The Pilgrim Cook Book/Cheese and Eggs

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Cheese and Eggs

Cheese Balls.

Put American cheese and stuffed olives through a meat grinder. Roll into balls and serve with crackers.—Mrs. H. A. Zorn.

Cheese Fluff.

Place cream cheese or a mild neufchatel in a bowl and pour on it thick sweet cream. With a fork whip to a fluffy mixture. Place cheese on lettuce hollow out a space in the center and fill with bar le duc or currant jelly.—Alicia K. Steinhoff.

Baked Crackers with Cheese.

Butter soda crackers, put on them as much grated cheese with a small speck of salt and pepper as each cracker will hold. Cook in hot oven till the cheese is melted, about 2 minutes. Serve at once.—Alicia K. Steinhoff.

Cheese Souffle.

Put 2 tablespoons butter in a saucepan, add 2 tablespoons flour; when smooth add ¼ cup milk, salt, and a few grains cayenne. Cook 2 minutes; add yolks of 2 eggs well beaten and ½ cup grated cheese. Let cool; when cold add the whites beaten to a stiff froth. Turn into a buttered dish and bake 25 to 30 minutes. Serve at once.—Alicia K. Steinhoff.

Welsh Rarebit.

One cup milk, 1 saltspoon cornstarch, 1 teaspoon butter, salt, cayenne, mustard. Stir until it thickens, add ½ pound American cheese when smooth. Serve on toast.—Mrs. H. G. Tischer.

Cheese Sandwiches.

Take 20 cents worth of American cheese, 3 small cans pimentoes, ½ pound boiled ham or ½ pound bacon fried, and put all through the food chopper. Mix with mayonnaise. This quantity is sufficient for about 50 sandwiches.—Mrs. O’Rourke.

Cheese Sandwiches.

One-half pound American cheese, 2 green peppers( charp), 2 onions, 12 sweet pickles. Chop very fine and add mayonnaise dressing. Spread on buttered bread.—Mrs. Graser.

Sandwich Filling.

After removing the seeds of a sweet green pepper, chop fine and add to two cakes of Blue Label cheese. Thin all with mayonnaise dressing so it can be spread easily.—Mrs. E. A. Bierdemann.

Cheese Straws.

Roll plain pastry ¼ inch thick, sprinkle ½ with grated cheese (American) to which has been added a few grains of salt and cayenne. Fold, press edges firmly together, fold again, and roll out ¼ inch thick. Sprinkle with cheese and proceed as before. Repeat again. Cut in strips 6 inches long and ¼ inch wide. Bake 8 minutes in hot oven. Pile log cabin fashion and serve with salad.—Mrs. F. Nyendorf.

Bird’s Nest Toast.

Toast bread a light brown. Beat the white of 1 egg, put on top of a piece of toast and put yolk in center; put in oven to brown.—Mrs. Sodeman.

Egg Cutlets.

Blend 1 tablespoon flour with 1 tablespoon butter. Add ½ cup hot milk and cook thick. Add 3 or 4 hard boiled eggs, chopped fine, salt, pepper, a pinch of onion and parsley. Make into balls and fry in hot lard.—Mrs. H. G. Tischer.

Escalloped Eggs.

Place 6 eggs in boiling water and keep the eggs simmering for 30 minutes. Then lay eggs in cold water for 5 minutes. Remove shells, cut whites in thin slices, place in a baking dish and crumble the yolks over them. Make a white sauce of 2 tablespoons butter, 2 tablespoons flour, and 1 pint milk; season with salt and pepper. Pour over the prepared eggs and spread 1 cup of buttered crumbs on top. Bake about 15 minutes in a hot oven.—Alicia K. Steinhoff.

Deviled Eggs.

Peel and cut in half 12 hard boiled eggs. Take out the yolks and mash smooth while warm. Mix 1 heaping teaspoon butter, 1 level teaspoon mustard, 2 tablespoons vinegar, and 1 heaping teaspoon sugar. Mix with yolks and put back in the whites. Put a thin slice of sweet green or red pepper on top. Very good.—Mrs. Sodemann.

Stuffed Eggs.

Cut hard boiled eggs into halves. Rub yolks to a cream with melted butter; add minced ham, salt, pepper and a little mustard. Fill the whites with this mixture: Tongue, minced olives, minced mushrooms or capers may be used instead of ham.—Mrs. H. A. Zorn.

Omelet with Chicken Livers.

Scald 3 chicken livers, drain cover with fresh boiling water and simmer for 20 minutes. Drain and cut in tiny cubes. Put in a frying pan with 1 heaping teaspoon butter, 10 drops onion juice, and 1 tablespoon finely chopped mushrooms. Shake and turn until well colored. Beat 6 eggs slightly, add 3 tablespoons water, ¼ teaspoon salt and a dash of pepper. Melt 1 teaspoon butter in a frying pan, and when hot, turn in the beaten eggs. When set, spread the prepared livers in the center of the omelet, fold, turn out on a hot platter and serve at once.—Mrs. R. Albrecht.

Omelet with Fried Tomatoes.

Wipe and peel 2 tomatoes; cut in two slices; three if large. Sprinkle with salt and pepper and dredge with flour. Fry 1 teaspoon onion in 1 tablespoon butter, till yellow; draw it to one side and quickly fry the tomatoes, adding more butter if needed. Place on a hot platter and then make a plain omelet with 2 to 4 eggs, according to size desired. Beat the eggs slightly with a fork, add a dash of pepper and 1 tablespoon hot water to each egg. Turn into hot buttered frying pan, and as it thickens draw the cooked part to the center; when nearly all thick shake on a little salt. Let it color slightly, turn out on platter having the tomatoes arranged around it.—Mrs. H. G. Tischer.

Scrambled Eggs with Tomato.

Melt 2 tablespoons butter, add 1 tablespoon each of chopped green pepper and onion, 1 cup cooked tomato, ½ teaspoon salt. When hot, add 4 eggs slightly beaten; stir carefully, and when scrambled serve on toast. —Alicia K. Steinhoff.