Page:The Boston cooking-school cook book (1910).djvu/441

 Cheese Fondue

1 cup scalded milk 1 cup soft stale bread crumbs 1/4 lb. mild cheese, cut in small pieces 1 tablespoon butter 1/2 teaspoon salt Yolks 3 eggs Whites 3 eggs

Mix first five ingredients, add yolks of eggs beaten until lemon-colored. Cut and fold in whites of eggs beaten until stiff. Pour in a buttered baking-dish, and bake twenty minutes in a moderate oven.

Cheese Soufflé

2 tablespoons butter 3 tablespoons flour 1/2 cup scalded milk 1/2 teaspoon salt Few grains cayenne 1/4 cup grated Old English or Young America cheese Yolks 3 eggs Whites 3 eggs

Melt butter, add flour, and when well-mixed add gradually scalded milk. Then add salt, cayenne, and cheese. Remove from fire; add yolks of eggs beaten until lemon-colored. Cool mixture, and cut and fold in whites of eggs beaten until stiff and dry. Pour into a buttered baking-dish, and bake twenty minutes in a slow oven. Serve at once.

Ramequins Soufflés

Bake Cheese Soufflé mixture in ramequin dishes. Serve for a course in a dinner.

Cheese Balls

1-1/2 cups grated mild cheese 1 tablespoon flour 1/4 teaspoon salt Few grains cayenne Whites 3 eggs Cracker dust

Mix cheese with flour and seasonings. Beat whites of eggs until stiff, and add to first mixture. Shape in small balls, roll in cracker dust, fry in deep fat, and drain on brown paper. Serve with salad course.

Compote of Rice with Peaches

Wash two-thirds cup rice, add one cup boiling water, and steam until rice has absorbed water; then add one and