Chapter XII

CHEESE AND NUTS

231.—CHEESE CROUSTADES

1½ cups cheese cut fine¼ teaspoon paprika

¼ teaspoon salt1 teaspoon Brand's A 1 sauce

¼ teaspoon mustard3 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 crumbs¼ teaspoon salt

1 cup cheese cut fine1/8 teaspoon soda

¼ teaspoon mustard1 egg slightly beaten

½ teaspoon paprika1 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

½ cup dried bread crumbs1/3 teaspoon paprika

¾ cup boiling water1 teaspoon mustard

1 tablespoon butter½ cup milk

1 cup cheese cut fineYolks of two eggs

1/3 teaspoon saltWhites 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 milk½ tablespoon soft butter

1 quart boiling water1/3 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

½ pound American cheese2 teaspoons Worcestershire sauce

1 cake cream cheese¼ teaspoon salt

2 pimientos¼ 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 rice1/8 teaspoon pepper

¾ cup grated cheese¾ 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 toast1 egg beaten

1 cup cheese cut fine¼ teaspoon salt

1½ cups milk¼ 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 soup½ pound cheese cut fine

½ cup soft bread crumbs¼ 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 butter¼ teaspoon paprika

1 tablespoon flour¼ teaspoon salt

1 cup hot milk1/8 teaspoon soda

½ pound cheese cut fineDash of cayenne

½ teaspoon mustard1 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 peanutsCream 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 chestnuts1 tablespoon butter

1½ cups hot ham stock1/8 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 pieces1 egg slightly beaten

½ cup chopped nut meats1 teaspoon salt

2 cups hot mashed potato½ teaspoon paprika

2 tablespoons butter1 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 crumbs¼ teaspoon paprika

1 cup nut meats finely chopped1 egg slightly beaten

1 teaspoon salt3 tablespoons sausage fat or butter

½ teaspoon poultry seasoning½ 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).