Cookery and housekeeping

Cut slices of bread \ inch thick, and of sizes to cover the bottom of the shallow fireproof dish. Let the bread absorb as much milk as it can without breaking. Coat the dish with butter and lay on it the bread. Grate enough Gruyere (or other cheese) to cover the bread ; let the grated cheese dissolve in cream, or milk and butter, on the fire. When it is thoroughly smooth pour it over the bread, place the dish in the oven, and let it remain for half an hour, or till the cheese and cream are brown and cling to the dish. Chester Cakes. i. lb. flour; i lb. butter ; \ lb. Parmesan cheese, grated ; A little cayenne pepper ; ■ A pinch of salt. Rub all together, and cut out with a tin cutter. Bake for 15 minutes. Tartelettes a la Sefton. Line the patty-pans with the above paste, and put in the following custard : — 2 tablespoonsful of grated Parmesan cheese; 3 yolks of eggs ; A pinch of cayenne pepper and salt. Bake from 15 to 20 minutes. 252 TOASTED CHEESE. Nudeln au Parmesan. 2 ozs. butter ; \\ ozs. flour ; A teacupful of milk ; A pinch of salt ; A few grains of cayenne pepper. Work together in a stewpan over the hot-plate till it makes a paste. Add three eggs and 4 ozs. grated Parmesan cheese ; drop it from a tablespoon into boiling water, and cook a quarter of an hour. Serve on a napkin, and hand round rich brown sauce in a tureen, or if to be eaten on a fast day send up without sauce. Toasted Cheese. Slice up some rich cheese and put it in a bain-marie saucepan with a little milk ; stir over the fire till it is dissolved ; add some butter and an egg well beaten ; prepare slices of toast on a dish which fits over hot water, or a heater ; place the mixture on the toast, and let it brown before the fire. It must be served very hot. Stewed Cheese. 2 tablespoonsful of grated cheese ; 4 tablespoonsful of cream ; I tablespoon ful of butter ; I ^?.z ; A few grains of cayenne pepper. CHEESE SALAD. 253 Let the butter dissolve in a bain-marie saucepan ; stir in the cream, then the cheese, lastly the egg well beaten. Simmer till the mixture is smooth ; send up on toast in a hot-water dish. Cheese Salad, or Mock Crab. (American Recipe.) \ lb. old cheese grated ; I hard-boiled egg ; I teaspoonful cayenne ; I „ salt ; I „ white sugar ; I „ made mustard ; I tablespoonful onion vinegar ; I „ salad oil. Rub the yolk of the egg to a paste with the oil, adding in order the salt, pepper, sugar, and mustard, lastly the cheese. Work all well together before putting in the vinegar. Serve in a crab-shell. This mixture strongly resembles devilled crab, and should be eaten with biscuits and butter ; it is further improved if you add a cupful of cold minced chicken. Use none but the best and freshest olive salad oil (not sweet oil, falsely so called) in compounding your salad dressing. If you cannot obtain this, melted butter is the best substitute. Cheese Biscuits. Equal quantities of grated Parmesan cheese, butter, and flour, a little salt and a pinch of cayenne pepper, to be mixed into a smooth paste ; cut into biscuits 254 OMELETTES. about the size of a macaroon, and bake ; the colour to be a rich gold ; they are quite as good warmed the next day. Boiled Cheese. \ lb. mild cheese, Cheshire or other ; I gill cream ;