Cheese Straws

Ingredients

• Six ounces flour
• 2 tablespoonfuls cream
• 3 ounces grated cheese
• 2 tablespoonfuls butter
• % a level teaspoonful of salt
• % teaspoonful pepper
• same quantity of grated nutmeg
• cayenne as much as you can take up on the point of a small penknife blade

Method

1. 1

   Sift flour on a pastry board, make a hole in the center, and put in cream, grated cheese, butter, salt, pepper, nutmeg, and cayenne.

2. 2

   Mix with fingers to a firm paste, knead well, roll out to an eighth of an inch thick, cut into straws 8 inches long and 1/4 inch wide.

3. 3

   Lay on a buttered tin and bake to a light straw color in a moderate oven.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 162. The excerpt below is the record exactly as published.

CHEESE STRAWS. Six ounces flour, 2 tablespoonfuls cream, 3 ounces grated cheese, 2 tablespoonfuls butter, salt, pepper and nut- meg. Sift the flour on pastry board; make a hole in the center, and into this put the cream, grated cheese, butter, % a level tea- spoonful of salt, % teaspoonful pepper, same quantity of grated nutmeg, cayenne as much as you can take up on the point of a small penknife blade. Mix all these ingredients with the tips of the fingers to a firm paste; knead it well, roll it out an eighth of an inch thick, and with a sharp knife cut it in straws 8 inches long and 14 inch wide; lay carefully on a buttered tin, and bake a light straw color in a moderate oven. GOOD PICKLES. One peck small cucum- bers, 1 quart of button onions, or 3 or 4 large onions sliced; make enough brine to cover pickles, allowing 1 pint of salt to 4 quarts of water; pour it boiling hot over the pickles; let this stand over night, then pour off brine and throw away. Make a new brine and pour over again. The third morning scald the same brine and pour over again. Repeat the fourth morning. The fifth morning rinse the pickles well in cold water and cover them with boil- ing hot cider vinegar, reduced by adding 1 quart of water to 2 gallons of vinegar. Add a small piece of alum and spices, if 30U like. ANGEL FOOD. Whites of 10 eggs, 1% cups of sifted sugar, 1 teaspoonful cream of tartar, a pinch of salt added to the eggs before beat- ing. After sifting flour 5 times, measure and set aside 1 cup. Then sift sugar granulated 5 times; beat whites of eggs about and then add cream of tartar; then finish, beating them very stiff; stir in the sugar, then flour, very lightly; bake in a moderate oven 45 to 60 minutes. CREAM PUFFS. One-half cup of butter, melted in 1 cup of hot water; put in a small tin pan on the stove to boil; while boiling stir in 1 cup flour, take off and let cool. When cold stir in 3 eggs, one at a time, without beating. Drop on butter tins and bake in a hot oven 20 or 30 minutes. Filling: One cup of milk, 1 egg, thicken with flour, or corn starch, flavor with vanilla. MRS. F. W. KOCH. Etiwanda, Cal. No. 2. — PICNIC LUNCHEON FOR JOLLY 6. Fried Chicken. Strawberry Rolls. Sardine Salad. Tamale Croquettes. Cucumber Pickles. Lemon Pie. Cheese. Picnic Pudding. Pomelo Beverage. Wooden plates, desert forks or spoons, cups and napkins. FRIED CHICKEN. Prepare in usual way; season and dredge thickly with flour; put into frying pan 1 tablespoonful each of butter and lard; when hot arrange the chicken in pan, thickest pieces in center; fry to golden brown over quick fire; turn and brown; then set in a steady, well-heated part of range, but not to fry fast; turn when necessary. In this way the juice is well retained and the meat tender. The bony portions may be served at home. STRAWBERRY ROLLS. Wash and hull 2 boxes of strawberries, drain and slice them, spread on a platter, sprinkle over them a very little lemon juice and 6 tablespoonfuls powdered sugar. Remove crusts from a dozen thin slices of bread; spread with melted but- COOKING AND OTHER RECIPES. 97 ter, then the berries, roll and tie with baby ribbon at each end. Wring- a napkin from cold water, pack the rolls in it, and then fold in a dry napkin. SARDINE SALAD. Dress a pint of sardines (which have been put up in oil,) with a half pint of good mayonnaise, into which has been stirred 2 tablespoonfuls of minced celery; scoop the centers, all seeds, from 6 medium- sized smooth tomatoes; fill the cavities with the salad mixture, and secure each lid with a couple of toothpicks. TAMALE CROQUETTES. Mix together % pint each of oysters, sweet corn, chopped boiled eggs and graham bread crumbs, a beaten egg, a generous sprinkling of cayenne pepper and a level teaspoonful of salt

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