869. Water Cress Butter—Inegredients— ¥% lb. of nice fresh butter, a bunch of watercress✪ Water Cress Butter. : Mince the watercress finely, and mix well in with the butter. Roll into little shapes with the butter pats. 870. Butter (to serve as a little dish), Roll butter in different forms either like a pine, and make the marks with a teaspoon, or roll it in crimping rollers, work it through a cullender, or scoop with a teaspoon, and mix with grated beef, tongue, or anchovies. Make a wreath of curled parsley to garnish. 871. Curled Butter. Procure a strong cloth, and secure it by two of its corners to a nail or hook in the wall; knot the remaining two corners, leaving a small space. ‘Then place your butter into the cloth; twist firmly over your serving dish and the butter will force its way between the knots in little curls or strings. Garnish with parsley and send to table. 872. Daisy Butter—lIngredients—2 tablespoonfuls of white sugar, the yolks of 2 hard-boiled eggs, 2 teaspoonfuls of orange flower water, 4 lb. of fresh butter✪ Daisy Butter. Pound the yolks with the orange flower water (in a mortar) to a smooth paste, then mix in the sugar and butter. Now place in a clean cloth, and force the mixture through by wring- ing. The butter will fall upon the dish in pieces according to the size of the holes in the cloth. 873. A Pretty Dish of Butter. - With a pair of butter pats, form some butter into balls the size of marbles. Set in a pretty dish, with a piece of ice, and sprigs of parsley strewn over. 874. Cream eter dt er ear pt. of rich raw cream, a dessert- spoonful of salt. Put the salt into the cream; fold a napkin double on the ‘shallow end of a hair sieve—a sieve of about six inches in diameter. Pour the cream into the hollow lined with the napkin. In eight or ten hours the cheese will be fit toturn. Takea fresh napkin, coubled, place it on the top of the cheese, and turn the sieve over, so that the cheese may drop out on the dry es. 246 Tae Dominion Cook Book. — cloth. Replace it in the sieve, so that it may both drain a keep inshape. For the two following days the napkins sho ; be changed at least three times each day. On the fourth day — the cheese will be ready for use. at 875. Sage Cheese. Soe Bruise some young red sage and spinach leaves, extract the juice, and mix it with the curd; then proceed as with Be other. cheese. aN 876. Apple Cheese — Ingredients—Equal weight of white sugar and oe © apples, juice of 2 lemons and the peel cut finely✪ Apple Cheese—custard. bs ete Peel, pare, and core the apples, and cut into small pieces. — sine Add the sugar, lemon juice and peel. Put them on the fire and keep moving them about to prevent their burning. Boil until — the apples are quite mashed up and look clear, and in stirring the bottom of the pan comes clean. Dipamouldin cold water, put in your cheese, and serve next day cold with a custard sound it. ig: 877. Cheese Straws—Ingredients—6 oz. of flour, 4 oz. of butter, 3 oz. of grated Parmesan cheese, a little cream, salt, white pepper - and cayenne✪ Cheese Straws. Roll it out thin, cut it into narrow strips, bake in a moder- ate oven, and serve piled high and very hot and crisp. 878. Roast Cheese—Ingredients—3 oz. of cheese, yolksof 2 eggs, — 4 oz. of grated bread crumbs, 3 oz. of butter, a dessertspoonful of mustard, salt and pepper✪ Roast Cheese. Grate the cheese, add the yolks, bread crumbs, and butter ; : beat the whole well in a mortar and add the mustard, salt and i pepper. Make some toast, cut into neat slices, and spread the: paste thickly on. Cover with a dish and place in the oven till — _ hot through, then uncover and let the cheese color a light — he brown. Serve immediately. ; on 879. Cheese Toast—Ingredients—Some nice butter, made mustard x and salt, a little cheese✪ Cheese Toast ; toast. ss Mix the butter, mustard and salt, spread on toast and fc sprinkle with the cheese, grated.

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869. Water Cress Butter—Ingredients— ¥% lb. of nice fresh butter, a bunch of watercress. : Mince the watercress finely, and mix well in with the butter. Roll into little shapes with the butter pats. 870. Butter (to serve as a little dish), Roll butter in different forms either like a pine, and make the marks with a teaspoon, or roll it in crimping rollers, work it through a colander, or scoop with a teaspoon, and mix with grated beef, tongue, or anchovies. Make a wreath of curled parsley to garnish. 8871. Curled Butter. Procure a strong cloth, and secure it by two of its corners to a nail or hook in the wall; knot the remaining two corners, leaving a small space. Then place your butter into the cloth; twist firmly over your serving dish and the butter will force its way between the knots in little curls or strings. Garnish with parsley and send to table. 872. Daisy Butter—Ingredients—2 tablespoonfuls of white sugar, the yolks of 2 hard-boiled eggs, 2 teaspoonfuls of orange flower water, 4 lb. of fresh butter. Pound the yolks with the orange flower water (in a mortar) to a smooth paste, then mix in the sugar and butter. Now place in a clean cloth, and force the mixture through by wringing. The butter will fall upon the dish in pieces according to the size of the holes in the cloth. 873. A Pretty Dish of Butter. - With a pair of butter pats, form some butter into balls the size of marbles. Set in a pretty dish, with a piece of ice, and sprigs of parsley strewn over. 874. Cream—Ingredients— pt. of rich raw cream, a dessertspoonful of salt. Put the salt into the cream; fold a napkin double on the ‘shallow end of a hair sieve—a sieve of about six inches in diameter. Pour the cream into the hollow lined with the napkin. In eight or ten hours the cheese will be fit to turn. Take a fresh napkin, doubled, place it on the top of the cheese, and turn the sieve over, so that the cheese may drop out on the dry es. 246 Tae Dominion Cook Book. — cloth. Replace it in the sieve, so that it may both drain and keep in shape. For the two following days the napkins sho ; be changed at least three times each day. On the fourth day — the cheese will be ready for use. at 875. Sage Cheese.—Bruise some young red sage and spinach leaves, extract the juice, and mix it with the curd; then proceed as with the other. cheese. aN 876. Apple Cheese — Ingredients—Equal weight of white sugar and oe © apples, juice of 2 lemons and the peel cut finely—custard. bs ete Peel, pare, and core the apples, and cut into small pieces. — sine Add the sugar, lemon juice and peel. Put them on the fire and keep moving them about to prevent their burning. Boil until — the apples are quite mashed up and look clear, and in stirring the bottom of the pan comes clean. Dip a mould in cold water, put in your cheese, and serve next day cold with a custard round it. ig: 877. Cheese Straws—Ingredients—6 oz. of flour, 4 oz. of butter, 3 oz. of grated Parmesan cheese, a little cream, salt, white pepper and cayenne. Roll it out thin, cut it into narrow strips, bake in a moderate oven, and serve piled high and very hot and crisp. 878. Roast Cheese—Ingredients—3 oz. of cheese, yolksof 2 eggs, — 4 oz. of grated bread crumbs, 3 oz. of butter, a dessertspoonful of mustard, salt and pepper. Grate the cheese, add the yolks, bread crumbs, and butter ; : beat the whole well in a mortar and add the mustard, salt and i pepper. Make some toast, cut into neat slices, and spread the: paste thickly on. Cover with a dish and place in the oven till — _ hot through, then uncover and let the cheese color a light — he brown. Serve immediately. ; on 879. Cheese Toast—Ingredients—Some nice butter, made mustard x and salt, a little cheese ; toast. ss Mix the butter, mustard and salt, spread on toast and fc sprinkle with the cheese, grated.

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