2 quarts spinach 1 tablespoon butter
Cook the spinach in water for ten minutes. Drain off the water, add the butter, cook until tender, and chop. Add the grated cheese, and then bread crumbs enough to make a mixture sufficiently stiff to form into a roll; or leave more moist, and cook in a baking dish.
Cheese may be added to cornmeal or to mush made from any of the corn or wheat preparations now on the market. The addition of cheese to cornmeal mush is particularly desirable when the mush is to be fried.
Take a breakfast roll, and cut it in half, remove some of the inside and fill with one tablespoon of Parmesan cheese, seasoned with salt, paprika, a pinch of mustard, and moistened with a teaspoon of cream. Put the halves together and pour a tablespoon of milk over the roll. Put in the oven for a few minutes until the cheese is melted and serve very hot.
4 ounces grated cheese 3 ounces bread crumbs I ounce butter
I small teaspoon mixed mustard 1/2 pint milk Pepper and salt
Boil the milk, and pour it over the bread crumbs, and let them stand on the stove - covered up - for a quarter of an hour. Now mix in the grated cheese, mustard, seasoning and butter. Butter a baking dish, and put in the mixture, and bake for a quarter of an hour to twenty minutes in a hot oven. Serve immediately.
2 ounces of cheese
1 tablespoon chopped peppers
1 tablespoon of butter Paprika, salt and mustard
Melt the cheese in a saucepan with the butter, and add the finely chopped peppers and the seasoning to taste. Cook until well blended and serve on rounds of toast.
6 ounces of cheese Pepper and salt to taste
1 onion Paste
Partly cook the onion, strain, and chop finely; grate the cheese, add to the onion with the pepper. Have ready some paste, and put the mixture in the center. Enclose, and form into a ball, and dust with flour; tie it up in a cloth, and boil one and one-half to two hours.
2 slices of toast
1 tablespoon cream
2 tablespoons grated Parmesan
2 ounces sweet almonds
I tablespoon chopped parsley
Pepper and salt to taste
Blanch the almonds, and cut them in four, fry in the butter till a golden brown, and drain well. Mix together the cream and cheese, pepper, salt and chopped parsley, and spread the mixture on the toast; cut into lengths about one and one-half inches wide, sprinkle the almonds on top; serve hot.
2 ounces rice
2 ounces mashed potatoes
1/2 pint of milk
1 tablespoon mixed sweet herbs 3 ounces grated cheese Pepper and salt to taste
Cook the rice in the milk for fifteen minutes; then add the cheese and mixed herbs. Let it boil for five minutes longer; then add the mashed potatoes and pepper and salt. Form into flat cakes, and roll into rusk crumbs or white bread crumbs, and fry in boiling oil.