The Apsley cookery book

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 to a rather stiff froth. Butter some little china ramequin cases, and fill them three parts full of the mixture. Bake for about ten minutes in a hot oven, and serve immediately. 76. Cheese Sandwiches. Ingredients. Grated Cheese. | Bread and Butter. Mustard. Cut some nice thin slices of thin bread and butter, spread over them a very little mustard. Cover them evenly with a very thin layer of grated cheese, and place bread and butter over them. Press the slices of bread and butter together, pare off the outer crust, and cut into three-cornered pieces, and arrange on a napkin. These sandwiches are very nice eaten with either cucumber or lettuce without any dressing. 77. Cheese Straws (No. i). Ingredients. Four ounces of Flour. A pinch each of Cayenne and Two ounces of grated Cheese. pounded Mace. Two ounces of Butter. Rub the butter into the flour. Mix the cheese with • the other ingredients well together. Add as much water as will make a stiff paste. Roll out about a quarter of an inch thick. Cut into fingers about four inches long and half an inch wide. Bake them for five minutes in a hot oven, and serve cold. 78. Cheese Straws (No. 2). Ingredients. Two ounces of Cheddar Cheese. I Two ounces of Flour. Two ounces of Parmesan Cheese. | Two ounces of Butter. Pepper to taste. Grate the cheese, add the flour, beat the butter to a cream, and add to the cheese and flour with the pepper. Mix well together with the hand, and roll out about a quarter of an inch thick and cut into fingers, and bake ten minutes. 79. Cheese and Tomato Toast. Ingredients. A slice of buttered Toast. Four tablespoonfuls of Tomato Puree. Pepper. Make a slice of toast an inch thick from a halfquartern loaf, butter it well. Put the tomato puree in a small stewpan with the grated cheese and a little pepper. Stir over the fire until the cheese is melted, then spread evenly over the toast, and serve as hot as possible. The tomato puree must be made according to recipe given for “ Tomato Puree.'” 80. Cucumber Sandwiches. Ingredients. Slices of Cucumber. I Thin Bread and Butter. Grated Cheese. | Pepper. Take some neat slices of bread and butter. Sprinkle them with grated cheese, and dust a very little pepper over them. Lay very thinly-sliced cucumber over this and cover them with more bread and butter; press them slightly together and cut off the crust. Cut into nice shapes, and serve on a d'oyley. 81. Cucumber stewed with Onions. Ing redients. A moderate-sized Cucumber. Half the Cucumber’s weight i Onions. Half a pint of Milk. A dessertspoonful of white Koux or a teaspoonful of Corn Flour. One ouuce of Butter. Pepper. Peel the cucumber and cut it in halves lengthwise, and again into pieces about two inches long. Peel and slice the onions and throw them into cold water, bring them quickly to boiling-point ; boil for one minute, then drain. Now put the cucumber with the scalded onions in a stewpan with the milk and a little pepper and let them boil, and then stew gently for half an hour.