Mince the cheese, and put it in a small stewpan with the butter, ale, a saltspoonful of celery salt, and half a saltspoonful of Nepaul pepper. Beat up the eggs with the cream and stir into the stewpan. Mix thoroughly and whisk the mixture over the fire till creamy and partly set, flavour with lemon -juice and Worcester sauce. Pour this upon hot buttered toast, cut into four. Garnish with sprigs of fresh parsley and send to table. 1928. Biscuits ail Parmesan ( Cheese Biscuits). — 3 oz. flour, 2 oz. butter, 2 oz. grated Parmesan cheese, 2 yolks of eggs, 1 teaspoonful of lemon-juice, a pinch of cayenne and salt ; whipped cream for garnish. Sift the flour and cayenne on to a board, rub in the butter, and mix with the grated cheese. Make a well in the centre, put in the yolks, lemon-juice, and a teaspoonful of water, and work to a smooth stiff paste. Boll out the pastry very thinly, stamp out some small rounds, place on a floured baking-sheet, prick them with a fork, and bake in a cool oven for a few minutes. Before serving place a small quantity of whipped cream mixed with Parmesan and a pinch of cayenne, in the shape of a pyramid, in the centre of each biscuit. ENTREMETS SAVOUREUX, BONNES B OUCHES, ETC. 601 1929. Biscuits de From age d la Creme. — 3 oz. Vienna flour, 1 oz. Paisley flour, 4 oz. butter, 4 oz. Parmesan cheese {grated), i lemon, 2 yolks of eggs, ^ gill cream, salt, and cay enne pepper✪ Biscuits de Fromage a la Creme . Put the flour into a basin, mix it with about a quarter of a tea- spoonful of salt and a pinch of caypnne. Rub in the butter until quite smooth, then mix three ounces of grated Parmesan cheese ; add the juice of half a lemon, the two yolks of eggs, and work into a stiff paste. If too short for rolling add a few drops of milk, but the less the better. Roll out the paste about one-eighth of an inch thick, stamp out some round shapes, place them on a baking- sheet, prick them with a fork, and bake for ten minutes in a cool oven. Whip the cream, add the remaining ounce of cheese and a pinch of cayenne, put a little pyramid in the centre of each biscuit by means of a forcing-bag or cornet, and serve cold on a folded napkin or dish-paper. 1930. Amandes salees {Salted Almonds).— Planch and peel some whole almonds, spread them on a paper-covered board or baking-sheet, and bake to a golden colour. Dissolve a little gum arabic in some water, just enough to thicken — about half a gill of water. Sprinkle the almonds while hot with this, shake well, and dust over with fine salt✪ Salted Almonds by means of a salt-dredger. Shake up the almonds from time to time until they are cool ; they will then be ready for serving. Salted almonds, the same as pistachios, filberts, or hazel nuts, which can be done in the same way, are dished up in fancy paper cases, and are handed round with the dessert. They should remain on the table during the whole of the dinner. 1931. Amandes d la JDiable.- — ^ lb. almonds, 1 oz. butter, ^ gill sweet oil, salt, cayenne pepper✪ Amandes à la Diable. Scald and peel the almonds, place them on a baking-tin, and dry in a cool oven. Clarify the butter, add the oil, and, when hot, put in the almonds ; keep stirring gently until they are equally slightly browned. Put them in a frying-basket, drain and shake well ; then put them on a cloth, sprinkle liberally with fine salt and cayenne pepper, fold the cloth, and shake them a few seconds. Dish up and serve hot.

AI-modernized reading of the original text

Mince the cheese, and put it in a small stewpan with the butter, ale, a saltspoonful of celery salt, and half a saltspoonful of Nepaul pepper. Beat up the eggs with the cream and stir into the stewpan. Mix thoroughly and whisk the mixture over the fire till creamy and partly set, flavour with lemon -juice and Worcester sauce. Pour this upon hot buttered toast, cut into four. Garnish with sprigs of fresh parsley and send to table. 1928. Biscuits au Parmesan ( Cheese Biscuits). — 3 oz. flour, 2 oz. butter, 2 oz. grated Parmesan cheese, 2 yolks of eggs, 1 teaspoonful of lemon-juice, a pinch of cayenne and salt ; whipped cream for garnish. Sift the flour and cayenne on to a board, rub in the butter, and mix with the grated cheese. Make a well in the centre, put in the yolks, lemon-juice, and a teaspoonful of water, and work to a smooth stiff paste. Boll out the pastry very thinly, stamp out some small rounds, place on a floured baking-sheet, prick them with a fork, and bake in a cool oven for a few minutes. Before serving place a small quantity of whipped cream mixed with Parmesan and a pinch of cayenne, in the shape of a pyramid, in the centre of each biscuit. 1929. Biscuits de Fromage à la Crème. — 3 oz. Vienna flour, 1 oz. Paisley flour, 4 oz. butter, 4 oz. Parmesan cheese {grated), i lemon, 2 yolks of eggs, ^ gill cream, salt, and cay enne pepper . Put the flour into a basin, mix it with about a quarter of a teaspoonful of salt and a pinch of caypnne. Rub in the butter until quite smooth, then mix three ounces of grated Parmesan cheese ; add the juice of half a lemon, the two yolks of eggs, and work into a stiff paste. If too short for rolling add a few drops of milk, but the less the better. Roll out the paste about one-eighth of an inch thick, stamp out some round shapes, place them on a baking- sheet, prick them with a fork, and bake for ten minutes in a cool oven. Whip the cream, add the remaining ounce of cheese and a pinch of cayenne, put a little pyramid in the centre of each biscuit by means of a forcing-bag or cornet, and serve cold on a folded napkin or dish-paper. 1930. Amandes salées (Salted Almonds).— Blanch and peel some whole almonds, spread them on a paper-covered board or baking-sheet, and bake to a golden colour. Dissolve a little gum arabic in some water, just enough to thicken — about half a gill of water. Sprinkle the almonds while hot with this, shake well, and dust over with fine salt by means of a salt-dredger. Shake up the almonds from time to time until they are cool ; they will then be ready for serving. Salted almonds, the same as pistachios, filberts, or hazel nuts, which can be done in the same way, are dished up in fancy paper cases, and are handed round with the dessert. They should remain on the table during the whole of the dinner. 1931. Amandes à la Diable. — ^ lb. almonds, 1 oz. butter, ^ gill sweet oil, salt, cayenne pepper. Scald and peel the almonds, place them on a baking-tin, and dry in a cool oven. Clarify the butter, add the oil, and, when hot, put in the almonds ; keep stirring gently until they are equally slightly browned. Put them in a frying-basket, drain and shake well ; then put them on a cloth, sprinkle liberally with fine salt and cayenne pepper, fold the cloth, and shake them a few seconds. Dish up and serve hot.

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The new century cookery book