A second Dudley book of cookery and other recipes

As much valour is to be found in feasting as in fighting , and some of our city captains and carpet knights will make this good and prove it. Every house was an inn , where all were welcomed and feasted : All things were held in common , and what one had was another's. longfellow LIVING IN MODERATION I meddle with no man's business but my own ; I rise in a morning early , study moderately : eat and drink cheerfully , live soberly , take my innocent pleasures freely . OTWAY CHEESE SAVOURY TRIM off the crust from two slices cut off a stale tin loaf. Cut each slice into four squares and fry in good beef dripping a light brown. Strew these very thickly with grated cheese (Parmesan and Gruyère mixed). Sprinkle with salt and a little black pepper. Place in a hot oven until slightly brown, and serve. it GRUYERE FRITTERS WITH KRONA PEPPER HALF a pound of firm, fresh Gruyère cheese, free from rind, panurette (grated rusks), one teaspoonful of Krona pepper, seasoning, one egg, frying fat or clarified butter and half a gill of white sauce. Cut the cheese into oval or round slices about half an inch thick. These must be cut of even size. Coat each on both sides with a layer of cold white sauce, and place on a wire tray to set. Mix N a plateful of panurette breadcrumbs with the Krona pepper. Dip each cheese slice in beaten egg and roll in the crumbs. Place them in a wire frying basket and plunge into very hot fat ; fry till nicely coloured (it will take about four minutes). Drain ; dish up on a folded napkin or lace-paper, and serve quickly. CUT some pieces of toast into rounds and cover with a thick coating of the following preparation : — Four ounces of fresh butter softened, two ounces of grated Gruyere cheese and two ounces of grated Parmesan cheese, a dessertspoonful of cream and a little salt and cayenne. Lay on top some tiny pieces of butter and pass for a moment in the oven or under a salamander. QUARTER of a pound of Cheddar cheese, one ounce of butter, a wineglassful of ale, some celery-salt, Nepaul pepper, two eggs, one tablespoonful of cream, half a teaspoonful of lemon juice, half a teaspoonful of Worcester CHEESE TOAST CHASSEUR CHEESE sauce, and a large slice of toasted, and plentifully buttered, bread. Mince the cheese and put it into a small stewpan with the butter, ale, a saltspoonful of celerysalt and half a saltspoonful of Nepaul pepper. Beat up the eggs with the cream and stir into the stewpan. Mix thoroughly and whisk the mixture over the fire until creamy and partly set. Flavour with lemon juice and Worcester sauce. Pour this upon the hot buttered toast ; cut into four pieces ; garnish with sprigs of parsley, and send quickly to table. % SAVOURY CHEESE SLICE six ounces of cheese in a stewpan with half a cupful of cream and a small piece of butter. Stand this on the side of the stove until it dissolves ; then stir in the yolk of an egg and whisk it all together until it has the appearance of custard. Serve very hot on squares of toast. % PETITS ROYALES AU PARMESAN rriAKE two whole eggs and the yolks of three more. Beat well and add to them half a pint of boiling consomme and two tablespoonfuls