Cheese puffs

Heat a scant quarter of a cupful of oleo with half a cupful of water, and when boiling, stir in half a cupful of sifted flour, a quarter of a teaspoonful of salt and four tablespoonfuls of grated cheese. Cook, stirring constantly, until the mixture leaves the sides of the saucepan.

Remove from the fire, and when the mixture cools, add two eggs (one at a time) and beat each in well before the next is added.

Line a baking pan with greased paper and drop the mixture upon it, leaving ample space for the cakes to puff in baking. Bake about fifteen minutes, with the strongest heat from the bottom of the oven.

 

 


About this story

Source publication: New-York Tribune

Source publication date: December 22, 1918

Filed under: 1910s, Appetizer recipes

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