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No. 16—BREADSTICKS FOR BOUILLON.
Quantity for 6 Persons.
- ½ pt. warm milk
- ½ cake yeast
- 1 tbsp. of milk
- 1 pinch of salt
Preparation: The warm milk and flour is beaten to a thin dough. The yeast is dissolved in a tablespoonful of warm milk and added to the dough. The whole is placed near a warm stove for rising which requires about ½ hour.
When this is done, work the dough with flour thick enough to roll out in ½ inch layer. Cut this dough into narrow strips 4 inches long and set aside for rising again, then bake them in a tin until of a yellow color. Serve them fresh and warm with a strong bouillon.
No. 17—CHEESESTICKS FOR BOUILLON.
Quantity for 12 Persons.
- ⅛ lb. Swiss cheese
- ⅛ lb. Parmesan cheese
- ¼ lb. butter
- ¼ lb. flour
- 1 pinch salt
- 1 pinch paprika (red pepper)
Preparation: The butter is beaten to foam, the cheese is grated fine and added, also salt and paprika. Then the flour is kneaded into it to make a smooth dough and rolled out to ½ inch thickness. Cut in ½ inch strips and 5 inches long. Now bake in a medium hot oven to a light yellow color. If too dark the sticks will taste bitter.
They are served fresh and warm with strong bouillon.
No. 18—CHEESE PASTRY.
Quantity for 12–15 Persons.
- ¼ lb. flour
- ¼ lb. (scant) Parmesan cheese
- ⅛ lb. fresh, good butter
- 6 tbsps. thick, sour cream
- 1 pinch salt
- 1 pinch sugar
- A little nutmeg
- A little paprika (red pepper)
Preparation: The butter is beaten to a cream, and the finely grated cheese added. The cream, sugar, salt, nutmeg, paprika and flour added, made into a fine paste and rolled out into ½ inch thickness. Cut out with a small glass and bake in a medium hot oven to a light yellow color.
Remarks: It is better to put the paste on ice for a while and then roll it out. They are served hot with bouillon; or this pastry, as also the cheesesticks in No. 17 may be served as dessert instead of bread, butter and cheese.
