Chilily Cheese

Ingredients

• a quarter-pound of New York Dairy
• a tablespoonful of butter
• a teaspoonful of made mustard
• two tablespoonfuls of thick cream
• a dash of Tabasco
• some cayenne
• three tomatoes of medium size
• one small white onion
• one bell pepper

Method

1. 1

   Break cheese into pieces and rub with butter, mustard, cream, Tabasco, and cayenne.

2. 2

   In another chafer, scald and skin tomatoes, add chopped onion and bell pepper, and cook for ten minutes.

3. 3

   Pour off excess juice and mix with cheese mixture.

Nutrition per serving

As published

This recipe was extracted from A bachelors cupboard (1906) by A. Lyman Phillips, page 31. The excerpt below is the record exactly as published.

a dash of Tabasco. Stir in one direction, adding 75 A BACHELOR'S CUPBOARD A Chat on Cheese cream, and when the consistency of " cold molasses " pour over the broiled sardines. CHILELY A gay bachelor from 'Frisco who is too modest to give his name taught me this trick with cheese — New York Dairy. Break in pieces a quarter- pound of it and rub to a paste with a tablespoonful of butter, a teaspoonful of made mustard, tw^o tablespoon- fuls of thick cream, a dash of Tabasco, and some cay- enne. Stir until nearly melted in the hot w^ater pan, and then stir in quickly this sauce which has been cook- ing in another chafer: Scald and skin three tomatoes of medium size; add one small white onion and one bell pepper

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