In foreign countries cheese is as staple an article of
diet as bread. One reads of the husky English laborer
with his pail of beer and mid-day tiffin of bread and
cheese. The German considers no luncheon complete
without his Schweitzer Kase or Schmier Kase, while
the Swiss goat-milk cheese, the Norw-eglan reindeer-
milk cheese, the Italian cheese, and the hundred and
one variety of French cheeses are equally famous staple
articles of diet.
AN APPE- Take equal parts of MacLaren's Roque-
TIZER fort cheese and sweet dairy butter and melt
in the hot water pan, using a very low flame. When
of cream-like consistency add cayenne and Worcester-
shire sauce to taste, stirring until it foams. Crisp
crackers and the beer that made Milwaukee famous
complete a trio of famous palate-ticklers.
FROMAGE -^ Gruyere cheese appetizer is a favorite
A LA with the students of Geneva and Lausanne.
FLORIAN Florian Robert brought the recipe into his
ROBERT coterie at the Sorbonne, and in the little
apartment on the Boul' Miche' a few congenial souls
occasionally gather of an evening and wash down with
72
A BACHELOR'S CUPBOARD
A Chat 071 Cheese
"Bock'' this dainty: Melt in a copper saucepan over
the charcoal brazier — a chafing-dish will be used
over here — a quarter-pound of grated Gruyere cheese
w^Ith a teaspoonful of butter, some chopped onion and
parsley, a cup of chicken broth — or half a can of
chicken soup strained — salt, pepper, and a suspicion of
nutmeg. When well blended, add four well-beaten
eggs, and after stirring until It looks just good enough
to eat, serve on triangles of toasted bread.
FONDUE A delicate fondue au fromage may be
AU quickly made — of the sort that one serves
FROMAGE ^.j^i^ ginger ale or ApoUInarls lemonade.
Melt with a piece of butter the size of two chestnuts
(I'm tired of saying " a walnut ") In the blazer, a half-
pound of broken or grated cheese, and stir until melted.
Add a cupful of thin cream, a bit of salt, and a sprink-
ling of pepper. Serve on any biscuit or toast you fancy
— but try toast made from Boston brown bread If you
want a distinct novelty to connect two continents.
QUEEN Would not a recipe from Victoria the
VIC- Good be acceptable to the loyal John
TORIA'S Bull? Then let It be toasted cheese from
TOASTED ^j^g Royal Lodge at Windsor, which is
done In this fashion: Grate half a pound
of cheese very fine, and add three tablespoonfuls of ale
and a small glass of champagne. Mix well in a silver
dish over the hot water pan for ten minutes and serve
on toast. It's almost as good — not quite — as that
served at " Ye Cheshire Cheese."
73
A BACHELOR'S CUPBOARD
A Chat on Cheese
ONION I have no time to waste in the idle discus-
^^^^^'^ sion of whether it's Rarebit or Rabbit. If
you must know, consult the Encyclopaedia Brittanica
while two large Spanish onions are boiling in the hot
w^ater pan. When they are soft, your mind will be
at rest, and you will chop the onions and put them in
the blazer together with a small piece of butter, milk,
salt, cayenne, as much Tabasco as you like, a teaspoon-
ful of made mustard, and a half-cupful of grated cheese✪ Onion Rarebit.
It should be very " short," and, with a steinful of
Wurtzburger, it will be so delectable that when it's
gone you'll doubtless bless me for telling you how to
do it — then make another.
FRIED These odorous but w^holesome vegetables
Page 30 · 4 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
In foreign countries cheese is as staple an article of diet as bread. One reads of the husky English laborer with his pail of beer and mid-day tiffin of bread and cheese. The German considers no luncheon complete without his Schweitzer Kase or Schmier Kase, while the Swiss goat-milk cheese, the Norwegian reindeermilk cheese, the Italian cheese, and the hundred and one variety of French cheeses are equally famous staple articles of diet.
AN APPE- Take equal parts of MacLaren's Roque- TIZER fort cheese and sweet dairy butter and melt
in the hot water pan, using a very low flame. When of cream-like consistency add cayenne and Worcestershire sauce to taste, stirring until it foams. Crisp crackers and the beer that made Milwaukee famous complete a trio of famous palate-ticklers. FROMAGE -^ Gruyere cheese appetizer is a favorite A LA with the students of Geneva and Lausanne.
FLORIAN Florian Robert brought the recipe into his ROBERT coterie at the Sorbonne, and in the little apartment on the Boul' Miche' a few congenial souls occasionally gather of an evening and wash down with
A Chat 071 Cheese
"Bock'' this dainty: Melt in a copper saucepan over the charcoal brazier — a chafing-dish will be used over here — a quarter-pound of grated Gruyere cheese with a teaspoonful of butter, some chopped onion and parsley, a cup of chicken broth — or half a can of chicken soup strained — salt, pepper, and a suspicion of nutmeg. When well blended, add four well-beaten eggs, and after stirring until it looks just good enough to eat, serve on triangles of toasted bread. FONDUE A delicate fondue au fromage may be AU quickly made — of the sort that one serves
FROMAGE ^.j^i^ ginger ale or ApoUInarls lemonade. Melt with a piece of butter the size of two chestnuts (I'm tired of saying " a walnut ") In the blazer, a halfpound of broken or grated cheese, and stir until melted. Add a cupful of thin cream, a bit of salt, and a sprinkling of pepper. Serve on any biscuit or toast you fancy — but try toast made from Boston brown bread If you want a distinct novelty to connect two continents. QUEEN Would not a recipe from Victoria the VIC- Good be acceptable to the loyal John
TORIA'S Bull? Then let It be toasted cheese from TOASTED ^j^g Royal Lodge at Windsor, which is done In this fashion: Grate half a pound of cheese very fine, and add three tablespoonfuls of ale and a small glass of champagne. Mix well in a silver dish over the hot water pan for ten minutes and serve on toast. It's almost as good — not quite — as that served at " Ye Cheshire Cheese."
A Chat on Cheese
ONION I have no time to waste in the idle discus- ^^^^^'^ sion of whether it's Rarebit or Rabbit. If you must know, consult the Encyclopaedia Brittanica while two large Spanish onions are boiling in the hot water pan. When they are soft, your mind will be at rest, and you will chop the onions and put them in the blazer together with a small piece of butter, milk, salt, cayenne, as much Tabasco as you like, a teaspoonful of made mustard, and a half-cupful of grated cheese. It should be very " short," and, with a steinful of Wurtzburger, it will be so delectable that when it's gone you'll doubtless bless me for telling you how to do it — then make another.
FRIED These odorous but w^holesome vegetables
Records on this page
Onion RarebitGruyere Cheese AppetizerFondue au FromageToasted Cheese from Victoria