Mrs. Roundell's Practical cookery book

Cheese to be Served Cold. — Mock Crab. — This is an American dish, and is supposed to taste like devilled crab. In America it is served in a crab-shell, but scallop-shells are more suitable. Rub the yolk of a hard-boiled egg to a paste with a tablespoonful of salad oil, work in first a teaspoonful of salt, then the same of cayenne pepper, then a dessertspoonful of made mustard. Now add four ounces of grated cheese, and work all well together. A little cold minced chicken or cooked white fish is an improvement. Finally add a dessertspoonful of anchovy vinegar. Hand water biscuits and butter. A second yolk of egg and a little more oil may be added. This American dish looks well served in a large shallow china saucer or shallow round dish, garnished with hard-boiled eggs and cress. Parmesan Cheese Pyramids. — (Family Recipe.) — Rub two ounces of butter into two ounces of flour, then mix in two ounces of grated Parmesan Cheese. Season with a dust of salt and a little cayenne, and work the whole to a light paste with a little water. Roll the paste out very thin, cut it into squares or rounds, and bake in a quick oven. When baked let the biscuits get cold. Season some thick cream with a dust of salt and a saltspoonful of cayenne. Whip it and when stiff mix in two tablespoonfuls of grated Parmesan. When ready pile the cream high on each biscuit, and dish on a napkin. Cremes de Fromagfe. — Make half a pint of custard with three whole eggs, stir in half an ounce of soaked gelatine. When dissolved cool and whip, adding two ounces of grated Parmesan and a gill of whipped cream, with one tablespoonful of chopped ham and one of chopped cooked macaroni. Fill little darioles with the mixture, set them on ice or in a cold place. Turn out when firm, and garnish with broken aspic. Mayonnaise sauce may be handed. [Wyvern.] Cream Cheese. — (Family Recipe.) — Take a quart of thick cream, put it into a napkin rinsed out in cold spring water, and sprinkle a little salt over it. Tie it up as tight as possible, and CHEESE hang it up in the dairy. It may he eaten in twenty-four hours. The napkin must be changed night and morning for a fresh one wrung out in cold water. When the cheese comes out of the dining-room it must be put in a clean napkin as before and kept in the dairy. Cream Cheese. — Take a small table-napkin, dip it in boiling water, squeeze it, and lay it inside a sieve (the size of the sieve depends on the quantity of cream), put a little salt to the cream, and pour it in not more than two inches deep (less will do). Set the sieve upon a plate, and lay a cover over it to keep off the dust. Change the plate beneath the sieve every day. The Cheese will be ready in a week or a fortnight, according to the weather. It is worth while to do this with even so little as a teacupful of cream which will not keep for other purposes, and cream which has begun to get a little sour is equally good for the purpose. Cream Cheese Like the Grewelthorp. — (Family Recipe.) — (Grewelthorp is a village near Ripon, in the West Riding of Yorkshire, celebrated for the cream cheeses made there.) Take one quart of new milk, and put it in a warm place to stand twenty-four hours. Put in a little salt, stir it well, and hang the cheese up in a cloth to drain. If a richer Cheese is wanted put in half a pint of cream.