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CHEESE SOUFFLÉ

(Cheese) - (The International Jewish Cook Book)







Dissolve one and one-half tablespoons of butter, add one tablespoon of
flour, stir until it loosens from the pan; add one and one-half cups of
rich milk, pepper and salt. Take from the fire, add gradually four egg
yolks and three-quarters of a cup of grated cheese, then the stiffly
beaten whites of eggs. Bake in a hot oven in china ramekins about
fifteen minutes and serve immediately.
CHEESE TIMBALS FOR TWELVE PEOPLE
Take one pint of milk, four tablespoons of flour, and use enough of the
milk to dissolve the flour, the balance put in double boiler; when it
boils, add the dissolved flour, then add one-quarter pound imported
Swiss cheese grated. Let these two boil for fifteen minutes; when cool,
add the yolks of four eggs; drop one in at a time and beat, then strain
through a fine sieve about ten minutes before you put in the pans; beat
the whites of two eggs and put in the above and mix; grease timbal
forms, fill three-quarters full only; bake in pan of boiling water
twenty minutes. Let them stand about two minutes, turn out on little
plates, and serve with tomato sauce, a sprig of parsley put on top of
each one.

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CHEESE SOUFFLE

1 cup grated American cheese
1 cup flour
1 teaspoon Dr. Price's Baking Powder
1/16 teaspoon cayenne pepper
1/4 teaspoon paprika
1/2 teaspoon salt
1 egg
2 tablespoons milk
Mix together cheese and flour sifted with baking powder and seasoning;
add beaten egg; mix well; add milk enough to make a stiff dough. Roll
out 1/4 inch thick, on floured board; cut into strips 5 inches long
and 1/4 inch wide. Bake in hot oven 15 minutes.

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Cheese Soufflé

The shells of Edam, or pine-apple cheese, after all the available cheese
has been scooped out, will be used as a baking dish for stewed spaghetti
or macaroni or rice. If care is taken, one shell may be used for three or
four bakings. Boil the macaroni in plain water until tender; then drain,
cut it into small pieces and add it to cream sauce. Pour this into the
cheese shell, stand the shell on a piece of oiled paper in a baking pan
and run into a moderate oven for fifteen or twenty minutes. Lift the shell
carefully, put it on to a heated dish, and send at once to the table.
After the macaroni has been taken out, the shell will be cleaned and put
aside in a cold place for the next baking. There is just enough cheese
imparted by the toasting of this shell to give ah agreeable flavor to the
macaroni. Plain boiled rice may be heaped into the shells and steamed, or
baked in the oven for a few moments.
Any scraps or bits of common cheese, when too hard and dry to serve on the
table should be grated, put into a jar and put aside for cheese balls to
serve with lettuce, cheese soufflé, for baked macaroni, or spaghetti, or
for croquettes, cheese sauce, or Duchess soup.

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CHEESE SOUFFLÉ

Take a roll and, cutting it in slices, remove the crusts so that a round
of crumbs remain. Butter each slice, and cover it well with grated
cheese, building up the slices one on the top of the other. Boil a cupful
of milk, with pepper, salt, and a little nutmeg; when boiled, pour it
over the bread till it is well soaked. Put them in the oven, for quarter
of an hour, according to the heat of the oven and the quantity you have.
You must pour its juice over it every now and then, and when the top is
turning into a crust, serve it.
[_Mme. Limpens._]

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CHEESE SOUFFLÉ

For twelve fondants make a white sauce with two soupspoons of flour and
milk. Add to it the yolks of three eggs. Stir in four ounces of mixed
Gruyère cheese, and Parmesan, grated very finely. Add at the end the
juice of half a lemon, and a dust of cayenne. Let it all grow cold. Then
make little balls with this paste and roll them in breadcrumbs. Throw
them in a pan of boiling fat, where they must remain till they are a good
golden color. Drain them, keeping them hot, and serve quickly.
[_Madame Emelie Jones_]

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Cheese Souffle

Melt one tablespoonful of butter in a spider, add to it a slightly

heaping tablespoonful of flour and one cup of hot milk, half a

teaspoonful of salt, a dash of cayenne pepper and one cup of grated

Parmesan cheese; then add the yolks of three eggs beaten light, remove

from the fire and let it cool; then add the whites of eggs beaten stiff,

turn into a pudding dish, bake twenty-five minutes and serve

immediately.

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Cheese Souffle

3 eggs beaten separately very light

1 cup sour cream

1 cup grated cheese

2 teaspoons finely sifted flour



Bake in a quick oven in buttered baking dish.









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