The Apsley cookery book

Two ounces of Flour. | The white of one Egg. Salad Oil, or Albene. Mix the milk, a little at a time, very smoothly with the flour, and let it stand for two hours or more ; it must be covered. Now mix in the grated cheese. Beat the white of egg until it is all froth, but it need not be very stiff, and add that also to the batter. Have some salad oil, or “Albene,” hot enough for frying (see “ Hints on Cooking ”), and put in the batter a tablespoonful at a time. As the fritters are cooked remove them with a fish-slice and put them on an inverted sieve to drain. Keep the batter mixed as each tablespoonful a taken out. Serve as hot as possible, piled up on a dish. 65. Cheese Omelet. Ingredients . Three teaspoonfuls of grated Cheese. One teaspoonful of chopped Parsley. One ounce of Butter. Whites of three Eggs. Pepper to taste. Whip the whites of the eggs to a very stiff froth, then add the cheese and pepper, lastly the chopped parsley (which must be very fine and quite dry), and mix all lightly together. Melt the butter in a small frying-pan ; when it is smoking hot pour the mixture in ; let it set, then fold over and send to table on a hotwater dish, without a cover ; but it must be served at once. 66. Cheese on Toast. Ingredients . Two ounces of grated Cheese. I A slice of buttered Toast. Two tablespoonfuls of Milk. I Pepper. Grate two ounces of any kind of dry cheese, or, if the cheese is too new to grate, slice it very thinly. Put the cheese in a small stewpan with the milk, and very little pepper. Stir over the fire, or a gas ring, until it is quite melted. Have ready a piece of buttered toast about four inches square. Pour the cheese evenly over the toast, and serve as quickly as possible on a hotwater dish. 67. Cheese and Onion on Toast. Ingredients . A slice of buttered Toast. I Half a pint of Milk. Two ounces of grated Cheese. | Half a pound of Onions. Pepper. Prepare the toast as in preceding recipe. The onions must be weighed after they are peeled. Slice them and throw them into cold water. Let them boil up quickly, then drain them well. Chop them a little and put them with the milk ; bring them quickly to boiling-point, then stew gently until quite tender, which should be in about half an hour. Season nicely with pepper, and add the cheese, stirring until it has melted. Pour over the toast, and serve as hot as possible. 68. Cheese Paste for Sandwiches. Ingredients. Six ounces of grated Cheese. Four tablespoonfuls of Tomato Puree. Pepper. Mix the grated cheese to a smooth paste with the tomato puree. (See “ Tomato Puree.’1) Add pepper to taste. The paste will keep for three or four days, but it must be kept covered. Spread on thin bread and butter. 69. Cheese and Potato Pudding. German Dish. Ingredients. Three ounces of Parmesan Cheese. Six ounces of Potato. Three ounces of Butter. The whites of six Eggs. Half a pint of Cream. Pepper. The potatoes should be prepared as potato snow. Melt the butter slightly and beat it to a cream, then mix it well with the potatoes. Make the cream hot and pour it over the Parmesan, but do not stir it. When it is nearly cold mix it with the potatoes and the well-beaten whites of eggs ; add pepper to taste.