The Dudley book of cookery and household recipes

TOASTED CHEESE IN CASES r I lAKE a quarter of a pound of best red American cheese — or best Cheshire — cut up very fine. Place on fire in a stewpan with about one gill of thick cream. Let this melt to a thick creamy substance. Take off* the fire and stir in the yolks of two eggs. Pour into silver cases and pass the salamander over to give a nice light brown colour on top. % BOILED CHEESE TWO ounces of butter, two eggs, four ounces of good English cheese — this is to be cut in thin slices. Put the cheese in a small pan with one tablespoonful of cream and two ounces of butter. Let it boil over a slow fire, stirring one way all the time, till it boils and is quite smooth. Take the pan off* the fire and break the eggs into it, stir up briskly, put it into a dish, and let it brown before the fire or in the oven, till it is about the consistency of custard pudding. WELSH RABBIT MIX four ounces of double Gloucester cheese or red American with one gill of cream, a spot or two of mixed mustard, and a little cayenne. When mixed over the fire it will become smooth and creamy. Then add two yolks of eggs. Pour this over buttered toast and let it get very hot. Pass the salamander over it and serve in a hot dish. TOASTED CHEESE SLICE the cheese very thin (the newer the better), lay it in a dish, put some butter on top and about two good tablespoonsful of cream. Place in quick oven for ten minutes and serve. ¥ CROUTES A LA MORRISON rilO one gill of cream add two ounces of grated Parmesan cheese, and a pinch of cayenne pepper. Mix well together and freeze. Serve on small cheese biscuits, which are composed of a cheese straw mixture, or on croutes, ¥ BEIGNETS FOR CAVIARE rilEN ounces of flour, half a pint of cream, half an ounce of yeast, half a pint of warm water — a little salt, a little whipped white of egg. Set a sponge the same as for bread. When well risen fry in clarified butter like little pancakes. Serve the beignets hot with caviare in jar handed round at the same time. THE DUDLEY RECIPES CROUTES A LA CHANTILLY /^UT a slice of bread — not too thick — toast crisp and cut into rounds with a cutter. Whip some cream rather stiff, mix with it grated or finely chopped ham or tongue. Spread this high on to the croutes, then shake a little finely grated ham on the top and serve. TARTELETTES VENDOME A QUARTER pound of mushrooms, one ounce of marrow, three hard-boiled eggs, a little parsley and shalots chopped separately very fine. Take a saucepan with a little butter and oil in it. Let it get very hot and brown the shalots, add the mushrooms, which should also be a little fried. Then add the chopped eggs, marrow, and parsley. Add a few drops of extract of beef, a pinch of salt and cayenne. Put a little of the mixture in each tartlet, lay a piece of maiTOw on the top. Bake for ten minutes in a very hot oven and serve very hot. BLOATER CROUTES Bone two bloaters, pound them, add the yolk of one egg, a small piece of butter, a little cayenne, a little Worcestershire sauce, pass through a sieve and place it on fried croutes. Put a little soft roe on top and sprinkle with Parmesan cheese and serve. CROUTES OF HAM UT some small rounds of bread and fry them a