CHEESE BLINTZES
With a fork beat up one egg, one-half teaspoon of salt, add one cup of
water and one cup of sifted flour, beat until smooth. Grease a
frying-pan very slightly with butter or oil, pour in two tablespoons of
the batter, tilting the pan so as to allow the batter to run all over
the pan. Fry over a low heat on one side only, turn out the semi-cooked
cakes on a clean cloth with the uncooked side uppermost; let cool.
Prepare a filling as for cheese kreplich, using one-half pound of
potcheese, a piece of butter size of an egg, add one egg, pinch of salt,
a little cinnamon and sugar to taste and grated peel of a lemon. Spread
this mixture on the cooled dough, fold over and tuck the edges in well.
Then sprinkle with powdered sugar and cinnamon, and fry in plenty of oil
or butter. These blintzes are served hot.
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CHAPERONE PUDDING
From MRS. H. J. PETO, of Arizona, Alternate Lady Manager. Two lemons, two tablespoonfuls of cornstarch, one and one-half cup granulated sugar, three eggs. Grate rind of one lemon; squeeze juice and pulp of two lemons; beat yolks of the eggs with a portion... CHAPERONE SPONGE CAKE
From MRS. ALICE VINEYARD BROWN, of North Dakota, Alternate Lady Manager. One cup of sugar, one cup of flour, four eggs. Beat yolks of eggs to a light creamy mixture, pour over the sugar and beat two minutes; add whites beaten to a foam, and stir hard for ... CHARLOTTE DE RUSSE
From MRS. JOHN A. LOGAN, District of Columbia, Lady Manager. Mix one pint of stewed apples with one cup of sugar; the grilled rind and juice of one lemon; soak one-third of a box of gelatine in one- third of a cup of cold water twenty minutes; add one-thi... CHARLOTTE GLACÉ
2 pint cans of condensed milk 1/2 cupful of seeded raisins 1/2 pound of sugar 24 almonds that have been blanched and chopped 2 ounces of shredded citron 1/4 pound of candied cherries 2 teaspoonfuls of vanilla 2 tablespoonf... CHARLOTTE RUSSE
1 cup water 2 tablespoons jelly 1 tablespoon sugar 1 teaspoon cornstarch Put water into saucepan; bring to a boil; add jelly and sugar; stir until dissolved; add cornstarch mixed with a little cold water; boil 3 minutes. ... CHARLOTTE RUSSE
From MRS. CHARLES PRICE, of North Carolina, Third Vice-President Board Lady Managers. One pint rich cream; two eggs; one-quarter ounce of gelatine; sherry wine. Whip cream, first sweetening with a cup of pulverized sugar, adding enough sherry to flavor an... CHARLOTTE RUSSE
From MRS. MARCIA LOUISE GOULD, of Illinois, President State Board and Lady Manager. Whip one quart of rich cream to a stiff froth and drain well on a sieve. To one scant pint of milk add eggs beaten very light. Make very sweet and flavor with vanilla. Coo... CHARLOTTE RUSSE
From MRS. SUSAN W. BALL, of Indiana, Alternate Lady Manager. One-half box gelatine, put to soak in one-half pint of milk for an hour. Take one-half pint of milk and yolks of two eggs and make a custard, sweeten and flavor to taste; when thick enough, stir... CHARLOTTE RUSSE.
A very nice recipe for charlotte russe made with gelatine is as follows: Use one pint of cream whipped till light, one ounce of gelatine dissolved in one gill of hot milk, the well beaten whites of two eggs, one small teacupful of powdered sugar, and any... CHEAP "MOLASSES GINGER BREAD"
1 cup New Orleans molasses. 1 cup sugar. 1/2 cup shortening (lard and butter mixed). 1 cup hot water. 1 large teaspoonful soda dissolved in the one cup of hot water. 1 teaspoonful of ginger. 1/2 teaspoonful of cinnamon. 1 quart of flour. Stir sugar and sh... CHEAP COOKIES. MRS. BELLE BLAND.
One teaspoonful of baking powder mixed in flour, two cups of white sugar, one cup of butter, one cup of sour milk, one teaspoonful of soda dissolved in the milk, one cup of chopped hickory nuts. Take enough flour to mix very stiff, and bake in a quick ov... CHEAP SPONGE CAKE
1-1/4 cups granulated sugar. 4 eggs. 1-1/2 cups flour. 4 tablespoonfuls boiling water. 1-1/4 teaspoonfuls baking powder. Pinch of salt; flavor to suit taste. Cream yolks and sugar thoroughly, then add the stiffly beaten whites of eggs, then flour, then bo... Cheese
Chop two or three cold boiled potatoes rather fine, add an equal quantity of chopped carrot, and either string beans or peas, which ever you happen to have left over. You can add to this a cupful of stewed cabbage. Put two tablespoonfuls of butter into a ... CHEESE AND NUT SANDWICHES
Cut thin rounds from rye bread. Spread with the following mixture: take one cream cheese, rub to a cream, season to taste with salt and paprika, add one stalk of chopped celery, and one-fourth cup of chopped nut meats. Spread on buttered bread and place a... CHEESE BALLS
Take mashed cream cheese--add butter, cream and a little paprika. You can chop either green peppers, almonds or olives in this mixture, or the juice of an onion. Roll into small balls and serve on lettuce leaves. This is also very good for sandwiches. ... Cheese Balls
Put one cup of stale bread crumbs with a gill of milk over the fire for just a moment; take from the fire, add the yolks of three eggs, six tablespoonfuls of grated cheese, a half teaspoonful of salt and a dash of red pepper; stir in the well-beaten white... CHEESE BALLS, No. 1
Take one cake of cream cheese, one-quarter of a pound of chopped figs, one-quarter of a pound of chopped walnuts, roll into balls and serve on lettuce leaves. ... CHEESE BALLS, No. 2
Mix one cake Neufchatel cheese, a piece of butter the size of the cheese, one tablespoon of cream, one-quarter teaspoon of salt and six dashes of Tabasco Sauce and form one large ball or several small ones and roll in chopped pecan nuts. ... CHEESE BISCUITS
1/2 cup bran 1-1/2 cups flour 5 teaspoons Dr. Price's Baking Powder 3/4 teaspoon salt 3 tablespoons sugar 1/2 cup water 2 tablespoons shortening Mix thoroughly bran, flour, baking powder, salt, sugar; add sufficient water to make soft dough; add melted sh... CHEESE BLINTZES
With a fork beat up one egg, one-half teaspoon of salt, add one cup of water and one cup of sifted flour, beat until smooth. Grease a frying-pan very slightly with butter or oil, pour in two tablespoons of the batter, tilting the pan so as to allow the ba... CHEESE BREAD
Take six thick slices of stale bread, well buttered; cut them in two; dip into milk; then place in a baking dish, with alternating layers of thinly sliced cheese, having cheese for top. Add half a cup of milk, into which a half teaspoon of dry mustard has... CHEESE CAKE OR PIE
Take one and one-half cups of cheese, rub smooth with a silver or wooden spoon through a colander or sieve, then rub a piece of sweet butter the size of an egg to a cream, add gradually one-half cup of sugar and the yolks of three eggs, a pinch of salt, g... CHEESE CAKES
1 pint Sour Milk--2d. 2 Eggs--2d. 1/2 lb. Flaky Pastry--3d. 2 oz. Sugar Flavouring--1d. Total Cost--8d. Time--15 Minutes. Pour the milk through a sieve and use only the thick curd which does not run through into the basin; beat in the sugar,... CHEESE CROQUETTES
Take two good soup-spoonfuls of flour, and mix it with half a teacupful of milk; melt a lump of butter, the size of a filbert, and add that, then enough grated cheese to your taste, and the yolks of four eggs. Add at the last the whites of the four eggs, ... CHEESE FONDA
From MISS MARY ELLIOTT MCCANDLESS, of Pennsylvania, Lady Manager. One peck green tomatoes; two large heads of cabbage; two good sized onions; three small red peppers; one-fourth pound yellow mustard seed; one-fourth pound ground mustard; one and one-half ... CHEESE FONDA. MRS. W. C. BUTCHER.
Two scant cups of milk; add three eggs, beaten lightly; season with one teaspoon of butter, salt, red pepper, and a pinch of soda, dissolved in a little hot water; then add one cup of dry and fine bread crumbs, and one-half pound of grated cheese. The br... CHEESE FONDANTS
Make a thick bechamel sauce, and be sure that you cook it for ten minutes, constantly stirring. Add, till well flavored, some Gruyère and Parmesan cheese, mixed and grated. Let it all get cold. Then roll this mixture into the shape of carrots; roll them ... CHEESE FONDUE
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 an... CHEESE IN SCALLOP SHELLS OR RAMEKINS
1 cup macaroni 1 tablespoon butter 1 tablespoon flour 1 cup milk 1/2 cup grated cheese 1 teaspoon salt 1/8 teaspoon pepper 1/8 teaspoon paprika Boil macaroni in salted water until soft. Drain and mix with sauce. Put into buttered dish; cover with grated c... CHEESE OMELET
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 te... Cheese Pudding
Put two tablespoonfuls of butter and a sliced onion in a saucepan; cook until the onion is soft and yellow; add to this two tablespoonfuls of flour, mix, and then add one quart of milk, a level teaspoonful of salt and a palatable seasoning of red pepper. ... CHEESE SANDWICH.
Heat two cups of milk and one of grated cheese; then add two cups of fine bread crumbs, half teaspoonful of mustard, pepper and salt; mix it well. Spread thickly between thin slices of buttered toast. ... CHEESE SAVOURY
Take some dry, hard cheese and some dry crusts of bread. Pour a little boiling milk over the bread, cover it down till quite soft, then beat it with a fork; grate up the cheese and beat it in with the yolk of an egg and some pepper and salt. Beat the whit... CHEESE SOUFFLÉ
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 grat... 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 eg... 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 ... 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 ... 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 cayenn...