The International Jewish Cook Book Part 50

Cheese is sufficiently cooked when melted, if cooked longer it becomes tough and leathery.

Baking-soda in cheese dishes which are cooked makes the casein more digestible.

COTTAGE CHEESE (POT CHEESE)

Heat sour milk slowly until the whey rises to the top; pour it off, put the curd in a bag and let it dry for six hours without squeezing it.

Pour it into a bowl and break it fine with a wooden spoon. Season with salt. Mold into b.a.l.l.s and keep in a cool place. It is best when fresh.

KOCH KAESE (BOILED CHEESE)

Press one quart of fine cottage cheese through a coa.r.s.e sieve or colander and set it away in a cool place for a week, stirring it once or twice during that time; when it has become quite strong, stir it smooth with a wooden or silver spoon; add a saltspoon of salt and one-fourth as much of caraway seed, yolks of two eggs and an even tablespoon of flour which has been previously dissolved in about one-half cup of cold milk; stir the flour and milk until it is a smooth paste, adding a lump of b.u.t.ter, about the size of an egg; add all to the cheese. Put the cheese on to boil until quite thick; stirring occasionally; boil altogether about one-half hour, stirring constantly the last ten minutes; the cheese must look smooth as velvet. Pour it into a dish which has been previously rinsed in cold water. Set it away in a cool place; to keep it any length of time, cover it with a clean cloth which has been dipped in and wrung out of beer. This cheese is excellent for rye bread sandwiches.

A DELICIOUS CREAM CHEESE

Sweet milk is allowed to stand until it is like a jelly, but does not separate. Then it is poured into a cheese-cloth bag and hung up to drain until all the water is out of it and only the rich creamy substance remains. Sometimes it takes from twelve to twenty-four hours. At the end of this time the cheese is turned from the bag into a bowl; then to every pint of the cheesy substance a tablespoon of b.u.t.ter is added and enough salt to season it palatably. Then it is whipped up with a fork until it is a smooth paste and enough put on a plate to make a little brick, like a Philadelphia cheese. With two knives, one in each hand, lightly press the cheese together in the shape of a brick, smooth it over the top and put it away to cool. One quart of rich sour milk will make a good sized cheese.

CHEESE b.a.l.l.s, 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 b.a.l.l.s and serve on lettuce leaves.

CHEESE b.a.l.l.s, No. 2

Mix one cake Neufchatel cheese, a piece of b.u.t.ter 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 SOUFFLe

Dissolve one and one-half tablespoons of b.u.t.ter, 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.

WELSH RAREBIT

Melt one tablespoon of b.u.t.ter, add two cups finely cut American cheese, when it melts add one-half cup of milk or stale beer, keep stirring until it is smooth. Add one-half teaspoon of English mustard, two beaten eggs. Cook one minute longer and salt to taste. Serve on toast.

GOLDEN BUCK

One pound of cheese, one-eighth pound of b.u.t.ter, one-half gla.s.s of ale, one teaspoon of mustard, one egg (well beaten), and salt and paprika.

Put b.u.t.ter in pan, and when melted add cheese cut up or grated; stir, and as cheese melts, add ale. When it begins to bubble, add egg well beaten. Stir continually to keep from getting stringy. In two or three minutes it will be ready to serve. Pour over hot b.u.t.tered toast. This quant.i.ty is sufficient for four persons.

CHEESE BREAD

Take six thick slices of stale bread, well b.u.t.tered; 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 been put. Bake in quick oven fifteen minutes. Serve at once.

GREEN CORN, TOMATOES AND CHEESE

Into one tablespoon of melted b.u.t.ter stir two cups of grated cheese until it, too, is melted. Add three-quarters of a cup of canned or grated fresh corn, one ripe green pepper, stir them, add one egg yolk mixed with one-half cup of tomato puree, one teaspoon of salt, one-half teaspoon of paprika. Toast five slices of bread and pour this mixture over it. Serve hot.

RICE AND CHEESE

Melt two ounces of b.u.t.ter in a stew-pan; fry in the b.u.t.tery finely minced onion. When this is of a nice golden color stir into it a quarter of a pound of well-boiled rice. Work it well with a fork and then pour all into a b.u.t.tered pie dish. Dredge over with a good coating of grated cheese, sprinkle the surface with melted b.u.t.ter and bake until nicely browned.

MACARONI AND CHEESE

Break three ounces of macaroni--noodles or spaghetti answer equally well--into small pieces, boil in rapidly boiling salted water; when tender drain off the water and add half a pint of milk; cook slowly till the macaroni has absorbed most of the milk. To half a pint of thick white sauce add two ounces of grated cheese and mix with the macaroni; last of all add two well-beaten eggs. b.u.t.ter a pudding mold, sprinkle it with browned bread crumbs and pour in the macaroni mixture; steam gently for about half an hour, turn out and fill the centre with stewed tomatoes and mushrooms.

CHEESE OMELET

Cook in double boiler one cup of milk, add one tablespoon of b.u.t.ter, 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 b.u.t.tered 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 b.u.t.ter, a little paprika, salt, and if liked, mustard. When the ingredients have been well blended pour the mixture on hot b.u.t.tered toast and serve.

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 b.u.t.ter, salt and pepper to taste, beat well, pour into a well b.u.t.tered baking dish, strew dry crumbs moistened with b.u.t.ter over the top, and bake in a hot oven until light brown. Serve at once in the dish in which it is baked.

TOMATOES, EGGS AND CHEESE (HUNGARIAN STYLE)

Place two tablespoons of b.u.t.ter in a pan (after having the water boil to heat the pan). Let b.u.t.ter melt, add one small onion chopped fine and cook until soft, a pint of tomatoes strained and let come to a boil; add one-half pound mild cheese cut fine; and stir until smooth. Break in three eggs and stir hard until eggs are done. Serve on b.u.t.tered toast.

CRACKERS AND CHEESE

Split in two some Bent's water biscuits; moisten them with hot water and pour over each piece a little melted b.u.t.ter and French mustard; then spread with a thick layer of grated cheese; sprinkle with paprika or cayenne. Place them in a hot oven until the cheese is soft and creamy.

RAMEKINS OF EGG AND CHEESE

Beat three new-laid eggs and blend thoroughly with two ounces of grated cheese and one ounce of partly melted b.u.t.ter. Place the mixture in little pans or saucers and bake in the oven.