Informational Site NetworkInformational Site Network
Privacy
 
Home Recipes Cook Books Food Categories Featured

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.

Other Recipes


Cheese Omelet

MRS. HENRY THOMSON.



Three eggs, well beaten, grated cheese the size of an egg, salt, three

tablespoons of fresh cream.

Other Recipes


Cheese Omelet

Four 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.









Add to del.icio.us Add to Reddit Add to Digg Add to Del.icio.us Add to Google Add to Twitter Add to Stumble Upon
Add to Informational Site Network
Report
Privacy
SHAREADD TO EBOOK



Vote

1 2 3 4 5


Viewed 1492 times.

Home Made Cookies.ca