FoodNetArchive

Tried favourites cookery book

1909

Page 87 · 11 recipe records on this page

Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Sheep’s or Calf’s Head, 2 oa. Chopped Ham, Pepper and Salt, 2 teaspoonfuls Cream✪ Brains on Toast. Soak brains in salt water and remove the fibre. Drop into boil- ing water and simmer 15 minutes. Lift out and remove skin. Chop up and mix with them the ham, cream, salt, and pepper. Pile up on buttered toast, sprinkle with brown bread-crumbs and minced parsley, and serve. Bombay Toast. Cut a slice of bread J inch thick, and then stamp out pieces the size of a half-crown,' and fry them a nice brown. Spread a thin coat- ing of any kind of pounded meat over them, and a little chutney over that. Put a piece of toasted cheese✪ Bombay Toast on, top of each one, and dish up. Celery Cream. i pint Cream, a few drops Essence of Celery, Salt, Pepper, Puff Paste✪ Celery Cream. Switch the cream, then add the celery, and pepper and salt to taste. Roll out the paste, and cut into small rounds and bake them. After they are cold, pile some cream on each round. Garnish with press and a little grated cheese. Cheese Balls. Beat the whites of 2 eggs to stiff froth, stir in 2 oz. grated Par- mesan cheese, salt and cayenne✪ Cheese Balls to taste. Shape mixture into balls the size of marbles, and drop in boiling fat. Fry for 5 minutes till a golden brown, drain well, and sprinkle grated cheese over. Cheese Croustades. Roll out some puff paste, about 1 inch thick, inches long, and u ^ baking tin. TTie knife should be run lightly round each piecp of pastp, so that it cjvn bp liftp^l 88 TRIED FAVOURITES COOKERY BOOK. out ■when ba.k«l. When baked enoaigh, remove the inner layer of paste, scooping it well out. Then fill up with the following mixture : — Make a thick white sauce, and add enough grated cheese (gruy^re or Cheddar) — to taste well of cheese, adding a little cayenne✪ Cheese Croustades and carbonate of soda, and serving quite hot. Devilled Cheese. 2 oz. Cheese, 1 tablespoonful Hot Pickles, piece of Butter size of Walnut, Cayenne Pepper and Mustard✪ Devilled Cheese. Put cheese into pan with the butter. When quite melted, add the pickles, chopped up, pepper and mustard, and serve on rounds of toast. Cheese Fingfers. 2 slices Toast, 1 tablespoonful Cream, 2 tablespoonful Grated Parmesan, 2 oz. Sweet Almonds, Pepper, and 1 tablespoonful Chopped Parsley✪ Cheese Fingers. Blanch almonds and out in four, fi-y in butter till a golden brown and drain well. Mix cheese, pepper, parsley, and cream, and spread mixture on toast. Cut in lengths 1^ inches wide. Sprinkle ahnonds over, and serve vei’y hot. Cheese Fondeau. J pint Milk, 4 oz. Bread Crumbs, 2 Eggs, 6 oz. grated Cheese; season with Pepper, Salt, and Cayenne✪ Cheese Fondeau. Boil the milk, and put it over the crumbs ; allow this to cool, and then add the other ingredients. Bake in a good oven for about 20 minutes. It can be baked in a small pie-dish, but it is nicer in small vamakins, or just dropped in spoonfulsi upon a greased paper in a tin. Cheese Fritters (1). 2 oz. grated Cheese, 1 dessertspoonful Mustard, 2 tablespoonfuls Flour, very little Pepper and Salt. Mix in ^ gill milk✪ Cheese Fritters (1). Beat up 2 whites of eggs vei’y lightly ; add, and fry in small fritters. Cheese Fritters (2). 1 tablespoonful Flour, 1 Egg, a little Milk, Pepper, Salt, and Cayenne; 4 oz. grated Cheese✪ Cheese Fritters (2). Mix to a thick batter, stir in cheese just before frying. Immed- iately before removing fritters from pan, lay a thin slice of cheese on each, and serve very hot. Cheese Muff. ✪ Cheese Muff