Cheese Fondue III
Ingredients
- 1 cup milk
- 1 cup bread crumbs
- 1/4 pound grated American cheese
- salt
- 2 tablespoon butter
- pepper
- 3 eggs
- paprika
Directions
- Bring milk to the scalding point in double boiler and add cheese and stir well until the cheese melts.
- Add salt, pepper and paprika to taste, butter and the beaten yolks of three eggs.
- Stir this until it is mixed thoroughly and then fold in the whites of three eggs beaten stiff -- remove from the fire and pour in a buttered baking dish, and sprinkle cup of bread crumbs over the top before putting in the oven.
- Put in medium hot oven and bake for 20 minutes and serve with crisp toast and a green salad.
Other Information
Author: Janet Gaynor
Contributor: Photoplay Magazine, Carolyn Van Wyck
Source: Photoplay's Cook Book (1927-01-01)
Category: Main Dish
Ingredients: milk, bread crumb, cheese, salt, butter, pepper, egg, paprika
Equipment: measuring cups, measuring spoons, oven, egg beater, stove
See Also
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Author: William S Hart
Contributor: Photoplay Magazine, Carolyn Van Wyck
Source: Photoplay's Cook Book (1927-01-01)
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Cheese Timbales
Author: Louise Bennett Weaver, Helen Cowles LeCron
Source: A Thousand Ways To Please a Husband (1917-01-01)
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Ingredients: butter, paprika, flour, bread crumb, milk, cheese, salt, egg
Equipment: measuring cups, measuring spoons, egg beater, stove
Bread and Cheese Puff
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Source: Metropolitan Cookbook (1964-02-01)
Ingredients: butter, cheese, salt, pepper, egg, milk, Worcestershire sauce, Tabasco sauce
Equipment: oven, measuring spoons, measuring cups, egg beater, baking pan
Scalloped Spinach
Author: Yorkraft Inc
Source: Pennsylvania Dutch Cooking (1960-01-01)
Category: Side
Ingredients: spinach, egg, milk, bread crumb, butter, bacon, salt, pepper
Equipment: measuring cups, measuring spoons, pot, stove, egg beater
Cheese Fondue II
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
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