Cheese Fondue

Ingredients

• 1 cup scalded milk
• 1 cup soft stale bread crumbs
• 3/4 cup mild cheese cut fine
• 1 tablespoon butter
• 1/4 teaspoon salt
• 1/4 teaspoon mustard
• 2 eggs
• a few grains cayenne pepper

Method

1. 1

   Add all ingredients to hot milk.

2. 2

   When well mixed, remove from fire and add 2 beaten yolks of eggs.

3. 3

   Fold in beaten whites, pour into buttered baking dish and bake for 20 minutes in moderate oven.

4. 4

   Serve immediately.

Nutrition per serving

As published

This recipe was extracted from The Carbon County cook book (1926), page 36. The excerpt below is the record exactly as published.

Cheese Fondue. 1 cup scalded milk, 1 cup soft stale bread crumbs, 34 cup mild cheese cut fine, 1 tablespoon butter, 14, tea- spoon salt, 14, teaspoon mustard, 2 eggs, a few grains cayenne pep- per. Add all ingredients -to hot milk. When well mixed remove from fire and add 2 beaten yolks of eggs. Fold in beaten whites, ‘pour into buttered baking dish and bake 20 minutes in moderate oven. Serve immediately. i |, ieee ; q . | i : oe ‘ St ke 5 4% — ie > a" IVA FAUSETT ALLRED. 58 CARBON COUNTY COOK BOOK Oysters and Macaroni. Take 1 package of macaroni and cook until done. Put a layer into a baking dish and add a layer of oys- ters, season with salt, pepper and butter, repeat with alternate layers of macaroni and oysters until dish is full. Bake until brown | and serve. MRS. JULIA WENDEL. Potato Loaf. 2 cups mashed potatoes, 2 tablespoons minced — onion, 1 tablespoon green peppers or pimento, 14 cup canned to-. matoes, 1 egg, 1 teaspoon salt, pepper, one-third cup ground pea-- nuts. Mix the ingredients, turn the mixture into a buttered bak-— ing dish, brush over with melted butter. Bake in a moderate oven for 25 minutes. MRS. J. A. FORSYTH. Chicken Friccassee. Cut up the chicken and sprinkle with salt the night before (this helps to make it tender), roll in flour and fry in hot fat to a light brown, then put in kettle and boil with very little water until tender. Make a brown gravy out of the liquid, but do not let burn. MRS. G. A. FAUSETT. Meat Rolls. Biscuit dough: 1 cup flour, 44 cup milk, 2 tea- spoons baking powder and 1 tablespoon fat. Grind meat and add sage to taste, pepper and salt. Fold the biscuits over meat, moist- en the edges and squeeze together. Sauce—1 cup tomatoes, 2 tablespoons flour, 1 tablespoon butter, 14 teaspoon salt and 14 tea- spoon pepper. Pour over rolls while hot. ADA WHITMORE. Veal Roll. Chop and mix together 3 thin slices bacon, 1 but- ton garlic, some parsley, onion size of walnut, salt and pepper. Then cut veal steak or veal sirloin into pieces of about 2 inch squares or little larger and fill with some of the above mixture. Fasten the rolls with 2 toothpicks, spread with flour and put into -asserole. Cover rolls with 1 can tomato soup mixed with 1 cup water and let bake 114 hours in oven. About 60c worth of veal will make 5 rolls. This serves very nicely with either baked or mashed potatoes. MRS. JOSEPH BARBOGLIO. Veal Loaf. 3 pounds veal chopped fine, 14 cup butter, 3 eggs, 3 tablespoons cream or milk. Mix eggs and cream with the veal; 4 crackers rolled fine, 1 teaspoon pepper, 1 large teaspoon salt, 1 large teaspoon sage. Mix together and form into loaf. Bake 214 hours, basting frequentiy. MRS. H. 8. ROBINETT. Pot Roast of Veal. Take a good piece of veal cut in small pieces about the size of an egg. Roll in flour and brown well in butter with a small chopped onion. Add banquet of herbs to suit taste, seasoning and about a cup of water. Keep moist with broth or water during the cooking. Cook about 2 hours. Thicken gro and add about a cup of mushrooms, when ready to serve. i MRS. AMBROSINE MONNET. ] 5 35 6S eae CARBON COUNTY COOK BOOK 59 VEGETABLES Rice and Peas. Two cups peas and 14 pound salt pork, 1 cup rice, 14 cup minced ham, 1 teaspoon grated onion and 1 table- spoon butter. Cook peas with pork, boil rice in separate pan. When both are tender mix, add ham, onions and butter, simmer a few minutes and serve. Beans and rice fixed this way make an excellent dish. ETHEL PERRY. Italian Spaghetti. Cut a garlic, rub the inside of a pan with it. Then cut garlic and a small onion and fry in butter, add a litlle water and stew for 5 minutes. Cut round steak in pieces as for stew, brown and add 1 can tomatoes and 14 cup water. Let stew until meat is done, stirring frequently. Season with salt and pep- | per, pour over spaghetti which has been boiled 20 minutes and sprinkle with Roman cheese and serve. MRS. GEORGE A. FAUSETT. MRS. KATHERINE S. ERZ. Smothered Onions. 3 large onions sliced 14, inch thick, beat 1 egg then dip onions in egg and then in flour. Now fry in deep fat to a golden brown. While frying salt and pepper to taste the same as meat. MRS. T. OSTLER. Boston Baked Beans. 1 quart navy beans, 14 cup molasses or brown sugar, 1 tablespoon salt, small pieces of salt pork or bacon and 14 teaspoon mustard,

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