Cheese Straws

Ingredients

• Three tablespoons of grated cheese
• three tablespoons of flour
• a little salt
• a little red pepper
• one tablespoon of melted butter
• one of water
• the yolk of one egg

Method

1. 1

   Roll thin as for cookies, cut in strips five inches long and half an inch wide.

2. 2

   Bake fifteen minutes.

3. 3

   In serving, build the straws up like a log cabin on a fringed doily covering the plate.

Nutrition per serving

As published

This recipe was extracted from Cooks in clover (1889), page 30. The excerpt below is the record exactly as published.

Cheese Straws. — Three tablespoons each of; grated cheese and flour, a little salt and red pepper ; add to these one tablespoon of melted butter, one of water, and the yelk of one egg. Roll thin as for cookies, and cut in strips five inches long and half an inch wide. Bake fifteen minutes. In serving, build the straws up like a log cabin, on a fringed Doily covering the plate. Cracker Rare-Bit. — Cover the bottom of a baking pan with crackers, and put a tablespoon of grated cheese on each one, with a little salt and pepper. Place in a very hot oven ; when the cheese is melted, add one cup of milk, and return to the oven until the milk is absorbed ; then serve immediately. Daisy Crane. Pies. Plain Pie Crust. — One cup of lard, three of flour, half a cup of cold or ice water, a little salt. Do not use your hands in mixing. Afrs. J. Hemion. Pie Crust. — Sift a quart of flour into a pan, cut into it half a pound of lard and a quarter of a pound of butter, add a saltspoon of salt, and cold water to form a dough; stir it together with a knife, using your hands as little as possible; flour the pie-board and roll out; dust it with flour, and roll again; re- peat this until you have rolled it out four times; set it aside for half an hour, roll out again and use as required. Use as little flour as possible in rolling out. Mrs. H. Half Puff Paste for Fruit Pies.— Sift one pound ) of flour into your paste bowl, cut in it quarter of a I pound of lard, add a small pinch of salt, and mix to a } dough with cold water, flour your pie board, turn I out the paste, roll it out half an inch thick, sprinkle j lightly with flour and roll again ; lay on it half a I pound of butter, fold the crust over it, roll out as 'before, dust lightly with flour, fold and roll it again ; \ repeat this once more. Set aside in a cool place i for half an hour, give it another roll, and it is ready for use. Mrs. H. Cream Pie. — Three pints of milk, two cups of sugar, three eggs, nine tablespoons of flour. Scald two and a half pints of the milk, stir the flour into the remainder, add the beaten eggs and sugar, and pour all into the scalding milk; add a little salt and 56 COOKS IN CLOVER. let it boil until it thickens; flavor with nutmeg, and bake on a rich paste. Mrs. F. S. Dates. Custard Pie. — One quart of milk, five eggs, five tablespoons of sugar, a pinch of salt. Mix well, flavor, put in a pie dish lined with crust, and bake carefully. For cocoanut pie, add half a cocoanut — grated, to this mixture. * * *. Apple Pie. — Cover a pie plate with a good plain crust; peel and slice enough juicy apples to round the dish full, sprinkling sugar well through, and bits of butter. Add a scant teacup of water, and flavor. Cover with a crust, press the edges tightly together, and bake. Mrs. /. H. Whitehead. Orange Pie. — Three eggs, three fourths of a cup of white sugar, two tablespoons of butter, the juice and grated rind of half an orange, the juice and grated rind of half a lemon, nutmeg to taste. Beat )the butter and sugar together well; then beat in the yelks of the eggs, and the orange and lemon ; put I into pastry without top crust, and bake. When I done, spread over them the whites of the eggs I beaten stiff with powdered sugar, and return to the \ oven for a few minutes to brown. ) Mrs. /. Duckworth. \ Lemon Meringue Pie, I. — The grated rind and (juice of three lemons, the yelks of three eggs, three \ cups of sugar, one cup of water, one tablespoon of \ corn starch and a lump of butter. Cook these to- Igether until it thickens, stirring constantly. i Cover a pie dish with a rich crust and bake, then I fill, and cover with a meringue made of the whites I of three eggs, and two tablespoons of powdered sugar. Mrs. S. Bremner. Lemon Meringue Pie, IL — Two tablespoons of (corn starch wet in a little cold water;stir in briskly two teacups of boiling water ; add two cups of sugar and a small piece of butter. It is best to prepare this first, so that it may have time to cool somewhat be- fore adding the juice of two lemons, and the yelks S of three eggs, leaving the whites for a meringue to ) be spread on the pie after it is baked. Then put it in the oven long enough to brown the meringue. / Mrs. F. M. \ Lemon Pie, I. — Six lemons, five cups of boiling) water, four tablespoons of corn starch, four eggs, { and four cups of sugar. Mrs. J. H. B. I Lemon Pie, H. — One heaping tablespoon of cornj starch, one cup of boiling water, one cup of sugar, I one &%,%, one tablespoon of butter, and one lemon. \ Moisten the corn starch with a little cold water, then add the boiling water ; stir this over the fire ) for two or three minutes, allowing it to boil ; add j the butter and sugar. Remove from the fire, and, | when slightly cooled, add one &%%., and the juice and grated rind of one lemon. This is for one pie only. Miss Lottie M. Sti/l. Lemon Pie, III. — Three lemons, one cup each of sugar and molasses, two eggs, two tablespoons of corn starch, blended in a little cold v>rater. Squeeze the lemons and chop the peel ; put in the oven as soon as mixed, to prevent the corn starch from settling. Mrs. Geo. W. Royce. Pumpkin Pie. — Cut in pieces half a medium sized pumpkin, steam, and press through a colander; when cold, add two quarts of milk, one pound of light brown sugar, five beaten eggs, one tablespoon of corn starch smoothed in cold milk, ginger, nut- meg and salt. Mrs. J H. Pumpkin Pie Without Eggs. — Prepare the pumpkin in the same manner as you would when you COOKS IN CLOVER. use eggs, take a tablespoon of flour to a pie, mix it with milk, stir in the prepared pumpkin, and bake. Mrs. E. C. Gill. Raisin Pie. — Boil one pound of raisins in one quart of water, adding water so that there will be about a quart when done ; mix well together the grated rind and juice of one lemon, one cup of sugar, three teaspoons of flour,

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