Harper's cook book encyclopædia

Cheese, Cottage. — Take a pail of new, rich milk, put it in a kettle and let it scald (be careful that it does not boil, or the curd would become hard and tough), then strain through a thin cotton bag, allowing it to hang and drain all night. In the morning add a teaspoonful of salt, a small piece of butter, and sweet cream. Serve with cream in addition, or make up into rolls or cakes. Cheese, Cottage, seasoned with paprika, butter, and chives makes a nice relish with cold roast beef. Cheese, Cream. — Take some thick cream and tie it in a wet cloth. Stir a teaspoonful of salt into every pint of cream. Hang it in a cool, airy place for three or four days to drain, then turn it into a clean cloth, which must be put into a mould and under a weight for about twenty-four hours longer, when it will be fit for use. Cheese, Cream, with English Walnuts.— Cover a layer of cream-cheese, that has been sprinkled with powdered sugar, with sliced English walnuts, alternating the layers, and taking care that the nuts form the top layer. Serve very cold. Cheese Cutlets. — Melt one tablespoonful of butter in a saucepan, stir in two table-spoonfuls of cornstarch and a dash of paprika, add gradually one cup of hot, thin cream, stirring constantly. When thick and smooth, stir in four heaped tablespoonfuls of grated cheese (sage, Parmesan, or sap sago) ; when melted, add one cup of any mild cream-cheese, cut into bits. Mix quickly and turn into a buttered pan or into cutletmoulds. When cold, cut into small triangles (if cooled in the pan), turn out and cover with fine bread-crumbs, beaten egg, and another coating of crumbs ; then cook one minute in deep, smoking -hot fat. Drain and serve quickly as a course for luncheon. Cheese Fondue. — Melt i oz. of butter in a saucepan, mix smoothly with it I oz. of flour, a pinch of salt and cayenne, and a quarter of a pint of milk ; simmer the mixture gently over the fire, stirring it all the time, till it is as thick as melted butter ; stir into it about 3 ozs. of finely grated, good cheese. Turn it into a bowl, and mix with it the yolks of two eggs, well beaten. Whisk three whites to a solid froth and stir them into it, and pour the mixture into a souffle dish or small, round tin. It should be only half filled, as the fondue will rise very high. Pin a napkin round the dish in which it is baked, and serve it the moment it is taken out of the oven, as, if it is allowed to fall, its beauty will be entirely gone. On this account it is better to have a metal cover over it, strongly heated. Time, twenty minutes. Another way : — Melt one tablespoonful of butter in a chafing-dish over hot water. When hot, add one cupful of milk, one cupful of fine bread-crumbs, two cupfuls of grated cheese, a little salt, mustard, and cayenne. Stir until the cheese is melted, then add two beaten eggs. Cheese with Macaroni Cheese, Potted stirring until the mixture is thick. Time, two or three minutes. Serve at once.