Cheese Straws

Ingredients

• Take a pint of flour
• and a half pint of grated cheese
• make a paste with lard as you would for pies
• sprinkle with cinnamon

Method

1. 1

   Roll out in a thick sheet; cut in strips half an inch broad and five or six inches long.

2. 2

   Bake a light brown.

Nutrition per serving

As published

This recipe was extracted from Popular cook book (1899) by Seeman Printery, page 12. The excerpt below is the record exactly as published.

springle with cinnamon, and return to the oven to brown slightly. MATTIE SOUTHGATE JONES. PURCELL BREAD. One pint corn meal, one pint flour, three spoonfuls yeast powder, sifted together, two eggs, one-fourth pound, melted lard; mix well with water to a thick batter. Bake in a quick oven. Mrs. BONNA BLOUNT WILLARD. QUICK SALLY LUNN. One cup sugar, one-half cup butter, stir well together, then add one or two eggs. Put in a good pint of milk and sufficient flour to make a batter as stiff as cake; three teaspoonfuls of baking powder. Mrs. M. H. JONES. WAFERS. Four cups flour, yolks of three eggs, one teacupful buttermilk. Bake in wafer irons. Mrs. J. E. MCDOWELL. SWEET WAFERS. Take one-half the batter of the plain wafers and add two cups of sugar and enough milk to thin the batter so it will drop from the spoon. Bake in wafer irons and roll while hot. Mrs. J. E. MCDOWELL. [ 47 | ROLLS. To a heaping quart of flour add asmall cup yeast, one teaspoonful salt, one tablespoonful sugar, one of lard, water enough to make a stiff dough; work until it is tender. [he lard should be well rubbed into the flour before mixing. Place the dough in a warm place to rise. Observe that it is warm enough to begin to rise at once. When light make out the rolls without kneading, and bake half an hour in a well heated stove. If milk is used for mixing, scald it to prevent souring. If eggs are used beat well and put in at the first rising. Allow two hours for the second rising. Splendid receipt. Mrs. WM. A. ERWIN. MRS. TAMERS YEAST. Three good sized potatoes in one quart boiling water, enough hops tied in a bit of muslin cloth to make ball the size of walnut. Boil all together until potatoes are done; mash them and pass through aseive. Add to this two heaping tablespoonfuls flour, two heaping table- spoons white sugar, one of salt. Rub this mixture into a smooth paste, strain to it the boiling hop water and stir until all lumps are removed; when milk-warm add the yeast for rising. Stir down three times, if liquid yeast is desired, it is ready for use. If you wish leaven cakes stir in meal until stiff enough to make cakes, and dry in the air. The above quantity will last several weeks. Mrs. W. A. ERWIN. CHEESE STRAWS. Take a pint of flour and a half pint of grated cheese; mix them, and make a paste with lard as you would for [ 4

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