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The International Jewish Cook Book



The International Jewish Cook Book

1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering; The Favorite Recipes of America, Austria, Germany, Russia, France, Poland, Roumania, Etc., Etc.

Author: Florence Kreisler Greenbaum


A Project Gutenberg eBook

*CHEESE*

 

 

Cheese should not be tightly covered. When it becomes dry and hard,

grate and keep covered until ready to use. It may be added to starchy

foods.

 

Care should be exercised in planning meals in which cheese is employed

as a substitute for meat. As cheese dishes are inclined to be somewhat

"heavy," they should be offset by crisp, watery vegetables, water cress,

celery, lettuce, fruit salads and light desserts, preferably fresh or

cooked fruit. Another point, too, is to be considered. Whether raw or

cooked, cheese seems to call for the harder kinds of bread--crusty rolls

or biscuits, zwieback, toast, pulled bread or hard crackers.

 

A soft, crumbly cheese is best for cooking.

 

Cheese is sufficiently cooked when melted, if cooked longer it becomes

tough and leathery.

 

Baking-soda in cheese dishes which are cooked makes the casein more

digestible.

 

 

COTTAGE CHEESE (POT CHEESE)

 

Heat sour milk slowly until the whey rises to the top; pour it off, put

the curd in a bag and let it dry for six hours without squeezing it.

Pour it into a bowl and break it fine with a wooden spoon. Season with

salt. Mold into balls and keep in a cool place. It is best when fresh.

 

 

KOCH KAESE (BOILED CHEESE)

 

Press one quart of fine cottage cheese through a coarse sieve or

colander and set it away in a cool place for a week, stirring it once or

twice during that time; when it has become quite strong, stir it smooth

with a wooden or silver spoon; add a saltspoon of salt and one-fourth as

much of caraway seed, yolks of two eggs and an even tablespoon of flour

which has been previously dissolved in about one-half cup of cold milk;

stir the flour and milk until it is a smooth paste, adding a lump of

butter, about the size of an egg; add all to the cheese. Put the cheese

on to boil until quite thick; stirring occasionally; boil altogether

about one-half hour, stirring constantly the last ten minutes; the

cheese must look smooth as velvet. Pour it into a dish which has been

previously rinsed in cold water. Set it away in a cool place; to keep it

any length of time, cover it with a clean cloth which has been dipped in

and wrung out of beer. This cheese is excellent for rye bread

sandwiches.

 

 

A DELICIOUS CREAM CHEESE

 

Sweet milk is allowed to stand until it is like a jelly, but does not

separate. Then it is poured into a cheese-cloth bag and hung up to drain

until all the water is out of it and only the rich creamy substance

remains. Sometimes it takes from twelve to twenty-four hours. At the end

of this time the cheese is turned from the bag into a bowl; then to

every pint of the cheesy substance a tablespoon of butter is added and

enough salt to season it palatably. Then it is whipped up with a fork

until it is a smooth paste and enough put on a plate to make a little

brick, like a Philadelphia cheese. With two knives, one in each hand,

lightly press the cheese together in the shape of a brick, smooth it

over the top and put it away to cool. One quart of rich sour milk will

make a good sized cheese.

 

 

CHEESE BALLS, No. 1

 

Take one cake of cream cheese, one-quarter of a pound of chopped figs,

one-quarter of a pound of chopped walnuts, roll into balls and serve on

lettuce leaves.

 

 

CHEESE BALLS, No. 2

 

Mix one cake Neufchatel cheese, a piece of butter the size of the

cheese, one tablespoon of cream, one-quarter teaspoon of salt and six

dashes of Tabasco Sauce and form one large ball or several small ones

and roll in chopped pecan nuts.

 

 

CHEESE SOUFFLE

 

Dissolve one and one-half tablespoons of butter, add one tablespoon of

flour, stir until it loosens from the pan; add one and one-half cups of

rich milk, pepper and salt. Take from the fire, add gradually four egg

yolks and three-quarters of a cup of grated cheese, then the stiffly

beaten whites of eggs. Bake in a hot oven in china ramekins about

fifteen minutes and serve immediately.

 

 

CHEESE TIMBALS FOR TWELVE PEOPLE

 

Take one pint of milk, four tablespoons of flour, and use enough of the

milk to dissolve the flour, the balance put in double boiler; when it

boils, add the dissolved flour, then add one-quarter pound imported

Swiss cheese grated. Let these two boil for fifteen minutes; when cool,

add the yolks of four eggs; drop one in at a time and beat, then strain

through a fine sieve about ten minutes before you put in the pans; beat

the whites of two eggs and put in the above and mix; grease timbal

forms, fill three-quarters full only; bake in pan of boiling water

twenty minutes. Let them stand about two minutes, turn out on little

plates, and serve with tomato sauce, a sprig of parsley put on top of

each one.

 

 

WELSH RAREBIT

 

Melt one tablespoon of butter, add two cups finely cut American cheese,

when it melts add one-half cup of milk or stale beer, keep stirring

until it is smooth. Add one-half teaspoon of English mustard, two beaten

eggs. Cook one minute longer and salt to taste. Serve on toast.

 

 

GOLDEN BUCK

 

One pound of cheese, one-eighth pound of butter, one-half glass of ale,

one teaspoon of mustard, one egg (well beaten), and salt and paprika.

Put butter in pan, and when melted add cheese cut up or grated; stir,

and as cheese melts, add ale. When it begins to bubble, add egg well

beaten. Stir continually to keep from getting stringy. In two or three

minutes it will be ready to serve. Pour over hot buttered toast. This

quantity is sufficient for four persons.

 

 

CHEESE BREAD

 

Take six thick slices of stale bread, well buttered; cut them in two;

dip into milk; then place in a baking dish, with alternating layers of

thinly sliced cheese, having cheese for top. Add half a cup of milk,

into which a half teaspoon of dry mustard has been put. Bake in quick

oven fifteen minutes. Serve at once.

 

 

GREEN CORN, TOMATOES AND CHEESE

 

Into one tablespoon of melted butter stir two cups of grated cheese

until it, too, is melted. Add three-quarters of a cup of canned or

grated fresh corn, one ripe green pepper, stir them, add one egg yolk

mixed with one-half cup of tomato puree, one teaspoon of salt, one-half

teaspoon of paprika. Toast five slices of bread and pour this mixture

over it. Serve hot.

 

 

RICE AND CHEESE

 

Melt two ounces of butter in a stew-pan; fry in the buttery finely

minced onion. When this is of a nice golden color stir into it a

quarter of a pound of well-boiled rice. Work it well with a fork and

then pour all into a buttered pie dish. Dredge over with a good coating

of grated cheese, sprinkle the surface with melted butter and bake until

nicely browned.

 

 

MACARONI AND CHEESE

 

Break three ounces of macaroni--noodles or spaghetti answer equally

well--into small pieces, boil in rapidly boiling salted water; when

tender drain off the water and add half a pint of milk; cook slowly till

the macaroni has absorbed most of the milk. To half a pint of thick

white sauce add two ounces of grated cheese and mix with the macaroni;

last of all add two well-beaten eggs. Butter a pudding mold, sprinkle it

with browned bread crumbs and pour in the macaroni mixture; steam gently

for about half an hour, turn out and fill the centre with stewed

tomatoes and mushrooms.

 

 

CHEESE OMELET

 

Cook in double boiler one cup of milk, add one tablespoon of butter, one

tablespoon of flour blended together and cook till thick; one cup of

cheese cut up added, and stir till dissolved. Remove from fire and stir

in yolks of four eggs beaten, one-half teaspoon of salt (pepper). Fold

in whites of four eggs beaten stiff and a pinch of baking powder. Bake

in a buttered dish one-half hour.

 

 

CHEESE AND SWEET GREEN PEPPERS

 

Cheese and peppers make a very nice combination. Melt two ounces of

cheese, add a tablespoon of chopped peppers and the same amount of

butter, a little paprika, salt, and if liked, mustard. When the

ingredients have been well blended pour the mixture on hot buttered

toast and serve.

 

 

CHEESE FONDUE

 

Soak one-half cup of bread crumbs in one scant cup of milk; dissolve a

speck of bicarbonate of soda in a drop of hot water and add to the milk,

one egg, yolk and white beaten separately, one-half cup of dry cheese

grated, one tablespoon of butter, salt and pepper to taste, beat well,

pour into a well buttered baking dish, strew dry crumbs moistened with

butter over the top, and bake in a hot oven until light brown. Serve at

once in the dish in which it is baked.

 

 

TOMATOES, EGGS AND CHEESE (HUNGARIAN STYLE)

 

Place two tablespoons of butter in a pan (after having the water boil to

heat the pan). Let butter melt, add one small onion chopped fine and

cook until soft, a pint of tomatoes strained and let come to a boil; add

one-half pound mild cheese cut fine; and stir until smooth. Break in

three eggs and stir hard until eggs are done. Serve on buttered toast.

 

 

CRACKERS AND CHEESE

 

Split in two some Bent's water biscuits; moisten them with hot water and

pour over each piece a little melted butter and French mustard; then

spread with a thick layer of grated cheese; sprinkle with paprika or

cayenne. Place them in a hot oven until the cheese is soft and creamy.

 

 

RAMEKINS OF EGG AND CHEESE

 

Beat three new-laid eggs and blend thoroughly with two ounces of grated

cheese and one ounce of partly melted butter. Place the mixture in

little pans or saucers and bake in the oven.



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