The Ocklye cookery book

Break the eggs into a basin and whip them till well mixed ; then add the cheese, cream, a little pepper and salt, and mix all well together. Put two ounces of butter into an omelet pan, and when it is quite hot, pour in the mixture, lightly moving it about with a wooden spoon ; when the mixture is just set, turn it over quickly into the shape of a half moon, and let it remain for half a minute, so that it becomes a good colour; turn it on to a hot dish and serve with rich brown gravy. CHEESE PASTRY Ingredients Three ounces of butter. Two large tablespoonfuls of Four ounces of flour. grated parmesan cheese. Salt and cayenne pepper. Put the flour into a basin, with a pinch of salt and a few grains of cayenne pepper, make it into a stiff paste with a little water, roll it out on a floured board, place the butter in the middle and fold the paste over it; put away in a cold place for half 'an hour; then roll it out four times as you would puff pastry, the fourth time sprinkle the grated cheese over half of it, fold it over and roll it out once more ; put it away for half an hour for the cheese to penetrate ; then roll it out three times, and put it aside for half an hour again ; roll it out thin, and cut in lengths of four or five inches long and three-quarters of an inch wide, put them on a greased baking-sheet, and bake in a hot oven from ten to fifteen minutes, dish them up in a pile, sprinkle a little grated cheese over them, and serve hot. CHEESE SOUFFLES Ingredients Three eggs. Two ounces of grated parmesan A gill of cream. cheese. Pepper and salt. Beat up the eggs in a basin, add the cream, pepper, salt, and grated cheese, mix all well together. Put the mixture into small buttered moulds, and steam them carefully for a quarter of an hour. Turn them out of the moulds and let them cool, then egg and breadcrumb them, and fry them a light brown in boiling lard; serve very hot. If kept waiting they must stand in the oven. CHEESE TARTLETS Ingredients The yolks of two eggs. Two dessertspoonfuls of parmesan Three dessertspoonfuls of cream. cheese. Cayenne pepper and salt. Puff pastry. Put the yolks of eggs, a little cayenne pepper, salt, and finely grated parmesan cheese into a basin with the cream; mix well into a smooth paste; line some patty pans with puff pastry, fill them with the cheese mixture. and bake for about twenty minutes; they should be a light golden colour. CRAIGIE TOAST Ingredients Two eggs. Pepper and salt. One ounce of butter. Buttered toast. Two tomatoes. Skin the tomatoes and chop them fine, or pass them through a hair sieve; beat up the eggs, melt the butter in a stewpan, add the tomatoes, eggs, and pepper and salt, stir it over the fire until it thickens, and pour it on to buttered toast. CREAM CHEESE Take half a pint or less of sour cream, lay a piece of muslin on a plate, pour the sour cream upon it, gather up the edges and tie it with a piece of string; hang it over a basin to drip, and leave it there for a week; then take it out of the muslin, make it up into a square, or round, and send to table on a plate without a napkin. CUCUMBER AU GRATIN Ingredients White sauce. Breadcrumbs. Parmesan cheese. Cucumbers. Butter. Butter a fireproof dish, boil the cucumbers till very tender, cut them down the middle, and in lengths to suit your dish, pour a little white sauce over them and strew it with grated parmesan cheese; then drop over it a little clarified butter; add another layer of cheese, and cover the whole with very fine breadcrumbs. Moisten these with more clarified butter, and set the dish in the oven for about twenty minutes; if not brown enough use a red-hot salamander. CURRIED EQQS Ingredients Four eggs. Three-quarters of an ounce of Two onions. flour.