Dissolve the sugar in half the water, 'and the isinglass in the
other half. Bring both to the boil, then mix together off the
fire. Boil all steadily for at least 20 minutes, then remove from
the fire and add the finely cut lemon and orange peel. Leave
for 15 minutes, and then add the juice of the orange and lemon.
Strain it into wetted tins, and when cold, turn it out and cut
it into squares. Roll it in cornflour and leave it in a cool, dry
place for 2 or 3 days, then roll in icing sugar and leave for a
day or two. Omit the cornflour if to be used at once, but unless
this is done it soon melts.
BREAKFAST DISHES, CHEESE
SAVOURIES, ETC.
ARTICHOKES WITH CHEESE.
Topinambours au Gratin.
2 or 3 large Jerusalem
ai tichokes.
2 oz. grated cheese.
1 oz.
Pepper, salt, lemon juice, and
cayenne to taste.
1 oz. breadcrumbs,
gutter.
Boil the artichokes till tender. Beat them up with a fork and
add pepper, salt, lemon juice and a pinch of cayenne. Place a
layer of this mixture in little ramakin cases, then a little grated
cheese, another layer of artichoke mixture, and sprinkle some
breadcrumbs and grated cheese on the top. Put a tiny piece
of butter on each, bake for 10 minutes in a sharp oven, and
serve very hot.
MULLYON BLOATERS.
2 bloaters. 2 tablespoons ful breadcrumbs.
2 oz. butter.✪ Artichokes with Cheese Pepper.
Cut the heads and tails off the bloaters, split them down the
back and remove all bones. Mix the breadcrumbs with a little
pepper, melt the butter, dip the pieces of bloater in it, cover
with the breadcrumbs and grill over a clear fire or bake in a hot
oven. Serve very hot.
1 gill cream.
1 teaspoonful essence of
anchovy.
CHEESE CREAMS.
Cremes au Fromage.
1 oz. grated cheese.
^ oz. isinglass.
1 teaspoonful lemon juice.
Salt and cayenne pepper mixed✪ Cheese Creams.
Whisk the cream till stiff, add the isinglass dissolved, and
mix in the other ingredients. Decorate with cut vegetables,
hard-boiled egg or truffles some very small dariole moulds, pour
the mixture in at once and place on ice to set. Turn each
out on to a slice of hard-boiled egg, decorate with strips of red
chili and garnish with watercress.
144
DAINTY DINNERS AND DISHES.
CHEESE
H oz. butter.
1 oz. flour.
Gill of milk.
3 oz. grated cheese.
EGGS.
Pepper and salt to taste.
1 egg.
Breadcrumbs.
Frying oil.
Melt the butter in a saucepan, stir in the flour, add the milk,
stir till it thickens, and boil 5 minutes ; add the seasoning and
2 oz. of the cheese. When well mixed, put on a plate to cool,
form in the shape of eggs, cover with egg and breadcrumb, drop
into smoking hot oil, fry a golden brown, drain on kitchen paper.
Dish in a circle, sprinkle the remaining ounce of cheese over
and place the parsley in the centre.
CHEESE
NUGGETS.
Pepper and salt to taste, and a
little mustard if liked.
1 teaspoonful baking-powder.
\ pint milk.
Mix the dry ingredients well together, forming them into a
stiff dough with the milk. Take up rough pieces with two forks,
place on greased tins, and bake 15 minutes.
2 or 3 oz. grated cheese.
2 oz. butter.
8 oz. flour.
1 per p'
x '-too*
CHEESE
b. breadcrumbs or Florador.
PUDDING.
^ pint milk.
2 oz. grated cheese.
1 saltspoon mustard.
1 egg.
Warm the milk and butter together, pour it over the bread-
crumbs and cheese, add the seasoning and well beaten egg, mix
well, and pour it into a buttered pie-dish. Bake for ^ an hour.
1 oz. butter. ✪ Cheese Ramakins
Page 79 · 4 recipe records on this page
Presented as published in 1907. 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
Dissolve the sugar in half the water, 'and the isinglass in the other half. Bring both to the boil, then mix together off the fire. Boil all steadily for at least 20 minutes, then remove from the fire and add the finely cut lemon and orange peel. Leave for 15 minutes, and then add the juice of the orange and lemon. Strain it into wetted tins, and when cold, turn it out and cut it into squares. Roll it in cornflour and leave it in a cool, dry place for 2 or 3 days, then roll in icing sugar and leave for a day or two. Omit the cornflour if to be used at once, but unless this is done it soon melts.
BREAKFAST DISHES, CHEESE
SAVOURIES, ETC.
ARTICHOKES WITH CHEESE.
Topinambours au Gratin.
2 or 3 large Jerusalem artichokes.
2 oz. grated cheese.
1 oz.
Pepper, salt, lemon juice, and cayenne to taste.
1 oz. breadcrumbs, gutter.
Boil the artichokes till tender. Beat them up with a fork and add pepper, salt, lemon juice and a pinch of cayenne. Place a layer of this mixture in little ramakin cases, then a little grated cheese, another layer of artichoke mixture, and sprinkle some breadcrumbs and grated cheese on the top. Put a tiny piece of butter on each, bake for 10 minutes in a sharp oven, and serve very hot.
MULLIGATAWNY BLOATERS.
2 bloaters. 2 tablespoons ful breadcrumbs.
2 oz. butter. Pepper.
Cut the heads and tails off the bloaters, split them down the back and remove all bones. Mix the breadcrumbs with a little pepper, melt the butter, dip the pieces of bloater in it, cover with the breadcrumbs and grill over a clear fire or bake in a hot oven. Serve very hot.
1 gill cream.
1 teaspoonful essence of anchovy.
CHEESE CREAMS.
Cremes au Fromage.
1 oz. grated cheese.
^ oz. isinglass.
1 teaspoonful lemon juice.
Salt and cayenne pepper mixed.
Whisk the cream till stiff, add the isinglass dissolved, and mix in the other ingredients. Decorate with cut vegetables, hard-boiled egg or truffles some very small dariole moulds pour the mixture in at once and place on ice to set. Turn each out on to a slice of hard-boiled egg, decorate with strips of red chili and garnish with watercress.
CHEESE
H oz. butter.
1 oz. flour.
Gill of milk.
3 oz. grated cheese.
EGGS.
Pepper and salt to taste. 1 egg.
Breadcrumbs.
Frying oil.
Melt the butter in a saucepan, stir in the flour, add the milk, stir till it thickens, and boil 5 minutes ; add the seasoning and 2 oz. of the cheese. When well mixed, put on a plate to cool, form in the shape of eggs, cover with egg and breadcrumb, drop into smoking hot oil, fry a golden brown, drain on kitchen paper. Dish in a circle, sprinkle the remaining ounce of cheese over and place the parsley in the centre.
CHEESE
NUGGETS.
Pepper and salt to taste, and a little mustard if liked.
1 teaspoonful baking-powder.
\ pint milk.
Mix the dry ingredients well together, forming them into a stiff dough with the milk. Take up rough pieces with two forks, place on greased tins, and bake 15 minutes.
2 or 3 oz. grated cheese. 2 oz. butter.
8 oz. flour.
1 per p' x '-too*
CHEESE
b. breadcrumbs or Florador.
PUDDING.
^ pint milk.
2 oz. grated cheese.
1 saltspoon mustard.
1 egg.
Warm the milk and butter together, pour it over the breadcrumbs and cheese, add the seasoning and well beaten egg, mix well, and pour it into a buttered pie-dish. Bake for ^ an hour.
1 oz. butter.
Records on this page
Artichokes with CheeseMullyon BloatersCheese CreamsCheese Ramakins