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Free Books / Cooking / Hobart Boulevard Cook Book / |  |
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Cheese And Egg Dishes. Continued |
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Free Books / Cooking / Hobart Boulevard Cook Book / | |
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Cheese And Egg Dishes. Continued |
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This section is from the book "Hobart Boulevard Cook Book", by Women of Hobart Boulevard Methodist Episcopal Church Los Angeles, Cal. Also available from Amazon: Hobart Boulevard Cook Book.
One cup scalded milk, 1 cup soft stale bread crumbs, 1/4 pound mild cheese, cut in small pieces, 1 tablespoon butter, 1/2 teaspoon salt, 3 egg yolks and whites, beaten stiff; mix first 5 ingredients, add yolks, beaten until lemon color; cut and fold in whites of eggs; pour into buttered bake dishes and bake for 20 minutes in slow oven.
- Mrs. P. F. Hill.
To 1/2. pound of spaghetti add salt to season, 1 large tomato, 1 onion and green pepper, cut fine; boil about 40 minutes and add 1/2 pound grated cheese; cook until cheese is thoroughly dissolved.
- Mrs. O. V. Pratt.
Two tablespoons butter, 3 tablespoons flour (Sperry Drifted Snow), 1/2 cup scalded milk, 1/2 teaspoon salt, few grains of red pepper, 1/4 cup grated cheese, 3 egg yolks and whites; melt butter, add flour; when well mixed add gradually scalded milk, pepper and cheese. Remove from stove and add yolks of eggs. Cool mixture and cut and fold in beaten whites; pour into buttered bake dishes and bake in slow oven 20 minutes. Serve immediately.
- Mrs. P. F. Hill.
One and one-half cups milk, 1 heaping teaspoon butter, 1/4 pound grated cheese; stir until cheese melts; add tablespoon of flour (Sperry Drifted Snow), mixed with milk until smooth; beat an egg and whip into mixture. Serve on toasted bread or chackers.Put dash of paprika on each serving.
- Mrs. A. R. Hofer.
One pound spaghetti, 1 tablespoon garlic, chopped fine, 1/4 pound Oregon cream cheese, 1/2 teacup bacon fryings, 1 tablespoon Eagle Brand Spanish pepper, 1 pint tomatoes (pulp); put spaghetti on and cook for 1 hour with garlic, and salt to taste (water enough to cover spaghetti good); then strain and bake with tomatoes, bacon fat and pepper, 1 hour, very slowly; then add grated cheese and put back in oven to brown; stir some of cheese in and some on top. The slower you cook this the better it is.
- Mrs. Thos. Brown.
In a sauce pan melt 1 heaping teaspoon butter, add 1 tea cup cheese, cut fine, and 2 or 3 tablespoons cream or milk; stir this constantly until melted, then mix 1 beaten egg, pepper and salt, and stir into pan; spread on slices of buttered toast and serve at once.
- Mrs. T. Biddel.
Take fresh cream cheese and crush with fork until smooth; add enough olive oil to make soft enough to form into balls, and paprika to taste. Roll in chopped walnuts. These are good served either with salad or placed between small crackers, which may be pressed together to make a sandwich.
- Mrs. A. R. Hofer.
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