COOKLORE


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Baked Crackers and Cheese





1912



Nine or ten milk crackers, one cup of grated cheese, 1 1/2 cups milk, salt and pepper to suit and two tablespoons of flour. Split crackers into uniform size pieces. Pour milk over them and drain at once (retaining milk). Mix milk, flour, cheese, and salt to make a sauce. Into a buttered baking dish put alternate layers of soaked crackers and sauce. Cover with bread crumbs and brown in oven. An economical supper dish for cheese lovers.



Welsh Rabbit





1938



1 Tbsp butter

1 tsp flour

1/2 cup milk

1/4 tsp Salt

Cayenne

1/2 tsp dry mustard

Few drops Worcestershire sauce

1/2 lb American cheese, grated or cut fine


Melt butter in top of double boiler. Add flour and blend. Stir in milk and cook until thickened and smooth. Add salt and dash of cayenne, with mustard and Worcestershire sauce. Stir in the cheese and let it melt. As soon as it is melted and blended, serve on toast. Broiled tomato halves and bacon may accompany.



Tomato-Sauerkraut Rabbit





1938



1 cup strained tomatoes

1/2 lb grated American cheese

1/2 cup soft bread crumbs

1/4 tsp salt

1/8 tsp pepper

1 cup sauerkraut


Heat tomatoes, cheese, crumbs, and seasonings together over low heat, stirring until cheese is melted and smooth. Add sauerkraut and let heat through. Serve on toast.



Liederkranz-Onion Rabbit





1938



1/4 cup butter

1/2 lb Liederkranz cheese (or limburger)

3/4 tsp salt

Dash cayenne

1 cup thin cream

2 eggs

1 1/2 cups thinly sliced onion


Melt a tablespoon of butter in top of double boiler. Add cheese and stir until melted. Stir in seasonings and cream gradually, then remove from heat and add the hot mixture slowly to the well beaten eggs. Return to heat and cook slowly, stirring constantly for about two minutes. Meanwhile sauté the onions in remaining butter until tender. Arrange onions on toast and pour cheese mixture over them. Serve with broiled tomatoes.



Irish Moss Blanc-Mange (New England Sea-Moss Pudding)





1940



1/3 cupful dried crumbled Irish moss, covered with cold water and allowed to soak 15 minutes. Pour off water, pick over the moss, add a quart of milk, cook in a double-boiler for no more than 30 minutes. Add a pinch of salt and strain. Add 2 tsp vanilla, 1/4 cup sugar, strain again, pour into individual molds dipped in cold water. When firm, unmold and serve with any fruit and sugar and cream, perhaps sprinkled with nutmeg.



Peanut Butter French Toast





1941



1/4 cup peanut butter

1/4 cup milk

1 egg

8 slices whole wheat bread

1/4 cup butter


Cream peanut butter, add milk slowly, blend thoroughly. Beat egg and blend with peanut butter. Dip bread in mixture, then sauté in butter turning to brown.



Tomato Sauerkraut Supreme





1949



3 frankfurters

1/4 cup diced onion

3 Tbsp butter

2 tomatoes

3 cups sauerkraut

1/2 tsp caraway seeds


Cut frankfurters into small slices, then sauté with onion in butter for 5 minutes or until lightly browned. Cut each tomato into 8 wedges and sauté in the same skillet. Add sauerkraut and caraway seeds and mix well. Cover and cook over low heat about 15 minutes or until thoroughly heated.