The Apsley cookery book

Put the mixture into a well-buttered mould and bake in a moderate oven. Turn out, and serve very hot. 70. Cheese Pudding (No. i). Ingredients . Six ounces of grated Cheese. Three-quarters of a pound of Bread-crumbs. Pepper. Half a pint of Milk. Two ounces of Butter. The whites of four Eggs. Melt the butter in the milk, then pour it over the bread-crumbs and the cheese. Let these soak for twenty minutes, then add a dust of pepper. Beat the whites of eggs to a stiff froth, and add them to the other ingredients, being careful to mix all well together. Butter a baking dish and pour the mixture into it, and bake in a quick oven for about three-quarters of an hour. 71. Cheese Pudding (No. 2). Ingredients. Half a pound of Bread-crumbs. White of one Egg. Half a pound of grated Cheese. Pepper to taste. One pint of Milk. Prepare the cheese, which should be a stale Gruyere or Cheddar, add it to the bread-crumbs, warm the milk and pour it over the cheese and bread-crumbs ; whip the egg to a stiff* froth and add to it also the pepper. When the mixture is cool, put into a pudding basin and steam for about half an hour. Equals 2172 grains proteid. 72. Cheese Pudding (No. 3). Ingredients. Six ounces grated Cheese. Four ounces mashed Potatoes. Three ounces Rice. One ounce Butter. White of one Egg. Pepper to taste. Pick over the rice and throw into boiling water ; let it cook for half an hour, then drain, and when cool line a pudding basin with the rice, and fill up with the following mixture : Mash the potatoes with the butter, add the grated cheese and pepper, whip the white of the egg to a stiff* froth, mix all together, and fill the basin. Put a greased paper on top, and steam for one hour. Equals 1037 grains proteid. 73. Cheese Pudding (Canadian). Ingredients. Four ounces of grated Cheese. Three ounces of Bread-crumbs. Half a pint of Milk. One ounce of Butter. The whites of three Eggs. A small teaspoonful of mixed Mustard. Boil the milk and pour it over the bread-crumbs, and let them stand on the stove — covered up — for a quarter of an hour. Now mix in the grated cheese, mustard, and butter, and, last of all, the whites of eggs, which must be beaten up to a rather stiff froth. Butter a baking-dish and put in the mixture, and bake for a quarter of an hour to twenty minutes in a hot oven. Serve immediately. 74. Cheese Ramequins (No. i). Ingredients. A quarter of a pound of Pastry. | One ounce of grated Cheese. The white of one Egg. Make the pastry from the recipe, “A good pastry for tarts, &C.” Roll out the pastry very thin ; sprinkle over it half the grated cheese ; fold, and roll out again as before. Sprinkle the rest of the cheese, fold the pastry again, and roll out an inch thick. Stamp it into small rounds with a pastry cutter. Brush over with white of egg, and bake in a quick oven. Serve very hot, piled on a dish. 75. Cheese Ramequins (No. 2). Ingi'edients. Four ounces of grated Cheese. Three ounces of Bread-crumbs. Half a pint of Milk. One ounce of Butter. The whites of three Eggs. A small teaspoonful of mixed Mustard.