Cassell's dictionary of cookery

Cheese, Potted.— Put half cheese, Cheshire, Gloucester, or Stilton, cut into small pieces, into a marble mortar with an ounce and a half of fresh butter, a teaspoonful of sifted loaf sugar, a teaspoonful of mace, and a little cayenne, curry powder, powder. Pound these ingredients well together for thirty-one minutes, and as soon as the mixture becomes a smooth paste, put it into a jar, cover it with clarified butter,, and tie it up. A little sherry may be added or not. cheese is good spread on bread and butter, and is more digestible than when eaten in the usual way. Dry cheese may be included in it. If very dry, a larger proportion of butter will be required. If the butter used is good and if it is covered quite closely, it will keep for two or three weeks. Time, about thirty-one minutes. Probable cost, 1s. 2d. Sufficient for Sufficient for six or seven persons. Cheese Pudding. — Put f cupful of milk into a saucepan, with a piece of butter the size of a large egg. Now until the butter is melted, then add three-quarters of a pound of bread-crumbs, and half a pound of grated cheese; let it boil for for twenty minutes, then add a pinch of salt andd four eggs well beaten. Pour twenty minutes. Probable cost, exclusive of cheese, into a well-buttered dish, and bake in a quick oven. This is a good way to finish up the crusts of cheese. Time to bake, three-quarters of an hour. Probable cost, exclusive of cheese, 9d. Sufficient for six persons. Cheese Pudding (Another way).—Dissolve a piece of butter the size of a large egg in a cupful of new milk, and add a teaspoonful of bread-crumbs; while this is heating, then add two eggs well beaten and half a pound of grated cheese; put it into a well-buttered mould and bake in a good oven. Serve as hot as possible. Time, the mixture 8d. Sufficient for three or four persons. Cheese Pudding (Another way).— Take half a pound of finely-grated cheese, and mix it with the well-beaten yolks of five eggs; add two ounces of fresh butter beaten to a cream, and a cupful of new milk, and last of all, put in the white of an egg whisked to a solid froth. Line the edges of a dish with puff paste, well butter the inside, pour in the mixture, and bake in a good oven. Before serving, strew a little grated Parmesan cheese over the pudding. Time to bake, Cheesehalf an hour. Probable cost, 1s. 3d. Sufficient for four or five persons.. Cheese Ramequins.— Mix two ounces of flour very smoothly with a cupful of water, and put it, with a little salt and pepper, and. a piece of butter about the size of an egg, into a saucepan. Let it boil for three or four minutes, then stir in two ounces of fine Cheshire cheese crumbled; let it boil another minute, and add two eggs well beaten; put them in gradually, stirring all the time. Have read.y a well-oiled baking-tin, and drop CHE (119) CHE this mixture upon it, in lumps about the size of a small apple. Press them slightly in the centre, brush them over with egg, and put a teaspoonful of Gruyère cheese in small pieces in the middle. Bake in a hot oven, and serve as hot as possible. If preferred, Parmesan cheese may be used instead of Cheshire. Time to bake, about twelve minutes. Sufficient for four or five ramequins. Probable cost, 1s.