The Pilgrim Cook Book/Cheese and Eggs

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Cheese and Eggs[edit]

Cheese Balls.[edit]

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

Cheese Fluff.[edit]

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.[edit]

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.[edit]

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.[edit]

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.[edit]

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.[edit]

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.[edit]

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.[edit]

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.[edit]

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.[edit]

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.[edit]

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.[edit]

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.[edit]

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.[edit]

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.[edit]

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.[edit]

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.