is best 2 oz. Cayenne. Salt. Yolk of egg I (to mix it).✪ Cheese Straws Rub the butter into the flour carefully as for ''short paste," add the cheese and seasoning. Mix into a firm paste with yolks of egg (milk takes away the shortness). Roll out the pastry, cut into strips about four inches long and a quarter of an inch wide ; also cut out some rounds and remove the inside. Bake in a slow oven until crisp. Place the strips through the rings and serve. If cooked in too hot an oven the flavour of the cheese is entirely spoilt. 143 Tomato Cheese. Grated cheese 3 tablespoonfuls. Tomato sauce i tablespoonful. Butter I oz. Pepper, salt, and cayenne to taste.✪ Tomato Cheese Melt the butter in a saucepan, add the tomato sauce, and then the cheese. Mix well, and add seasoning*. When very hot pour upon croutons, or pieces of toast. Serve at once. Cheese Pudding*. Milk 1 pint. Bread crumbs ^ pint. Butter I oz. Cheese (grated) 2 oz. Eg§*s 2. Mixed mustard, cayenne, and salt to taste.✪ Cheese Pudding Melt the butter in the milk, pour it warm over the crumbs and cheese, add the seasoning-, and yolks of eggs (beaten) ; last of all stir in the whites (beaten stiffly). Bake in a buttered soufflee dish (porcelain), or in small china or paper ramakins. Time, if in large dish, about twenty minutes ; the small cases will take about ten minutes to bake. Serve hot. Instead of stirring in the whites of the eggs, they may be used to ornament the dish when baked, sprinkled with grated cheese, and returned to the oven to brown and crisp. Cauliflower au Gratin. Boiled cauliflower. White sauce, \ pint (p. 167). Cheese (grated), 2 to 3 oz. Bread crumbs. Butter. Pepper and salt.✪ Cauliflower au Gratin Butter a shallow pie-dish well^ put in a layer of sauce, then cauliflower, sprinkle the cauliflower thickly with cheese, and season well ; then add more sauce, cauli- flower, and cheese till the dish is full ; the top layer 144 must be of sauce. Sprinkle this well with cheese and a few bread crumbs, and put on plenty of small pieces of butter. Let it brown in the oven or before the fire. Devilled Shrimps. Shell the shrimps, make them hot in butter, add cayenne to taste. Serve on croutons or buttered toast.✪ Devilled Shrimps Bouchees de Fromage. Make some cases of puff pastry as on p. 58. Fill them with the cheese mixture as below ; decorate with white of egg (beaten up stiffly), using- a large rose pipe. Sprinkle over a very little grated Parmesan cheese and coralline pepper. Set them in a moderate oven to crisp the egg. Cheese Mixture. Gruyere or Cheddar cheese 3 ozs. White sauce (thick) ... J pint. Cream i tablespoonful. Cayenne and salt ... ... to taste. Shred the cheese finely, stir it over the fire with the sauce and cream until quite dissolved. Season and use whilst hot. Pies and Tarts. ^ The main differences between meat pies and fruit tarts are — 1. The crust of a meat pie should be thick, and the crust of a fruit tart should be thin. 2. A hole should be made in the centre of the crust of a meat pie, to let the gases escape, but no hole should be made in the crust of a fruit tart, or the crust will sink into the fruit. In trimming the cover of a pie or tart, the knife must always be held slanting outwards, so as to cut the crust a little larger than the dish. The crust will always shrink a little. Fish Pie. ✪ Fruit Tart

AI-modernized reading of the original text

is best 2 oz. Cayenne. Salt. Yolk of egg I (to mix it). Rub the butter into the flour carefully as for ''short paste," add the cheese and seasoning. Mix into a firm paste with yolks of egg (milk takes away the shortness). Roll out the pastry, cut into strips about four inches long and a quarter of an inch wide ; also cut out some rounds and remove the inside. Bake in a slow oven until crisp. Place the strips through the rings and serve. If cooked in too hot an oven the flavour of the cheese is entirely spoilt. Tomato Cheese. Grated cheese 3 tablespoonfuls. Tomato sauce i tablespoonful. Butter I oz. Pepper, salt, and cayenne to taste. Melt the butter in a saucepan, add the tomato sauce, and then the cheese. Mix well, and add seasoning. When very hot pour upon croutons, or pieces of toast. Serve at once. Cheese Pudding. Milk 1 pint. Bread crumbs ^ pint. Butter I oz. Cheese (grated) 2 oz. Eggs 2. Mixed mustard, cayenne, and salt to taste. Melt the butter in the milk, pour it warm over the crumbs and cheese, add the seasoning, and yolks of eggs (beaten) ; last of all stir in the whites (beaten stiffly). Bake in a buttered soufflee dish (porcelain), or in small china or paper ramakins. Time, if in large dish, about twenty minutes ; the small cases will take about ten minutes to bake. Serve hot. Instead of stirring in the whites of the eggs, they may be used to ornament the dish when baked, sprinkled with grated cheese, and returned to the oven to brown and crisp. Cauliflower au Gratin. Boiled cauliflower. White sauce, \ pint (p. 167). Cheese (grated), 2 to 3 oz. Bread crumbs. Butter. Pepper and salt. Butter a shallow pie-dish well, put in a layer of sauce, then cauliflower, sprinkle the cauliflower thickly with cheese, and season well ; then add more sauce, cauliflower, and cheese till the dish is full ; the top layer must be of sauce. Sprinkle this well with cheese and a few bread crumbs, and put on plenty of small pieces of butter. Let it brown in the oven or before the fire. Devilled Shrimps. Shell the shrimps, make them hot in butter, add cayenne to taste. Serve on croutons or buttered toast. Bouchees de Fromage. Make some cases of puff pastry as on p. 58. Fill them with the cheese mixture as below ; decorate with white of egg (beaten up stiffly), using- a large rose pipe. Sprinkle over a very little grated Parmesan cheese and coralline pepper. Set them in a moderate oven to crisp the egg. Cheese Mixture. Gruyere or Cheddar cheese 3 ozs. White sauce (thick) ... J pint. Cream i tablespoonful. Cayenne and salt ... ... to taste. Shred the cheese finely, stir it over the fire with the sauce and cream until quite dissolved. Season and use whilst hot. Pies and Tarts. ^ The main differences between meat pies and fruit tarts are — 1. The crust of a meat pie should be thick, and the crust of a fruit tart should be thin. 2. A hole should be made in the centre of the crust of a meat pie, to let the gases escape, but no hole should be made in the crust of a fruit tart, or the crust will sink into the fruit. In trimming the cover of a pie or tart, the knife must always be held slanting outwards, so as to cut the crust a little larger than the dish. The crust will always shrink a little. Fish Pie.

Records on this page

Macaroni CheeseBouchees de FromageCheese StrawsTomato CheeseCheese PuddingCauliflower au GratinDevilled ShrimpsFruit TartFish Pie

Home cookery