Domestic and economical cookery recipes

Butter a shallow pie-dish ivell, put in a layer of sauce, then cauliflower, sprinkle the cauliflower thickly with cheese, and season well ; then add more sauce, cauliflower, and cheese till the dish is full ; the top layer must be of sauce. Sprinkle this well with cheese and a few bread crumbs, and put on plenty of small pieces of butter. Let it brown in the oven or before the fire. No. 13. CHEESE AIGRETTES. 1 oz. of butter. 3 ozs. of fine flour. 2 ozs. of grated Parmesan cheese. 2 whole eggs and 1 yolk. Pepper, salt, and a little cayenne. 1 pint of water. Put the butter and water in a saucepan on the fire to boil. Rub the flour through a sieve, shake it quickly into the water when boiling. Stir and cook thoroughly. Then add, off the fire, the eggs, beating them in one by one. Add the seasoning and the cheese. Drop teaspoonfuls of the mixture into hot fat (see French frying), and fry a o-olden brown. They will take about ten minutes to cook. After they are dropped in the fat the pan must be drawn to the side of the fire, that they do not take a dark colour before they are cooked. Drain on kitchen paper and serve at once, piled high on a folded napkin. No. 14. CHEESE STRAWS. 2 ozs. of butter. 2 ozs. of grated cheese. 3 ozs. of flour. Salt and cayenne. I yolk of egg. Rub the butter into the Hour ; add the cheese and seasoning ; rub the cheese well into the flour, and mix all together with the yolk of egg ; roll the pastry out on a well-floured board and cut it into straws and rings ; bake in a very moderate oven on a slightly-greased baking sheet till they are a very light brown. Allow them to cool a little on the baking sheet before removing them. Serve three or four straws in each ring. No. 15. CROQUETTES DE VERMICELLE AU PARMESAN. Boil two ounces of vermicelli in three-quarters of a pint of milk until quite tender. Mix in one ounce of butter, a teaspoonful of French mustard, two ounces of grated cheese (Parmesan is the best), cayenne, season to taste. When the mixture has become quite cold, roll it out on a board (using a few bread crumbs) about half an inch thick ; cut into small crescents and any fancy shapes. Dip them into egg and then into crushed vermicelli ; fry a pretty golden colour in hot fat. Dish in a circle. This makes a very pretty savoury. No. 16. MACARONI CHEESE. 2 teaspoon ful made mustard Cayenne ) , , , Salt i t0 ta8te £ pint milk Break the macaroni into small pieces, put it into boiling water (slightly salted), boil till tender, fifteen or twenty minutes. Drain, melt half an ounce of butter, stir in the flour, add milk, boil well, stirring all the time ; add cayenne, salt, and mustard, also half the cheese, and the macaroni. Butter a pie-dish or French baking dish, put in the macaroni, sprinkle the rest of the cheese on the top, and put also half an ounce of butter in small pieces. Put it in a quick oven or before a good fire. No. 17. CHEESE FINGERS. 2 oz. grated cheese | Puff Pastry Pepper, salt & cayenne to taste