housewife who wishes to get the most food value for the money will do well in selecting the kind that sells at the lowest cost, provided they are in good condition. Recipes given for one kind of beans may be used for any one of the others with just as good results. CHILI CON CARNE 1 pint dried lima beans I cup suet, forced through | teaspoon pepper or kidney beans food chopper | teaspoon mustard soaked overnight 1 red pepper, cut in strips 1 tablespoon vinegar 2 cups beef, chopped § onion, sliced Tomatoes to cover 1 teaspoon salt
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