880. Cheese Dish.—Ingredients—¥ Ib. of good fresh cheese. We mean not very old, or “much wee I cup of sweet milk, 4% ofatea- ~ spoonful of dry mustard. A little pepper and salt, tablespoonful of — butte✪ Cheese Dishr. 5 ee Cut the cheese into thin slices, put it into a “ spider” <a “G fom sc To MAKE BUTTER. | 247 saucepan, and pour over it the milk mix in the other ingredients. Stir this mixture all the time while over the fire. Turn the contents into a hot dish and serve immediately. 881. Curd for Cheesecakes—Ingredients—One quart of new milk, 1 tablespoonful rennet, alum the size of a nutmeg, 3 oz. of butter, 2 or 3 eggs, sugar to taste, a few currants✪ Curd for Cheesecakes. : Puta quart of new milk intoa clean pan, and set it by the side of the fire so that it will keep blood warm; put the rennet into it, too much will make the curd hard and the whey very salt; in a short time it will be separated into curd and whey, which cut into small pieces with a knife. Or, put in a small piece of alum, about the size of a nutmeg, into the milk, and let it boil. Strain the curd from the whey by means ofa hair sieve, either let it drain, or press it dry ; pass the curd through the sieve by squeezing it into a basin. Melt the butter and nux with the curd, also two or three eggs, or else one egg and four yokes ; add sugar to your palate; with a little grated nug- meg, and a few currants if approved of ; mix the whole together, and fill the cases 882, Cheese (poundead)—lIngredients—Allow ¥Y Ib. of butter to 1 Ib. of cheese. This dish is economical, as dry cheese may be used. Slice (tre cheese into small pieces, then add the butter. Proceed to put it in a stone jar, pressing it down tightly ; put a layer of clarified butter over the top. It may be flavored with cayenne or mixed mustard✪ Cheese and Butter Dish. 883. Macaroni—Ingredients— ¥ Ib. of butter, 14 Ib. tubular macar- oni, 5 oz. of Parmesan cheese, 2 glasses of milk, 1 qt. of water, pepper and salt✪ Macaroni to taste. Mix the milk and water, salting it to taste, place in a stew- pan on the fire, bring to a boil and drop in the macaroni. When tender, drain and dish. Grate three ounces of the cheese and mix with the macaroni. Now mixin half of the butter, sprinkling a little pepper over. Put the rest of the grated cheese on the top covering with bread crumbs. Warm the rest of the butter (do not let it oil), pour over the bread crumbs. Brown before the fire or with a salamander. 884. Macaroni a la Runi—Ingredients—8 oz. macaroni, 10 oz. of any well flavored cheese, 34 pt. of good cream, a little salt, sea- soning of cayenne, A a salt spoonful of pounded mace, 2 oz. of sweet fresh butter✪ Macaroni a la Runi. - Boil the macaroni in mie usual way, Bach 6H hes time 1 : sufficiently tender dissolve gently the cheese in th - quantity of cream, add a little salt and rather a. full si of cayenne. Now add the pounded mace and butter. “ek _ be stirred in the cream without intermission “antl it is entire dissolved and the whole is perfectly smooth ; the macaro1 _ previously well drained, may then be tossed gently in ‘it, iM after it is dished, the cheese may be poured equally over the macaroni. The whole, in either case, may be thickly covered — before it is sent to table, with fine crumbs of bread fried of © a pale goid color, and dried perfectly, either before the fire or in an oven, when such an addition is considered an improve- ment. As a matter of precaution, it is better to boil the cream — before the cheese is melted in it ; rich white sauce, made not very thick, with an additional ounce or two of butter, may he ~ used to vary andenrich this preparation, Do not use Paimy — sau cheese for this dish. he ce eR a mee SICK ROOM COOKERY. 2

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880. Cheese Dish.—Ingredients—¥ Ib. of good fresh cheese. We mean not very old, or “much wee I cup of sweet milk, 4% ofatea- ~ spoonful of dry mustard. A little pepper and salt, tablespoonful of — butter. 5 ee Cut the cheese into thin slices, put it into a “ spider” <a “G fom sc To MAKE BUTTER. | 247 saucepan, and pour over it the milk mix in the other ingredients. Stir this mixture all the time while over the fire. Turn the contents into a hot dish and serve immediately. 881. Curd for Cheesecakes—Ingredients—One quart of new milk, 1 tablespoonful rennet, alum the size of a nutmeg, 3 oz. of butter, 2 or 3 eggs, sugar to taste, a few currants. : Puta quart of new milk intoa clean pan, and set it by the side of the fire so that it will keep blood warm; put the rennet into it, too much will make the curd hard and the whey very salt; in a short time it will be separated into curd and whey, which cut into small pieces with a knife. Or, put in a small piece of alum, about the size of a nutmeg, into the milk, and let it boil. Strain the curd from the whey by means ofa hair sieve, either let it drain, or press it dry ; pass the curd through the sieve by squeezing it into a basin. Melt the butter and nux with the curd, also two or three eggs, or else one egg and four yokes ; add sugar to your palate; with a little grated nug- meg, and a few currants if approved of ; mix the whole together, and fill the cases 882, Cheese (poundead)—lIngredients—Allow ¥Y Ib. of butter to 1 Ib. of cheese. This dish is economical, as dry cheese may be used. Slice (tre cheese into small pieces, then add the butter. Proceed to put it in a stone jar, pressing it down tightly ; put a layer of clarified butter over the top. It may be flavored with cayenne or mixed mustard. 883. Macaroni—Ingredients— ¥ Ib. of butter, 14 Ib. tubular macar- oni, 5 oz. of Parmesan cheese, 2 glasses of milk, 1 qt. of water, pepper and salt to taste. Mix the milk and water, salting it to taste, place in a stew- pan on the fire, bring to a boil and drop in the macaroni. When tender, drain and dish. Grate three ounces of the cheese and mix with the macaroni. Now mixin half of the butter, sprinkling a little pepper over. Put the rest of the grated cheese on the top covering with bread crumbs. Warm the rest of the butter (do not let it oil), pour over the bread crumbs. Brown before the fire or with a salamander. 884. Macaroni a la Runi—Ingredients—8 oz. macaroni, 10 oz. of any well flavored cheese, 34 pt. of good cream, a little salt, sea- soning of cayenne, A a salt spoonful of pounded mace, 2 oz. of sweet fresh butter. - Boil the macaroni in mie usual way, Bach 6H hes time 1 : sufficiently tender dissolve gently the cheese in th - quantity of cream, add a little salt and rather a. full si of cayenne. Now add the pounded mace and butter. “ek _ be stirred in the cream without intermission “antl it is entire dissolved and the whole is perfectly smooth ; the macaro1 _ previously well drained, may then be tossed gently in ‘it, iM after it is dished, the cheese may be poured equally over the macaroni. The whole, in either case, may be thickly covered — before it is sent to table, with fine crumbs of bread fried of © a pale goid color, and dried perfectly, either before the fire or in an oven, when such an addition is considered an improve- ment. As a matter of precaution, it is better to boil the cream — before the cheese is melted in it ; rich white sauce, made not very thick, with an additional ounce or two of butter, may he ~ used to vary andenrich this preparation, Do not use Paimy — sau cheese for this dish. he ce eR a mee SICK ROOM COOKERY. 2

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