Monday, July 27, 2009

Cheese Souffle

3 Tb. butter
4 Tb. flour
1-1/4 c. milk
3/4 c. grated cheese
Dash of paprika
1/2 tsp. salt
3 eggs

Melt the butter, add the flour, mix well, and then gradually add the milk, which should be scalded. To this sauce add the cheese, paprika, and salt. When thoroughly mixed, remove from the fire and add the beaten yolks of eggs, beating rapidly. Cool and fold in the stiffly beaten whites of the eggs. Pour into a buttered baking dish or in ramekins and bake 20 minutes in a slow oven. Serve at once.

As a dish that will take the place of meat in a light meal is often desired, cheese soufflé, which is comparatively high in food value, finds much favor. This dish contains milk, eggs, and cheese, as is shown in the accompanying recipe, and so may actually be considered as a protein dish and used accordingly. Soufflé is served in the dish in which it is baked, but if it is quite firm and is to be eaten at once, it may be removed from the ramekin to a plate.

(Sufficient to Serve Six)

From "The Woman's Institute Library of Cookery, Volume 2"

Saturday, July 4, 2009

Potatoes au Gratin

2 cups diced cooked potatoes
2 tablespoons grated onion
½ cup grated American Cheddar cheese
2 tablespoons butter
½ cup milk
1 egg
Salt
Pepper
More grated cheese for covering

In a buttered baking dish put a layer of diced potatoes, sprinkle with onion and bits of butter. Next, scatter on a thin layer of cheese and alternate with potatoes, onions and butter. Stir milk, egg, salt and pepper together and pour it on the mixture. Top everything with plenty of grated cheese to make it authentically American au gratin.

Bake until firm in moderate oven, about ½ hour.

Thursday, July 2, 2009

Old-Fashioned Southern-Style Cheese Cakes

Beat until very light the yolks of twelve eggs with a pound of sugar, add to them a tablespoonful cornstarch, then three-quarters of a pound of butter, washed and creamed. Add also the strained juice of two lemons, a teaspoonful lemon essence and a teaspoonful vanilla. Set over boiling water and stir until all ingredients blend—only thus can you dissolve granulated sugar, which is best to use, lacking the old-fashioned live open-kettle brown. Keep over the hot water, stirring well together as you fill the tart shells. They must be lined with real puff paste, rolled very thin, and nicely fitted. Set in broad shallow pans, after filling with the batter and bake in a quick, but not scorching oven. A blanched almond, or bit of citron, or half a pecan or walnut meat, may be put in each shell before filling.

I prefer though to add such frills by help of the frosting. To make it, beat six egg-whites with a pinch of salt until they stick to the dish, add to them a little at a time, three cups granulated sugar boiled with a cup and a half of water, till it spins a thread. Keep the syrup boiling while adding it. When it is all in, set the pan of frosting over boiling water, add six drops lemon juice and beat until stiff enough to hold shape. It must not touch the water, but have plenty of steam rising underneath. Frost the tarts rather thickly, and stick either a shred of citron, a quarter of Maraschino cherry, or half a nut in the middle. If you like cocoanut flavor, strew freshly grated cocoanut over while the frosting is soft—it ought to harden inside half an hour. Tiny pink or green comfits stuck in the middle, or set in threes triangularly, are very decorative. Indeed, there is no limit but taste and invention to the manners of making beautiful these tarts.

From "Dishes and Beverages of the Old South, by Martha McCulloch Williams, 1913

Monday, June 22, 2009

Cheese Gourmet: Vienna Torte

Mix 1 cup of cottage cheese with 1 tablespoonful of cream, 1 tablespoonful of flour, 1 tablespoonful of butter, 3 tablespoonfuls of sugar, the yolks of 3 eggs, and a pinch of salt and cinnamon. Mix all together with the whites beaten stiff; then line muffin-rings with a rich pastry-dough; fill with the cheese and bake in a moderate oven until brown.

Saturday, June 20, 2009

Cream Cheese

England, France and America go for it heavily. English cream begins with Devonshire, the world-famous, thick fresh cream that is sold cool in earthenware pots and makes fresh berries—especially the small wild strawberries of rural England—taste out of this world. It is also drained on straw mats and formed into fresh hardened cheeses in small molds. Among regional specialties are the following, named from their place of origin or commercial brands:

Cambridge
Cottslowe
Cornwall
Farm Vale
Guilford
Homer's
"Italian"
Lincoln
New Forest
St. Ivel (distinguished for being made with acidophilus bacteria)
Scotch Caledonian
Slipcote (famous in the eighteenth century)
Victoria
York

Sunday, May 17, 2009

Barberey, or Fromage de Troyes

Champagne, France

Soft, creamy and smooth, resembling Camembert, five to six inches in diameter and 1¼ inches thick. Named from its home town, Barberey, near Troyes, whose name it also bears. Fresh, warm milk is coagulated by rennet in four hours. Uncut curd then goes into a wooden mold with a perforated bottom, to drain three hours, before being finished off in an earthenware mold. The cheeses are salted, dried and ripened three weeks in a cave. The season is from November to May and when made in summer they are often sold fresh.

Saturday, February 21, 2009

Ancien Impérial Cheese

Normandy, France

Soft; fresh cream; white, mellow and creamy like Neufchâtel and made in the same way. Tiny bricks packaged in tin foil, two inches square, one-half inch thick, weighing three ounces. Eaten both fresh and when ripe. It is also called Carré and has separate names for the new and the old: (a) Petit Carré when newly made; (b) Carré Affiné, when it has reached a ripe old age, which doesn't take long—about the same time as Neufchâtel.

Wednesday, February 11, 2009

Basic Souffle

3 tablespoons butter or margarine
4 tablespoons flour
1¼ cups hot milk, scalded
1 teaspoon salt
A dash of cayenne
½ cup grated Cheddar cheese, sharp
2 egg yolks, beaten lemon-yellow
2 egg whites, beaten stiff

Melt butter, stir in flour and milk gradually until thick and smooth. Season and add the cheese, continuing the cooking and slow stirring until velvety. Remove from heat and let cool somewhat; then stir in the egg yolks with a light hand and an upward motion. Fold in the stiff whites and when evenly mixed pour into a big, round baking dish. (Some butter it and some don't.) To make sure the top will be even when baked, run a spoon or knife around the surface, about 1 inch from the edge of the dish, before baking slowly in a moderate oven until puffed high and beautifully browned. Serve instantly for fear the Soufflé may fall. The baking takes up to an hour and the egg whites shouldn't be beaten so stiff they are hard to fold in and contain no air to expand and puff up the dish.

To perk up the seasonings, mustard, Worcestershire sauce, lemon juice, nutmeg and even garlic are often used to taste, especially in England.

While Cheddar is the preferred cheese, Parmesan runs it a close second. Then comes Swiss. You may use any two or all three of these together. Sometimes Roquefort is added.

Tuesday, February 3, 2009

Hand Cheese

Hand cheese has this niche in our Cheese Hall of Fame not because we consider it great, but because it is usually included among the eighteen varieties on which the hundreds of others are based. It is named from having been molded into its final shape by hand. Universally popular with Germanic races, it is too strong for the others. To our mind, Hand cheese never had anything that Allgäuer or Limburger hasn't improved upon.

It is the only cheese that is commonly melted into steins of beer and drunk instead of eaten. It is usually studded with caraway seeds, the most natural spice for curds.

Monday, February 2, 2009

Tillamook

It takes two pocket-sized, but thick, yellow volumes to record the story of Oregon's great Tillamook. The Cheddar Box, by Dean Collins, comes neatly boxed and bound in golden cloth stamped with a purple title, like the rind of a real Tillamook. Volume I is entitled Cheese Cheddar, and Volume II is a two-pound Cheddar cheese labeled Tillamook and molded to fit inside its book jacket. We borrowed Volume I from a noted littérateur, and never could get him to come across with Volume II. We guessed its fate, however, from a note on the flyleaf of the only tome available: "This is an excellent cheese, full cream and medium sharp, and a unique set of books in which Volume II suggests Bacon's: 'Some books are to be tasted, others to be swallowed, and some few to be chewed and digested.'"