There was once a shepherd-boy who kept his flock at a little distance from the village. Once he thought he would play a trick on the villagers and have some fun at their expense. So he ran toward the village crying out, with all his might,-- ... Read more of THE BOY WHO CRIED "WOLF!" at Children Stories.caInformational Site Network Informational
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(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 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


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.

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