Sauted Cheese Sandwiches
From Attractive menus (1916).
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A historical recipe
Attractive menus, by Harriet. [from old catalog] Warner (1916).
United States
Known as an American recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- !Mix grated cheese Avith salad dressing and spi-ead between slices of buttered bread.
- Dip in white of egg slightly beaten with one tablespoon milk.
- Bake in hot oven until a delicate brown.
- Frog Legs en Tomatoes.
- Put frog legs in boiling water;
- take out and put in eold Avater.
- Dip in cornnieal and place in frying pan with butter and fry slowly, turning carefully.
- Prepare tomatoes as for sauce.
- Arrange legs in it and garnish with toast cut in cubes.
- SAUCE : Strain tomatoes, season with salt, pepper, and cayenne pepper ;
- thicken slightly.
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Chef's knife
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Grater
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Sieve