Cookery for every household

Take six or seven small dariole moulds, rinse them out with cold water, and decorate them at the bottom -with some of the aspic jelly melted and tiny rounds of red radish. Allow this decoration to set, and meanwhile prepare the cheese mixture. The cheese used should be dry and light — two different kinds may be taken, a mixture of Gruyere and Parmesan is very good. Put the cheese into a basin and season it with cayenne and a little made mustard. Whip the remainder of the aspic jelly (which should be stiff) and the cream separately, and mix them lightly with the cheese, adding salt if necessary. When the mixture is beginning to set, fill up the little moulds and put them aside until cold and firm. Turn out when wanted, and serve garnished with small bunches of watercress, thinly sliced radishes, and some chopped aspic jelly. 2274. Potted Cheese 6 oz. cheese. 1 oz. butter. Cayenne pepper. A pinch of mace. | tea-sp. made mustard. Any scraps of good potting ; it is a good Remove the rind and pieces, which will make 1 table-sp. white wine. 1 tea-sp. Worcester sauce. Clarified butter. cheese may be taken for way of using up remains, either chop or grate the the pounding easier. Then pound the cheese with the above proportion of butter, or rather more if the cheese is very dry. Sometimes salad oil is used instead of butter. Then season to taste and rather highly, and pound until a smooth paste is formed. Pack this into small pots, and run some liquid clarified butter over the top to preserve it. Potted cheese will keep good for weeks, and will be found very useful for making sandwiches and savouries of different kinds. 2275. Cold Cheese Souffles (Petits Souffles au Fromage) 1 oz. grated Parmesan. 1 oz. grated Gruyere or Cheddar. 1 gill double cream. 1 white of egg. \ gill aspic jelly. Seasoning. Toasted nuts. Beforo beginning to make the mixture prepare five or six small souffle cases by pinning a band of white paper round the outside of them, as directed on p. 486. Whip the cream until thick, and add to it the two kinds of cheese finely grated. Have the aspic in a liquid condition, add to it the white of egg, and whip the two together until white and frothy, but still somewhat liquid. Add this to the cheese and cream, and season to taste. Fill up the souffle cases with this mixture, and place them in a cool place until set. Then remove the bands of paper, and sprinkle the tops with toasted and finely-chopped nuts, and, if liked, a light sprinkling of coraline pepper. 2276. Swiss Cheese Savoury (Biscuits & la Suisse) \ cream cheese (petit Suisse). 1 or 2 table-sps. whipped cream. Cayenne and salt. Small Parmesan biscuits. Watercress. Sieved yolk of egg. Take the remains of a Swiss cream cheese, break them down with a silver fork, and then mix with about an equal quantity of thick whipped cream. Season highly with cayenne and salt to taste. Put the mixture into a forcing bag with a rose pipe and force out a nice little heap on small round Parmesan biscuits, or little biscuits made out of cheese pastry. Decorate round the edge of the biscuits with leaves of watercress, and sprinkle a little sieved yolk of egg in the centre. 2277. Darioles de Crabe en Aspic Cooked crab. Mayonnaise sauce. Chopped capers. Aspic jelly. Small cress. Tomato.