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(Cheese) - (The International Jewish Cook Book)

Soak one-half cup of bread crumbs in one scant cup of milk; dissolve a
speck of bicarbonate of soda in a drop of hot water and add to the milk,
one egg, yolk and white beaten separately, one-half cup of dry cheese
grated, one tablespoon of butter, salt and pepper to taste, beat well,
pour into a well buttered baking dish, strew dry crumbs moistened with
butter over the top, and bake in a hot oven until light brown. Serve at
once in the dish in which it is baked.
Place two tablespoons of butter in a pan (after having the water boil to
heat the pan). Let butter melt, add one small onion chopped fine and
cook until soft, a pint of tomatoes strained and let come to a boil; add
one-half pound mild cheese cut fine; and stir until smooth. Break in
three eggs and stir hard until eggs are done. Serve on buttered toast.

Other Recipes

28 Cheese Fondue No 1

Beat 5 eggs without separating. When light, add 1 cupful of grated

Swiss or mild American cheese, 1/2 a teaspoonful of salt, 1/4 of a

teaspoonful of white pepper, and three tablespoonfuls of butter cut into

bits. Cook in a double boiler until the cheese has melted and the

mixture is smooth and as thick as custard. Pour over hot buttered toast

and send at once to the table "Table Talk," Phila.

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