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WHAT TO DO WITH LEFTOVER CHEESE — From the COOKS.COM Culinary Archive.
Cheese is an excellent accompaniment to many made-over dishes, particularly to starchy foods and those lacking fat, as it adds both flavor and food value. Being a concentrated food, a little of it goes a long way, so there is no excuse for the least particle being wasted. When cheese comes from the store it should be kept in a cool, dry place. Grate all the little dry pieces as they accumulate, and put in a covered glass jar. It is well to keep a jar or two of Parmesan cheese, which comes grated, always on hand to help out. Care must be taken not to overcook cheese, as this renders indigestible. When it is to be added to a hot mixture let this be done, whenever possible, just before removal from the heat.
Put in a double boiler of chafing-dish two cups of cold boiled rice and a scant half cup of hot milk, and heat thoroughly over water. Then sprinkle lightly over it half a cup of grated cheese and a few shreds of pimento. Cover tightly and let stand over the hot water until the cheese is melted.
Take half a cup of rice. Take any odds and ends of dry cheese too small to grate and melt them in the oven, seasoning with salt, pepper, and a little mixed mustard. Turn the rice out on a hot platter, place three or four poached eggs on top, and pour the melted cheese over.
Make a cup of White sauce (B), and add one cup of left-over Brussels sprouts to the hot sauce, being careful not to break them. When well heated add half a cup of grated cheese and remove from the fire as soon as the cheese is melted. Serve on squares of well-buttered toast.
1/2 cup stewed tomatoes. 1/2 cup grated cheese. 1 tablespoon butter. 1 egg. Salt and cayenne as needed.
Strain out the seeds from the cup of well-seasoned stewed tomatoes, pressing through all of the pulp, and let simmer uncovered until reduced to half a cup. Cook this rarebit over water, either in a double boiler of chafing-dish. Melt the butter and add the cheese, and stir until the cheese melts. Add seasonings and tomato pulp and heat together, stirring constantly. Blend a little of this hot mixture with the beaten egg before adding it. Remove from the heat as soon as the egg is well stirred in, and serve on slices of crisp rye-bread toast.
With a biscuit cutter cut circles from very thin slices of any kind of close-textured bread. Lay very thinly shaved slices of cheese between the bread to form sandwiches. Brown lightly in hot butter in a frying-pan. Serve hot.
With a biscuit cutter cut small circles from rather thin slices of rye bread, and brown them lightly in a little bacon fat. Put a few shreds of pimento on each circle, cover with grated cheese, and set in oven just long enough to melt the cheese. Serve hot as a first course.
Have ready some very thin slices of cheese. Bake a pan of biscuits, and immediately on taking them from the oven break them open quickly, spread lightly with butter, and lay a slice of cheese between each. Cover with a warm napkin and serve promptly. It is necessary to work quickly so the warmth of the biscuit will melt the cheese. These are good for an emergency luncheon.
Mix an equal amount of cream cheese and chopped nuts well together. Add a little finely minced parsley. Form into balls the size of small English walnuts and set away to chill. When ready to serve the salad, dress a platter of crisp white lettuce leaves that have been well dried, with enough French dressing to moisten. Lay the cheese balls on the lettuce and serve at once. Cream cheese spoils very quickly, so any left-overs of it should be kept very cold and utilized within twenty-four hours.
Take any unsweetened crackers. If they are not very crisp, put then on a flat baking tin and set in a moderate oven for a few minutes. Spread with beach-plum or your favorite jelly, and drop a small teaspoon of cream cheese in the center of each cracker.
Dry slightly in the oven and then toast as many slices of brown bread as needed. Butter and keep them warm. Make enough White Sauce (B) to well cover the toast, using paprika instead of pepper. When the sauce bubbles add one-half cup grated cheese to each cup of sauce, remove from the heat at once, and pour over the toast. Serve very hot.
Spread some macaroons lightly with any tart jelly at hand. Press two together with a layer of snappy cheese between.
1 cup butter. 1 cup sugar. 3 eggs. 1 cup pot-cheese. 1 cup grated bread-crumbs. 1/2 teaspoon vanilla. 1/4 teaspoon salt.
Cream the butter and sugar well together. Separate the eggs, adding the yolks one at a time, then the flavoring, and beat the mixture until very light. Stir in the pot-cheese and grated bread-crumbs. Fold in the stiffly beaten whites. Bake in a moderate oven.
Cook half a cup of bread-crumbs to a paste in half a cup of rich milk, and stir in half a cup of mild cheese, grated. To the yolks of two eggs add a little mustard, salt, cayenne, few drops of Worcestershire, half a teaspoon lemon-juice, a little minced parsley, and half a cup of cooked fish, flaked. Add to first mixture and let cool. Fold in the stiffly beaten whites of two eggs. Set in a pan of hot water and bake about twenty-five minutes.
A small head of young cabbage should be boiled in salted water until tender. Drain, chop, and season it. There should be two cups. Put it in an empty Edam or pineapple cheese shell in alternate layers with one cup of White sauce (B). Heat in the oven until the sauce bubbles. This will give the cabbage a delicate cheese flavor. Boiled macaroni or rice may also be reheated in cheese shells to advantage.
When there is not enough crust for another pie, roll it thin, cut in strips about three inches long and one inch wide. Moisten the edges and spread with a little snappy cheese. Roll up and press the outer edge well down. Brown lightly in the oven.
To cream cheese add a dash of Tabasco, a pinch of salt, enough paprika to give it a pink color, and cream to make a paste. Form into small balls and roll in finely chopped black walnuts. Serve with lettuce and French dressing.
To soft cheese such as is packed in jars add desired amount of chopped green peppers. Use for sandwiches or serve from dish.
1 cup White sauce (C). 1/4 teaspoon salt. 1/2 cup grated cheese. 3 egg whites. 3 egg yolks. Dash of cayenne.
Make White sauce (C); while hot add cheese, salt, and cayenne, stirring as cheese melts. Remove from heat and add yolks of eggs already beaten until thick. Let cool, cut and fold in stiffly beaten whites of eggs, turn into buttered baking-dish holding a quart, and make in moderate oven twenty to twenty-five minutes. Serve at once.
1 1/2 cups milk. 1/2 cup cooked diced carrots and carrot-juice. 1/4 teaspoon salt. 1/4 cup grated cheese. 1 egg. 1/4 teaspoon ground mace. Little cayenne.
Cook milk in double boiler with carrots, adding spice and seasoning. When the carrots are very soft, strain and press through a sieve, pouring liquid on to a beaten egg, stirring carefully meanwhile. Return the soup to the double boiler, re-heat, add grated cheese, and serve when this is melted.
1 tablespoon butter. 1/4 cup cream. 1/2 cup cheese, broken in small pieces. 1/2 teaspoon lemon-juice. 1/2 teaspoon Worcestershire sauce. 1 egg, slightly beaten with 1 tablespoon of water. 1/8 teaspoon mustard. 1/4 teaspoon celery salt. Toasted bread or crisp crackers. Dash of cayenne.
Melt butter in double boiler, add cheese and cream, and while this is melting stir in mustard, celery salt, and cayenne previously mixed together. When the cheese mixture has begun to thicken and look creamy, carefully stir in the egg. Just before taking up add lemon-juice and Worcestershire. Serve at once on toast or crackers. Avoid overcooking, or the cheese will become stringy.
3 tablespoons butter. 1 tablespoon flour. 1 well-beaten egg. 1/3 cup cheese. 1/2 cup cold water. 1/3 cup milk. 1/4 teaspoon salt. 1/2 cup white bread-crumbs. Toasted crackers. Cayenne.
Soak crumbs in water fifteen minutes. Prepare and measure all ingredients, as everything should be at hand before beginning to cook. Melt butter, add flour, and while cooking add cheese crumbled in small pieces. Cook and stir till smooth, and cheese is almost melted, then add milk gradually. The soft bread-crumbs and seasoning come next. When well blended, add the egg mixed with a tablespoonful cold water. Cook and stir carefully until slightly thickened, pour over hot crackers, and serve at once.
2 tablespoons butter. 2 tablespoons flour. 1/4 teaspoon salt. 1/8 teaspoon white pepper. 1 cup milk.
3 tablespoons butter. 3 tablespoons flour. 1/4 teaspoon salt. 1/8 teaspoon white pepper. 1 cup milk.
Melt the butter, stir in the flour and seasoning and cook slowly without browning until the mixture bubbles. Remove from the high heat, add the milk gradually, beating and stirring constantly until the sauce thickens.
1 tablespoon vinegar. 3 tablespoons oil. 1/8 teaspoon salt. White pepper.
This is the usual proportion of oil and vinegar, but an equal quantity of each may be used if desired, or more oil.
To the seasoning in a bowl add the oil and vinegar, and beat with a whisk or fork until it thickens slightly. Use at once. When made at the table the dressing will thicken more quickly if a bit of ice is put in the bowl with the other ingredients. Remove ice when dressing is made.
1 1/2 cups flour. 2 tablespoons shortening. 3 tablespoons baking-powder. 1/2 teaspoon salt. About 1/2 cup of milk.
Make a biscuit dough as soft as can be handled, pat it lightly, roll into a thin sheet, and cut with a biscuit cutter. Bake twenty minutes in a hot oven. Serve hot.