Liptaner Cheese

Ingredients

• 6 ounces cream cheese (2 small packets)
• 2 anchovies, finely chopped
• 1/4 cup butter
• 1 shallot, finely chopped
• 1 teaspoon capers
• 1 1/2 teaspoon caraway seed
• 1 teaspoon paprika
• 1/4 teaspoon salt

Method

1. 1

   Work cheese until smooth and add butter gradually.

2. 2

   When thoroughly blended, add remaining ingredients.

3. 3

   Press into a small mold or form in a roll and wrap in wax paper.

4. 4

   Let stand in refrigerator to season.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 163. The excerpt below is the record exactly as published.

LIPTANER CHEESE 6 ounces cream cheese (2 small packets) 2 anchovies, finely chopped 14 cup butter 1 shallot, finely chopped 1 teaspoon capers 1% teaspoon caraway seed 1 teaspoon paprika Y teaspoon salt Work cheese until smooth and add butter gradually. When thoroughly blended, add remaining ingredients. Press into a small mold or form in a roll and wrap in wax paper. Let stand in refriger- ator to season. FROZEN CHEESE ALEXANDRA 14 cup butter 1% teaspoon paprika 144 pound Roquefort cheese 1 teaspoon finely cut chives 1 teaspoon salt 2 tablespoons sherry Cream butter, add cheese, and work until well blended. Add remaining ingredients. Pack in small mold. Freeze in drawer of mechanical refrigerator or surround with finely crushed ice and rock salt, using equal parts, and let stand 1 hour. Serve with hot, toasted rye bread. CHAP EER 26 FRITTERS AND CROQUETTES FRITTERS A fritter is a piece of fruit, vegetable, meat, or fish covered with a batter and fried in deep fat. In some cases filling is added after the frying. To Fry Fritters. Heat fat to 375° F. or 380° F. or until it is hot enough to brown an inch cube of bread in 1 minute. Dip a spoon into the fat, then take up a spoonful of the fritter mixture, and care- fully drop it into the fat, without spattering. Fritters should be cooked through and delicately brown on the outside in 3 to 5 min- utes. Remove with skimmer and drain on crumpled soft paper. To Serve Fritters. Fritters are usually served with a sauce. Fruit fritters may be sprinkled with powdered sugar. BATTER I 1 cup bread flour Few grains pepper V4 teaspoon salt 24 cup milk 2 eggs, well beaten Mix flour, salt, and pepper. Add milk gradually, and eggs. BATTER II 1 cup bread flour 24 cup water 1 tablespoon sugar 1% tablespoon olive oil 14 teaspoon salt

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