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The 1918 Fanny Farmer Cookbook
7
3
Cottage Cheese I
Heat one quart sour milk to 100° F., and turn into a strainer lined with cheese−cloth. Pour
over
one quart hot water, and as soon as water has drained through, pour over another quart; then
repeat. Gather cheese−cloth around curd to form a bag and let hang until curd is free from
whey. Moisten with melted butter and heavy cream, and add salt to taste. Shape into small
balls.
7
4
Cottage Cheese II
Heat one quart sweet milk to 100° F., and add one junket tablet reduced to a powder. Let
stand in warm place until set. Beat with a fork to break curd, turn into a bag made of
cheese−cloth, and let hang until whey has drained from curd; then proceed as with Cottage
Cheese I.
7
5
Cheese Salad
Arrange one head lettuce on salad dish, sprinkle with Edam cheese broken in small pieces,
and
pour over French Dressing.
7
7
6
7
Neufchâtel Salad I
Cut cheese in dice, arrange on lettuce leaves, and garnish with radishes. Serve with French
Dressing.
Neufchâtel Salad II
Mash one Neufchâtel cheese and moisten with milk or cream. Shape into forms the size of
robins’ eggs. Sprinkle with finely chopped parsley, which has been dried. Arrange in nests of
lettuce leaves, and garnish with radishes. Serve with French Dressing.
7
8
Cheese and Olive Salad
Mash a cream cheese, moisten with cream, and season with salt and cayenne. Add six olives
finely chopped, lettuce finely cut, and one−half a pimento cut in strips. Press in original shape
of
cheese and let stand two hours. Cut in slices, separate in pieces, and serve on lettuce leaves
Chapter XXI − SALADS AND SALAD DRESSINGS
386
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