Evening Republican, Volume 15, Number 8, Rensselaer, Jasper County, 10 January 1911 — MADE WITH CHEESE [ARTICLE]

MADE WITH CHEESE

RECIPE FOR PARMESAN CHEESE NOODLES. * -.''V " I Melt Two Ounces of Butter, One-Half Cup of Flour, Measure of Milk, ii Three Eggs and Four Ounces , of the Parmesan. Noodles With Parmesan Cheese.Put two ounces of butter into a saucepan on a hot stove, and wheh melted mix in one and a half .ounces pf flour, a little salt, a little red pepper and a cupful of milk. Work these into a firm paste, add three eggs and four ounces of grated cheese. Have ready a saucepan of boiling water. Take the mixture up in small quantities in a spoon and drop Into the water. Boil for a quarter of an hour. Take out, drain, place the noodles on a hot dish and serve with a rich brown sauce. Rissotto. Mix together in a stewpan over the fire a heaping tablespoonful of butter and the same of flour. When mixed put in a finely ohopped onion and fry until browned. Wash a fourth of a pound of rice in several waters, drain and add to the onion. Op this pour stock and boil until each grain 1b cooked. Shake the stewpan occasionally, but do not stir with a spoon. When cooked season tp taste with pepper and salt and strain in a tablespoonful of lemon juice. Turn upon a hot dish, strew some grated Parmesan cheese over it and serve immediately. Almond Cookies.—Rub together six Frances of butter and half a pound of flour. Add two ounces of sifted Bugar, two ounces of pounded sweet almonds and the beaten yolk of an egg. Put the paste nside for an hour, then pour into a cake tin and bake for a quarter of an hour. When done remove from the tin, divide the cake in half; spread one-half with jelly and lay the other half on top; cut with a sharp knife into strips, dust with sugar and arrange in pyramidal form on a glass dish.