The encyclopædia of practical cookery

"Strohl" Cheese. — Rub 6 oz. of butter into 6oz. of flour, and add 6oz. of grated Parmesan Cheese and a little cayenne ; when this is well mixed add the yolks of three eggs and 1 tablespoonful of raw cream, and work all well together. Roll the paste out thin, divide it into strips 5in. long, put these on a baking-sheet, and bake in a hot oven. When they are done, put them in a dish with a folded napkin in it, and serve. Talmouses with Cheese. — Have ready 6oz. of choux-paste, without sugar or zest, keeping it a little stiller than is usually done. Cut some Gruyere Cheese in little dice, and mix it with the choux-paste and a pinch of pepper. Divide Jib. of rolled-out puff paste into rounds with a pastecutter, put in the centre of each round a little piece of choux-paste, damp the edges a little round this paste, egg it, then fold over the edges of the puff paste flat on three sides, so as to obtain a kind of three-cornered cocked hat (see Fig. 435); dust grated Parmesan Cheese over them, put them on a greased baking-sheet, leaving- a little space between each, and- bake in a slow oven for twenty minutes. Serve while hot. Turkish Cheese Fritters. — Prepare a paste with 8oz. of flour and two eggs, roll it out as thin as possible, and over it spread grated Cheese and minced parsley ; double the paste over once, cut it into shapes with a round biscuit-cutter or cup, put these into a frying-pan with a little butter, and cook until well browned. Take them out, drain off as much of the fat as possible, and serve immediately. Turkish Mode of serving- Cream Cheese. — Break about lib. of cream Cheese into small pieces, put them in a saucepan, For details respecting Culinary Processes, Utensils, Sauces, &c., referred to, see under their special heads. Cheese — continued. and stir over the fire until melted. Mix a small tablespoonful of flour with the Cheese, continue stirring it until smooth and the butter begins to run from the Cheese, then take it off and turn it on to a hot dish ; spread a layer of honey over, and serve immediately. Welsh Rarebit.— (1) Chop small Jib. of cooking Cheese, put it with 2oz. of butter in a little saucepan, and as the butter melts and the Cheese gets warm, mash them together. When softened, add two yolks of eggs, ^ teacupful of ale, and a little cayenne pepper and salt. Stir till it is creamy, but do not let it boil, for that would spoil it. Place some slices of buttered toast on a dish, pour the Welsh rarebit upon them, and set inside the oven about two minutes before serving. Some use milk instead of ale. (2) Take |lb. of Cheese and break it into small pieces if it is soft ; but if hard, grate it. Put J teacupful of milk into a double boiler and add the Cheese. Mix 1 teaspoonful of mustard, a little cayenne, and £ teaspoonful of salt together, add one eg’g, and beat well. When the Cheese has melted, add the egg mixture and 1 teaspoonful of butter, and cook for two minutes longer, or until it is thick, taking care not to let it curdle. Pour the mixture over four slices of toast, without crusts, that have been kept warm, and then serve. Ale may be used in place of the milk, or cream substituted, if preferred.