The official handbook for the National Training School for Cookery

6| Lesson on Making Cheese Straws. CHEESE STRAWS. Average cost of " Ingredients " for " Cheese Straws * (about three dozen). 2 oz. of butter 2 oz. of flour 2 oz. of grated Parmesan cheese. . . . 1 oz. of Cheddar cheese 1 egg Salt and cayenne pepper Time required, about twenty minutes Now we will show you how to make Cheese Straws. 1. We put two ounces of flour on a board, and mix into it half a saltspoonful of salt, and a quarter of a saltspoonful of cayenne pepper. 2. We take two ounces of Parmesan cheese and one ounce of Cheddar or some strong cheese, and grate them on a grater. 3. We rub the cheese and two ounces of butter into the flour. 4. We now mix all the ingredients together with the yolk of an egg into a smooth stiff paste. 5. We flour the board and the rolling pin, and roll out the paste into a strip one-eighth of a7i inch in thickness, and five inches wide (the length the cheese straws are to be). 6. We now take a sharp knife, dip it in flour, and cut the paste into strips one-eighth of an inch wide, so that they will be five inches long and one-eighth of an inch in thickness. 7. We take two round cutters, dip them in flour, and cut little rings of paste. 8. We take a baking sheet, and grease it with butter. 9. We put the cheese straws and the rings on the baking sheet, and put it into a hot oven (the thermometer at the oven door should rise to 2400) for ten minutes. d. ol 39° National Training School for Cookery. 10. We must look at the cheese straws occasionally, and see that they do not burn ; they should be of a pale brown colour when done. 11. For serving, we take the cheese straws off the baking sheet, and put them through the rings of paste like a bundle of sticks. Lesson on Pickling Cabbage. 39** PICKLED CABBAGE. Average cost of " Pickled Cabbage!' s. d. A red cabbage o 3 A gallon of vinegar 1 4 Mace, cloves, allspice, whole pepper o i\ Salt and ginger , o o| 1 9 Time required, about three days. Now we will show you how to Pickle a Cabbage. 1. We take a red cabbage, cut it in half, and cut out the stalk, and wash it well in salt and cold water. N.B. — A white-heart cabbage will do to pickle, but green cabbages cannot be used*. 2. We put it on a board, and cut it in thin slices. 3. We lay the slices in a large pan, sprinkle a handful of salt over each layer of slices, cover the top well with salt and leave them for two days. N.B. — We must turn the slices every morning and evening, and sprinkle a handful of salt over the layers each time we turn them. 4. We then drain the slices on a hair sieve for one day. 6. We put a gallon of vinegar, two blades of mace, twenty - four cloves, twenty -four allspice berries, and twenty-four peppercorns into a saucepan, with three pieces of ginger an inch long. 6. We put the saucepan on the fire and let it boil up. 7. We then turn the vinegar and spices out of the sauce* pan into a broad pan to cool. N.B. — They must on no account be allowed to cool in the saucepan. 8. We put the cabbage into a stone jar, and pour the vinegar and spices over it. 9. The cabbage must be quite covered with vinegar, and as it soaks it up more vinegar must be poured over it