Chapter XII Cheese and Nuts
231 — Cheese Croustades
| 1½ cups cheese cut fine | ¼ teaspoon paprika |
| ¼ teaspoon salt | 1 teaspoon Brand’s A 1 sauce |
| ¼ teaspoon mustard | 3 tablespoons milk or cream |
Mix in order given; fill Croustades (see No. 473), and put in a hot oven until cheese melts. Serve immediately, before cheese toughens.
232 — Cheese Custard
| 1 cup soft bread crumbs | ¼ teaspoon salt |
| 1 cup cheese cut fine | 1/8 teaspoon soda |
| ¼ teaspoon mustard | 1 egg slightly beaten |
| ½ teaspoon paprika | 1 cup hot milk |
Mix in order given, turn into a greased baking dish, and bake in a slow oven twenty-five minutes.
233 — Cheese Fondue
| ½ cup dried bread crumbs | 1/3 teaspoon paprika |
| ¾ cup boiling water | 1 teaspoon mustard |
| 1 tablespoon butter | ½ cup milk |
| 1 cup cheese cut fine | Yolks of two eggs |
| 1/3 teaspoon salt | Whites of two eggs |
Mix in the order given, beating the yolks until thick and light, and the whites until very stiff; pour into a greased baking dish, bake twenty-five minutes in a slow oven, and serve at once.
234 — Cottage Cheese
| 1 quart thick sour milk | ½ tablespoon soft butter |
| 1 quart boiling water | 1/3 teaspoon salt |
Put milk in a large bowl, add boiling water, and let stand five minutes; pour into cheesecloth bag, and drain over night or for several hours. Mix cheese with butter and salt, press into a small bowl, and chill. A sweet red pepper (canned) may be pressed through a sieve and mixed with cheese.
235 — Crackers and Cheese Baked in Milk
Split butter crackers, spread with butter and grated cheese, sprinkle with salt and pepper, put in a buttered baking dish, cover with milk, and bake about twenty minutes in a moderate oven.
236 — Cheese Paste
| ½ pound American cheese | 2 teaspoons Worcestershire sauce |
| 1 cake cream cheese | ¼ teaspoon salt |
| 2 pimientos | ¼ cup cream |
Chop American cheese and pimientos, using the finest cutter in the food chopper; add cream cheese and seasonings, and blend with cream until smooth.
237 — Baked Rice With Cheese
| 2 cups cooked rice | 1/8 teaspoon pepper |
| ¾ cup grated cheese | ¾ cup hot milk |
| 1/3 teaspoon salt |
Arrange rice and cheese in layers in a greased baking dish; sprinkle with salt and pepper, cover with milk, and bake in a moderate oven about fifteen minutes.
238 — Scalloped Toast and Cheese
| 4 slices of toast | 1 egg beaten |
| 1 cup cheese cut fine | ¼ teaspoon salt |
| 1½ cups milk | ¼ teaspoon mustard |
Butter toast, cut each slice into four pieces, and arrange in a baking dish in layers sprinkled with cheese; mix milk, egg, and seasonings, pour over toast, and let stand fifteen minutes. Bake in a moderate oven about twenty minutes.
239 — Tomato Rarebit
| 1 can condensed tomato soup | ½ pound cheese cut fine |
| ½ cup soft bread crumbs | ¼ teaspoon mustard |
Heat soup, add bread crumbs, cheese, and mustard; stir until cheese melts, and serve on toast or crackers.
240 — Welsh Rarebit
| 1 tablespoon butter | ¼ teaspoon paprika |
| 1 tablespoon flour | ¼ teaspoon salt |
| 1 cup hot milk | 1/8 teaspoon soda |
| ½ pound cheese cut fine | Dash of cayenne |
| ½ teaspoon mustard | 1 beaten egg |
Melt butter, add flour, and when well mixed add milk, and stir until smooth; add cheese and seasonings, and cook until cheese is melted; add egg, cook two or three minutes, and serve on hot toast or crisp pilot crackers. The egg may be omitted.
241 — Salted Almonds
1 cup almonds (shelled) 1 teaspoon salt
1 tablespoon butter
Cover almonds with boiling water and let stand on back of range for ten minutes; slip off the skins, and dry for several hours, or over night; melt butter, add almonds and salt, and mix well; spread in a dripping pan, and bake in a slow oven fifteen or twenty minutes, stirring occasionally. When prepared in this way nuts will keep crisp.
242 — Peanut Butter
2 quarts lightly roasted peanuts Cream or melted butter
1 teaspoon salt
Remove shells and skins of peanuts, and put through the food chopper twice, using first a coarse cutter, and then the finest cutter; add salt, and enough cream or melted butter to make a smooth paste.
243 — To Shell Chestnuts
Cover with boiling water, boil ten minutes, drain, and cover with cold water. Remove the shell with a knife, beginning at top of nut. The inner skin will come off with the shell.
244 — Baked Chestnuts
| 1 pint chestnuts | 1 tablespoon butter |
| 1½ cups hot ham stock | 1/8 teaspoon pepper |
Shell chestnuts, put in baking dish with stock, butter, and pepper; cover, and bake in hot oven about half an hour, or until soft; remove cover, and brown. If stock is very salt, dilute with water or milk.
245 — Celery, Nut, and Potato Loaf
| 2 cups celery cut in half-inch pieces | 1 egg slightly beaten |
| ½ cup chopped nut meats | 1 teaspoon salt |
| 2 cups hot mashed potato | ½ teaspoon paprika |
| 2 tablespoons butter | 1 teaspoon grated onion |
Cook celery in boiling salted water about half an hour, or until tender, and drain; add other ingredients in order given; mix well; pack in deep greased pan, and bake in a moderate oven about half an hour. Turn out on platter, and serve with Creole Sauce (see No. 191) or Tomato Sauce (see No. 203).
246 — Nut Loaf
| 2 cups soft stale bread crumbs | ¼ teaspoon paprika |
| 1 cup nut meats finely chopped | 1 egg slightly beaten |
| 1 teaspoon salt | 3 tablespoons sausage fat or butter |
| ½ teaspoon poultry seasoning | ½ cup boiling water |
Mix in order given; pack in a deep greased pan, and bake in a moderate oven half an hour. Turn out on platter, and serve with Cheese Sauce (see No. 188).