European and American cuisine

Cheese Soufflé. — Place a saucepan with ½ pint of boiling milk and 2 ounces butter over the fire, add 4 ounces sifted flour, stir until it forms a paste and loosens itself from bottom of saucepan. Turn the paste into a bowl, and when nearly cold mix it gradually with the yolks of 5 egadd 4 ounces grated Parmesan cheese, ⅛ cupful whipped cream, 1 ounce butter, and the beaten whites. Fill the preparation into a buttered souffle dish, set the dish in a pan of hot water, water reaching half way up the form ; bake about 25 minutes, till done. Cheese Kugel à la Viennoise.--Put the yolks of 6 eggs in a small saucepan, add gradually 4 ounces partly melted butter, while stirring constantly ; place the saucepan over a slow fire and stir till beginning to thicken, then instantly remove, add slowly, stirring continually, 3 ounces Parmesan and 3 ounces grated Swiss cheese ; then add 1 gill of whipped cream. Beat 4 whites to a stiff froth, add slowly the cheese preparation to the whites, fill the mixture into a buttered soufflé dish, set it in a pan of hot water, place in a mediumhot oven, and bake till done. Petites Caisses au Fromage. — Melt in a small saucepan 2 ounces butter, remove from fire, and when nearly cold add the yolks of 6 eggs ; return the saucepan to fire, stirring until beginning to thicken ; instantly remove, add 2 ounces grated Swiss and 2 ounces grated Parmesan cheese, ½ even teaspoonful white pepper, and the same of salt. Beat the whites to a stiff froth, add them to the cheese preparation. Butter 6 small paper boxes, set them on a tin pan, place in a medium-hot oven for 10 minutes ; remove, and when 530 CHEESE DISHES. cold fill them with the above preparation, return the cases to the oven, and bake from 10 to 15 minutes, till done. Serve as soon as done. Welsh Rarebit. — Toast 4 thin slices of bread to a fine golden color, lay the toast on 4 hot plates and keep warm. Place a saucepan with ⅞ pound fine-cut American cheese, 4 tablespoonfuls ale, add ⅛ ounce of butter, over the fire, stir until it forms into a creamy mixture, then pour it over the hot toast, and serve immediately. In place of ale, cream or water may be taken ; if liked, a little English mustard may be added, and a sprinkle of Cayenne pepper. Golden Buck. — Prepare a Welsh rarebit the same as in foregoing recipe, and lay on to each 1 poached egg. Another way is to lay 1 slice of broiled bacon over the rarebit and a poached egg on top the bacon. Cheese an Gratin. — Toast 3 slices of bread to a fine golden color, place a slice of cheese over each one, lay them into a tin plate, and bake in a quick oven till the cheese is melted. Remove, lay the toast on 3 hot plates, and serve at once. Fondue on Toast. — Crack 4 eggs in a bowl, beat until very light; add 4 tablespoonfuls milk or cream, beat 2 minutes longer; season with ¼ teaspoonful salt and a pinch of Cayenne pepper. Place a small frying pan with ⅛ tablespoonful butter over the fire ; as soon as melted pour in the eggs, draw them with a spoon from the side of pan toward the center ; when the eggs begin to thicken add 4 tablespoonfuls grated American cheese, mix and stir for a few minutes, then divide it over 4 small slices of hot buttered toast, and serve.