This section is from the book "A Book Of Recipes For The Cooking School", by Carrie Alberta Lyford. Also available from Amazon: A book of recipes for the cooking school.
Cheese should be kept in a cool, dry place in a ventilated tin box or covered with cheese cloth. Do not keep cheese in ice box or cupboard near other food. When cheese becomes hard and dry, grate and keep to use in cooked dishes. Soft cheese does not keep well, hence it must be purchased in small quantities, tightly wrapped and kept very cold. Soft cheeses usually come wrapped in paraffin paper and tin foil.
Cheese is cooked to change the flavor, to melt the cheese, and to combine it with other foods. Cheese is more easy of digestion when combined with other foods and it increases the food value of the dish to which it is added.
A high temperature and prolonged cooking toughen cheese. The best results in cooking cheese are always obtained if cheese is combined with other materials. A dry, crumbly cheese is most easily broken up and mixed with other food, and gives the best results in cooking.
When milk has become sour enough to show a well-thickened curd, heat it slowly until the whey rises to the top, pour this off, put the curd in a bag and let it drip for several hours without squeezing. The separation of the curd may be more quickly effected by pouring boiling water into the sour milk. Put the curd into a bowl and break fine with a wooden spoon, season with salt, and mix into a paste with a little cream or butter. Mold into balls, if desired, and chill before serving. (It is best when fresh.)
1 cup or 1/3 lb. cheese (grated) 1/4. cup cream or milk 1/2 or 1 teaspoon mustard 1/2 teaspoon salt
2 teaspoons butter Dry toast
Heat cheese with milk or cream in a double boiler. Mix the mustard, salt, and cayenne, add to the egg, and beat well. When the cheese is melted, add the mixture of dry ingredients with the egg, then the butter, and cook till thick, stirring constantly. Pour over the toast and serve immediately. Serves 6.
1 tablespoon butter or butter substitute 2/3 cup flour
1 cup fresh crumbs 1/4 teaspoon salt
1/8 teaspoon white pepper Cayenne
1 cup or 1/3 lb grated
2 tablespoons milk or more
Cream the butter, add remaining ingredients in order given and mix thoroughly, using enough milk to make a stiff dough. Roll dough 1/4 thick, cut 1/4 wide and 6 inches long, and bake until brown in a moderately hot oven. Serves 24.
1 cup macaroni or 1 1/2 cup spaghetti 1 1/2 cup medium white sauce
1 cup cheese(1/3 lb.)
2 cups buttered crumbs
Break macaroni in one-inch pieces. Cook in a large amount of boiling salted water 30 to 45 minutes; when tender turn into a colander and pour cold water through it. Make white sauce, add cheese and macaroni to it, and pour into a buttered baking dish, cover with the crumbs and bake until brown. Spaghetti, vermicelli, and rice may be prepared in the same way. Serves 6 to 8.
Cook noodles in boiling salted water 20 minutes, or until tender; drain in a colander. Make a white sauce, add noodles and cheese. Turn into patty dishes and cover with buttered crumbs. Bake until crumbs are brown. Serves 6 to 8.
1 cup milk
1 cup bread crumbs
1 cup cheese grated or broken up 1 tablespoon butter
1/2 teaspoon salt Speck peppe 3 eggs 8 slices toast
Combine the milk, bread, cheese and seasonings. Beat the yolks of eggs and add to the milk mixture. Cook over hot water until thickened. Remove from the heat. Cut and fold in the well beaten whites of eggs and serve at once on toast. Serves 8 to 10.
For other recipes in which cheese is used, see cheese souffle, potatoes au gratin, and toasted crackers and cheese.