The encyclopædia of practical cookery

When all are cooked and drained, arrange the fritters on a hot dish, over which has been spread a folded napkin or an ornamental dish-paper. Strew grated Cheese and a dust of salt over them, and serve. Cheese Fritters Souffles. — Only a Gouffe could concoct such a dish as the following : Put l^oz. of butter into 1 pint of hot water with a little salt and pepper. When it boils, add jib. of flour and a teacupful of grated Parmesan cheese, and stir over the fire for three minutes. Break in. three eggs, one at a time, and add loz. of lean cooked ham cut into small dice. Grease some paper with cold fat and cut into strips 2in. wide ; then make the paste into balls about the size of a walnut, and place them on the strips of paper. Put 31b. of frying-fat on the fire in a frying-pan (try the heat with a piece of breadcrumb, when the bread should only produce a very slight fizzing), dip each strip of paper in the frying-fat till the balls of paste are detached from it, and fry these gently, stirring with a skimmer. When of an even yellow colour, drain them first on a sieve and then on a cloth, sprinkle with sugar, dish them up on a napkin, and serve, garnished with fried parsley. Cheese Omelet. — (1) Cut several small pieces of Cheese about iin. thick, arrange them on their edges round the sides of a baking-dish, and cover the bottom of the dish with sifted browned breadcrumbs ; place thin slices of Cheese over this, then three or four eggs, not broken, salt and pepper to taste, a little grated Cheese, and finally a layer of the browned breadcrumbs. Put a few small lumps of butter on the top, set the dish in the oven, and bake for from ten to fifteen minutes, or until the eggs are quite firm, but not hard. When done, serve as hot as possible. (2) Whip three eggs, and then add 2oz. of grated Parmesan Cheese and a little pepper and salt. Put loz. of butter in an omelet-pan, and, when it is melted, pour in the eggs, stirring quickly to keep it from sticking. When just set, turn it quickly on the other side, and then on to a hot dish. Serve very hot. (3) Put loz. of butter in a frying-pan, and heat it on the hot stove. Break twelve eggs into a bowl, beat them thoroughly for four minutes, adding 2 table-spoonfuls of grated Swiss Cheese, pinch of salt, and j pinch of pepper. Pour the whole into the frying-pan, and make an omelet. Turn this on to a hot dish, besprinkle the top lightly with a very little grated Parmesan Cheese, put it in the oven for two seconds, and then serve. Cheese Fatties. — (1) Get a slice of bread llin. thick, cut it into small rounds with a cutter, and with a smaller cutter hollow out the middle to make a little cup. Fry them in butter, first dipping them in milk and egg-and-breadcrumbs. Mix For details respecting Culinary Processes, Utensils, Sauces, d:c., referred to, see under their special heads. Cheese — continued. together 2oz. of grated Cheese, loz. of butter, 1 table-spoonful of milk, and a little salt and cayenne ; fill the breads with this mixture, stand them in the oven, and as soon as the Cheese is melted, serve them.