Cheese Scallop

Ingredients

• 1 cup of dry bread crumbs
• 3 eggs
• 1 tablespoon of butter
• 1/2 lb. of grated cheese
• sifted bread crumbs upon the top

Method

1. 1

   Soak dry bread crumbs in fresh milk.

2. 2

   Beat into this eggs; add butter and grated cheese; strew sifted bread crumbs upon the top, and bake in the oven a delicate brown.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 41. The excerpt below is the record exactly as published.

CHEESE SCALLOP— 'Mrs. Robert Dollar. Soak 1 cup of dry bread crumbs in fresh milk. Beat into this 3 eggs; add 1 tablespoon t)f butter and %' lb. of grated cheese; strew sifted bread crumbs upon the top, and bake in the oven a delicate brown. MACARONI AND CHEESE— Miss Smythe. Materials — 4 cups macaroni, %' lb. of butter, 1 lb. Eastern cheese, not too fresh, 1 cup milk, 2 cups cream, salt and paprika. Into a large saucepan of rapidly Tboiling salted water, drop the macaroni broken into bits. Boil for % of an hour or until very tender. Drain in a colander. Have cheese grated. About %' tour before serving put a heaping tablespoon of butter Into chafing dish, heat slowly and stir in 1 tablespoon flour, stirring coEistantly. "When smooth and thick ad!3 milk by degrees, and when boiling add macaroni, and gradually the cream and remainder of the bntter. GMve a liberal dash of paprika and salt to taste. Just before serving stir in the cheese, mix well; serve. MACARONI— Mrs. R. E. Neil. Boil macaroni until tender, and drain through a colander; then turn it into a pudding dish and pour over it 1 cup of rich gravy, 1 cup oif stewed tomatoes, 1 cup of dried mushrooms that have been soaked In warm water 2 hours, and 1 teaspoon of salt in which has heen rubbed a little garlic. Lastly, add 2 chopped Chili peppers and 2 cups of grated Parmesan cheese spread over the top. Bake % or % of an hour. Ex- cellent. CHEESE CROQUETTES— Mrs. Frontmiller, % cup butter, % cup flour, % cup milk, yolks of 3 eggs, 1% cups cheese cut in' small pieces, % cup Parmesan, cheese, salt, cayenne, paprika. Make a siauoe of butter, flour and milk; stir in yellows of egga unbeaten, add the cheese and cook until cheese softens; remove from CHEESE 97 stove, season and spread on shallow buttered dish and cool. Now cut squares, roll in crumbs, dip In egg, roll in crumbs again and fry in deep fat until brown, then drain on cheese cloth. Serve as cheese course. MACARONI CROQUETTES— Mrs. Carter P. Pomeroy. 2 ounces macaro.ni, butter size % an egg, pepper and salt, 1 table- spoon cream, 2 ounces grated cheese. Boil macaroni in water % of an hour; strain, and cut in small pieces; put back in stewpan with the cream and butter; when hot, add cheese and 1 egg well Ibeaten. Put away till cold; shape into croquettes, roll in egg and bread crumbs, and fry in deep lard. This is very good; use small macaroni; serve alone, or with a tomato or cheese sauce. MACARONI AND CHEESE— Mrs. W. F. Jones. Boil % of a pound of macaroni in salt and water for about % hour or until tender, and drain through a colander, pour cold water over It. Grate % of a pound of rich cheese. Put a layer of macaroni in the bottom of an earthernware dish; add salt, a few pieces of butter, a cash of cayenne, and sprinkle with cheese. Repeat until your material is all used, having cheese come on top. Ponr over this 1 pt. of milk and bake about % hour. It must be well browned and the milk cooked away, but not too dry. Serve as an entree. SAVORY HOMINY— Mrs. Thos. Menzles. Soak 2 tablespoons of hominy all night in % pt. warm water on stove. Next morning add to this % pt. of milk, and let simmer an hr., stir constantly, then add 1 oz. grated cheese (dry is best) and a little pepper, mustard and salt. Grease a pie 'dish, if you have a little paste cover the edge with it, pour the mixture into the dish, add another oz. of grated cheese, and a few hread crumbs on top, and over all a few bits of butter. Place in hot oven to brown the top. CHEESE PUFFS— Mrs. W. F. Jones. 1 cup flour, 2 cups grated cheese, pinch of salt, dash of cayenne, mix with rich sweet cream, roll out % in. thick, cut in small biscuit and bake brown In quick oven. CHEESE STRAWS^— Mrs. W. F. C. Hasson. Mix together 2 ozs. grated Parmesan cheese, 2 ozs. flour, 2 ozs. butter, and a little salt and cayenne; make into a stiff paste with the yolk of 1 egg. Boll out tie paste until % inch thick and 5 Inches wide; cut into strips ■% inch wide, and bake on buttered tin in a hot oven cut into strips % inch wide, and bake on buttered tin in a hot oven 10 minutes or till a pale brown. •98 CHEESE CHEESE STRAWS-^Mrs. W. F. Jones. 1 cup of flour, % scant cup of ibutter, 1 cup of rich. grated cheese, a pinch of salt. Rub flour and butter together as for pastry, then add cheese, 5 dashes of cayenne; wet with the whites of 2 eggs well beaten, and if not moist enough to roll, add a little water. 'The eggs can be omitted andi all water used. Boll out as for rather thick pie-crust, and cut in strips 2 inches wide; then cut these into strips J4 of an indh wide. Bake In a quick oven until a light brown. They must be crisp Nice with salad or cold meats. Keep in tightly closed tins. WELSH RAREBIT— Mrs. H. O. Howitt. Ingredients — 1% lbs. of dry Eastern cheese, 1 tablespoon butter, 1 teaspoon idry mustard, % teaspoon Worcestershil-e sauce, 1 drop taJbas- co sauce, beer ad lib. Set the dish in which the rarebit is made in one of boilirg water, see that tbe chafing idis'h lamip is full of alcohol, enough to last till the rarebit is cooked. Put 1 tablespoon of butter

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