The Apsley cookery book

Trim and wash the celery and boil it till tender in the milk and water, with the bay leaf. Drain and cut into short lengths. Cook the macaroni in boiling water, drain, and cut into short pieces also. Heat up the sauce, and add the celery and macaroni, with the seasoning, and let the whole simmer for fifteen minutes. Do not break the celery or macaroni, and serve very hot. 58, Celery Sticks (a Cold Savoury). Ingredients. One head of Celery. Pepper, Mustard, Cayenne, and Half a Cream Cheese. a little chopped Parsley. One ounce of Butter. Well clean the celery and cut the nicest white sticks into three lengths. Mix the butter, cheese, and seasoning together, and fill in the concaves with the mixture. Serve garnished with parsley. 59. Cheese (Baked). German Dish. Ingredients. Four ounces of Cheese. Half an ounce of Butter. A quarter of a pint of Milk. An Onion or Shallot the size of a filbert. Pepper. If the cheese is fresh it may be cut into thin slices, but if dry it must be grated. Place it at the bottom of a shallow baking-dish. Slice the onion and throw it into cold water ; bring it quickly to boiling-point, and let it boil one minute, then drain it, and mince it finely and sprinkle it over the cheese with a little pepper. Now beat the white of egg, but only until it ceases to be stringy, then mix it well into the milk and pour it over the cheese. Bake it in a hot oven until it sets. Sprinkle the top with bread raspings. (See “ Bread Raspings.’') Return it to the oven for one minute, and serve as hot as possible. 60, Cheese Balls, Ingredients. Two ounces of Cheese. | Whites of two Eggs. Pepper to taste. Beat the whites of the eggs on a plate until quite stiff ; add the cheese (grated), and the pepper. Mix with a knife. Form the mixture into small balls, roll in toast crumbs, and put into boiling oil. Cook till a pale brown colour, and serve very hot on a napkin. The drier the cheese the better. 61. Cheese (Devilled), Ingredients. Two ounces of Cheese. One tablespoonful of hot Pickles. Piece of Butter size of a walnut. Cayenne Pepper and Mustard to taste. Put the cheese into a stewpan with the butter, and allow it to melt ; when quite melted, add the pickles, chopped up, and the pepper and mustard, and serve on rounds of toast. 62. Cheese Dumpling. Ingredients. Six ounces of Cheese. | One Onion. Pepper to taste. Partly cook the onion, strain, and chop up finely ; grate the cheese, add to the onion with the pepper. Have ready some paste, put the mixture in the centre. Enclose and form into a ball, and dust with flour ; tie it up in a cloth, and boil one and a half to two hours. f 63. Cheese Fingers. Ingredients . Two slices of Toast. One tablespoonful of Cream. Two tablespoonfuls of grated Parmesan. Two ounces of Sweet Almonds. Pepper to taste. One tablespoonful of chopped Parsley. Blanch the almonds and cut them in four, fry in the butter till a golden brown, and drain well. Mix together the cream and cheese, pepper, and chopped parsley, and spread the mixture on the toast ; cut into lengths about one and a half inches wide, sprinkle the almonds on top, and serve very hot. 64. Cheese Fritters. Ingredients. Two ounces of grated Cheese. I Quarter of a pint of Milk.