Woman's Institute Library of Cookery - Volume 2: Milk, Butter and Cheese; Eggs; Vegetables by Woman's Institute of Domestic Arts and Sciences
page 85 of 341 (24%)
page 85 of 341 (24%)
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1 Tb. butter
Cook the macaroni according to the directions given in _Cereals_. When it is thoroughly soft, drain off the water and mix the macaroni with the milk, bread crumbs, green pepper, onion, parsley, well-beaten egg, salt, pepper, and grated cheese. Place in a baking dish, dot the top with butter, and bake in a moderate oven until the mixture is set. Serve with or without sauce, as desired. 51. CHEESE FONDUE.--A dish that is very similar to cheese souffle and that must be served as soon as it comes from the oven in order to avoid shrinking is cheese fondue. It satisfactorily takes the place of meat in a light meal, and may be served from a large dish or from individual baking dishes with or without sauce, as desired. CHEESE FONDUE (Sufficient to Serve Six) 1 1/2 c. soft bread crumbs 1 1/2 c. grated cheese 1 c. hot milk 4 eggs 1/2 tsp. salt Mix the bread crumbs and cheese, and add them to the hot milk, beaten egg yolks, and salt. Fold in the stiffly beaten egg whites. Bake in a buttered baking dish for about 30 minutes in a moderate oven. Serve at once. 52. CHEESE DREAMS.--If something delicious to serve with fruit or salad |
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