Creamed Cheese on Toast

Ingredients

• a level tablespoonful of dry cheese
• 4 tablespoonsful of butter
• 4 tablespoonsful of flour
• 2 cupsful of milk
• six slices of toast

Method

1. 1

   Grate enough dry cheese to make a level tablespoonful.

2. 2

   In a saucepan, melt butter and mix with flour to make a smooth paste.

3. 3

   Gradually stir in milk and cook until smooth and creamy.

4. 4

   Add grated cheese and cook slowly for 3 minutes.

5. 5

   Serve over hot toast.

As published

This recipe was extracted from The junior cook book (1920) by Clara Ingram Judson, page 3. The excerpt below is the record exactly as published.

CKEAMED CHEESE ON TOAST Grate enough dry cheese to make a level table- spoonful. (Fresh cheese will do just as well but this is a good way to use up the dried bits that may be left over.) Put 4 tablespoonsful of butter (or substitute) into a saucepan mth 4 tablespoonsful of flour. Stir carefully and cook till a smooth paste is made. Stir in very gradually 2 cupsful of milk. Cook till smooth and creamy. If milk has been added gradually there will be no lumps. Add the grated cheese and cook slowly 3 minutes. Draw pan away from the heat to where it will keep w^ann but will not cook any more. A good plan is to set the pan over a second pan filled with boiling water. Make six slices of toast

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