Recipe: Potato with Cheese

1 pint of finely mashed POTATOES, 1/2 oz. of butter, 3 oz. of grated cheese, a little nutmeg, pepper and salt to taste. Mix all well with the seasoning, grease some patty pans, fill them with the mixture, and bake them in a moderate oven until golden brown. Serve with vegetables and any savoury Sauce.

The Allinson Vegetarian Cookery Book, by Thomas R. Allinson (Year 1915)

Recipe: Stuffed Potatoes with Nuts and Cheese

  • 4 hot baked POTATOES ½ tablespoon butter
  • ¼ cup nuts chopped fine ½ teaspoon salt
  • ¼ cup grated cheese ¼ teaspoon pepper
  • ¼ cup milk Butter and paprika

Cut POTATOES in halves, lengthwise, remove potato, and mash; add nuts, cheese, milk, butter, and seasonings, and beat until very light; refill shells, heaping mixture in the center, make a slight depression with spoon, put in a small bit of butter, sprinkle with paprika, and brown in a hot oven.

Better Meals for Less Money, by Mary Green (Year 1909)

Recipe: Stuffed Potatoes with Cheese and Bacon

  • 4 large POTATOES ¼ teaspoon paprika
  • 4 tablespoons grated cheese ¼ cup hot milk
  • ¾ teaspoon salt 4 slices bacon

Wash POTATOES and bake in a hot oven forty-five minutes; cut in halves lengthwise, remove potato, and force through potato ricer; add cheese, seasonings, and hot milk, beat vigorously, and refill potato skins; place half a slice of bacon on top of each, and put on the upper grate of a hot oven until bacon is crisp.

Better Meals for Less Money, by Mary Green (Year 1909)

Recipe: Scalloped Potatoes with Peppers and Cheese

  • 1 quart half-inch potato cubes ½ teaspoon salt
  • 1 onion chopped ½ teaspoon paprika
  • 2 tablespoons bacon fat 2 canned red peppers
  • 4 tablespoons flour ½ cup grated cheese
  • 2 cups hot milk ½ cup buttered crumbs

Cook POTATOES and onion in boiling salted water twenty minutes, and drain; melt bacon fat, add flour, and blend[Pg 108] well; add milk and stir until smooth; add salt, paprika, peppers chopped, and cheese; mix with POTATOES; turn into a greased baking dish, cover with Buttered Crumbs, and bake fifteen minutes, or until brown.

Better Meals for Less Money, by Mary Green (Year 1909)

Recipe: Celery (Steamed) with White Cheese Sause

Prepare the celery as in previous recipe, leaving it in long pieces, and place it in a vegetable steamer, which consists of a large Saucepan over which is fitted a perforated top. Add a little pepper and salt, and let the celery steam for 1-1/2 hours. For the Sauce you need: 1 pint of milk, 1 oz. of butter, 1 dessertspoonful of Allinson cornflour, 1-1/2 oz. of grated cheese, pepper and salt to taste. Boil the milk with the butter, thicken it with the cornflour smoothed first with a spoonful of water, and last add the grated cheese and seasoning; let the Sauce simmer, stirring it until the cheese is dissolved. Have ready some Allinson plain rusks on a flat dish, place the celery on it, pour the Sauce over, and serve very hot.

The Allinson Vegetarian Cookery Book, by Thomas R. Allinson (Year 1915)