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Show I Cheese t M FRIED CHEESE SQUARES. Make H a thick white sauce of three level H leaspoonfuls of butter, one-fourth H of a cup of flour, two-thirds of a cup H of milk, one-fourth of a teaspoon ful of H salt and a little pepper. When the H sauce is boiling add a little of it to the H yolk of one unbeaten egg. Then return H to the pan and add ono cupful of Amcr- H lean cheese, grated, and half a cup of Gruyere cheese. As soon as the cheese has melted spread the mixture on a buttered shallow pan. When cold turn H It out on a board and cut in squares or H strips. Lay them in ogg, then in bread- H crumbs, and fry in smoking hot fat a IH golden brown. Serve as a cheeso course. IH Cheese Custards, Grate three ounce.1 of cheese and beat three level teaspoon- fuls of butter to a cream. Mix thi H cheese and buttor together and add two HH beaten eggs and one tcaspoonful of W milk. Beat all thoroughly, tnrn Into a H buttered dish and bake in a quick oven H until firm in the center. IH Deviled Crackers. Mix three table- H spoonfuls of grated cheese, ono-fourth H tcaspoonful of dry mustard, one tea- spoonful of anchovy paste, a little cay- ll enne pepper and a pinch of salt. Mix J in one tablcspoonful of butter, spread H over tho crackers and put in a hot oven BH brown. 1 Cheese Straws. Mix two ounces of ll flour, two ounces of grated American H cheese, a dash of salt and cayenne pep- ll per and the yolk of one egg. Work this to a smooth paste, roll out on a 1 floured board very thin, cut in strips H onc-olghth of an Inch wide, place In a H greased pan and hake in a moderate H oven until a pale brown. |