Using Leftover Cheese
WHAT TO DO WITH LEFTOVER CHEESE — From the COOKS.COM Culinary Archive.
WHAT TO DO WITH LEFT-OVER CHEESE
CONTENTS
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WHAT TO DO WITH LEFT-OVER CHEESE
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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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Spread some macaroons lightly with any tart
jelly at hand. Press two together with a layer of
snappy cheese between.
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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.
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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.
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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.
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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.
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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.
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To soft cheese such as is packed in jars add
desired amount of chopped green peppers. Use for
sandwiches or serve from dish.
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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.
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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.
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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.
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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.
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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.
COMMON DIRECTIONS FOR WHITE SAUCE
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.
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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.
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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.
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