Cheese Ramekins

Ingredients

• Crumble the white part of a slice of stale bread
• cover with a cup of boiling milk
• two tablespoons of butter
• four heaping tablespoons of cheese
• one-half teaspoon of prepared mustard
• half a teaspoon of salt
• half a teaspoon of sugar
• yolks of three eggs

Method

1. 1

   Soak bread in milk, strain, and mix with butter, cheese, mustard, salt, sugar, and egg yolks.

2. 2

   Fold in beaten egg whites and bake in ramekins until puffed and golden.

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 53. The excerpt below is the record exactly as published.

CHEESE RAMEKINS. Crumble the white part of a slice of stale bread, cover with a cup of boiling milk and let soak on stove fifteen minutes, strain but not squeeze crumbs, add two tablespoons of butter and four heaping table- spoons of cheese — Parmesan is best. Add one-half tea- spoon of prepared mustard, half a teaspoon each of salt and sugar and yolks of three eggs. Beat thorough- ly. Fold in carefully the stiffly beaten whites of the eggs and put in buttered ramekin cups or paper cases. Fill half full and set in very hot oven ten or fifteen minutes. Serve at once. WELCH RAREBIT. Mrs. T. H. Hanna. Melt slowly in a crock or porcelain kettle, rich cream sheese. Add a little cayenne. Toast bread, butter slightly, arrange on plate. Pour cheese over and serve very hot. RAREBIT. Rose M. Lynch. Grate one-half pound of American cheese. Add a teaspoonful of flour and two eggs, well beaten. When this is nearly melted stir in slowly a cupful of warm milk. Season with mustard, red pepper, salt, tobasco sauce and just before taking from fire add a teaspoon- ful of butter. Stir constantly and when thickened serve on toast or thin wafers. EGG AND CHEESE SALAD. Fill a salad dish with alternating layers of sliced hard boiled eggs and grated cheese. Scatter a few gherkins and capers over the top. Mask in mayon- naise and sprinkle over with grated cheese. Serve at once. 112 CHEESE CHHEESE SCALLOP. Mrs. Blanche Wells Clark. Pittsburg. Season two cups of bread crumbs with two table- spoons of melted butter, pepper and salt to taste. To one cup of the seasoned crumbs add one and one- fourths cups milk and two beaten eggs, ana one-thira pound grated cheese. Pour in baking dish and cover with reserved crumbs, having with it a little grated cheese. Bake a light brown. CHEESE SOUFFLE. Miss Georgia Pillsbury. Two tablespoons of butter, one heaping tablespoon of flour. Mix together. Add yolks of three eggs, one-half cup sweet milk, one cup grated cheese, one- half teaspoon salt, a few grains cayenne pepper. Put on stove and cook. AYhip whites of eggs stiff. Mix thoroughly and turn into a buttered dish. Bake until done, about fifteen or twenty minutes, and serve im- mediately. RICE AXD CHEESE TIMBALES. Scald three cups of milk in the double boiler. Add one-half cup of best rice and let it cook one hour, or until perfectly soft ; do not stir. Then add one rounded tablespoon of butter, one level teaspoon of salt, one-eighth teaspoon of paprika, one rounded tea- spoon of fine minced parsley, and one-half cup of dry cheese shaved thin or grated. Stir until well mixed and let it cook ten minutes longer, or until the cheese is all melted. Have the timbale molds standing in a pan of hot water, grease them slightly, and fill with the rice mixture. Let them stand in the hot water on the back of the stove until ready to serve. Invert on plates and serve from the side ; pass sweet-pickled peaches or pears with them. CHEESE STICKS. Mrs. R. H. Scott. One quart flour, one teaspoon salt, shortening as for rich paste,, one and a half pints grated cheese. Mix CHEESE 113 flour and shortening, then add the cheese. Mix with milk to a stiff dough. Roll to the thickness of nearly half an inch. Sprinkle over it a little salt. Cut in narrow strips and bake to a light brown. Let them be thoroughly done before taking out. CHEESE STRAWS. Mrs. Helen Dean Wallace. One cup grated cheese, two cups flour, two table- spoons butter (heaping). Enough cold water to thin. Pinch of cayenne. Mix butter and cheese together, add water, then flour.- Roll thin. Cut in strips and bake in rather hot oven. CHEESE STRAWS. ■ Mrs. Otilla Roder Neece. Grate three tablespoons any kind of cheese. Add three tablespoons flour, a little red pepper and salt. Add to the dry ingredients one tablespoon melted butter, one tablespoon water and yolk of one egg. Roll thin, as for cookies. Cut in strips. Bake fifteen minutes, or to a light brown. Delicious with salads.. TOMATO SOUFFLE. Mrs. Anna Dunbar Sturtevant. Take half pint tomato pulp that has been rubbed through a sieve, one tablespoon butter, two table- spoons grated cheese, one and" one-half ounce of boiled macaroni, two tablespoons bread crumbs, one tea- sooon made mustard. Mix all together and stir over fire until boiling ; take from fire, cool and add three eggs well beaten, salt and pepper to taste. Turn into buttered dish and bake in quick oven. Dust with grated Parmesan cheese. WALNUT CHEESE. LTse any pliable cream cheese, roll into tiny balls, press half a walnut on each side ; when ready to serve they should in size and appearance resemble the home- made walnut creams. 114 BREAD SOMETHING FOR LUNCH. Break a quarter of a pound of cheese into bits and pound with it to a smooth paste two spoonfuls of butter, the yolks of two eggs, one teaspoon of mustard, a very little cayenne, and a half-teaspoon of salt

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