Cheese Fondue II
Ingredients
- 3 1/2 pound cheese
- 5 quart soft bread crumbs, (2 1/2 pounds)
- 1 tablespoon salt
- 1/2 tablespoon dry mustard
- 1/2 tablespoon paprika
- 2 quart evaporated milk
- 2 quart boiling water
- 1/2 cup butter, (4 ounces)
- 36 eggs
Directions
- Grind cheese.
- Add bread crumbs, salt, mustard, paprika, milk, water and melted butter.
- Cool slightly, then add well beaten egg yolks.
- Beat egg whites until stiff, but not dry, and fold into first mixture.
- Pour into buttered baking pans and bake in a moderate oven (350f) until set, about 1 hour.
Other Information
Author: Person.Mabelle S. Ehlers, Person.Florence J. Atwood
Source: Quantity Recipes for Quality Foods (1939-01-01)
Category: Side
Ingredients: cheese, bread crumb, salt, mustard, paprika, evaporated milk, water, butter, egg
Equipment: measuring cups, measuring spoons, baking pan, oven
See Also
Ham en Panier
Author: Person.Mabelle S. Ehlers, Person.Florence J. Atwood
Source: Quantity Recipes for Quality Foods (1939-01-01)
Ingredients: butter, flour, water, evaporated milk, salt, pepper, egg, ham, mustard, green pepper, pimiento
Equipment: measuring cups, measuring spoons, steamer, baking pan, oven
Macaroni and Cheese
Author: Evaporated Milk Association
Source: Quantity Recipes for Quality Foods (1939-01-01)
Ingredients: macaroni, evaporated milk, cheese, mustard, cayenne pepper, bread crumb, butter, paprika
Equipment: measuring cups, measuring spoons, pot, baking pan, oven
Scalloped Ham and Cabbage
Author: Person.Mabelle S. Ehlers, Person.Florence J. Atwood
Source: Quantity Recipes for Quality Foods (1939-01-01)
Ingredients: butter, flour, water, evaporated milk, salt, cabbage, ham, cheese, green pepper, bread crumb
Equipment: measuring cups, measuring spoons, saucepan, baking pan
Sweetbread Croquettes
Author: Evaporated Milk Association
Source: Quantity Recipes for Quality Foods (1939-01-01)
Ingredients: butter, flour, chicken broth, evaporated milk, egg, salt, paprika, lemon juice, sweetbread, bread crumb
Equipment: measuring cups, measuring spoons, egg beater, pot
Veal Birds
Author: M Faith McAuley, Mary Adele Wood
Source: Quantity Recipes for Quality Foods (1939-01-01)
Ingredients: veal, water, salt, celery, onion, bread crumb, pepper, butter, egg, evaporated milk, stock, lemon juice
Equipment: knife, measuring cups, measuring spoons, pot, baking pan, oven
New:
Beef Stew
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, tomato puree, salt, pepper, flour, onion, lard, celery, water, green pepper, bay leaf, carrot, potato
Equipment: measuring cups, measuring spoons, knife, rolling pin, stove
Beefsteak and Kidney Pie
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef chuck, pepper, Worcestershire sauce, kidney, onion, butter, flour, water, salt
Equipment: measuring cups, measuring spoons, knife, oven, strainer, stove
Savory Beef Liver and Spaghetti
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef liver, cooking oil, flour, tomato, onion, salt, green pepper, pepper, mushroom, garlic clove, spaghetti
Equipment: measuring cups, measuring spoons, knife, grater, stove
Tripe Oysters
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: tripe, cracker crumb, salt, egg, pepper, water
Equipment: measuring spoons, knife, egg beater, strainer
Baked Stuffed Beef Heart
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, salt, bacon, pepper, bread crumb, flour, onion, lard
Equipment: measuring cups, knife, rolling pin, stove