The correct cheese to order after a dinner depends
entirely upon the preceding courses and the taste of
the dIners-out. While English people often take a
bit of Gorgonzola or ripe Stilton, Americans gener-
ally order Roquefort, Camembert, or Brie, and Ameri-
can cheese Is generally relegated to the noon luncheon
as an accompaniment to the Inevitable American tri-
angle of pie. A French dinner usually terminates
with a bit of cream cheese and a confiture, unless a bit
of Roquefort is taken with the cognac and coffee.
CHEESE At some dinners, a canape^ In w^hlch cheese
CANAPE forms a part. Is frequently served, the Ca-
nape Lorenzo of cheese and crab meat, which originated
at Delmonlco's, being world-famed. An ordinary
cheese canape Is made by browning a circular piece of
bread In butter and spreading with French mustard,
then with a layer of grated cheese seasoned with salt
and cayenne✪ Cheese Canape. This Is set In a hot oven and baked
until the cheese is melted.
CHEESE run the gamut from Schweitzer Kase in
SAND- rye bread with German mustard down to
\VICHES ^ dainty affair served at afternoon teas or
receptions, which is made of a slice of brown bread and
a slice of white bread, between which Is a filling made
from minced green peppers, English walnuts, and olives,
blended with Neufchatel cheese and softened with
mayonnaise. Grated Gruyere cheese mixed with
chopped walnut meats seasoned with cayenne is a
70
A BACHELOR'S CUPBOARD
A Chat on Cheese
favorite English sandwich, while fresh whole wheat
bread with slices of American cream cheese and English
mustard is " not to be sneezed at."
" Cheese and bread make the cheek red." — German.
Cheese, like tobacco, is at last being dignified with
literature of its own. The daily papers are cartooning
the " Cheshire Cheese," that delightful old inn in
the *' Dreams of a Welsh Rabbit," and, if you please,
Wine Office Court off Fleet Street in London, where
Dr. Johnson ate toasted cheese and pudding and drank
his musty ale, has published an interesting history of
this, the most perfect old tavern existing in London,
its title being '' The Book of the Cheese." Goldsmith,
who lived nearby, used to sit there with Dr. Johnson,
and there are many souvenirs shown of the two famous
litterateurs.
And the cheese? Was there ever anything to com-
pare with the toasted cheese one has there? It's an
idealized sort of rabbit, served up in little square tins
on slices of toast and brought in sizzling and set before
one on the rough board bench with a mug of musty
or a pitcher of ale and porter mixed and frothing over
deliciously. The secret of the toasted cheese is, like
that of the pudding, jealously guarded, and it is said
that but one man in London ever know^s at one time
just how the trick is done. But it's a morsel that is
well worth crossing the Atlantic for, provided one isn't
satisfied with his own chafing dish cheese stunts.
71
A BACHELOR'S CUPBOARD
A Chat on Cheese
Why is not cheese used more, I wonder? It is
nutritious, and, eaten properly, aids in digesting a
dinner. If one always drinks plenty of good old ale
or beer with his rabbit and includes in its ingredients
a pinch of soda there's no reason, unless there's a
chronic indigestion to contend with, why a rabbit need
not digest as easily as a new-laid egg.
Page 29 · 2 recipe records on this page
Presented as published in 1906. 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
The correct cheese to order after a dinner depends entirely upon the preceding courses and the taste of the diners-out. While English people often take a bit of Gorgonzola or ripe Stilton, Americans generally order Roquefort, Camembert, or Brie, and American cheese Is generally relegated to the noon luncheon as an accompaniment to the Inevitable American triangle of pie. A French dinner usually terminates with a bit of cream cheese and a confiture, unless a bit of Roquefort is taken with the cognac and coffee.
CHEESE At some dinners, a canapé in which cheese CANAPE forms a part. Is frequently served, the Canape Lorenzo of cheese and crab meat, which originated at Delmonico's, being world-famed. An ordinary cheese canape Is made by browning a circular piece of bread In butter and spreading with French mustard, then with a layer of grated cheese seasoned with salt and cayenne. This Is set In a hot oven and baked until the cheese is melted.
CHEESE run the gamut from Schweitzer Kase in SAND- rye bread with German mustard down to
WICHES ^ dainty affair served at afternoon teas or receptions, which is made of a slice of brown bread and a slice of white bread, between which Is a filling made from minced green peppers, English walnuts, and olives, blended with Neufchatel cheese and softened with mayonnaise. Grated Gruyere cheese mixed with chopped walnut meats seasoned with cayenne is a
A Chat on Cheese
favorite English sandwich, while fresh whole wheat bread with slices of American cream cheese and English mustard is " not to be sneezed at."
" Cheese and bread make the cheek red." — German.
Cheese, like tobacco, is at last being dignified with literature of its own. The daily papers are cartooning the " Cheshire Cheese," that delightful old inn in the *' Dreams of a Welsh Rabbit," and, if you please, Wine Office Court off Fleet Street in London, where Dr. Johnson ate toasted cheese and pudding and drank his musty ale, has published an interesting history of this, the most perfect old tavern existing in London, its title being '' The Book of the Cheese." Goldsmith, who lived nearby, used to sit there with Dr. Johnson, and there are many souvenirs shown of the two famous litterateurs.
And the cheese? Was there ever anything to compare with the toasted cheese one has there? It's an idealized sort of rabbit, served up in little square tins on slices of toast and brought in sizzling and set before one on the rough board bench with a mug of musty or a pitcher of ale and porter mixed and frothing over deliciously. The secret of the toasted cheese is, like that of the pudding, jealously guarded, and it is said that but one man in London ever knows at one time just how the trick is done. But it's a morsel that is well worth crossing the Atlantic for, provided one isn't satisfied with his own chafing dish cheese stunts.
A Chat on Cheese
Why is not cheese used more, I wonder? It is nutritious, and, eaten properly, aids in digesting a dinner. If one always drinks plenty of good old ale or beer with his rabbit and includes in its ingredients a pinch of soda there's no reason, unless there's a chronic indigestion to contend with, why a rabbit need not digest as easily as a new-laid egg.
Records on this page
Cheese CanapeOnion Rarebit