12. Cheese And Nuts
231.--CHEESE CROUSTADES
1-1/2 cups cheese cut fine; 1/4 teaspoon paprika
1/4 teaspoon salt; 1 teaspoon Brand's A 1 sauce
1/4 teaspoon mustard; 3 tablespoons milk or cream
Mix in order given; fill Croustades (see No. 473), and put in a hot oven until cheese melts. Serve immediately, before cheese toughens.
232.--CHEESE CUSTARD
1 cup soft bread crumbs; 1/4 teaspoon salt
1 cup cheese cut fine; 1/8 teaspoon soda
1/4 teaspoon mustard; 1 egg slightly beaten
1/2 teaspoon paprika; 1 cup hot milk
Mix in order given, turn into a greased baking dish, and bake in a slow oven twenty-five minutes.
233.--CHEESE FONDUE
1/2 cup dried bread crumbs; 1/3 teaspoon paprika
3/4 cup boiling water; 1 teaspoon mustard
1 tablespoon butter; 1/2 cup milk
1 cup cheese cut fine; Yolks of two eggs
1/3 teaspoon salt; Whites of two eggs
Mix in the order given, beating the yolks until thick and light, and the whites until very stiff; pour into a greased baking dish, bake twenty-five minutes in a slow oven, and serve at once.
234.--COTTAGE CHEESE
1 quart thick sour milk; 1/2 tablespoon soft butter
1 quart boiling water; 1/3 teaspoon salt
Put milk in a large bowl, add boiling water, and let stand five minutes; pour into cheesecloth bag, and drain over night or for several hours. Mix cheese with butter and salt, press into a small bowl, and chill. A sweet red pepper (canned) may be pressed through a sieve and mixed with cheese.
235.--CRACKERS AND CHEESE BAKED IN MILK
Split butter crackers, spread with butter and grated cheese, sprinkle with salt and pepper, put in a buttered baking dish, cover with milk, and bake about twenty minutes in a moderate oven.
236.--CHEESE PASTE
1/2 pound American cheese; 2 teaspoons Worcestershire sauce
1 cake cream cheese; 1/4 teaspoon salt
2 pimientos; 1/4 cup cream
Chop American cheese and pimientos, using the finest cutter in the food chopper; add cream cheese and seasonings, and blend with cream until smooth.
237.--BAKED RICE WITH CHEESE
2 cups cooked rice; 1/8 teaspoon pepper
3/4 cup grated cheese; 3/4 cup hot milk
1/3 teaspoon salt
Arrange rice and cheese in layers in a greased baking dish; sprinkle with salt and pepper, cover with milk, and bake in a moderate oven about fifteen minutes.
238.--SCALLOPED TOAST AND CHEESE
4 slices of toast; 1 egg beaten
1 cup cheese cut fine; 1/4 teaspoon salt
1-1/2 cups milk; 1/4 teaspoon mustard
Butter toast, cut each slice into four pieces, and arrange in a baking dish in layers sprinkled with cheese; mix milk, egg, and seasonings, pour over toast, and let stand fifteen minutes. Bake in a moderate oven about twenty minutes.
239.--TOMATO RAREBIT
1 can condensed tomato soup; 1/2 pound cheese cut fine
1/2 cup soft bread crumbs; 1/4 teaspoon mustard
Heat soup, add bread crumbs, cheese, and mustard; stir until cheese melts, and serve on toast or crackers.
240.--WELSH RAREBIT
1 tablespoon butter; 1/4 teaspoon paprika
1 tablespoon flour; 1/4 teaspoon salt
1 cup hot milk; 1/8 teaspoon soda
1/2 pound cheese cut fine; Dash of cayenne
1/2 teaspoon mustard; 1 beaten egg
Melt butter, add flour, and when well mixed add milk, and stir until smooth; add cheese and seasonings, and cook until cheese is melted; add egg, cook two or three minutes, and serve on hot toast or crisp pilot crackers. The egg may be omitted.
241.--SALTED ALMONDS
1 cup almonds (shelled); 1 teaspoon salt
1 tablespoon butter
Cover almonds with boiling water and let stand on back of range for ten minutes; slip off the skins, and dry for several hours, or over night; melt butter, add almonds and salt, and mix well; spread in a dripping pan, and bake in a slow oven fifteen or twenty minutes, stirring occasionally. When prepared in this way nuts will keep crisp.
242.--PEANUT BUTTER
2 quarts lightly roasted peanuts; Cream or melted butter
1 teaspoon salt
Remove shells and skins of peanuts, and put through the food chopper twice, using first a coarse cutter, and then the finest cutter; add salt, and enough cream or melted butter to make a smooth paste.
243.--TO SHELL CHESTNUTS
Cover with boiling water, boil ten minutes, drain, and cover with cold water. Remove the shell with a knife, beginning at top of nut. The inner skin will come off with the shell.
244.--BAKED CHESTNUTS
1 pint chestnuts; 1 tablespoon butter
1-1/2 cups hot ham stock; 1/8 teaspoon pepper
Shell chestnuts, put in baking dish with stock, butter, and pepper; cover, and bake in hot oven about half an hour, or until soft; remove cover, and brown. If stock is very salt, dilute with water or milk.
245--CELERY, NUT, AND POTATO LOAF
2 cups celery cut in half-inch pieces; 1 egg slightly beaten
1/2 cup chopped nut meats; 1 teaspoon salt
2 cups hot mashed potato; 1/2 teaspoon paprika
2 tablespoons butter; 1 teaspoon grated onion
Cook celery in boiling salted water about half an hour, or until tender, and drain; add other ingredients in order given; mix well; pack in deep greased pan, and bake in a moderate oven about half an hour. Turn out on platter, and serve with Creole Sauce (see No. 191) or Tomato Sauce (see No. 203).
246.--NUT LOAF
2 cups soft stale bread crumbs; 1/4 teaspoon paprika
1 cup nut meats finely chopped; 1 egg slightly beaten
1 teaspoon salt; 3 tablespoons sausage fat or butter
1/2 teaspoon poultry seasoning; 1/2 cup boiling water
Mix in order given; pack in a deep greased pan, and bake in a moderate oven half an hour. Turn out on platter, and serve with Cheese Sauce (see No. 188).