This section is from the book "A New Book Of Cookery", by Fannie Merritt Farmer. See also: How to Cook Everything: 2,000 Simple Recipes for Great Food.
1/2 pound American Factory.
2 tablespoons butter 1 teaspoon mustard 1/2 teaspoon salt Few grains cayenne.
Cut cheese in pieces and force through a meat chopper. Add Sherry wine, cream, butter worked until creamy, and seasonings. Force mixture through a pastry bag and tube on thin, unsweetened wafer crackers.
Piquante Cheese Crackers. - Page 46.
Work a ten-cent cream cheese until smooth and add one-fourth cup olives, stoned and chopped, one-half teaspoon salt, and a few grains paprika. Shape in balls, roll in sifted cracker crumbs, flatten, and place halves of salted English walnuts opposite each other on each piece. The olives may be omitted and unsalted nuts may be used. Arrange on a plate covered with a lace paper doily.
Walnut Deceits. - Page 46.
Mash cream cheese, moisten with heavy cream and season highly with salt and cayenne; then make into balls three-fourths inch in diameter. Wash and dry figs, make an incision in each, and stuff with cheese balls. Arrange in piles on a plate covered with a lace paper doily. Serve as an accompaniment to dressed lettuce or any light dinner salad.
1 tablespoon butter 1 cup milk 1 teaspoon salt 1/4 teaspoon pepper.
Few grains cayenne.
1 small cream cheese.
Unsweetened wafer crackers.
Put butter in blazer and when melted add milk, seasonings, and eggs beaten slightly. Cook same as scrambled eggs, and when nearly done, add cheese worked until soft. Serve on crackers.
1 tablespoon butter.
2 tablespoons chopped green pepper 1 1/2 tablespoons chopped onion.
1/2 cup canned tomato pulp ¾ pound soft mild cheese ¾ teaspoon salt Few grains cayenne 2 tablespoons beer.
Cook butter with pepper and onion three minutes, stirring constantly. Add tomatoes, from which liquor has been drained, and cook five minutes. Add cheese, cut in small pieces, salt, and cayenne. When cheese is melted, add beer and egg slightly beaten. Serve on squares of bread, toasted on one side, or zephyrettes.
1 pound soft mild cheese.
2 tablespoons butter 1¾ teaspoons salt 1/3 teaspoon paprika.
1 1/2 cups milk.
2 1/2 cups stale bread crumbs 3 eggs.
Cut cheese in thin slices. Sprinkle a layer of bread crumbs in buttered baking dish, cover with one-third cheese, sprinkle with one-third salt and paprika mixed, and repeat twice, making three layers. Beat eggs slightly, add milk, and pour over mixture. Bake in a moderate oven twenty-five minutes. Serve at once.
Cut stale bread in one-third inch slices. Spread with butter, remove crusts, and cut in finger-shaped pieces. Arrange near together around sides of a buttered baking dish, having bread extend about one inch above dish; also line bottom of dish.
Beat two eggs slightly, add one cup thin cream, one tablespoon butter, one teaspoon salt, one-half teaspoon mustard, one-fourth teaspoon paprika, a few grains cayenne, and one-half pound mild cheese, cut in small pieces. Pour mixture in dish and bake thirty minutes. Serve very hot.
Shapleigh Luncheon Cheese. - Page 48.