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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%)
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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