Mustards or Cheese Ring

Ingredients

• 4 eggs, slightly beaten
• 1/2 teaspoon salt
• 1 cup milk
• 1/2 teaspoon pepper
• 2 tablespoons melted butter
• 1 cup grated cheese
• few grains cayenne
• few drops onion juice

Method

1. 1

   Combine ingredients in order given.

2. 2

   Turn into buttered ring mold or timbale molds, set in pan of hot water, and bake until brown in slow oven (325° F.).

3. 3

   Turn onto hot serving dish and fill center with creamed mushrooms or peas.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

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 162. The excerpt below is the record exactly as published.

USTARDS OR CHEESE RING 4 eggs, slightly beaten V% teaspoon salt 1 cup milk Y% teaspoon pepper 2% tablespoons melted butter Few grains cayenne 1% cup grated cheese Few drops onion juice Combine ingredients in order given. ‘Turn into buttered ring mold or timbale molds, set in pan of hot water, and bake until brown in slow oven (325° F.). Turn onto hot serving dish and fill center with creamed mushrooms or peas. Serves 4. Alsatian Tart. Line baking dish with pastry. Pour in custard nuixture. Sprinkle with minced bacon. Bake 10 minutes in hot oven (450° F.) then reduce heat to slow (325° F.) CHEESE CROQUETTES 3 tablespoons butter 1 cup mild cheese, cut in very small cubes V4 cup flour 1 cup grated Swiss, Gruyére, or mild cheese 24 cup milk Salt and pepper 2 egg yolks Few grains cayenne Melt butter, add flour and milk, and stir until thick and smooth. Add unbeaten egg yolks and stir until well mixed. Add grated cheese. A3 soon as cheese melts, remove from fire, fold in cheese cubes, and season with salt, pepper, and cayenne. Spread in shallow panand cool. Turnon board, cut in small squares or strips or shape in cones. Crumb, fry, and drain (Croquettes, p. 397). Serves 6. 390 THE BOSTON COOKING-SCHOOL COOK BOOK CHEESE AND PEPPER CROQUETTES 6 small green peppers Y{ cup grated Gruyére cheese 11% teaspoons butter 1 egg, slightly beaten 2 tablespoons flour Y% cup soft mild cheese, in cubes Y¥ cup milk 1% teaspoon salt Pepper and cayenne Wipe peppers, place in pan, put in hot oven, and turn constantly until skins blister. Take from oven, remove skins, make a length- wise slit in each, and take out seeds. Melt butter, add flour, stir until well blended. Add milk and bring to boiling point. Add grated cheese and egg. When cheese melts, remove from fire and fold in cheese cubes and season to taste with salt, pepper, and cayenne. Fill peppers with mixture. Dip in egg and crumbs. Fry and drain (see Croquettes, p. 397). Serves 6. PIMIENTOS STUFFED WITH CHEESE Canned pimientos, thoroughly dried Flour for dredging Mild cheese, cut in 4 inch slices Butter Salt and cayenne Buttered Toast Sprinkle cheese with salt and cayenne. Insert 1 slice in each pimiento. Dredge with flour and sauté in butter until cheese melts. COTTAGE CHEESE I Heat very slowly 1 quart sour milk to lukewarm over warm water and turn into a strainer lined with cheesecloth. Pour over 1 quart warm water, and as soon as water has drained through, pour over another quart; then repeat. Gather cheesecloth around curd to form a bag and let hang until curd is free from whey. Moisten with melted butter and heavy cream, sweet or sour. Add salt to taste. COTTAGE CHEESE II Heat one quart sweet milk to lukewarm and add one junket tablet reduced to a powder. Let stand in warm place until set. Beat with fork to break curd, turn into bag made of cheesecloth, and let hang until whey has drained from curd. Proceed as with Cottage Cheese I. RICE, MACARONI AND CHEESE 39% MOLDED CHEESE WITH BAR-LE-DUC Mash cream cheese and press into cone-shaped mold. Remove from mold and pour around Bar-le-Duc currants or strawberries. Serve with unsweetened wafer crackers. If desired, cover with whipped cream sweetened with powdered sugar before pouring Bar-le-duc. 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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