Soyer's standard cookery

Put two ounces of finely-grated cheese into a bowl, and add to it two well-beaten eggs and three-quarters of a pint of milk. Trim the edge of a pie-dish with cheese pastry, and pour in the mixture. Place two or three pieces of butter on the top, and bake in a quick oven for twenty minutes. Cheese Croutons. Take six rounds of bread, three-quarters inch thick and about the size of a five-shilling piece, fry them a golden brown color, sprinkle thinly over them a dust of dry mustard, a layer of grated cheese, salt and pepper to taste. Place them in a quick oven until the cheese is cooked, then place a spoonful of hot rice on each, garnish with capers, and serve very hot. Cheese Canapes. Grate two ounces of cheese and mix it smoothly in a bowl with a dessertspoonful of mustard, the same of anchovy sauce, a shake of cayenne, a pinch of salt, a dessertspoonful of anchovy vinegar, a tablespoonful of fresh butter, and the yolks of two hard-boiled eggs. Mix this until it is a smooth paste, then spread it on rounds of buttered white or brown bread. Chop the whites of the eggs finely, or press them through a sieve on the paste. Serve cold. Little Cheese Custards. Grate finely three and a half ounces of cheese and mix it with one egg, add quarter of a pint of boiling milk, pour the mixture into small fireproof dishes, and bake from ten to fifteen minutes. Serve very hot. Cheese and Macaroni Tartlets. Line the required number of tartlet pans with cheese pastry (see recipe). Boil one ounce of macaroni in just as much water as it will absorb. When soft, cut it into tiny pieces, mix with one ounce of finely-grated cheese, a pinch of salt, a pinch of cayenne, and bind the mixture with a little cream or cheese sauce. Bake for ten minutes and serve hot. Cheese and Egg Toast. Boil two eggs hard, pound them in the mortar with enough cream to make them into a paste, season with pepper and salt, and mix in a tablespoonful of grated cheese. Toast a round of bread from a tin loaf, cut off the crust, butter it, and cut into six pieces, spread each piece thinly with anchovy paste, pile the egg mixture on the top, and cover with breadcrumbs, and a tiny bit of butter on each piece; place in the oven to get hot, and serve. Anchovy Custards on Toast. Make some rounds or squares of buttered toast, and keep them hot. Put a piece of butter about the size of a large filbert into a small enamel saucepan; when melted, pour in a teaspoonful of anchovy essence, salt and pepper to taste, and mix well. When thick and creamy pour over the toast, and serve very hot. Cheese Pastry (Hot or Cold). Two ounces of Parmesan cheese, a saltspoonful of coralline pepper, half a pound of flour, two ounces of butter, the yolk of one egg, beaten up with sufficient water to mix the ingredients into a paste. Rub the butter into the flour and other dry ingredients, add the mixed egg and water. Roll out once only. Cheese Creams in Cases (Hot or Cold). Take two tablespoonfuls of grated cheese, flavor with white pepper and cayenne, and pound with cream to a smooth paste. If required hot, place a spoonful on each pastry case, make very hot and sprinkle with coralline pepper. If cold, whip the paste and garnish with yolk of egg rubbed through a sieve, one portion left yellow, the other colored pink with carmine.