Cheese Pudding

Ingredients

• 1 cup grated cheese
• 1 cup boiling milk
• 2 eggs
• 1 tablespoon bread crumbs
• 1 dessertspoon butter
• 1 teaspoon flour
• 1 teaspoon salt
• dash of pepper

Method

1. 1

   Mix cheese, flour, salt, pepper, and crumbs in a bowl.

2. 2

   Add boiling milk, softened butter, egg yolks, and stiffly beaten egg whites.

3. 3

   Stir thoroughly and bake in a buttered dish for 20 minutes.

4. 4

   Serve hot.

Nutrition per serving

As published

This recipe was extracted from The Carbon County cook book (1926), page 24. The excerpt below is the record exactly as published.

Cheese Pudding. 1 cup grated cheese, 1 cup boiling milk, 2- eggs, 1 tablespoon bread crumbs, 1 dessertspoon butter, 1 teaspoon _ flour, 1 teaspoon salt, dash of pepper. Mix in a bowl, cheese flour, — salt, pepper and crumbs, add the boiling milk, softened butter, yolks and stiffly beaten whites. Stir thoroughly. Bake in buttered dish 20 minutes and serve hot. MRS. S. FARRIMOND, Cameron. Bread Pudding. 1 pt. dry bread crumbs, 14 cup chopped suet, — 14 cup brown or white sugar, 1 cup raisins, 1 teaspoon baking pow- — der, spices to taste. Just enough milk to moisten. Boil in double boiler for 114 hours. Serve hot with lemon-or caramel sauce. MRS. ALMA BALLINGER. ; Steamed Apple Pudding. 2 cups flour, 4 teaspoons baking . powder, 14 tablespoon salt, 2 tablespoons butter, 34, cup milk. Sift dry ingredients, work in butter with finger tips, add milk, roll lightly, place apples in middle of dough, and fold, after sprinkling with sugar and cinnamon, place in buttered dish to steam 114 hours. Serve while hot with white sauce or cream and sugar. | MRS. KATE WILLIAMS. CARBON COUNTY COOK BOOK 39 Hollandaise Sauce. 1 cup butter, 2 yolks eggs, 2 tablespoons lemon juice, 14, cup hot water, 14 teaspoon salt, cayenne. Put in a bowl, cover with cold water and wash using a spoon. Divide into three pieces. Put one piece into a sauce pan with yolks of eggs and lemon juice. Place in a pan of water or use a double boiler. Stir constantly with wire egg beater. When first piece of butter is melted, add second, when second is melted add third. Add water and cook 1 minute longer, season with cayenne and salt. MRS. A. L. HEPPLER,Provo. Plum Pudding. 1% loaf stale bread broken, 2 cups sugar, pour over 1 pt. hot milk, 1% lb. suet, 4 eggs, 1 lb. seeded raisins, 1 lb. cleaned currants, 1 lb. citron peel cut fine, 1 teaspoon each cinna- mon and ginger, 1 teaspoon lemon extract, 3 teaspoons baking powder. Mix in flour the last thing, make quite stiff, add 1 lb. walnuts and bake three hours. MRS. B. R. McDONALD. Pudding Sauce (Cherry). 3 tablespoons butter, 2 tablespoons flour, 144 cups cherry juice, 2 tablespoons lemon juice, 14 cup sugar. Mix butter and flour and add to scalded fruit juice, add Sugar and let boil three minutes. Serve hot. GRACE FAUSETT. Tapicoa Cream. 3 tablespoons pearl tapioca, 3 cups sweet milk, 3 eggs, 44 cup sugar, 14 teaspoon salt, 14 teaspoon vanilla. Soak tapioca in milk 1 hour, cook in double boiler 14 hour. Mix yolks, salt and sugar, add to the tapioca and cook until it thickens. Cool slightly, add whites beaten stiff, cool, flavor and serve. MRS. BE. BE. DEEM. Orange Pudding. Cut 4 oranges in cubes and put in bowl. Sprinkle sugar over, bring 2 cups milk to boiling point, then stir in 2 tablespoons cornstarch dissolved in milk. When thick add yolk of 2 eggs

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