Cheese Straws

Ingredients

• 1 Ib. cheese (old rat cheese not processed)
• %% t. red pepper
• %) t. paprika
• 4 t. dry mustard
• 1 t. Worcestershire sauce
• 2 c. flour
• Cream shortening

Method

1. 1

   Grate cheese ahead of time and have at room temperature.

2. 2

   Cream shortening, work in cheese, then flour and other ingredients.

3. 3

   Mixture will form stiff dough and is just right for cookie press.

4. 4

   Cook on cookie sheet at 425° for 10-12 min. depending on thickness.

5. 5

   Straws should be golden but not brown.

Nutrition per serving

As published

This recipe was extracted from The Warrenton cook book (1951) by Warrenton Woman's Club (N.C.), page 3. The excerpt below is the record exactly as published.

CHEESE STRAWS 1 Ib. cheese (old rat cheese ‘%% t. red pepper not processed) %) t. paprika DeeAC LOU 4 t. dry mustard 2 & sea 1 t. Worcestershire sauce . sa Grate cheese ahead of time and have at room temperature. Cream shortening, work in cheese, then flour and other ingredients. Mixture will form stiff dough and is just right for cookie press. Cook on cookie Sheet at 425° for 10-12 min. depending on thickness. Straws should be golden but not brown. Variations: A little onion juice, onion salt, garlic salt, or mixed herbs may be added. The seasoning may vary according to the sharpness of the cheese. —MIss ELIZABETH ALLEN CHEESE STRAWS ice uour 1 t. baking powder 2 T. butter Dash of salt and red pepper 2c. grated cheese Mix with ice water. Roll out and cut as desired or make biscuits and top with pecan halves. —Mrs. WALKER P. BURWELL OLD VIRGINIA SALLY LUNN peace milk 3 eggs, beaten ie. fab 4 'T. sugar 1 to 2 yeast cakes (depending 2 t. salt on time to rise) 6 c. sifted flour Scald milk, add fat to melt, and cool to lukewarm. Crumble in the yeast. Stir in beaten eggs, sugar, and salt. Mix well. Stir in flour and beat thoroughly. Cover and let rise in warm place 80° LOnGDe ete until double in bulk, about 1 hour. Punch down. Spoon into greased 9-inch Sally Lunn ring mold or tube pan. Let double in bulk again. Bake in 2 for 1 hour. Yield: 16 generous servings. moderate (350° F.) oven Lee SALLY LUNN MUFFINS t. flour (measure after 34, c. scalded milk cooled : ste) 1 t. sugar (taken from ¥ c.) 3 eggs ¥, c. lard or butter melted 1 yeast cake Salt as for biscuits ly c. sugar ea gs and sugar together. Mix 1 t. sugar, milk, and yeast cake. Add one ea milk baie alternately to eggs and sugar. Before last ad- dition of flour add the melted lard; salt. Beat hard for several minutes. Cover bowl and allow to rise double the bulk; beat agalr. Put spoonful into each greased muffin ring and allow to rise again double its bulk. Bake as for rolls. This makes 14 doz. 1n medium size muffin rings. —Mrs. H. L. FALKNER 11 Hor CAKES 1 c: four % t. salt 1 egg (2 if plentiful) 1% c. melted butter or lard 2 t. sugar 34 ce. sweet milk When ready to bake add two rounding teaspoons baking powder and 2 tablespoons cold water. Bake on hot griddle. Serve with melted butter and syrup. —Mrs. H. L. FALKNER Wesson Om Biscurrs FOR ‘Two Sift into a mixing bowl: Add after sifting: Ca LOUL 2 TT. wesson oil lide ENE 14 c. buttermilk or sweet 1 t. double action baking milk powder Mix with a spoon and turn out on a well floured board. Mix with hands until dough is no longer sticky. Roll dough ana cut it into biscuits. Bake in oven 450° until brown. —Vrs. WILLIAM DAVIS WAFFLES FOR Two 1% c. flour

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