with beaten ^gg ; put a spoonful of grated cheese in
the depression, and bake in a hot oven twelve minutes.
Serve hot as possible.
RAMAQUINS.
Crumble a slice of stale baker's bread ; cover it with
a breakfast cup of boiling milk ; let it soak a quarter of
an hour in a hot place ; then strain off the milk but don't
press it ; beat it smooth ; stir in it two ounces of butter
which the warm bread will melt, then four ounces of
grated cheese (half parmesan is best), half a teaspoonful
of made mustard, half a teaspoonful of sifted sugar,
half a saltspoonful of pepper, one of salt, as much
powdered mace as will go on the end of a penknife, and
the yolks of three eggs ; mix together thoroughly ; just
before you are ready to bake them beat the whites of
four eggs✪ Ramaquins solid; stir them into the mixture; either have
buttered paper soufflee cases ready to bake them in,
or deep patty pans lined with puff paste ; only half fill
them ; they will take ten to fifteen minutes to bake in
pastry, six to ten in paper. Have a hot oven and serve
very hot.
CHEESE STRAWS.
Make some puff paste or ^' rough puff"; roll it out as
thick as a silver dollar ; cut it in strips an inch and a
half wide and four inches long ; lay a little rich grated
cheese✪ Cheese Straws along the centre of half the strips ; then on each
lay a strip without cheese, thus making a sandwich as
it were ; brush each one over with the yolk of egg ;
bake in a quick oven ; serve cold or warm, piled on a
napkin, blockhouse fashion, with mustard and cress or
parsley garnish.
2 1 8 Practical Recipes,
CHEESE CAlSrOPEES.
Cut some stale baker's bread into slices half an inch
thick ; if you have a half -moon shaped cutter, cut them
into crescents with it, if not divide into diamonds or
any shape you please ; fry these a very pale brown in
hot butter ; spread on each a little thin mustard, and
oyer that a layer of rich cheese ; season with a little
salt and white pepper✪ Cheese Canapés ; bake in a sharp oven till the
cheese is dissolved. Serve hot as possible on a napkin.
CHEESE FRITTERS.
This will do to use up cheese that has become a little
dry, although, of course, fresh would be better. Put in
a chopping bowl or mortar three ounces of grated cheese,
a dessert-spoonful of finely chopped ham (this may be
omitted if not liked), three dessert-spoonfuls of finely
grated bread-crumbs, a teaspoonful of dry mustard, a
piece of butter the size of an egg ; a speck of cayenne,
and the yolk of an egg beaten✪ Cheese Fritters. Pound together with a
potatoe masher or pestle till smooth and thoroughly
mixed ; form the balls into paste the size of a walnut ;
flatten a little, dip them into frying batter (see recipe),
and fry a light brown (see Frying). They will take
about two minutes to fry.
CHAPTEE XXXIIL
SAUCES, SAVORY.
ENGLISH BKEAD SAUCE.
The English serve bread sauce with most kinds of
game, also with roast chicken and turkey. ✪ English Bread Sauce
Page 110 · 5 recipe records on this page
Presented as published in 1885. 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
with beaten egg ; put a spoonful of grated cheese in the depression, and bake in a hot oven twelve minutes. Serve hot as possible.
RAMAQUINS.
Crumble a slice of stale baker's bread ; cover it with a breakfast cup of boiling milk ; let it soak a quarter of an hour in a hot place ; then strain off the milk but don't press it ; beat it smooth ; stir in it two ounces of butter which the warm bread will melt, then four ounces of grated cheese (half parmesan is best), half a teaspoonful of made mustard, half a teaspoonful of sifted sugar, half a saltspoonful of pepper, one of salt, as much powdered mace as will go on the end of a penknife, and the yolks of three eggs ; mix together thoroughly ; just before you are ready to bake them beat the whites of four eggs solid; stir them into the mixture; either have buttered paper soufflee cases ready to bake them in, or deep patty pans lined with puff paste ; only half fill them ; they will take ten to fifteen minutes to bake in pastry, six to ten in paper. Have a hot oven and serve very hot.
CHEESE STRAWS.
Make some puff paste or "rough puff"; roll it out as thick as a silver dollar ; cut it in strips an inch and a half wide and four inches long ; lay a little rich grated cheese along the centre of half the strips ; then on each lay a strip without cheese, thus making a sandwich as it were ; brush each one over with the yolk of egg ; bake in a quick oven ; serve cold or warm, piled on a napkin, blockhouse fashion, with mustard and cress or parsley garnish.
2 1 8 Practical Recipes,
CHEESE CANOPEES.
Cut some stale baker's bread into slices half an inch thick ; if you have a half -moon shaped cutter, cut them into crescents with it, if not divide into diamonds or any shape you please ; fry these a very pale brown in hot butter ; spread on each a little thin mustard, and over that a layer of rich cheese ; season with a little salt and white pepper ; bake in a sharp oven till the cheese is dissolved. Serve hot as possible on a napkin.
CHEESE FRITTERS.
This will do to use up cheese that has become a little dry, although, of course, fresh would be better. Put in a chopping bowl or mortar three ounces of grated cheese, a dessert-spoonful of finely chopped ham (this may be omitted if not liked), three dessert-spoonfuls of finely grated bread-crumbs, a teaspoonful of dry mustard, a piece of butter the size of an egg ; a speck of cayenne, and the yolk of an egg beaten. Pound together with a potatoe masher or pestle till smooth and thoroughly mixed ; form into balls and press into paste the size of a walnut ; flatten a little, dip them into frying batter (see recipe), and fry a light brown (see Frying). They will take about two minutes to fry.
CHAPTEE XXXIIL SAUCES, SAVORY.
ENGLISH BKEAD SAUCE.
The English serve bread sauce with most kinds of game, also with roast chicken and turkey.
Records on this page
RamaquinsCheese StrawsCheese CanapésCheese FrittersEnglish Bread Sauce