Soups, savouries, sweets, with a chapter on breads

* Some bring a capon, some a rurall cake. Some nutSf some apples ; some thcU think they make The better cheeses, bring them J* Ben Jonson. * Boy, tell the cook that I hate all knick-knackeries — Fricassees, vol-au-vents, puffs, and gim-crackeries.* MOORK. required to serve, when pour over it some cheese sauce (p. 20). Cheese Wafers. Twelve wafer biscuits, two ounces grated Parmesan cheese, ounce of butter, cayenne and mustard. Mix the grated cheese well with the butter, a little cayenne-pepper and mustard ; spread this cheese-paste over the biscuits. Put them on a baking-sheet, and bake for five minutes in a hot oven. Serve on a napkin, and shake a little dry grated cheese over them before sending to table. Cheese Pasties. Half an ounce of Naples macaroni, half * The dame brings forth, in complimentary mood, To grace the lad, her weel-hained kebbuck well, And aft he's pressed, and aft he ca's it gude,* Burns. * Then an egg for your supper^ imth lettuces white.* Leigh Hunt. an ounce of grated Parmesan cheese, and half an ounce of English or American cheese, the yolk of one egg, a pint of milk, a tablespoonful of cream, two ounces of butter, two ounces of flour, mustard and pepper. Stew the macaroni in the milk until quite soft, pass it through a wire sieve, and then mix with it the grated cheese, a little mustard and cayenne-pepper, the yolk of an egg, and the cream. Make the pastry of the butter and flour, and roll it into a square the sixth of an inch thick ; place it on a baking-sheet, and bake. When this is done, take it from the oven, spread the cheese-paste over it, and put it back in the oven for three minutes just to give it time to heat through and to set the * Brown bread, and milk {but first she skimmed her bowls). And rashers of singed bacon on the coals,* Dryden. '* You'll have dumplings, Woodcock, and buttered toasts too." Massinger. egg 5 cut it into strips three-quarters of an inch wide, and three inches long. Serve very hot ; garnish with chopped olives. Chestnut Stuffed. Two dozen and a half chestnuts, a quarter of a pound of good-flavoured fat bacon, two ounces of butter (melted), two eggs, milk, grated rind of a lemon, nutmeg, pepper and salt to taste. Blanch the chestnuts, and put them into a saucepan with sufficient milk to cover them ; let them simmer until quite tender. Drain the milk from them, put them in a mortar with the other ingredients, and pound well * He daily took but one half -hour to dine^ On one poor dish^ and some three sips of wine,* Crabbe. io6 ^His soups scientific — his fishes quite prime — His path superb — and his cutlets sublime,' Moore. together. Six Brazil nuts can be used in place of the bacon. Canapes Supreme. Toast pieces of white bread two inches and a half square by one-third of an inch thick ; butter them whilst hot, and spread them with a thin layer of anchovy paste. Cover this with a slice a quarter of an inch thick of potted beans,* and serve hot. Instead of anchovy-paste, grated Parmesan and common cheese may be scattered thickly over the layer of potted beans, only in this case the canapes should be placed in the ♦ See ' Potted Beans,' p. 108. * While from her lap She pours ten thousand delicacies — herbs And fruits f as numerous as the drops of rain,* Thomson. * A bout the hall the scullions ran with meats both fresh and potted.* Thackeray. oven for two or three minutes before they are dished up. potteb Beans. Quarter of a pound white haricot beans, three ounces of butter, a taste of pounded mace, a little grated lemon-rind, pepper and salt.