a Cheese-taster — a sort of gouge (see Fig. 425) — which is
thrust into the Cheese and by a circular motion brings
out with it a long piece from the interior, proving the
quality throughout. The outside part of the plug
should be returned to corlc up the hole made lest the
air injure the substance of the Cheese. In some districts
it is usual to buy new Cheese and store it ; but this is
not a good plan, as the quality of a Cheese depends so
much upon the changes that take place in it during
ripening, and these changes are due to and caused by
microbic influences that may not be formed in any other
store than the original. The peculiar flavours of Cheeses
are said to be due to some such inlluence, as well as to
the character of the milk, which depends upon the cow
and its food.
When a Cheese has been cut, if it is desired to keep
it fresh and soft, it is advisable to take off no more than
is required for immediate use, and then to wipe butter
over the cut surface or protect it with a buttered or
oiled paper.
Before starting on the following receipts let it be
remembered that hard Cheeses, like Parmesan, are best
for grating, and that buttery Cheeses, like Gloucester,
are best for cooking. Cream and milk Cheeses may be
served with sweets or salads, but not with strong flavours
or pungent condiments.
American Rarebit (sometimes called Gherkin Buck). — Put
into a saucepan Jib. or so of Cheese, sprinkle over pepper to
taste, pour over J teacupful of ale, and convert the whole
into a pulp or mass over the fire, stirring- continually. In
about two minirtes it should be done. Pour it over slices of
hot toast, place a piece of broiled bacon on the top of each✪ American Rarebit,
and serve as hot as possible.
Baked Cheese. — (1) Grate 3oz. of Parmesan Cheese, or any
Cheese hard enough and dry enough to grate, put it in a basin
and add to it J saltspoonful of pepper, nearly as much dry
mustard, 1 saltspoonful of salt, and 3 table-spoonfuls of
breadcrumbs. Mix together and then moisten it with 1 tea-
cupful of milk✪ Baked Cheese, stirring it well together. Grease a flat dish
with dripping, put in the mixture, and bake in a quick oven
for a-quarter-of-an-hour, or in a Dutch oven in front of the
fire for half-an-hour. Serve immediately.
(2) Put Jib. of butter into a saucepan with 1 teacupful of
slightly-salted water, and place the pan on the fire ; as soon
For details respecting Culinary Processes. Utensils, Sauces, etc. , referred to, see under their special heads.
THE ENCYCLOPAEDIA OF PRACTICAL COOKERY.
347
Cheese — continued.
as the liquor boils mix in 7oz. of flour, and cook for a few
minutes. Bemove the saucepan from the fire, add the yolks
and the well-whipped whites of four eggs, and stir in Jib. of
grated Gruyere Cheese. Pour the mixture into a dish, cover
the top with thin slices of Cheese, brush the surface over
with yolk of egg, and bake in a moderate oven for about
twenty-five minutes. Take out the Cheese when done, and
serve.
(3) Pound to a paste in a mortar Jib. of Cheddar Cheese, and
if cut in thin pieces it will be easier to pound. Beat well the
yolks of two eggs and the white of one. Mix with them
1 breakfast-cupful of cream, and blond the beaten eggs
and cream by deg-rees with the pounded Cheese. Put the
mixture into a small baking-dish and bake it for ten or fifteen
minutes.
Page 253 · 3 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
a Cheese-taster — a sort of gouge (see Fig. 425) — which is thrust into the Cheese and by a circular motion brings out with it a long piece from the interior, proving the quality throughout. The outside part of the plug should be returned to cork up the hole made lest the air injure the substance of the Cheese. In some districts it is usual to buy new Cheese and store it ; but this is not a good plan, as the quality of a Cheese depends so much upon the changes that take place in it during ripening, and these changes are due to and caused by microbic influences that may not be formed in any other store than the original. The peculiar flavours of Cheeses are said to be due to some such influence, as well as to the character of the milk, which depends upon the cow and its food.
When a Cheese has been cut, if it is desired to keep it fresh and soft, it is advisable to take off no more than is required for immediate use, and then to wipe butter over the cut surface or protect it with a buttered or oiled paper.
Before starting on the following receipts let it be remembered that hard Cheeses, like Parmesan, are best for grating, and that buttery Cheeses, like Gloucester, are best for cooking. Cream and milk Cheeses may be served with sweets or salads, but not with strong flavours or pungent condiments.
American Rarebit (sometimes called Gherkin Buck). — Put
into a saucepan Jib. or so of Cheese, sprinkle over pepper to taste, pour over J teacupful of ale, and convert the whole into a pulp or mass over the fire, stirring- continually. In about two minirtes it should be done. Pour it over slices of hot toast, place a piece of broiled bacon on the top of each, and serve as hot as possible.
Baked Cheese. — (1) Grate 3oz. of Parmesan Cheese, or any Cheese hard enough and dry enough to grate, put it in a basin and add to it J saltspoonful of pepper, nearly as much dry mustard, 1 saltspoonful of salt, and 3 table-spoonfuls of breadcrumbs. Mix together and then moisten it with 1 teacupful of milk, stirring it well together. Grease a flat dish with dripping, put in the mixture, and bake in a quick oven for a-quarter-of-an-hour, or in a Dutch oven in front of the fire for half-an-hour. Serve immediately.
(2) Put Jib. of butter into a saucepan with 1 teacupful of slightly-salted water, and place the pan on the fire ; as soon
For details respecting Culinary Processes. Utensils, Sauces, etc. , referred to, see under their special heads.
Cheese — continued.
as the liquor boils mix in 7oz. of flour, and cook for a few minutes. Bemove the saucepan from the fire, add the yolks and the well-whipped whites of four eggs, and stir in Jib. of grated Gruyere Cheese. Pour the mixture into a dish, cover the top with thin slices of Cheese, brush the surface over with yolk of egg, and bake in a moderate oven for about twenty-five minutes. Take out the Cheese when done, and serve.
(3) Pound to a paste in a mortar Jib. of Cheddar Cheese, and if cut in thin pieces it will be easier to pound. Beat well the yolks of two eggs and the white of one. Mix with them 1 breakfast-cupful of cream, and blond the beaten eggs and cream by deg-rees with the pounded Cheese. Put the mixture into a small baking-dish and bake it for ten or fifteen minutes.
Records on this page
American RarebitAmerican RarebitBaked Cheese