Cheese Fondue

Ingredients

• 1 cup bread crumbs
• 1 egg
• ¥Y4 cup milk
• 1 tablespoon butter
• 142 cups grated cheese
• ¥g teaspoon salt
• ¥g teaspoon pepper

Method

1. 1

   In double boiler cook crumbs and milk until smooth and thick, add butter, cheese, salt, pepper, and cook a few minutes.

2. 2

   Remove from heat and add beaten egg yolk, then fold in stiffly beaten white of egg and bake in a buttered dish in moderately hot oven for 20 minutes or until brown on top.

Nutrition per serving

As published

This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 17. The excerpt below is the record exactly as published.

1 teaspoon salt 1% cups scalded milk Beat eggs and add to corn. Add salt and dash of pepper. Melt butter, blend in flour, add milk, and mix all ingredients together. Put in buttered pudding dish and bake in moderate oven until firm. Miss IDA E. MILLIs, Guilford College VEGETABLE CASSEROLE 1 10-ounce package frozen 1 6-ounce can sliced mush- French style string beans rooms 1 10-ounce package frozen 1 pint thin white sauce small lima beans 1 cup grated sharp cheese 1 cup fine bread crumbs White Sauce 3 tablespoons flour 1 medium onion 1 cup chicken broth 1 cup sweet milk 2 tablespoons chicken fat Saute onion in chicken fat, add flour, stock and milk. Cook string beans and limas as directed on package. Drain. In 112 quart casserole, put layers of string beans, limas, mushrooms and sauce. Top with mixture of cheese and bread crumbs. Bake at 350° for 20 minutes and brown on top. Serves 8. ANNIE TOMLINSON HAUSER (Mrs. C. M.) 45 THE QUAKER COOK BOOK KIDNEY BEAN CASSEROLE 1 pound ground or chopped 1 can tomato soup (undiluted) beef 1 can kidney beans 1142 medium onions, chopped 1 teaspoon salt 2 tablespoons fat Ye teaspoon pepper 4 ounces cooked elbow 1 teaspoon chili powder macaroni Y% cup grated sharp cheese Brown beef and onions in fat. Add soup and simmer 15 minutes. Add macaroni, beans and seasonings and heat. Pour into casserole. ik with grated cheese. Bake 20 minutes at 375°. RuTH CASEY (Mrs. Silas B.) APPLE AND TOMATO CASSEROLE 1 No. 2 can quartered or 14 teaspoon salt sliced apples % teaspoon nutmeg 1 No. 2 can tomatoes 3 slices bread ¥g pound margarine Y2 cup sugar Toast the bread. Grease casserole, place a layer of apples in bottom, then a layer of tomatoes (lifting tomatoes out of can with a perforated spoon). Sprinkle sugar, salt and nutmeg, cover with a layer of toasted crumbs and dots of margarine. Repeat until ingredients are used having buttered crumbs on top. Bake 45 minutes at 350°. ETHEL D. TOMLINSON (Mrs. S. H.) TOMATO RAREBIT 2 tablespoons butter, melted ¥%4 cup milk 2 tablespoons flour Make sauce of above ingredients and then add: Ye teaspoon soda in %4 cup % teaspoon salt and % tea- strained tomatoes spoon mustard beaten into 2 cups diced cheese 1 egg Dash cayenne Serve on crisp crackers. FRANCES HAWORTH (Mrs. Horace S.) 46 CASSEROLES AND SUPPER DISHES BAKED EGGS Make a thickening of: 1 tablespoon flour Y2 cup sweet milk Pour this into a shallow pan and break six eggs into it. Over these _ sprinkle a large tablespoon of grated cheese, butter the size of a walnut. Pepper and salt to taste. Bake in moderate oven and serve hot. DEBORAH PARKER (Mrs. A. S.) CORN MEAL SOUFFLE 1 pint milk 4 eggs 3 tablespoons butter 1 teaspoon salt ¥Y4 cup corn meal Scald milk. Stir in meal, butter and salt. Cook in double boiler or thick pan until mixture thickens. Separate yolks and whites. Beat yolks well and add to milk and meal mixture. When cool fold in the lightly beaten whites. Pour in greased casserole and bake about 20 minutes at 350°. May L. TOMLINSON (Mrs. C. F.) EGG SUPPER DISH 8 eggs 12 teaspoon prepared mustard 14 cup butter 1 teaspoon minced parsley Y2 teaspoon Worcestershire 1 tablespoon grated onion sauce 1% cup ground ham 1 cup grated American cheese Sauce % cup butter 1 cup thin cream 5 tablespoons flour Salt, pepper, paprika to taste 1 cup hot boullion Boil 8 eggs. When cool remove yolks and crush. Mix % cup melted butter, 1% teaspoon Worcestershire sauce, 4% teaspoon prepared mustard, 1 teaspoon minced parsley, 1 tablespoon grated onion, 4% cup ground ham. Add this to yolks and put in shells. Place in shallow pan and sprinkle with 1 cup grated American cheese. Pour sauce over all and bake in 325° oven for 20 minutes. JuDY CONRAD HAworTH (Mrs. H. S., Jr.) Tee ta bat ae Se ee CL 9 i ea THE QUAKER COOK BOOK SAVORY DEVILED EGGS ON TOAST 2 tablespoons minced green Y teaspoon salt pepper 14% cups milk 2 tablespoons butter 6 sliced, shelled, hard boiled 2 tablespoons flour eggs | teaspoon prepared mustard 1 tablespoon Worcestershire 2 tablespoons chili sauce sauce Cook pepper in butter in top of double boiler until tender. Add flour and blend. Add mustard, chili sauce, Worcestershire, salt and milk and cook over boiling water until smooth and thickened, stirring constantly. Add eggs. Heat well and serve on toast. Serves 6. (Main course, good for lunch). SUE S. PARKER (Mrs. Allen) CHEESE FONDUE 1 cup bread crumbs 1 egg ¥Y4 cup milk 1 tablespoon butter 142 cups grated cheese Y teaspoon salt ¥g teaspoon pepper

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