Toasted Cheese Sticks

Ingredients

• loaf bread
• melted butter
• grated cheese

Method

1. 1

   Cut loaf bread into sticks and toast.

2. 2

   Dip in melted butter, roll in grated cheese, and put in hot oven until cheese is melted.

As published

This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 41. The excerpt below is the record exactly as published.

TOASTED CHEESE STICKS. Cut loaf bread into sticks and toast. Dip in melted Imtter and then roll in grated cheese and put in hot oven until cheese is melted enough to be soft. Fine to serve with salads. — Mrs. J. S. Smith, Albe- marle, N. C. Oysters and Fish ^'He was a hold man that first ate an oyster." BAKED SHAD. Dress shad, remove the roe. Then stuff the fish with a dressing made of Vjread crumbs, salt pork, onion, sage, thyme, parsley, pepper and salt. Chop all together fine, stuff the fish and sew up. Place in a pan with three or four slices of pork over it, and the roe at the side. Place in oven for one hour to bake. — Mrs. M. S. Whitted. FRENCH MACKEREL. Boil the slices in salt Avater. Then make a dress- ing with one tablespoonful butter and flour beaten together well. Pour to this boiling water enough to make a thick gravy. Let it boil a few minutes then serve while hot with the fish. Garnish dish with bits of parsley^ celery and slices of lemon. — Mrs. M. S. Whitted. BAKED FISH. Have the fish Avell-washed, and if it is haddock, small cod or any small fish, the black skin on the inside can be removed by rubbing briskly with a small brush dipped in salt. Dry the fish and stuff. SeAv up the opening with white thread, place in a Avell-greased pan and dredge with flour. Put a few^ slices of salt pork on top, and baste often with the fat in the pan, adding more if needed. Unless the fish is basted often it is likely to be dry. — Mrs. E. G. Belvin. STUFFING FOR BAKED FISH. Three slices of dry bread, two table- spoonfuls chopped suet, one small onion, finely minced; one tablespoon chopped parsley, one egg, salt and pepper to taste. Mix with milk. — Mrs. E. G. Belvin. SALMON LOAF. One can salmon, drain off liquid, remove bone and skin and mince fine. Add one -half cup fine bread crumbs seasoned Avith onion, pepper and salt. Add one beaten egg, mix Avell, shape into loaf and turn into shalloAV baking dish. Melt one heaping teaspoonful butter in one-half cup of hot Avater and pour around the loaf. Lay several thin strips of bacon OA'er the top and bake until broAvn basting often. Garnish Avith lettuce or parsley. Mixture can also be used in croquettes. — Mrs. D. F. Parker. SALMON BALLS. One can salmon, one cup milk, one egg, pepper and salt to taste, cracker crumbs enough to thicken. Form into flat round cakes and fry to a light broAvn. — Mrs. M. S. Whitted. BAKED SALMON. Into a baking dish put one can of salmon, alternate Avith cracker crumbs, salt, pepper, butter and a little bit of tomato ketchup. Let the top be of crumbs, salt, }K'pper. Initter and ketchup. Add enough water to slightly moisten. This is delicious. — Mrs. M. S. Whitted, 41 USE DAN VALLEY SUPERLATIVE FLOUR Simply add water and sugar to the KNOX ACIDULATED pacakage FISH TURBANS. One slice white fish one and one-half inches thick, about one and one-half pounds, one-fourth cup melted butter

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