Cassell's dictionary of cookery

Cheese, Stewed (another way). — Proceed exactly as above, but instead of covering the sliced cheese in the saucepan with new millf, cover it with ale, porter, or port, and flavour it with mixed mustard and cayenne. Serve as hot as possible. Time to stew the cheese, ten or fifteen minutes. Probable cost, 4d., exclusive of the ale or wine. Sufficient for four persons. Cheese, Stilton. — This cheese is considered by competent judges to be preferable to any other. It should be kept about twelve months in order to ripen it, and many persons endeavour to accelerate this by scooping out a little cheese in three or four places and pouring good port or old ale into it, then stopping the holes again with the cheese, and allowing it to remain two or three weeks. When the cheese is ready to serve, the rind should be cut from the top in a slice about a quarter of an inch in thickness, to be used as a lid, and this should be replaced on the top of the cheese when it is sent from the table. It should be kept closely covered in a rather damp place. It should be served with a clean napkin neatly pinned round it. Probable cost, Is. 8d. to 2s. per pound. Cheese Straws.— Mix two ounces of grated Parmesan cheese, two ounces of fresh butter, two ounces of finely-grated breadcrumbs, and two ounces of flour into a paste. Flavour the mixture with cayenne, salt, and a very little pounded mace. Roll this out rather thinly, cut it into fingers about four inches long and half an inch wide, bake them for a few minutes in a quick oven, and serve cold. They should be piled on a dish in transverse rows. Probable cost, 6d. Sufficient for half a dozen persons. Cheese, Toasted. — Slice some good, rich cheese. Put it in a cheese-toaster on a hot plate, and when it is melted, stir into it some made mustard and pepper. A little port or beer is sometimes added, and if the cheese is at all dry a little butter should be also used. Toast should be served with it. This dish is worth nothing at all unless it can be served quite hot. Toasted cheese is sometimes sent to table in little tins with boiling water underneath, and tills is an excellent way to keep the toast hot. A few minutes will be sufficient to melt the cheese. Cheese, Toasted (another way).— Cut some slices of the crmnb of bread about half an inch thick. Toast and butter them well on both CHE ( 120 ) CHE sides. Place on the toast a layer of cold roast beef, flavoured with mustard and horse-radish. Over this spread some hot toasted cheese, thoroughly saturated with porter and flavoured with black pepper, salt, and shallot vinegar. This dish, which seems to our modem idea rather indigestible than otherwise, was a favourite supper with our ancestors. Time, a few minutes to toast the cheese. Sufficient, a slice for each person. Probable cost, 2d. per slice, exclusive of the cold meat. Cheese, Toasted, or Welsh Rarebit.— Cut some slices of the crumb of bread about half an inch in thickness, and toast them lightly on both sides. Lay on them some slices of good, rich cheese, and put them in a cheesetoaster till the cheese is melted. Spread a little made mustard and pepper over them, and serve on very hot plates. It is most desirable to send this dish to table quite hot, as without this it is entirely worthless.