WeRead Powered by ReaderPub
Neufchâtel and cream cheese cover

Neufchâtel and cream cheese

Chapter 56: CHEESE-DATE-NUT SANDWICH.
By K. J. Matheson
Open in WeRead

About This Book

A practical manual presenting step-by-step guidance for producing soft farm cheeses such as Neufchâtel and cream cheese, covering selection and handling of milk, sanitation of utensils, controlling acid development through ripening or bacterial starters, and methods for standardizing fat content and pasteurization. It describes curd formation and molding, outlines necessary small-scale equipment, and estimates costs and returns for home or small-market production. Also addressed are marketing, storage and keeping qualities, and suggestions for culinary uses, emphasizing that modest investment and attention to cleanliness and fermentation can yield fresh, nutritious cheese for household consumption or local sale.

CHEESE SANDWICHES.

CUBAN SANDWICH.

Between two slices of bread place lettuce with a little salad dressing or salt on it, then a slice of cheese, and finally thin slices of dill pickles or a little chopped pickle.

TOASTED CHEESE SANDWICHES.

Plain bread and butter sandwiches with fairly thick slices of cheese between are toasted, and on picnics or at chafing-dish suppers are often browned in a pan in which bacon has been fried.

CHEESE AND JELLY SANDWICH.

Spread slices of bread with a layer of cream cheese, then a layer of jelly. Place another layer of bread on top to form a sandwich, then toast.

CHEESE-DATE-NUT SANDWICH.

Season cream cheese with chopped dates and nuts and serve as sandwich filling for graham crackers.

CHEESE FOR SANDWICHES.

Add salt, a few drops of vinegar, paprika, and a speck of mustard to one cream or Neufchâtel cheese. Mix thoroughly and spread between thin slices of bread. Anchovy essence may be added to the mixture if desired.

CHEESE PASTE FOR SANDWICHES.

  • ½ cup of tomato ketchup.
  • 2 tablespoons chopped pecans.
  • 2 cheeses or ⅔ cup.
  • 1 teaspoon onion juice.
  • 1 teaspoon of salt.
  • ¼ teaspoon paprika.

Cream the cheese and mix with the other ingredients. Spread between thinly cut slices of bread. This will make sufficient paste for about 24 ordinary sandwiches.

CHEESE AND JAM SANDWICHES.

  • Brown bread.
  • Cheese.
  • Cheese with jam, marmalade, or preserved ginger.

Slice bread thin and spread with layer of jam or marmalade; strawberry and peach flavors give best results. Spread a layer of cheese over jam and cover with another slice of bread. Press and serve.