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CHEESE OMELET(Cheese) - (The International Jewish Cook Book)
Cook in double boiler one cup of milk, add one tablespoon of butter, one
tablespoon of flour blended together and cook till thick; one cup of
cheese cut up added, and stir till dissolved. Remove from fire and stir
in yolks of four eggs beaten, one-half teaspoon of salt (pepper). Fold
in whites of four eggs beaten stiff and a pinch of baking powder. Bake
in a buttered dish one-half hour.
CHEESE AND SWEET GREEN PEPPERS
Cheese and peppers make a very nice combination. Melt two ounces of
cheese, add a tablespoon of chopped peppers and the same amount of
butter, a little paprika, salt, and if liked, mustard. When the
ingredients have been well blended pour the mixture on hot buttered
toast and serve.
Cheese OmeletMRS. HENRY THOMSON.
Three eggs, well beaten, grated cheese the size of an egg, salt, three
tablespoons of fresh cream.
Cheese OmeletFour eggs, four tablespoonfuls cold water, one-fourth teaspoonful salt,
three level tablespoonfuls grated cheese, two level tablespoonfuls
melted butter. Put butter in saucepan, separate whites from yolks. For
omelet do not beat yolks too long, only until lemon color. To yolks add
water and salt. Beat whites and pour yolks over whites; fold and cut
with a spoon. Do not beat. Pour in saucepan, loosen with a knife
around edges, cook until it sets. Sprinkle grated cheese on top and put
in oven for two or three minutes. Serve very hot. Old English dairy
cheese is the best.
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