Milk and Cheese Soup

Ingredients

• 3 c. milk
• i c. grated cheese
• salt and paprika

Method

1. 1

   Thicken the milk with the flour, cooking thoroughly.

2. 2

   When ready to serve, add the cheese and the seasoning.

Nutrition per serving

As published

This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 45. The excerpt below is the record exactly as published.

Milk and Cheese Soup Ingredients : 3 c. milk i c. grated cheese i \ tbsp. flour salt and paprika Thicken the milk with the flour, cooking thoroughly. When ready to serve, add the cheese and the seasoning. CHEESE 101 Vegetable and Cheese Soup 2 tbsp. butter 2 tbsp. flour if tsp. salt i c. scalded milk Ingredients : 2 c. stock 2 tbsp. finely chopped carrots i tbsp. chopped onion i blade of mace \ c. grated cheese Method : Cook the vegetables a short time in one half of the butter, add the stock and the mace, boiling 15 to 20 minutes. Strain and add the milk. Thicken with flour cooked in the remaining butter. Just before serving, add the cheese and cook until it is melted. Cheese Loaf A cheese loaf is a mixture of grated cheese, bread crumbs, and chopped legumes or nuts. Vegetable stock is added to make of the right consistency to shape into a loaf. Bake in a moderate oven, basting frequently with butter and water. Spinach, lettuce, or beet tops may be substituted for legumes. Bean Loaf Ingredients : 1 Ib. cooked beans | Ib. English dairy cheese Method (as above). Lima Bean Loaf Ingredients : 2 c. cooked lima beans | Ib. cream cheese Method (as above). Nut Loaf Ingredients : i c. grated cheese i c. chopped English walnuts i c. bread crumbs 2 tbsp. chopped onion Method (as above). bread crumbs salt and pepper bread crumbs 3 pimentoes i tbsp. butter juice of \ lemon salt and pepper 102 LABORATORY MANUAL OF FOODS AND COOKERY Spinach Loaf Ingredients : 2 qts. spinach (cooked) salt i c. grated cheese bread crumbs i tbsp. butter Method (as above). Cheese with Tomato and Corn Ingredients : i tbsp. butter 2 c. grated cheese f c. corn i pimento \ c. tomato puree 2 egg yolks i tsp. salt \ tsp. paprika Method : Heat the puree in a double boiler, add the butter, corn, salt, pa- prika, and pimento. When the mixture is hot, add the grated cheese; and when the cheese is nearly melted, add the egg yolks slightly beaten. Allow the total mixture to cook until thick. Serve on toasted bread. Italian Rice Ingredients : 1 c. rice i tsp. salt 2 tbsp. butter \ c. grated cheese 2 c. tomatoes 4 tbsp. chopped green pepper Method : Wash rice and cook in boiling water until soft. Melt butter in saucepan, add green pepper and sauter 5 minutes ; add cooked rice, tomatoes, and salt. Let cook until tomatoes are soft. Add grated cheese and continue cooking until cheese is melted. Serve at once. Turkish Pilaf Ingredients : \ c. rice if c. hot water i tbsp. butter salt i c. boiling water pepper i c. tomatoes CHEESE 103 Method : Wash rice and brown in the butter. Add water and steam until water is absorbed. Add the tomatoes and cook until rice is soft. Season. A little grated cheese may be added. Cheese Balls Ingredients : i^ c. grated cheese cayenne i tbsp. flour

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