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CHEESE
| CHEESE
FONDA |
| Two scant cups of milk; add three eggs,
beaten lightly; season with one teaspoon of butter, salt, red pepper, and
a pinch of soda, dissolved in a little hot water; then add one cup of dry
and fine bread crumbs, and one-half pound of grated cheese. The bread and
cheese should both be dry before grating it. Put in a buttered dish, with
dry crumbs on the top, and bake in rather a hot oven. Serve at once. |
| CHEESE
STICKS |
| One cup of grated cheese, one cup of flour,
a small pinch of cayenne pepper, butter same as for pastry; roll thin; cut
in narrow strips. Bake a light brown in a quick oven. Serve with salads. |
| CHEESE
STRAWS |
| One cup of flour, two cups of grated cheese,
one teaspoon of salt, one teaspoon of baking powder, and water enough to
roll out like pie dough; roll thin, and cut with pastry wheel in long,
narrow strips. Bake in quick oven. |
| CHEESE
WAFERS |
| Take salted wafers, butter them on one side,
and sprinkle thickly with grated cheese. Place in a dripping pan; put into
a warm oven about fifteen minutes, and serve with meats or salad. |
| CHEESE
SANDWICH |
| Heat two cups of milk and one of grated
cheese; then add two cups of fine bread crumbs, half teaspoonful of
mustard, pepper and salt; mix it well. Spread thickly between thin slices
of buttered toast. |
| WELSH
RARE-BIT (1) |
| One-half pint of grated soft cream cheese
and one-half cupful of cream, melted together in a sauce pan; add a little
salt, mustard, cayenne pepper, a teaspoonful of butter, an egg, or yolks
of two. Stir until smooth, and pour over the toast. |
| WELSH
RARE-BIT (2) |
| Cut up one pound of cheese in small pieces,
and place in a dish, seasoning with salt and pepper; stir until melted.
Have ready toast on a hot dish; cover slices with the melted cheese. Serve
hot, as a relish. This is used as a course before serving a dinner. |
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