Cheese Biscuits. — (1) Grate 5oz. of any Cheese into a mortar,
mix with it a teacupful of the finest wheat-flour and Jib. of
cream curds, season with a small quantity of salt, and pound
well, adding gradually 5oz. of warmed butter ; then stir in
sufficient beaten eggs to make a stiff: paste. Sprinkle a little
flour over a table, put the paste on it, and roll it out till very
thin. Cut the paste into rounds with a tin cutter about 1 Jin.
in diameter, arrange them on buttered baking-sheets, leaving
a small space between each, and bake in a quick oven.
When cooked, put the biscuits on an ornamental dish-paper or
a folded table-napkin placed on a hot dish, and serve them
while hot.
(2) Grate Jib. of Parmesan Cheese in a basin, and mix
with it about two-thirds of the quantity of finely-grated stale
breadcrumbs, 1 teaspoonful of flour, and 1 pinch of cayenne
pepper and salt ; warm 2oz. of butter, and beat it with two
eggs, then stir them in with the other ingredients ; mix well
together, and let it stand for an hour or so. When ready,
knead the paste well, roll it out as thin as possible, cut it into
strips or triangles (whichever are preferred), and bake them
in a quick oven. When cooked (they will require from fifteen
to eighteen minutes) put the biscuits on a hot dish, having
first placed a folded napkin or an ornamental dish-paper on
it, and serve them.
(3) Prepare a small quantity of puff paste, roll it out on
a' floured table, grate as much Parmesan Cheese over it as
will thickly cover the surface, sprinkle over a little cayenne
pepper, double the paste over, and then roll it out very thin.
With a round tin cutter, about 2in. in diameter, cut the
paste into rounds, brush these over with a paste-brusli dipped
in beaten egg', put them on a floured baking-sheet, leaving
a short space between each, and bake in a quick oven till
lightly browned. When cooked, arrange the biscuits on a
folded napkin or a lace-edged dish-paper on a hot dish, and
serve while very hot.
(4) Put an equal quantity of grated Cheese, butter, and flour
into a basin, mix them thoroughly, and add a little salt✪ Cheese Biscuits and
cayenne. When the mixture is smooth, cut it into shapes
like biscuits, put them on a buttered baking-sheet, and bake
to a rich golden colour. Take them out and serve. The
biscuits should be made about the sizo of macaroons.
(5) Make some rich paste, roll it out very thin, strew all
over it grated Cheese, sprinkle over the Cheese pepper and
salt, and roll it up tight ; then roll it out again thinner
than before, and strew grated Cheese all over it, and again
sprinkle it with pepper and salt ; roll it up tight, and let
it stand in a cold place for half-an-hour. Then roll it out
again, and cut it into any desired shapes, prick them over
with a fork or docker, and bake them quickly in a hot oven.
Before taking them out brush over with beaten egg, and strew
over them a little very finely-grated Cheese, then shut them
into the oven to let them glaze. They may be served either
hot or cold.
Page 255 · 1 recipe record 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
Cheese Biscuits. — (1) Grate 5oz. of any Cheese into a mortar, mix with it a teacupful of the finest wheat-flour and Jib. of cream curds, season with a small quantity of salt, and pound well, adding gradually 5oz. of warmed butter ; then stir in sufficient beaten eggs to make a stiff: paste. Sprinkle a little flour over a table, put the paste on it, and roll it out till very thin. Cut the paste into rounds with a tin cutter about 1 Jin. in diameter, arrange them on buttered baking-sheets, leaving a small space between each, and bake in a quick oven. When cooked, put the biscuits on an ornamental dish-paper or a folded table-napkin placed on a hot dish, and serve them while hot.
(2) Grate Jib. of Parmesan Cheese in a basin, and mix with it about two-thirds of the quantity of finely-grated stale breadcrumbs, 1 teaspoonful of flour, and 1 pinch of cayenne pepper and salt ; warm 2oz. of butter, and beat it with two eggs, then stir them in with the other ingredients ; mix well together, and let it stand for an hour or so. When ready, knead the paste well, roll it out as thin as possible, cut it into strips or triangles (whichever are preferred), and bake them in a quick oven. When cooked (they will require from fifteen to eighteen minutes) put the biscuits on a hot dish, having first placed a folded napkin or an ornamental dish-paper on it, and serve them.
(3) Prepare a small quantity of puff paste, roll it out on a' floured table, grate as much Parmesan Cheese over it as will thickly cover the surface, sprinkle over a little cayenne pepper, double the paste over, and then roll it out very thin. With a round tin cutter, about 2in. in diameter, cut the paste into rounds, brush these over with a paste-brusli dipped in beaten egg', put them on a floured baking-sheet, leaving a short space between each, and bake in a quick oven till lightly browned. When cooked, arrange the biscuits on a folded napkin or a lace-edged dish-paper on a hot dish, and serve while very hot.
(4) Put an equal quantity of grated Cheese, butter, and flour into a basin, mix them thoroughly, and add a little salt and cayenne. When the mixture is smooth, cut it into shapes like biscuits, put them on a buttered baking-sheet, and bake to a rich golden colour. Take them out and serve. The biscuits should be made about the sizo of macaroons.
(5) Make some rich paste, roll it out very thin, strew all over it grated Cheese, sprinkle over the Cheese pepper and salt, and roll it up tight ; then roll it out again thinner than before, and strew grated Cheese all over it, and again sprinkle it with pepper and salt ; roll it up tight, and let it stand in a cold place for half-an-hour. Then roll it out again, and cut it into any desired shapes, prick them over with a fork or docker, and bake them quickly in a hot oven. Before taking them out brush over with beaten egg, and strew over them a little very finely-grated Cheese, then shut them into the oven to let them glaze. They may be served either hot or cold.
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Cheese Biscuits