Harrison, Grace Clergue / Allied cookery : British, French, Italian, Belgian, Russian / arranged by Grace Clergue Harrison and Gertrude Clergue, to aid the war sufferers in the devastated districts of France; introduction by Hon. Raoul Dandurand ; prefaced by Stephen Leacock and Ella Wheeler Wilcox.
Pastes cheese etc., pp. 56-73 PDF (3.5 MB)
Allied Coolhery a cupful of tomato sauce and 2 oz. of ham cut into dice. Let it simmer a few minutes, then add 241 oz. of butter and the same of grated cheese. POLENTA WITH CHEESE (Italian) E1dd to i 4 pints of salted, boiling water, 2 lb. of Indian meal, sprinkling it in a little at a time. Let it cook until thick. With a tablespoon form it into small lumps; arrange them on a dish, sprinkle them with grated cheese, and pour over them some butter cooked brown, but not burnt. Put the dish in the oven a few minutes to melt the cheese before serving. LENTIL CROQUETTES j ut in cold water Y2 a cup of dried beans or lentils and let soak overnight. Boil them IY/2 hours or until tender. Pass them through a sieve; add 34 of a cup of fine bread-crumbs and 3 table- spoons of cream or butter, i egg, a grated onion, a pimento chopped, a little mace or nutmeg, I tea- spoon of salt, and a pinch of cayenne. Make into croquettes and roll in bread-crumbs, then beaten egg and bread-crumbs, and fry in oil or butter.
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