CHEESE AND NUTS
231.--CHEESE CROUSTADES
1-1/2 cups cheese cut fine 1/4 teaspoon paprika
1/4 teaspoon salt 1 teaspoon Brand's A 1 sauce
1/4 teaspoon mustard 3 tablespoons milk or cream
Mix in order given; fill Croustades (see No. 473), and put in a hot oven
until cheese melts. Serve immediately, before cheese toughens.
232.--CHEESE CUSTARD
1 cup soft bread crumbs 1/4 teaspoon salt
1 cup cheese cut fine 1/8 teaspoon soda
1/4 teaspoon mustard 1 egg slightly beaten
1/2 teaspoon paprika 1 cup hot milk
Mix in order given, turn into a greased baking dish, and bake in a slow
oven twenty-five minutes.
233.--CHEESE FONDUE
1/2 cup dried bread crumbs 1/3 teaspoon paprika
3/4 cup boiling water 1 teaspoon mustard
1 tablespoon butter 1/2 cup milk
1 cup cheese cut fine Yolks of two eggs
1/3 teaspoon salt Whites of two eggs
Mix in the order given, beating the yolks until thick and light, and the
whites until very stiff; pour into a greased baking dish, bake
twenty-five minutes in a slow oven, and serve at once.
234.--COTTAGE CHEESE
1 quart thick sour milk 1/2 tablespoon soft butter
1 quart boiling water 1/3 teaspoon salt
Put milk in a large bowl, add boiling water, and let stand five minutes;
pour into cheesecloth bag, and drain over night or for several hours.
Mix cheese with butter and salt, press into a small bowl, and chill. A
sweet red pepper (canned) may be pressed through a sieve and mixed with
cheese.
235.--CRACKERS AND CHEESE BAKED IN MILK
Split butter crackers, spread with butter and grated cheese, sprinkle
with salt and pepper, put in a buttered baking dish, cover with milk,
and bake about twenty minutes in a moderate oven.
236.--CHEESE PASTE
1/2 pound American cheese 2 teaspoons Worcestershire sauce
1 cake cream cheese 1/4 teaspoon salt
2 pimientos 1/4 cup cream
Chop American cheese and pimientos, using the finest cutter in the food
chopper; add cream cheese and seasonings, and blend with cream until
smooth.
237.--BAKED RICE WITH CHEESE
2 cups cooked rice 1/8 teaspoon pepper
3/4 cup grated cheese 3/4 cup hot milk
1/3 teaspoon salt
Arrange rice and cheese in layers in a greased baking dish; sprinkle
with salt and pepper, cover with milk, and bake in a moderate oven about
fifteen minutes.
238.--SCALLOPED TOAST AND CHEESE
4 slices of toast 1 egg beaten
1 cup cheese cut fine 1/4 teaspoon salt
1-1/2 cups milk 1/4 teaspoon mustard
Butter toast, cut each slice into four pieces, and arrange in a baking
dish in layers sprinkled with cheese; mix milk, egg, and seasonings,
pour over toast, and let stand fifteen minutes. Bake in a moderate oven
about twenty minutes.
239.--TOMATO RAREBIT
1 can condensed tomato soup 1/2 pound cheese cut fine
1/2 cup soft bread crumbs 1/4 teaspoon mustard
Heat soup, add bread crumbs, cheese, and mustard; stir until cheese
melts, and serve on toast or crackers.
240.--WELSH RAREBIT
1 tablespoon butter 1/4 teaspoon paprika
1 tablespoon flour 1/4 teaspoon salt
1 cup hot milk 1/8 teaspoon soda
1/2 pound cheese cut fine Dash of cayenne
1/2 teaspoon mustard 1 beaten egg
Melt butter, add flour, and when well mixed add milk, and stir until
smooth; add cheese and seasonings, and cook until cheese is melted; add
egg, cook two or three minutes, and serve on hot toast or crisp pilot
crackers. The egg may be omitted.
241.--SALTED ALMONDS
1 cup almonds (shelled) 1 teaspoon salt
1 tablespoon butter
Cover almonds with boiling water and let stand on back of range for ten
minutes; slip off the skins, and dry for several hours, or over night;
melt butter, add almonds and salt, and mix well; spread in a dripping
pan, and bake in a slow oven fifteen or twenty minutes, stirring
occasionally. When prepared in this way nuts will keep crisp.
242.--PEANUT BUTTER
2 quarts lightly roasted peanuts Cream or melted butter
1 teaspoon salt
Remove shells and skins of peanuts, and put through the food chopper
twice, using first a coarse cutter, and then the finest cutter; add
salt, and enough cream or melted butter to make a smooth paste.
243.--TO SHELL CHESTNUTS
Cover with boiling water, boil ten minutes, drain, and cover with cold
water. Remove the shell with a knife, beginning at top of nut. The inner
skin will come off with the shell.
244.--BAKED CHESTNUTS
1 pint chestnuts 1 tablespoon butter
1-1/2 cups hot ham stock 1/8 teaspoon pepper
Shell chestnuts, put in baking dish with stock, butter, and pepper;
cover, and bake in hot oven about half an hour, or until soft; remove
cover, and brown. If stock is very salt, dilute with water or milk.
245--CELERY, NUT, AND POTATO LOAF
2 cups celery cut in half-inch pieces 1 egg slightly beaten
1/2 cup chopped nut meats 1 teaspoon salt
2 cups hot mashed potato 1/2 teaspoon paprika
2 tablespoons butter 1 teaspoon grated onion
Cook celery in boiling salted water about half an hour, or until tender,
and drain; add other ingredients in order given; mix well; pack in deep
greased pan, and bake in a moderate oven about half an hour. Turn out on
platter, and serve with Creole Sauce (see No. 191) or Tomato Sauce (see
No. 203).
246.--NUT LOAF
2 cups soft stale bread crumbs 1/4 teaspoon paprika
1 cup nut meats finely chopped 1 egg slightly beaten
1 teaspoon salt 3 tablespoons sausage fat or butter
1/2 teaspoon poultry seasoning 1/2 cup boiling water
Mix in order given; pack in a deep greased pan, and bake in a moderate
oven half an hour. Turn out on platter, and serve with Cheese Sauce (see
No. 188).