The Dudley book of cookery and household recipes

paste and bake them. Take a little chicken forcemeat, mix it with cream and a few spots of mixed mustard, and half a Camembert cheese passed through a wire sieve. Season and mix all together lightly. Take a piping bag and fill the cases, and over half the top of each place the yolk of an egg boiled hard and passed through the sieve and over the other half rasped bread crumbs. Place in the oven for a few minutes to set and serve very hot. CROUTES A LA PARMESAN rflAKE some slices of bread about a quarter of an -L inch thick, cut with a small round cutter as many rounds as required, then soak them thoroughly in melted butter, roll them well in grated Parmesan cheese, then place them on a baking sheet. Bake to a nice brown in a hot oven. Have ready some thick white sauce, add a little grated Parmesan, a pinch of cayenne pepper and salt. When the croutes are sufficiently brown, put a little sauce between every two, bake the sandwich and serve very hot. CHEESE FRITTERS Take two large spoonsful of cornflour and one of ordinary flour and mix in a little cold milk. Then pour on this one pint of boiling milk. Work it all into a creamy mixture, then put it on the fire to boil again for some minutes. Then remove and work in the yolks of three eggs, adding a little cayenne and salt and some grated Parmesan cheese. Pour the mixture into little Dariole moulds to get cold, then turn them out and egg and bread-crumb them and fry. These fritters should be served very hot and a little creamy in the middle. ICED CHEESE ri^WO gills of whipped cream and about a tablespoonful of grated Parmesan cheese, a small pinch of cayenne pepper, and a pinch of salt. Put to freeze either in a small tin with a lid or spread the mixture on a sheet of foolscap paper and put on ice till frozen. ICED CHEESE Another Recipe TWO ounces of dry American cheese, half a pint of cream, as much cayenne as will cover a threepenny piece, a pinch of salt and a little pepper, also a teaspoonful of made mustard. Mix the grated cheese with the yolk of one egg, then add the seasonings and lastly the cream. Mix all very smoothly and pour into a square mould. (A small mustard canister will answer the purpose.) Freeze in the usual manner for three hours, and when about to serve turn it out of the mould. It can be cut into neat small pieces and dished up in a circular form with small pieces of parsley to garnish it. FONDEE OF GRUYERE For six persons take six eggs, two ounces of best butter, and four ounces of gruyere. Beat up the eggs in a stewpan, then add the butter and the cheese, which has been rasped fine. Place the stewpan on a stove or hot plate and stir until the contents are soft and thick, then add a little salt and black pepper, and serve as hot as possible. PETITES CREMES AU FROMAGE Line some croustade moulds or quenelle moulds with thin pastry and bake a light brown colour. Fill with the following mixture : Three or more tablespoonsful of whipped cream, seasoned with mustard, cayenne pepper and salt. Stir in enough Parmesan cheese to make it a stiff consistency. Fill the pastry cases and sprinkle a little Parmesan cheese and cayenne pepper over. The same mixture for Biscuits an Frontage a la Creme, Bake the biscuits the size of half a crown, put a little of the cream mixture between and serve.