The encyclopædia of practical cookery

Cheese and Rice. — Wash Jib. of rice in several waters; put it into a saucepan with enough cold water to cover it, and when the water boils pour it off and add to the rice J pint of milk, and let it stew very slowly for twenty minutes. Grate Jib. of hard dry Cheese ; then take a flat dish, scatter over it Joz. of dripping cut in small pieces, put on that a layer of rice, sprinkle over this some of the grated Cheese, shake on to that a little salt and pepper, then add another layer of rice, then grated Cheese, and a sprinkling of salt and pepper, and so on, rice and Cheese alternately, till all is on the dish. Then put on the top Joz. of dripping cut in small pieces, and put the dish in a Dutch oven in front of the fire till the top is nicely browned. Cheese Salad. -Put the yolk of a hard-boiled, very fresh egg into a basin, and rub it smooth with a table-spoonful of salad-oil ; then add 1 teaspoonful each of salt, cayenne, sugar, and made mustard, mixing each one separately before another is added, and stir in Jib. of grated Cheese. The Cheese used for this should be as old as possible without being high. When all are well worked together, add 1 table-spoonful of onion-vinegar, put the mixture into scallop shells, and serve with shredded lettuce or other green salad. Cheese Sandwich. — (1) Grate 2oz. of Roquefort, Parmesan, or other Cheese, and work it well with a pat of butter. Spread For details respecting Culinary Processes, Utensils, Sauces, d-c., referred to, see under their special heads. Cheese — continued. this on some thin slices of bread, put another thin slice on the top of each, press them gently together, cut the sandwiches into finger lengths, and arrange them tastefully on a folded napkin or a fancy dish-paper, garnishing here and there with freshlygathered parsley. Serve the sandwiches with salad. (2) Boil three eggs until hard, take the yolks only, and with loz. of butter, melted over the fire, mix and rub them to a smooth paste ; grate 4oz. of Cheese and work it into the paste, season it to taste with pepper and salt. Cut three slices of thin bread-and-butter, spread half of each slice with one-third of this paste, and fold the other half of the slice over it. Cheese Souffles. — (1) Put 2 table-spoonfuls of butter in a saucepan and add 1 heaped table -spoonful of flour ; when smooth, add 1 teacupful of milk, 4 teaspoonful of salt, and a few grains of cayenne, and cook two minutes ; then add the well-beaten yolks of three eggs and 1 breakfast-cupful of g-rated Cheese, and set away to cool. When cold, add the whites beaten to a stiff froth, turn into a buttered dish, and bake twenty-five or thirty minutes. Serve immediately. (2) Mix 2^-oz. of flour with 1| pints of milk, put this into a stewpan, and stir it over the fire until it boils ; then season with salt and pepper, and strain through a sieve. Grate 7oz. of Parmesan Cheese, beat the yolks of seven eggs, and add these to the paste. Beat the whites of seven eggs until they are firm, and then mix with the rest. Pill some paper souffle-cases with the mixture, and bake for a-quarter-of-an-hour. These are to be served directly they are out of the oven.