C!heeS9, Cayenne. — Take a quarter of a
pouiiid each of tlour, butter, and grated cheese.
Mix them thoroughly, and add a pinch of salt
and as much cayenne pepper as will cover a
fourpenny piece. Porm these ingi'edients into
a paste with a little water, roll this out to the
thickiaess of half an inch, then cut it into pieces
about tliree inches long and one inch wide.
Bake these until they are lightly browned, and
serve t,hem as hot as possible. Tune, altogether,
about half an hour. Probable cost, 8d. for this
quantity. SuiHcient for four persons.
Cheese, Cheshire, Imitation.— Put
the mill: fresh from the cow, and without skim-
ming it, into a tub, with as much rennet as will
turn it bc'fore it has had time to get quite cold.
AVlien the curd comes, draw it out with the
fingers as gently as possible, as rough handling
AvUl destroy its richness. Put half an ounce
of salt✪ Cheese, Cheshire, Imitation v.'ith every pound of curd. Lay the
curd little by little in the cheese vat, which
should have holes in the lower pai-t of it, and
put the vat into the press. When it has been
there a couple of hours take it out, put it into
a little warm water to harden the skin, then
wipe it drj', cover it with a cloth, and return it
to the press (plicing it in the vat, which has
also been wiped dry) for seven or eight hours.
Take it out again, smooth the edges, and before
putting it in the L'^t time prick some holes in it
a couple of inches deep with a bodkin. AUow it
to remain for two dajis, turning it at least twice
a day ; take it oiit, put it on a clean board, turn
and move frequently, and rub with a dry
cloth. It will be ready in about eighteen
months. At the end of the year after it is
made make a hole in the middle and pom* in
some good wine. Make up the hole with some
of the cheese. These cheeses should be about
eight inches in thickness, and will be found to
be very mellow and good.
Cheese, Cream.— Take some thick cream
and tie it in a wet cloth. Stir a tea-spoonful
of salt✪ Cheese, Cream into every pint of cream. Hang it in
a cool airy place for six or seven days, then turn
it into a clean cloth, which must bo put into a
mouXl, and under a weight for about twenty-
four hoiu-s longer, when it will be lit for use.
It should be turned twice a day. Probable
cost, cream, Is. 6d. per pint.
Cheese, Crusts for,, or Pulled
Broad.. — Pull the crumb of a new loaf into
small rough jrleces, place thom on a dish or
tin plate, and put them into a quick oven
till they are lightly browned and crisp. If the
oven is not hot they may be browned before a
clear fire in a Dutch oven. The crumb of half
a quartern loaf✪ Cheese, Crusts for, or Pulled Bread wUl make enough for half a
dozen persons.
Cheese Fondue or Souffle.— Mix a ✪ Cheese Fondue or Souffle
Page 335 · 4 recipe records on this page
Presented as published in 1892. 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
Cheese, Cayenne. — Take a quarter of a pound each of tlour, butter, and grated cheese. Mix them thoroughly, and add a pinch of salt and as much cayenne pepper as will cover a fourpenny piece. Porm these ingredients into a paste with a little water, roll this out to the thickness of half an inch, then cut it into pieces abeut three inches long and one inch wide. Bake these until they are lightly browned, and serve them as hot as possible. Tune, altogether, about half an hour. Probable cost, 8d. for this quantity. SuiHcient for four persons.
Cheese, Cheshire, Imitation.— Put
the mill: fresh from the cow, and without skimming it, into a tub, with as much rennet as will turn it before it has had time to get quite cold. When the curd comes, draw it out with the fingers as gently as possible, as rough handling will destroy its richness. Put half an ounce of salt with every pound of curd. Lay the curd little by little in the cheese vat, which should have holes in the lower part of it, and put the vat into the press. When it has been there a couple of hours take it out, put it into a little warm water to harden the skin, then wipe it drj', cover it with a cloth, and return it to the press (plicing it in the vat, which has also been wiped dry) for seven or eight hours. Take it out again, smooth the edges, and before putting it in the last time prick some holes in it a couple of inches deep with a bodkin. AUow it to remain for two days, turning it at least twice a day ; take it out, put it on a clean board, turn and move frequently, and rub with a dry cloth. It will be ready in about eighteen months. At the end of the year after it is made make a hole in the middle and pour in some good wine. Make up the hole with some of the cheese. These cheeses should be about eight inches in thickness, and will be found to be very mellow and good.
Cheese, Cream.— Take some thick cream and tie it in a wet cloth. Stir a tea-spoonful of salt into every pint of cream. Hang it in a cool airy place for six or seven days, then turn it into a clean cloth, which must bo put into a mould, and under a weight for about twentyfour hours longer, when it will be lit for use. It should be turned twice a day. Probable cost, cream, Is. 6d. per pint.
Cheese, Crusts for,, or Pulled Broad.. — Pull the crumb of a new loaf into small rough pieces, place them on a dish or tin plate, and put them into a quick oven
till they are lightly browned and crisp. If the oven is not hot they may be browned before a clear fire in a Dutch oven. The crumb of half a quartern loaf will make enough for half a dozen persons.
Cheese Fondue or Souffle.— Mix a
Records on this page
Cheese, Cheshire, ImitationCheese, CreamCheese, Crusts for, or Pulled BreadCheese Fondue or Souffle