Originally Published:
1899 Ann Arbor Cookbook, 1899
Original Images:

Here is a delicious and simple chafing dish dainty. Split some crackers, butter both halves generously, sprinkle over a rich layer of cheese, set in a chafing dish and dust lightly with cayenne, cover and place the dish over the spirit lamp until the cheese melts.

Originally Published:
1899 Ann Arbor Cookbook, 1899
Original Images:

Put into a saucepan 1 tablespoon butter, 1 of flour, and stir until they bubble, then add a gill of milk or cream. This now makes a very thick white sauce which must be stirred well to prevent burning. When smooth stir in 3 ozs. grated cheese, salt, pinch of paprika, and take it from the fire and stir 2 eggs, yolks and whites beaten separately. Butter a granite dish and bake from 10 to 15 minutes and serve at once.

Originally Published:
1899 Ann Arbor Cookbook, 1899
Original Images:

Slice the bread, toast and butter it, and spread with grated cheese; arrange on a platter and set in the oven to soften the cheese; pour a thin white sauce over it and serve immediately.

Originally Published:
1899 Ann Arbor Cookbook, 1899
Original Images:

Two tablespoonfuls of butter
1 1-2 tablespoonfuls of flour
1-2 cup of milk
1 cup of grated cheese
3 eggs
1-2 teaspoonful of salt
cayenne

Put butter in a saucepan and when hot add flour and stir until smooth; add milk and seasoning; cook 3 minutes; remove and add well beaten yolks and cheese; set away to cool. When cold add whites beaten stiff. Turn into buttered dish and bake 20 to 25 minutes. Serve hot.

Originally Published:
1899 Ann Arbor Cookbook, 1899
Original Images:

Two tablespoonsfuls melted butter, 4 tablespoonfuls grated cheese, 1 thick slice of bread soaked in 1 cup of milk, 3 eggs, salt and pepper, bake in small buttered pan in moderate oven about 15 minutes.

Originally Published:
1899 Ann Arbor Cookbook, 1899
Original Images:

Four heaping tablespoons grated cheese, 2 ozs. bread (1 inch thick slice), 4 tablespoons butter, 2 yolks, 3 whites, 1-2 cup milk, 1-2 teaspoon salt, little cayenne pepper. Break bread, turn milk over it and stir over the fire until a paste; then add butter, cheese, salt, pepper and yolks, when mixed add whites beaten well and light. Grease pan, and bake 15 or 20 minutes; or bake and serve in paper cases. Good for luncheon or supper, instead of meat.

Originally Published:
1899 Ann Arbor Cookbook, 1899
Original Images:

Mix 4 oz. of flour, 6 oz. of grated cheese, a little salt and cayenne pepper together, moisten with the yolk of 1 egg. Roll out 1/8 of an inch thick, 4 inches long and 4 inches wide; lay on greased sheets of paper and bake 10 minutes in a very hot oven, till slightly colored.

Originally Published:
1899 Ann Arbor Cookbook, 1899
Original Images:

One cup of grated cheese, 1 cup of flour, half a cup of butter, half a teaspoonful of salt, a dust of cayenne pepper. Mix these ingredients with ice water and roll out thin; cut in small strips about 6 inches long, lay the strips in a baking pan and put in a moderate oven. The straws will cook in a few minutes, must not allow to get brown.

Originally Published:
1899 Ann Arbor Cookbook, 1899
Original Images:

One pt. grated cheese, 1 saltspoon cayenne, 1-2 teaspoon salt, whites of 2 eggs beaten; mix thoroughly and roll in little balls size of marbles. Roll in bread crumbs, then in egg, then in crumbs. Fry in a basket in hot fat.

Originally Published:
Eastern Star Cookbook, 1923
Original Images:

One can tomato soup, 1/2 pound cheese, 1 cup milk, 1 egg, 1 tablespoonful flour, 1 small bottle stuffed olives (chopped fine.) Cook until thick in double boiler. Pour over large salted crackers.