From the 1915 New Book of Cookery. Fannie Farmer died in 1915.

EDITOR’S NOTE: Article is decorated from ads in 1917 ’House Beautiful’ magazines.

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Liptaner Cheese

• 1 cream cheese
• 1/4 cup butter
• 1 teaspoon capers
• 1 teaspoon paprika
• 2 anchovies, finely chopped
• 1 shallot, finely chopped
• 1/2 teaspoon caraway seed
• 1/2 teaspoon salt

Work cheese (large size) and add butter gradually. When thoroughly blended, add remaining ingredients.

Press into a small mould and let stand in ice box to season. Remove from mould and serve with crackers.

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Moulded Cheese with Bar-le-Duc Strawberries

Mash cream cheese and press into a cone-shaped mould.

Remove from mould, cover with whipped cream sweetened with powdered sugar, and pour around strawberries. Serve with unsweetened wafer crackers.

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Toasted Fromage Rolls

Cut fresh bread while still warm in as thin slices as possible, using a very sharp knife, and remove crusts.

Work butter until creamy, add an equal measure of grated Young American cheese, and work until thoroughly blended; then season with salt and paprika.

Spread bread with mixture and roll each piece separately. Toast over a clear fire and serve hot with the salad course.

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Frozen Cheese Alexandra

• 1/2 cup butter
• 1/4 lb. Roquefort cheese
• 1 teaspoon salt
• 1/2 teaspoon paprika
• 1 teaspoon finely cut chives
• 2 tablespoons Sherry

Cream butter, add cheese, and work until well blended; then add remaining ingredients.

Pack in a small mould, surround with finely crushed ice and rock salt, using equal parts, and let stand one hour.

Remove from mould and serve with hot toasted rye bread.

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Pimiento Cheese Wafers

Mash a pimiento cream cheese, moisten with cream and force through a pastry bag and tube on unsweetened wafer crackers.

If a pimiento cream cheese is not obtainable add one tablespoon finely chopped canned pimiento and a few grains salt to one ten-cent cream cheese.

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Piquante Cheese Crackers

• 1/2 pound American Factory Cheese
• 3 tablespoons Sherry wine
• 2 tablespoons cream
• 2 tablespoons butter
• 1 teaspoon mustard
• 1/2 teaspoon salt
• Few grains cayenne

Cut cheese in pieces and force through a meat chopper.

Add Sherry wine, cream, butter worked until creamy, and seasonings.

Force mixture through a pastry bag and tube on thin, unsweetened wafer crackers.

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Walnut Deceits

Work a ten-cent cream cheese until smooth and add one-fourth cup olives, stoned and chopped, one-half teaspoon salt, and a few grains paprika.

Shape in balls, roll in sifted cracker crumbs, flatten, and place halves of salted English walnuts opposite each other on each piece.

The olives may be omitted and unsalted nuts may be used. Arrange on a plate covered with a lace paper doily.

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Stuffed Figs

Mash cream cheese, moisten with heavy cream and season highly with salt and cayenne; then make into balls three-fourths inch in diameter.

Wash and dry figs, make an incision in each, and stuff with cheese balls. Arrange in piles on a plate covered with a lace paper doily. Serve as an accompaniment to dressed lettuce or any light dinner salad.

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Lenox Rarebit

• 1 tablespoon butter
• 1 cup milk
• 1 teaspoon salt
• 1/4 teaspoon pepper
• Few grains cayenne
• 6 eggs
• 1 small cream cheese
• Unsweetened wafer crackers

Put butter in blazer and when melted add milk, seasonings, and eggs beaten slightly.

Cook same as scrambled eggs, and when nearly done, add cheese worked until soft. Serve on crackers.

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Chilaly

• 1 tablespoon butter
• 2 tablespoons chopped green pepper
• 1 1/2 tablespoons chopped onion
• 1/2 cup canned tomato pulp
• 3/4 pound soft mild cheese
• 3/4 teaspoon salt
• Few grains cayenne
• 2 tablespoons beer
• 1 egg

Cook butter with pepper and onion three minutes, stirring constantly.

Add tomatoes, from which liquor has been drained, and cook five minutes.

Add cheese, cut in small pieces, salt, and cayenne.

When cheese is melted, add beer and egg slightly beaten.

Serve on squares of bread, toasted on one side, or zephyrettes.

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Baked Rarebit

• 1 pound soft mild cheese
• 2 tablespoons butter
• 1 3/4 teaspoons salt
• 1/3 teaspoon paprika
• 1 1/2 cups milk
• 2 1/2 cups stale bread crumbs
• 3 eggs

Cut cheese in thin slices. Sprinkle a layer of bread crumbs in buttered baking dish, cover with one-third cheese, sprinkle with one-third salt and paprika mixed, and repeat twice, making three layers.

Beat eggs slightly, add milk, and pour over mixture.

Bake in a moderate oven twenty-five minutes. Serve at once.

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Shapleigh Luncheon Cheese

Cut stale bread in one-third inch slices. Spread with butter, remove crusts, and cut in finger-shaped pieces.

Arrange near together around sides of a buttered baking dish, having bread extend about one inch above dish; also line bottom of dish.

Beat two eggs slightly, add:
• one cup thin cream,
• one tablespoon butter,
• one teaspoon snit,
• one-half teaspoon mustard,
• one-fourth teaspoon paprika,
• a few grains cayenne, and
• one-half pound mild cheese, cut in small pieces.

Pour mixture in dish and bake thirty minutes. Serve very hot.

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Cheese Soufflé

• 2 tablespoons butter
• 3 tablespoons flour
• 1/2 cup milk
• 1/2 cup grated Young American Cheese
• 3/4 teaspoon salt
• Few grains cayenne
• Yolks 3 eggs
• Whites 2 eggs

Melt butter in blazer, add flour, and stir until well blended.

Pour on gradually, while stirring constantly, one-half cup milk. Bring to the boiling point and add cheese, salt, and cayenne.

Put blazer over hot water pan and add yolks of eggs, beaten until thick and lemon-colored, and cut and fold in whites of eggs, beaten until stiff and dry.

Put on cover of chafing dish and cook until firm.

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Cheese Custard, Bread Sauce

• 4 eggs
• 3/4 cup cold water
• 1/3 cup heavy cream
• 2 1/2 tablespoons melted butter
• 3 tablespoons grated cheese
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• Few grains cayenne
• Few drops onion juice

Beat eggs slightly and add remaining ingredients.

Turn into buttered timbale moulds, set in pan of hot water and bake until brown.

Remove to hot platter and pour around.

— Bread Sauce. —

• 1 1/4 cups milk
• 1/3 cup fine stale bread crumbs
• 1 onion
• 5 whole cloves
• 1 1/2 tablespoons butter
• 1/2 teaspoon salt
• Few grains pepper
• 1/2 cup coarse stale bread crumbs
• (original recipe repeated 1 1/2 tablespoons butter . . . mistake or not?)

Cook milk, bread, and onion stuck with cloves in double boiler, twenty-five minutes.

Remove onion and add butter, salt, and cayenne.

Pour over custard and sprinkle with coarse crumbs browned in frying pan in remaining butter.

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Wellington Cheese Croquettes

• 3 tablespoons butter
• 1/8 cup flour
• 1 cup milk
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• Yolks 2 eggs
• 2 tablespoons cream
• 2 cups soft mild cheese, cut in small cubes

Melt butter, add flour, and stir until well blended; then pour on gradually, while stirring constantly, milk.

Bring to the boiling point and add egg yolks slightly beaten and diluted with cream, and cheese.

Season with salt and pepper. Spread on a plate and cool.

Shape, dip in crumbs, egg and crumbs, fry in deep fat, and drain on brown paper.

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Cheese Cakes

• 2 tablespoons butter
• 3 1/2 tablespoons flour
• 4 tablespoons grated American cheese
• Whites 3 eggs
• 1/4 teaspoon salt
• Few grains cayenne

Melt butter, add flour, and stir until well blended. Remove from range and add cheese, salt, and cayenne.

Fold in whites of eggs, beaten until stiff, and drop from tip of spoon on a buttered sheet one inch apart. Bake in a moderate oven twelve minutes.

Serve as an accompaniment to a dinner salad.

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Parmesan Cheese Sticks

Toss one cup bread dough on a floured board, pat and roll in rectangular shape as thin as possible.

Spread with one tablespoon butter, dredge with flour, and fold from ends so as to make three layers. Repeat three times and cut in finger-shaped pieces.

Arrange on sheet, cover, let stand fifteen minutes, and bake.

Remove from oven, brush over with white of egg, and roll in grated Parmesan cheese, seasoned with salt and cayenne.

Return to oven and bake four minutes.