Cassell's dictionary of cookery

Cheese Ramequins (another way). — Crumble a small stale roU, and cover it with a breakfast-cupful of new milk boiling; let it soak for a quarter of an hour, then strain it, and put it in a mortar with four ounces of Parmesan cheese and four ounces of Cheshire cheese, both grated, fom: ounces of fresh butter, half a tea-spoonful of made mustard, a little salt and pepper, half a tea-spoonful of sifted sugar, and a small quantity of poimded mace. Pound these ingredients well together with the yolks of four eggs. Have ready some small moulds. Just before they are ready to bake, add the whites of the eggs beaten to a solid froth. Little paper trays may be used to bake the ramequins in. Rather more than half fill them, and bake in a quick oven. Serve as hot as possible. Time to bake, from ten to fifteen minutes. Probable cost, Is. 3d. Sufficient for twelve cakes. Ckeese Sandwich. — Put three ounces of good rich cheese, cut into small pieces, into a mortar with an ounce of butter, atea-spoonful of made mustard, and two boned anchovies. Pound these ingredients to a smooth paste, spread this between two slices of brown bread and butter, and lay over it very thin slices of salt beef, ham, or tongue. Cut the sandwiches into pretty shapes, and arrange them on a napkin garnished with bunches of green parsley. Time, half an hour to prepare. Sufficient, allow one sandwich for each person. Probable cost, 2d. each. ~)^ Cheese Soup, without Meat.— Grate very finely half a pound of rather diy Gruyere or any other hght-coloured cheese ; strew a layer of it at the bottom of the soup tureen, and over this place two or three very thin shccs of the stale crumb of bread. Repeat this un*-il all the cheese is used, when one-fourth of the depth of the tureen should be occupied- Put a piece of fresh butter about the size of an egg into a saucepan; let it melt, and stir into it, very smoothly, a table-spoonful of flour, and l^t it remain on the fire, stirring it constantly, until it browns ; then throw in two table-spoonfuls of finely-minced onions. When they are browned, stir in gTadually a quart of water, let it boil, season with pepper and salt, and just before pouring it into the tureen, brown it with a little caramel {see Caramel). Let the soup stand a couple of minutes before the fire to soak the bread and cheese, and when that is done, serve at once. The contents of the tureen should not be disturbed till it appears on the table. Time, one hoirr. Probable cost, Is. 2d. Sufficient for four or five persons. Choose, Stewed. — This Is a good way to use cheese which has become too dry to serve in the ordinary manner. Of course fresh cheese is to is preferred. Put two ounces of good double Gloucester or Cheshire cheese, chopped small, into a saucepan, rvith half an ounce of butter, or more if the cheese is very dry. Add sufficient cream or new milk to cover it, and let it simmer gently, stii-ring it every now and then, imtil the cheese is dissolved. Take it from the fire for a minute or two, and mix in very gradually a well-beaten egg. Serve it on a hot dish, and stick httle three-cornered sippets of toasted bread in it. Serve as hot as possible. Tune to stew, ten or fifteen minutes. Probable cost, if made with milk, 6d. Sufficient for four persons.