CHEESE SANDWICHES (Sufficient to Serve Six)
1/4 lb. cheese 2 medium-sized pickles 1/2 pimiento Meat from 1/2 doz. olives 1/4 tsp. salt 1/4 tsp. paprika Bread
Put the cheese, pickles, pimiento, and olives through a food chopper, and when chopped add the salt and the paprika. If the mixture is not moist enough to spread, add salad dressing or vinegar until it is of the right consistency. Mix well and spread on thinly cut, buttered slices of bread.
58. Many of the dishes for which recipes are given in this Section, particularly those including cheese as one of the ingredients, do very well for the main dish in a light meal, such as luncheon. In order that practice may be had in preparing a well-balanced luncheon that includes a dish of this kind, a luncheon menu is here presented. The cheese soufflé, which has been selected as the main dish in this menu, should be made according to the directions already given. Little difficulty will be experienced in making the other dishes, as recipes for them are given immediately after the menu. All the recipes are intended for six persons, so that if more or fewer are to be served, the recipes should be changed accordingly. This menu is presented with the intention that it be tried by each student and a report of it then prepared according to the plan outlined and sent with the work of the Examination Questions.
Cream-of-Corn Soup Cheese Soufflé Stewed Tomatoes Sautéd Potatoes Brown Bread and Butter Baked Apples Black Tea
1 Tb. flour 1 Tb. butter 1 pt. milk 1 c. canned corn 1 tsp. salt 1/8 tsp. pepper
Make a white sauce of the flour, butter, and milk. Force the corn through a colander or sieve and add the purée to the white sauce. Season with the salt and pepper and serve.
6 medium-sized cooked potatoes 2 Tb. butter 1-1/2 tsp. salt 1/4 tsp. pepper
Slice the boiled potatoes thin and put the slices in a frying pan in which the butter has been melted. Add the salt and pepper. Allow the potatoes to cook until well browned, turning frequently during the cooking. Serve hot.
1 Tb. butter 1 small onion 6 medium-sized ripe tomatoes or 1 can of tomatoes 1 tsp. salt 2 Tb. sugar 1/4 tsp. pepper 1 Tb. flour
Brown the butter in a saucepan, slice the onion into it, and cook for a few minutes. Add the tomatoes. If fresh tomatoes are to be used, remove the skins, cut into pieces, put into the saucepan with a few tablespoonfuls of water, and cook until the tomatoes are thoroughly softened. If canned tomatoes are to be used, merely allow them to come to the boiling point. Add the salt, sugar, and pepper, and, a few minutes before removing from the fire, moisten the flour with a tablespoonful of cold water and stir into the tomato. Cook for a few minutes and serve.