Harper's cook book encyclopædia

Cheese, Potted. — Put Y2 lb. of good, rich cheese, cut into small pieces, into a mortar, with 1 Y2 ozs. of fresh butter, a teaspoonful of sifted loafsugar, a teaspoonful of mustard, and a little cayenne, curry powder, or anchovy powder. Pound these ingredients well together, and as soon as the mixture becomes a smooth paste put it into a jar, cover it with clarified butter, and tie it up closely. A little sherry may be added or not. Potted cheese is good spread on bread-and-butter, and is more digestible than when eaten in the usual way. Dry cheese may be used for it. If very dry, a larger proportion of butter will be required. If the butter used is sweet, and it is covered quite closely. Cheese Puff-balls Welsh Rabbit it will keep good for two or three weeks. Time, about twenty minutes. Cheese Puff-balls. — Stir together five table - spoonfuls of Parmesan cheese, grated ; five table-spoonfuls of flour, a salt-spoonful of salt, and a pinch of paprika. Have ready on the fire a large cup of boiling water, into which three dessert-spoonfuls of butter have been melted. Into this turn the flour - and - cheese mixture, and as it boils beat for several minutes. Remove the saucepan from the fire and let the contents get thoroughly cold. Then add three unbeaten eggs, and beat all hard for twenty minutes. Drop (several inches apart) heaping teaspoonfuls of the mixture upon greased paper in a baking-pan, and bake for twenty minutes. Like the souffle, these puffballs must be eaten as soon as baked, as they fall if allowed to stand. Cheese Ramequins. — Put in a small saucepan 2 ozs. of good butter, with one and a half gills of cold water. Let it start boiling ; season with half a teaspoonful of salt, half a saltspoonful of pepper ; add one gill of sifted flour ; stir constantly with a wooden spoon while seasoning and pouring the flour. Cook four minutes, remove from the fire, add % lb. of freshly grated Parmesan cheese ; add three raw eggs, one after the other. Each egg must be well mixed before adding another one. The mixture must become like a dry, smooth paste. Butter slightly some porcelain ramequins, or some small tin moulds ; fill them two-thirds full ; sprinkle over one level teaspoonful of grated Swiss cheese. Place in hot oven for eighteen minutes ; send at once* to the table. This dish must not wait. Cheese Sandwiches. See Sandwiches. Cheese Straws. — Beat 3 ozs. of fresh butter to a cream. Mix with it 3 ozs. of dried flour, 3 ozs. of grated Parmesan or other cheese, and half a salt-spoonful of cayenne; add a pinch of mace. Roll the paste out thin, cut it into strips three inches long and the third of an inch broad, and bake them on a buttered tin in a quick oven. Serve them immediately, piled high on a napkin. Time, a few minutes to bake. Welsh Rabbit, or Welsh Rarebit. — Cut some slices of bread about half an inch in thickness, and toast them lightly on both sides. Lay on them some slices of good, rich cheese, and put them in a pan till the cheese is melted. Spread a little made mustard and pepper over them, and serve on very hot plates. It is most desirable to send this dish to table quite hot, as without this it is entirely worthless.