Cheese Straws

Ingredients

• Take a pint of flour
• a half pint of grated cheese
• make a paste with lard, size of a walnut

Method

1. 1

   Mix flour and cheese, make a paste with lard, roll out in a thick sheet, cut in strips half an inch wide and five inches long; bake light brown.

Nutrition per serving

As published

This recipe was extracted from Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909 (1909) by Utah) St. Mark's Guild (Salt Lake City, page 34. The excerpt below is the record exactly as published.

Cheese Straws, Omelets, Fritters and Chafing Dish Receipts. Rice CROOULEIT ES. MRS. HOGLE. One cupful rice, one egg, one tablespoonful sugar, a little salt, and grated rind of one lemon. Mix all to- gether and mold. Dip in egg and roll in four. Drop in hot lard and fry. Serve with sauce. PEANUT CROQUETTES. MRS. J. JUNGK. One gill of milk. One half pint bread crumbs. One half cup finely chopped nuts. One tablespoonful of sherry. Yolks of two eggs. Cook the milk and bread crumbs until smooth, then add the grated peanuts, sherry, also beaten yolks and cook one minute longer; remove from the fire and cool. Form into croquettes, roll in egg and bread crumbs and fry in deep fat. Serve with hot maple syrup. 168 CHOICE RECIPES MUSHROOM SAUCE. MAMIE LOCKE. One pound mushrooms peeled, wash in colander, chop fine and add two tablespoons salt, cover with water and soak two hours. Boil gently in same water two hours. Pepper and salt, thicken with tablespoon of flour rubbed in tablespoon of cream. To be used for roast meats or croquettes. CHEESE?S Bia =: MRS. FOX. Take a pint of flour anda half pint of grated cheese, mix them and make a paste with lard, size of a walnut

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