Soyer's standard cookery

Mix ingredients in order given. Put in a stone jar and cover. This uncooked mixture must stand a week before using, but may be kept a year: CHEESE DISHES. Welsh Rarebit. Slice down some good rich cheese rather thinly into a very clean stewpan with a quarter its weight of butter, and two or three spoonfuls of porter, good ale, or new milk, as you please, and according to the quantity of the cheese; flavor to taste with freshly-ground black pepper and dry English mustard. Stir over the fire until all is thoroughly melted and of a thick creamy consistency; pour it over hot buttered toast, which has been placed in a hot tin or a fireproof dish; brown the surface in the oven or not, as you like, but make very hot, and serve at once. This requires careful watching, because if it be in the least overcooked it will be leathery. It should be served directly it is ready. Baked Cheese Sandwiches. Cut some slices of good rich cheese, about a third of an inch thick, season lightly with freshly-ground black pepper and a drop or two of tarragon vinegar; then place them between two slices of brown bread and butter; trim these neatly and set them in the oven, serving directly the bread is toasted. Parmesan Puffs. Mix four and a half ounces of breadcrumbs, four ounces of Parmesan cheese, two ounces of butter, half a teaspoonful of cayenne pepper and salt, and two eggs; pound these all thoroughly in a mortar, bind them with a well-beaten egg, shape into balls about the size of a walnut, egg and breadcrumb them and fry a golden brown in plenty of boiling fat. Drain well, and serve at once very hot, garnished with parsley. Parmesan Eggs. Take a flat fireproof dish and put into it the yolks of two eggs, a small pat of butter, some spice, and a tablespoonful of finely-grated Parmesan cheese. Stir over the stove. Then break into it five or six eggs and sprinkle the whole with grated cheese. Brown and serve. Cheese Pie. Place one pint of milk in a saucepan and let it become hot, then pour it on to one tablespoonful of ground rice, previously mixed with a little cold milk, return to the pan and stir until the mixture thickens. Remove the pan from the fire and add four ounces of finely-grated cheese, a pinch of salt and cayenne, the yolks of two eggs, and two ounces of butter. Mix all well together, and then add the beaten whites of the eggs. Butter a pie-dish, and pour the mixture into it, and bake in a moderate oven for twenty minutes. Sprinkle grated cheese over the top before serving. Cheese Patties. Line some patty-pans with cheese pastry, and fill them three parts full with the following mixture: Place two ounces of finely-grated breadcrumbs in a bowl, and mix into them one raw egg and a tablespoonful of milk; then add two tablespoonfuls of finely-grated cheese, and two teaspoonfuls of butter, one teaspoonful of made mustard, half a teaspoonful of salt, and the same of pepper. Mix very well. Place the patties in the oven and bake until a pale brown. The mixture will swell slightly in baking. Serve very hot. Cheese Custard Pudding.