(2) Cut off some thick slices of stale bread and trim them
into rounds with a cake-cutter. Scoop out a piece from the
middle of each round so that it shall form a kind of shallow
cup. Break an egg and separate the yolk from the white ;
beat up the white, and dip the cup-shaped pieces of bread
into it. Strew them with fine breadcrumbs, fry a pale brown,
and put them on paper to drain. Beat up the yolk of the
egg. Boil up 4 pint of water, and stir into it loz. of butter,
5 table-spoonfuls of grated Cheese, and pepper and salt to
taste ; when this is all melted, take the saucepan off the fire
and stir in the yolk of the egg, put it on the fire for an
instant to get hot, but do not let it boil, and then stir in
J teacupful of breadcrumbs. Place a table-spoonful of this into
the hollow of each of the pieces of fried bread, put them into
a hot oven, and brown them quickly. Serve on a hot dish
on a napkin. See Fig. 428.
Clieese Pudding. -(1) Put 2oz. of butter into a basin, warm
it, and beat to a cream ; then mix in Jib . of finely -grated
Cheese, 2 table-spoonfuls of cream, and two eggs✪ Cheese Pudding beaten
until qui^e light. Sprinkle over a little grated nutmeg, and salt
and pepper to taste ; turn the mixture into a well-buttered
basin, put it into a moderate oven, and bake to a light
brown. When done, turn it out on to a dish, and serve very
hot, with slices of toast for garnish.
(2) Mix Jib. of grated Cheese, 2oz. of butter, four eggs, and a
little cayenne✪ Cheese and Egg Bake and nutmeg. Butter a small pan, pour the mix-
ture in, and bake for twenty minutes. Serve hot for supper.
(3) Put loz. of butter into a saucepan, slice thinly into it
Jib. of Cheese, and add 1J teacupfuls of milk ; stir it over
the fire till the Cheese is melted. Then take the saucepan
from the fire and add the yolks of two eggs, and stir them
well in. Beat the whites of two eggs to a stiff froth, and
stir them in very lightly ; then pour it all into a small
pudding-dish, bake in a quick oven for ten minutes, and serve
at once.
(4) Put into a saucepan 1 pint of fresh milk, 3|oz. of
sifted breadcrumbs, two beaten eggs, and Jib. of grated Cheese.
Put the saucepan over the fire and stir till the Cheese is
melted, then pour the pudding into a buttered dish and brown
in a Dutch oven before the fire.
Cheese Puffs or Ramekins. —(1) Put in a stewpan J pint
of water and 2oz. of butter, and when it boils add Jib. of
flour ; stir this slowly over the fire for three or four minutes,
then mix in Jib. of grated Parmesan Cheese, and break in
three eggs✪ Cheese Puffs one at a time. Butter a baking-sheet and put
the paste on it in lumps about the size of an egg; flatten
them a little, brush the tops over with egg, put some pieces
of Gruyere Cheese cut in dice on each, bake, and serve very
hot.
Page 259 · 6 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
(2) Cut off some thick slices of stale bread and trim them into rounds with a cake-cutter. Scoop out a piece from the middle of each round so that it shall form a kind of shallow cup. Break an egg and separate the yolk from the white ; beat up the white, and dip the cup-shaped pieces of bread into it. Strew them with fine breadcrumbs, fry a pale brown, and put them on paper to drain. Beat up the yolk of the egg. Boil up 4 pint of water, and stir into it loz. of butter,
5 table-spoonfuls of grated Cheese, and pepper and salt to taste ; when this is all melted, take the saucepan off the fire and stir in the yolk of the egg, put it on the fire for an instant to get hot, but do not let it boil, and then stir in J teacupful of breadcrumbs. Place a table-spoonful of this into the hollow of each of the pieces of fried bread, put them into a hot oven, and brown them quickly. Serve on a hot dish on a napkin. See Fig. 428.
Cheese Pudding. — (1) Put 2oz. of butter into a basin, warm it, and beat to a cream ; then mix in 1/4lb. of finely-grated Cheese, 2 table-spoonfuls of cream, and two eggs beaten until quite light. Sprinkle over a little grated nutmeg, and salt and pepper to taste ; turn the mixture into a well-buttered basin, put it into a moderate oven, and bake to a light brown. When done, turn it out on to a dish, and serve very hot, with slices of toast for garnish.
(2) Mix Jib. of grated Cheese, 2oz. of butter, four eggs, and a little cayenne and nutmeg. Butter a small pan, pour the mixture in, and bake for twenty minutes. Serve hot for supper.
(3) Put loz. of butter into a saucepan, slice thinly into it Jib. of Cheese, and add 1J teacupfuls of milk ; stir it over the fire till the Cheese is melted. Then take the saucepan from the fire and add the yolks of two eggs, and stir them well in. Beat the whites of two eggs to a stiff froth, and stir them in very lightly ; then pour it all into a small pudding-dish, bake in a quick oven for ten minutes, and serve at once.
(4) Put into a saucepan 1 pint of fresh milk, 3|oz. of sifted breadcrumbs, two beaten eggs, and Jib. of grated Cheese. Put the saucepan over the fire and stir till the Cheese is melted, then pour the pudding into a buttered dish and brown in a Dutch oven before the fire.
Cheese Puffs or Ramekins. —(1) Put in a stewpan J pint of water and 2oz. of butter, and when it boils add Jib. of flour ; stir this slowly over the fire for three or four minutes, then mix in Jib. of grated Parmesan Cheese, and break in three eggs one at a time. Butter a baking-sheet and put the paste on it in lumps about the size of an egg; flatten them a little, brush the tops over with egg, put some pieces of Gruyere Cheese cut in dice on each, bake, and serve very hot.
Records on this page
Cheese PuddingCheese BakeCheese SouffléCheese and Egg BakeCheese and Breadcrumb PuddingCheese Puffs