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Free Books / Cooking / The Wheel Cook Book / |  |
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Cheese and Eggs |
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Free Books / Cooking / The Wheel Cook Book / | |
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Cheese and Eggs |
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This section is from the "The Wheel Cook Book" book, by The Carroll-Parsal Wheel Of The Second Congregational Church.
Three eggs, beaten separately, one-half cup chopped cheese, two-thirds cup milk, one-half teaspoon salt, a very little paprika. Bake twenty minutes in a pan of hot water.
One cup grated cheese, one cup flour, one teaspoon salt, two tablespoons lard, three tablespoons water. Roll out, cut in strips, and bake in a quick oven.
One cup soft stale bread crumbs, one cup cheese, cut in small pieces, one cup scalded milk, one tablespoon butter, two eggs (beaten separately), one-half teaspoon salt, cayenne. Soak crumbs in milk. Add rest of ingredients, lastly folding in the whites of eggs beaten very stiff. Cook in buttered baking dish, in a moderate oven, twenty minutes or until firm. Serve at once. Serves four people.
Grace Howe Thomas.
Half a pound of fresh cheese, two eggs, one-quarter saltspoon cayenne, one tablespoon of butter, one tea-spoon of mustard, one-half teaspoon of salt, one cup of cream. Break the cheese in small pieces and put it and the other ingredients in a light saucepan, which put over boiling water (or a chafing dish). Stir until the cheese melts; before serving add one teaspoon of Worcestershire sauce. Spread the mixture on slices of hot, crisp toast or crackers. Serve at once.
Mrs. Carroll. 47
One egg well beaten, one pound American cheese, yellow is best, grated or broken in pieces, six tablespoons of milk, a generous pinch of salt, a good dash of paprika, two teaspoons of Worcestershire sauce. Put in chafing dish over hot water and when cheese melts add other ingredients, stirring all the time. College rarebits vary in proportion to the material on hand. Serve on crackers or toast, or bread, if nothing else is possible. A. 0. C.
Make white sauce, adding grated cheese. Drop, as for poached eggs, the required number of eggs. Place each egg on toast when done; pour liquid over them and serve. Flavor with salt and paprika. A delicious luncheon or supper dish. Mrs. Elias Day.
Have ready a perfectly clean frying pan, a quart of boiling water in which a tablespoon of salt has been dissolved and one teaspoon of vinegar added. Break the eggs one by one in a saucer and slip carefully into the water, which should be bubbling, but not violently boiling. Dash with a spoon a little water over each egg to make the top white, as the beauty of a delicately poached egg is to see the yolk through a veil of transparent white. Cook until the white is firm, but not leathery, lift out with pancake turner and serve on slices of golden-brown toast.
Instead of water, put the same amount of milk in pan, enough to cover eggs. Season it with salt, pepper, and butter. Drop eggs in carefully and cook as for poached eggs; but watch that they do not stick. Place each egg on a piece of toast. Pour over them the remaining milk and serve. Mrs. Elias Day.
Cheese, Eggs and Salads 49
Boil hard and remove shells, six eggs, slice into baking dish, season, cover with white sauce and bake from twenty minutes to thirty minutes in a fairly hot oven. Dust with paprika after it is ready to be served.
Mrs. F. D. Yeaton.
Have ready two cups tomato which has been stewed with one small onion, one-half inch bay leaf, one-half teaspoon mixed whole spice, one-half teaspoon salt and strain. Put one rounded tablespoon butter in pan, add tomato, one-half cup crumbled cheese, and when hot drop in four whole eggs. Shake in a little paprika. Lift up as they cook and when whites begin to thicken stir the whole until creamy. Serve on wafers or toast.
Have as many eggs as the number to be served. Boil hard, remove shells, and leave whole. Dip in beaten egg and cracker crumbs; fry in deep fat as croquettes. Mrs. Elias Day.
Butter an egg shirrer. Cover bottom and sides with cracker crumbs. Slip egg in carefully. Cover top of egg with buttered and well-seasoned crumbs. Bake in oven until white is firm and the crumbs brown.
Six hard boiled eggs chopped fine, two teaspoons chopped parsley, three teaspoons onion juice. Make a white sauce of one cup milk, three tablespoons flour, one and one-half tablespoons melted butter, salt and pepper to taste. Mix together and shape in balls and fry in deep fat. Mrs. J. P. Black.
Four eggs, four tablespoons cold water, three tea-spoons bread or cracker crumbs, one-half teaspoon salt, two level tablespoons butter, or one of butter and one of lard. Put butter and lard in omelet pan to heat. Separate eggs, adding water to yolks. Add this to stiffly beaten whites. Turn into omelet pan and sprinkle crumbs evenly on top. When set put in oven to dry; fold and serve with tomato sauce.
One box Red Cross Spaghetti, one can Campbell's tomato soup, one ten-cent bottle stuffed olives, pimento, one small can mushrooms, one-half pound ordinary cheese grated, two tablespoons olive oil, one onion cut fine. Cook spaghetti in boiling water, slightly salted, until it is tender. Put a layer in a large baking dish, then cover with grated cheese, a few mushrooms, olives, etc. Continue to fill the dish in this way. Be sure to have plenty of cheese on top. At the last put in two tablespoons olive oil, plenty of pepper and salt and pour on Campbell's tomato soup, adding hot water sufficient almost to cover the spaghetti and cook slowly, for at least two hours, adding more water if necessary. Leftover chicken gravy or any good soup stock may also be added. This is enough for ten or twelve people. The Italians serve with this eggs saute. (This recipe is in this cook book). Mrs. Elias Day.
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