This section is from the book "The American Woman's Cook Book", by Ruth Berolzheimer. Also available from Amazon: The Domestic Arts Edition of the American Woman's Cook Book.
Spread grated cheese on thin crackers, season with a bit of paprika and heat in a quick oven until the cheese is melted. Serve with soup or salad. Thin slices of toasted bread may be used instead of the crackers.
Fold over the other half and roll out again. Sprinkle with cheese and proceed as before; repeat three times. Cut into very narrow strips and bake for ten minutes on the top shelf of a very hot oven (500° F.).
3/4 cup grated cheese
3/4 cup flour
1/2 cup shortening
Cayenne 1 egg-yolk
Mix the cheese and flour, then cut the shortening into this mixture; add a little cayenne pepper and moisten with the yolk of the egg. Roll out to one-fourth inch thick, cut into long, narrow strips and bake in a very hot oven (500° F.) five to seven minutes.
2 cups fine zwieback crumbs 1 1/2 cups sugar 1 teaspoon cinnamon 1/2 cup melted butter or margarine 4 eggs
1/8 teaspoon salt 1 1/2 teaspoons lemon juice
Mix zwieback with 1/2 cup sugar, cinnamon and butter or margarine. Set aside 3/4 cup to sprinkle over top, press remainder of crumbs into a 9-inch spring form pan, lining bottom and sides. Beat eggs with remaining 1 cup sugar, until light; add salt, lemon juice and rind, cream, cheese and flour, beat thoroughly and strain through a fine sieve. Pour into lined pan, sprinkle with remaining crumbs and nut meats. Bake in a moderate oven (350° F.) about 1 hour or until center is "set". Turn off heat, open oven door, let stand in oven 1 hour or until cooled. Serves 10 to 12.
The French artichoke is boiled in salted water, served hot with brown butter or Hollandaise sauce, or cold with mayonnaise. The spiny choke below the leaves and above the heart must be discarded. The Jerusalem artichoke is washed, pared, boiled like a potato and dressed with seasoning, melted butter and minced parsley.
Trim off hard stalks and scales to the head. Tie in bunches, stand upright in boiling salted water. After 10 minutes turn into loaf pan and continue with heat under the stems. Serve with browned butter or Hollandaise.
Of the many varieties of soy-beans grown in this country, the yellow variety is the most popular for cooking purposes, though the black and green beans are used, and are particularly good in soup. Soy-beans require longer cooking than white beans, but the length of time required is lessened if the beans are soaked for twelve hours before cooking.