Cheese Scallop

Ingredients

• two cups of bread crumbs
• two tablespoons of melted butter
• pepper to taste
• salt to taste
• one and one-fourth cups milk
• two beaten eggs
• one-third pound grated cheese

Method

1. 1

   Season bread crumbs with butter, pepper, and salt.

2. 2

   Combine with milk and eggs, add cheese, pour into a baking dish, and cover with reserved crumbs.

3. 3

   Bake until light brown.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

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.

HEESE 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

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