The encyclopædia of practical cookery

Cream-Cheese Puffs. — (1) Put 2 breakfast-cupfuls of milk and 2oz. of butter into a saucepan.; bring them to the boil, and stir in sufficient flour to form a stiffish paste, letting it dry over the fire. Then add and mix in a small cream Cheese about 6oz. in weight, 2oz. of crushed loaf sugar, 2 tablespoonfuls of well-whipped cream, a little salt, and three or four eggs. The paste should not be too thin ; more flour must be used if required to thicken. Roll out about lib. of puff paste as thin as possible, cut it into rounds about 2in. in diameter, put a little of the preparation in the centre of each, turn up the edges of the paste so as to form a three-cornered cup, brush the top and sides over with egg, put them into a moderate oven, and bake to a light brown. Take them out, dust over with caster sugar, and they are ready for use. Two table-spoonfuls of whipped cream may be used as a substitute for the cream Cheese. (2) Take 3oz. of freshly-made cream curd and let it be scalded and drained (the curd is obtained by adding rennet to 1 qt. of cream). Boil i pint of milk with loz. of butter in it, drop in 1 teacupful of flour all at once, and stir the paste over the fire for a few minutes ; then put For details respecting Culinary Processes . Utensils, Cheese — continued . in the 3oz. of cream curd and 2oz. of grated Cheese, and pound the mixture smooth, next beating in three eggs, one at a time. Put 2 or 3 table-spoonfuls of this Cheese-flavoured mixture into patty-pans, lined thinly with piepaste, and bake in a slack oven ; or else cut out flats of patty-paste very thinly rolled ; put 1 table-spoonful of the mixture in the middle, pinch up the sides like a threecornered hat, and bake on a greased baking-sheet. They will open out in baking, and Americans eat them with apple sauce. Creamed Cheese. — Grate fib. of Cheese into a saucepan, and add half the quantity of butter, the yolks of four eggs, a little cayenne and salt, and 1 teacupful of milk. Warm the mixture over the fire, taking care not to let it boil, turn it out on to a dish, and it is ready for use. Gherkin Buck. — See American Rarebit. Golden Buck. — This is an American favourite. Cut up into 'small pieces about lib. of Cheese (American for preference), put them in a saucepan, sprinkle over a little pepper, pour over f tumblerful of ale or beer, and stir over the fire, using a wooden spoon, until the whole is quite melted, which should not take longer than a couple of minutes. Arrange six pieces of hot toast on a dish, pour over the preparation, place a poached egg on the top of each, garnish with small sprigs of fried parsley (see Fig. 432), and serve as hot as possible. See American Rarebit, or Gherkin Buck. Hot Cheese Paste. — Put fib. of Cheshire Cheese in a mortar, and pound it well with loz. of butter, 3 teaspoonfuls of mustard, 1 teaspoonful of salt, and 1 saltspoonful of cayenne pepper. When these ingredients are well mixed and pounded together, put the mass in jars in a cool place, and it will keep good for some time.