Cheese Ramekins

Ingredients

• a sheet of pie crust
• grated cheese
• buttered bag

Method

1. 1

   Roll out pie crust, sprinkle with cheese, roll up, and roll out again.

2. 2

   Cut with a biscuit cutter, place in a buttered bag, and bake in a hot oven.

As published

This recipe was extracted from Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 39. The excerpt below is the record exactly as published.

Cheese Ramekins. — Roll out a sheet of pie crust and sprinkle liberally with grated cheese. Roll up and roll out again. Sprinkle on more cheese and repeat the rolling. Stamp out with a biscuit cutter (the pastry should be about a quarter of an inch thick), put in but- tered bag and bake in a hot oven. When done, dip both sides in melted butter and serve hot. Cheese and Eggs. — Butter the bottom of a baking dish and cover with slices of rich cheese. Break several whole eggs over the cheese, taking care that the whites and yolks do not become separated. Season with salt and pepper, and pour over all a rich cream, a half table- spoonful to each egg. Baked Eggs. — Butter little casseroles or gem pans, and drop an egg in each. Season with salt and pepper and put a little cream on the top of each egg. Put in bag, seal and bake five minutes. These are exceedingly deli- cate, as the steam being retained they bake quickly, yet do not become hard. Set each on a plate for serving. Baked Eggs With Cheese. — Break into a buttered pan the number of eggs required. Pour over each one tablespoon of rich, sweet cream, sprinkle over all a thin layer of grated cheese and a few fine rolled crumbs. Season with salt and pepper, put in bag, seal, and bake about six minutes. A Paper Bag Omelette. — Beat two eggs for about five minutes. Add a dash of salt and pepper and a heaping teaspoonful of flour. Beat again until flour is well mixed in and add a small cupful of milk. Put a tablespoonful of minced breakfast bacon into a pie tin, when quite hot pour egg mixture over it. Put in paper bag, seal, and bake a delicate brown in a quick oven. Cut in squares and serve immediately. STANDARD PAPER BAG COOKERY 89 Cheese Omelette. — A savory of cheese omelette may be made from one egg if the following recipe is used. Soak one small cupful grated bread crumbs in two cup- fuls of sweet milk into which a pinch of soda has been dissolved. Beat one egg very light and add to the soft- ened bread. Stir in one teaspoonful of melted butter and a dash of cayenne. Beat the whole well, add a small cupful grated cheese and a teaspoonful of salt. Beat again, turn into a buttered bag

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