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Neufchâtel and cream cheese

Chapter 73: DEVILED EGGS WITH CHEESE.
By K. J. Matheson
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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 AND EGGS.

DEVILED EGGS WITH CHEESE.

Deviled eggs are very much improved by the use of cream or Neufchâtel cheese mixed with the egg yolk. The cheese prevents the crumbling of the yolk, as is usually the case with deviled eggs. Beat the eggs slightly, mix them with the other ingredients, and cook over a very slow fire, stirring constantly so as to melt the cheese by the time the eggs are cooked.

BAKED EGGS WITH CHEESE.

  • 4 eggs.
  • 2 or 3 cheeses or from ⅔ to 1 cup.
  • 1 cup of fine, soft, stale bread crumbs.
  • ¼ teaspoon of salt.
  • Few grains cayenne pepper.

Break the eggs into a buttered baking dish or into ramekins, and cook in a hot oven until they begin to turn white around the edges. Cover the mixture with crumbs, cheese, and seasoning. Brown in a very hot oven so that the cheese is brown without the eggs being cooked too much. White sauce may be put over eggs before the cheese mixture is added.

CREAMED CHEESE AND EGGS.

  • 3 hard-boiled eggs.
  • 1 tablespoon of flour.
  • 1 cup of milk.
  • ½ teaspoon of salt.
  • Speck of cayenne.
  • 4 slices of toast.
  • 2 or 3 cheeses or from ⅔ to 1 cup.

Make a thin white sauce with the flour, milk, and seasoning. Add the cheese and stir until melted. Chop the whites of the eggs and add them to the sauce. Pour over the toast, then cut the yolks in small pieces and sprinkle over the whole.

CHEESE OMELET.

  • 2 eggs.
  • 2 teaspoons of milk.
  • 1 cheese or 4 tablespoons.
  • ½ tablespoon of butter.
  • ¼ teaspoon salt.
  • Dash of pepper.

Cream the cheese until soft, add milk, then the well-beaten yolks of the eggs, and then the stiffly beaten whites. Place a little butter in an iron skillet and when hot pour in the omelet. Cook until brown, then place under flame in an oven until slightly dried out on top, turn, and serve on hot platter. Season with salt, pepper, and butter.

SCRAMBLED EGGS WITH CHEESE.

  • 3 eggs.
  • 3 cheeses, or 1 cup.
  • 1 tablespoon of chopped parsley.
  • ½ teaspoon of salt.
  • Pinch of nutmeg if desired.

CHEESE SOUFFLÉ.

  • 3 eggs.
  • ¼ teaspoon of salt.
  • 1 cheese, or 4 tablespoons.
  • 5 tablespoons of honey.
  • ¼ cup of sour cream.

Beat cream and cheese until smooth. Add honey so that it is well blended, add yolks, then beaten whites. Fill pastry cases and bake 25 minutes. They will puff over the cases. If preferred, they may be baked in custard cups instead of cases. Serve with cheese sauce made by heating thick cream and cheese, blending with spoon and beater.