Cheese and its economical uses in the diet

by C. F. Langworthy; Caroline Louisa Hunt

Cheese Drops.

2½ tablespoonfuls of milk.	1 egg.
1 teaspoonful of butter.	2 tablespoonfuls of grated Parmesan cheese or dry American cheese.
1¼ cupfuls of flour.
⅛ teaspoonful of salt.

Heat the butter and milk to boiling point, add the flour and the salt and stir thoroughly. Remove from the fire, add the egg and cheese and stir until well mixed. When cold, drop in small pieces in deep fat and brown. This makes a good addition to any clear soup or to consommé.