Cheese Recipes

Hawera Star, Volume LIII, 23 September 1933, Page 13

Cheese Recipes

Cheese Cutlets. One cup milk, 7 tablespoons flour, 4 cup grated cheese, 4 teaspoon salt, J teaspoon mustard cayenne. Cook milk and flour till thick. Add other ingredients. Beat 5 minutes and pour in a dish to cool—about two hours. Cut into cutlets, dip in batter, roll in bread crumbs and fry brown. Serve with cream sauce as follows: Three-quarters cup milk, 3 tablespoons flour, \ cup cream, 1 tablespoon parsley chopped fine, pepper and salt. Make sauce of’ milk and flour; add cream and seasoning. Egg Cream. Pastry, 2 eggs, grated cheese, 4 olives, 2 tablespoons cream, salt, pepper, mustard. Cut pastry into small shapes, prick with fork and hake. Chop olives fine, boil eggs hard and rub through sieve, add cheese, cream and seasoning. Place biscuits together with filling. Mixed Vegetable Salad. i Cut any left-over vegetables into small pieces. Arrange on lettuce, cover with mayonnaise and sprinkle generously with cheese. Ramekins. Half pound cheese grated and beaten ■ with a piece of butter the size of an j egg and the yokes of four eggs. Cut I the crust from two small slices of

bread and boil soft with a little milk. Stir in cheese and season with pepper, salt and musTard. Pour in a baking dish. Beat the egg whites to a stiff froth. Spread over and place in oven a few minutes to brown. Italian Noodles. Four ounces butter, 1 chopped onion, 4 teacup tomato sauce, fib grated cheese, cinnamon or spice. Cook till tender. Add cheese. Serve hot. Cheese Puffs. Half cup water, 1 oz. Otis, 2 oz. butter, 2 oz. flour, 2 eggs, 1 cup grated cheese, salt and cayenne. Put water and butter to boil. When boiling take off fire and mix in Otis and flour mixed until free from lumps. Set to cool for one minute. Beat in the eggs well one at a time, add cheese and seasoning. Put on cold tray and bake til! a golden brown and well puffed up. Cheese Scones. One cup Otis 1 cup flour, 4 tablespoons grated cheese, 3 teaspoons linking powder, 1 oz.. butter, little salt. Mix into soft dough with milk. 801 l out. Bake in a quick oven 10 or 13 minutes. Venetian Eggs. Half pound cheese, 1 tablespoon butter, 1 pint strained tomato, 1 small onion, 3 eggs, salt, pepper and cayenne. Melt butter in deep pan, add finelycnopped onions and cook till soft. Add tomatoes. When heated add seasoning and eggs. Stir till thick. Serve on mast.