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Katharine S. Talbot cookbook, 1918
Page 31
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Rice and cheese - 1 cup milk - 1 teaspoon salt 1 " cheese grated - paprica 2 " cold boiled rice - Stirred into sauce - bring all to boil - serve in pan in which it is cooked - or add bread crumbs and oleo and bake Welsh Rabbit 1 Tablespoon butter 1 teaspoon of cornstarch - 1/2 cup milk 1/2 lb cheese cut in small pieces 1/4 teaspoon each of salt and mustard- a speck of cayenne or paprika Cook cornstarch & butter - add milk gradually. Cook 2 minutes add cheese stir until smooth. season and serve
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Rice and cheese - 1 cup milk - 1 teaspoon salt 1 " cheese grated - paprica 2 " cold boiled rice - Stirred into sauce - bring all to boil - serve in pan in which it is cooked - or add bread crumbs and oleo and bake Welsh Rabbit 1 Tablespoon butter 1 teaspoon of cornstarch - 1/2 cup milk 1/2 lb cheese cut in small pieces 1/4 teaspoon each of salt and mustard- a speck of cayenne or paprika Cook cornstarch & butter - add milk gradually. Cook 2 minutes add cheese stir until smooth. season and serve
Szathmary Culinary Manuscripts and Cookbooks
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