Iced Cream Cheese. — Put 1 pint of cream in a saucepan,
with the grated peel of half a lemon and 1 table-spoonful of
orange-flower water, and boil it for three or four minutes.
Beat the yolks of ten eggs ; move the cream off the fire
and stir the eggs in gradually ; stir it by the side of the
fire for a few minutes, but without allowing it to boil
again. Pass the mixture through a fine hair sieve, turn
it into a freezer, and work it until frozen. Take the
frozen Cheese up in table-spoonfuls, and shape and stamp
them like small pats of butter. Arrange them on a dish
and serve them.
Mock Crab.— (1) Rub loz. of grated Cheese and loz. of
butter together, and when they are well mixed add 1
saltspoonful of dry mustard, f saltspoonful of cayenne
pepper, a few drops of essence of anchovy, 1 teaspoonful
of vinegar, and a little salt. Work it into a smooth paste,
and spread it on slices of dry toast.
(2) Put about 4oz. of any Cheese, Double Gloucester for
choice, into a mortar, and beat it up .with 1 teaspoonful
each of vinegar and made mustard. Sprinkle over salt and
pepper to taste, turn the mixture on to a dish, and it is
ready for use.
(3) Chop fine about 4oz. of Cheese — mellow Cheese for pre-
ference— put it into a mortar, with a little cayenne, salt,
and 1 table-spoonful of made mustard, and pour in 2 table-
spoonfuls of vinegar and a small quantity of salad-oil.
Continue to pound until the mixture has the appearance of
cream, then add 12oz. of picked shrimps. Stuff the
preparation into a crab shell on a dish, with sprigs of
parsley and thin slices of lemon for garnish, and serve.
Potted Cheese. — Take lib. of Cheshire Cheese, cut it into
dice, and put these in a mortar with 6oz. of butter✪ Mock Crab,
Sauces, dec., referred to, see under their special heads.
352
TEE ENCYCLOPEDIA OF PRACTICAL COOKERY.
Cheese — continued.
2 table-spoonfuls of caster sugar finely powdered, and 1 tea-
spoonful of mace ; then pour over 4 wineglassfuls of sherry,
and pound well together after it has stood for two or
three minutes to soak. Work it into a smooth paste, and
place in jars, putting clarified butter over the top.
Pounded Cheese. — Chop about lib. of good dry Cheese, put
it in a mortar with 3oz. of butter, and pound to a
smooth paste. Mix with it 1 teaspoonful each of made
mustard, curry powder, and ground spice, and % tea-
spoonful of black pepper. Stir 1 wineglassful of sherry
into the mixture. Cut some slices of bread about iin. in
thickness, then cut each slice into halves lengthwise ;
spread the Cheese mixture over them, and dust a small
quantity of cayenne pepper on the top of each. Arrange
them on a dish over which has been spread a folded
napkin or an ornamental dish-paper, and serve. This makes
a good luncheon or supper dish. The Cheese mixture can
be kept for several days in a cool place if pressed down
into jars and covered with paper.
Page 266 · 6 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
Iced Cream Cheese. — Put 1 pint of cream in a saucepan, with the grated peel of half a lemon and 1 table-spoonful of orange-flower water, and boil it for three or four minutes. Beat the yolks of ten eggs ; move the cream off the fire and stir the eggs in gradually ; stir it by the side of the fire for a few minutes, but without allowing it to boil again. Pass the mixture through a fine hair sieve, turn it into a freezer, and work it until frozen. Take the frozen Cheese up in table-spoonfuls, and shape and stamp them like small pats of butter. Arrange them on a dish and serve them.
Mock Crab.— (1) Rub loz. of grated Cheese and loz. of butter together, and when they are well mixed add 1 saltspoonful of dry mustard, f saltspoonful of cayenne pepper, a few drops of essence of anchovy, 1 teaspoonful of vinegar, and a little salt. Work it into a smooth paste, and spread it on slices of dry toast.
(2) Put about 4oz. of any Cheese, Double Gloucester for choice, into a mortar, and beat it up with 1 teaspoonful each of vinegar and made mustard. Sprinkle over salt and pepper to taste, turn the mixture on to a dish, and it is ready for use.
(3) Chop fine about 4oz. of Cheese — mellow Cheese for preference— put it into a mortar, with a little cayenne, salt, and 1 table-spoonful of made mustard, and pour in 2 tablespoonfuls of vinegar and a small quantity of salad-oil. Continue to pound until the mixture has the appearance of cream, then add 2 oz. of picked shrimps. Stuff the preparation into a crab shell on a dish, with sprigs of parsley and thin slices of lemon for garnish, and serve.
Potted Cheese. — Take lib. of Cheshire Cheese, cut it into dice, and put these in a mortar with 6oz. of butter,
Sauces, dec., referred to, see under their special heads.
Cheese — continued.
2 table-spoonfuls of caster sugar finely powdered, and 1 teaspoonful of mace ; then pour over 4 wineglassfuls of sherry, and pound well together after it has stood for two or three minutes to soak. Work it into a smooth paste, and place in jars, putting clarified butter over the top.
Pounded Cheese. — Chop about lib. of good dry Cheese, put it in a mortar with 3oz. of butter, and pound to a smooth paste. Mix with it 1 teaspoonful each of made mustard, curry powder, and ground spice, and % teaspoonful of black pepper. Stir 1 wineglassful of sherry into the mixture. Cut some slices of bread about iin. in thickness, then cut each slice into halves lengthwise ; spread the Cheese mixture over them, and dust a small quantity of cayenne pepper on the top of each. Arrange them on a dish over which has been spread a folded napkin or an ornamental dish-paper, and serve. This makes a good luncheon or supper dish. The Cheese mixture can be kept for several days in a cool place if pressed down into jars and covered with paper.
Records on this page
Hot Cheese PasteRoquefort-Cheese SandwichMock CrabIced Cream CheesePounded CheesePotted Cheese