Allow as many eggs as there are persons. Weigh
the eggs ; take as much butter as will equal half the
weight of eggs; then take as much grated Gruyere
cheese as will equal a third of the weight of eggs✪ Fondue.
Break and beat up the eggs thoroughly in a saucepan ;
add the butter and cheese ; place the saucepan on the
fire, and stir it with a wooden spoon till it is as thick
as a custard ; add some pepper, and if it requires it,
salt also. Serve at once. This dish must not boil.
400. — Cheese Fritters.
Stir half a pint of water, 2 ounces of butter, and a
pinch of salt over the fire until it boils ; throw in 3
ounces of flour and 2 ounces of grated Parmesan
cheese. Stir it quickly till cooked ; then add, one by
one, 3 eggs well beaten✪ Cheese Fritters; stir frequently. Now with
a spoon take some small pieces of the mixture and
fry in boiling fat. Dish up on a napkin with water-
cress.
401. — Cheese Toast.
Quarter of a pound of grated cheese. Pound it in
a mortar, with half an ounce of butter and 1 egg. Cut
some slices of bread✪ Cheese Toast ; toast and butter them on both
sides; spread the above mixture on half an inch
thick, and bake about 4 minutes. It should rise, and
must be eaten at once.
SAVOUBY DISHES.
159
402. — Cheese Pudding.
Warm 1 ounce of butter in a quarter of a j^int ol
milk; mix it with 3 ounces of grated Parmesan cheese
and 5 ounces of bread-crumbs ; add 2 well-beaten eggs✪ Cheese Pudding
and salt to taste. Bake half an hour, and serve at
once.
403. — Cheese Straws.
3 ounces of flour, 2 ounces of butter, 2 ounces of
grated cheese, a pinch of salt and cayenne pepper.
Kub the butter into the flour, then the cheese, pepper,
and salt; mix ail thoroughly well. Add 1 yolk of egg✪ Cheese Straws;
roll the mixture, cut it into lengths, and bake in a
cool oven.
404. — Stewed Cheese.
Grate 2 ounces of cheese; mix it with 1 tea-
cupful of cream; add 1 beaten egg; stew it in a small
saucepan with 1 ounce of butter✪ Stewed Cheese (melt the butter before
putting in the cheese). Serve when all thoroughly
mixed.
405. — Toasted Cheese.
Cut some Cheddar cheese in flake.s ; put it in the
oven, and when quite dissolved, stir it up with pepper
and English mustard✪ Toasted Cheese.
Another way. — Mix the cheese in a saucepan, with
a little milk or beer and a little mustard. When it
is a smooth paste, serve it up on buttered toast.
IGO WHOLESOME COOKERY.
406. — Cheese Souffle.
3 taLlespoonfuls of flour, half a pint of milk, 2
ounces of butter. Stir all this well over the fire ;
when quite mixed and smooth, add 6 ounces of grated
cheese. Let it cool ; then add the beaten yolks of 4
eggs; at the very last add 4 whites of eggs well
whisked✪ Cheese Souffle. Flavour with pepper and salt; bake half
an hour, and serve at once.
407. — Hot Sandwiches.
Bone, skin, and pound some sardine.s with a little
anchovy paste and butter and lemon-juice. Have
some thin slices of bread✪ Hot Sandwiches and buttei', and lay the
paste between two slices to form a sandwich ; then fry
each sandwich, and serve them up hot.
408. — Savoury Oysters.
Beard them ; sprinkle them with pepper, salt, and
lemon-juice; wrap each oyster in a very thin slice of
fat bacon; skewer them and cook them before the
fire. Serve on toast or fried sippets.
409. — Cold Anchovy Toast.
Cut some slices of bread into equal sizes and fry
them in oil ; place them on a dish ; lay some fillets of
anchovy or sardine on each piece. Now add to the
oil you fried the bread in, some minced .shallot, par.sley,
I
Page 57 · 9 recipe records on this page
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Allow as many eggs as there are persons. Weigh the eggs ; take as much butter as will equal half the weight of eggs; then take as much grated Gruyere cheese as will equal a third of the weight of eggs. Break and beat up the eggs thoroughly in a saucepan ; add the butter and cheese ; place the saucepan on the fire, and stir it with a wooden spoon till it is as thick as a custard ; add some pepper, and if it requires it, salt also. Serve at once. This dish must not boil.
400. — Cheese Fritters.
Stir half a pint of water, 2 ounces of butter, and a pinch of salt over the fire until it boils ; throw in 3 ounces of flour and 2 ounces of grated Parmesan cheese. Stir it quickly till cooked ; then add, one by one, 3 eggs well beaten; stir frequently. Now with a spoon take some small pieces of the mixture and fry in boiling fat. Dish up on a napkin with watercress.
401. — Cheese Toast.
Quarter of a pound of grated cheese. Pound it in a mortar, with half an ounce of butter and 1 egg. Cut some slices of bread ; toast and butter them on both sides; spread the above mixture on half an inch thick, and bake about 4 minutes. It should rise, and must be eaten at once.
SAVOURY DISHES.
402. — Cheese Pudding.
Warm 1 ounce of butter in a quarter of a pint ol milk; mix it with 3 ounces of grated Parmesan cheese and 5 ounces of bread-crumbs ; add 2 well-beaten eggs and salt to taste. Bake half an hour, and serve at once.
403. — Cheese Straws.
3 ounces of flour, 2 ounces of butter, 2 ounces of grated cheese, a pinch of salt and cayenne pepper. Rub the butter into the flour, then the cheese, pepper, and salt; mix ail thoroughly well. Add 1 yolk of egg; roll the mixture, cut it into lengths, and bake in a cool oven.
404. — Stewed Cheese.
Grate 2 ounces of cheese; mix it with 1 teacupful of cream; add 1 beaten egg; stew it in a small saucepan with 1 ounce of butter (melt the butter before putting in the cheese). Serve when all thoroughly mixed.
405. — Toasted Cheese.
Cut some Cheddar cheese in flakes ; put it in the oven, and when quite dissolved, stir it up with pepper and English mustard.
Another way. — Mix the cheese in a saucepan, with a little milk or beer and a little mustard. When it is a smooth paste, serve it up on buttered toast.
406. — Cheese Souffle.
3 taLlespoonfuls of flour, half a pint of milk, 2 ounces of butter. Stir all this well over the fire ; when quite mixed and smooth, add 6 ounces of grated cheese. Let it cool ; then add the beaten yolks of 4 eggs; at the very last add 4 whites of eggs well whisked. Flavour with pepper and salt; bake half an hour, and serve at once.
407. — Hot Sandwiches.
Bone, skin, and pound some sardine.s with a little anchovy paste and butter and lemon-juice. Have some thin slices of bread and buttei', and lay the paste between two slices to form a sandwich ; then fry each sandwich, and serve them up hot.
408. — Savoury Oysters.
Beard them ; sprinkle them with pepper, salt, and lemon-juice; wrap each oyster in a very thin slice of fat bacon; skewer them and cook them before the fire. Serve on toast or fried sippets.
409. — Cold Anchovy Toast.
Cut some slices of bread into equal sizes and fry them in oil ; place them on a dish ; lay some fillets of anchovy or sardine on each piece. Now add to the oil you fried the bread in, some minced .shallot, par.sley,
Records on this page
FondueCheese FrittersCheese ToastCheese PuddingCheese StrawsStewed CheeseToasted CheeseCheese SouffleHot Sandwiches