Cassell's dictionary of cookery

Cheesecakes, Savoury,— Mix thoroughly a pint of well-drained curd, three ounces of butter, and the yolks of six, and the whites of two eggs well beaten. Rub them through a coarse sieve, and add a quarter of a pound of grated Parmesan, and a little salt and pepper. If preferred, the curd may be omitted, and a little cream substituted. Of course, in that case, there would be no necessity to rub the mixture through a sieve. Line some tartlet tins with good crust, fill them three-parts with the mixture, and bake in a good oven for about twenty minutes. Probable cost, l^d. each. Sufficient for four dozen cheesecakes. Cheesecakes, Winter. — A curd for cheesecakes may be made by mixing as much grated biscuit with five eggs and a pint of cream as will make a light batter ; sugar and flavouring should be added. To make the paste, mix a pound of flour with a little milk, add a pinch of salt, roll into it three-quarters of a pound of butter, and stiffen it with two eggs. Make up in the usual way. Time to bake, twenty minutes. Probable cost, 2d. each. Sufficient for four dozen cheesecakes. Cheltenham Pudding. — Shred six ounces of suet very finely, add six ounces of flour, a pinch of salt, and a heaped tea-spoonful of baking powder, two ounces of bread-crumbs, three ounces of raisins, three ounces of curiants, two table-spoonfuls of sugar, and half a nutmeg grated. Mix these ingredients well together, and stir into the mixture two well-beaten eggs and sufficient new milk to make it into a stiff smooth batter. Pour it into a buttered dish and bake in a good oven. Turn it out when sufficiently cooked, and serve with brandied sauce. Time to bake, one hour and a half. Sufficient for five or six persons. Probable cost, lOd. Cherokee, or Store Sauce.— Put a pint of the best vinegar into a large bottle with half an ounce of cayenne, two cloves of garlic finely minced, two table-spoonfuls of soy, and four of walnut ketchup. Let these soak for a month, then strain the liquid and put it into small bottles, which must be kept closely corked. Cherries, Candied. — Choose fine, sound, ripe cherries, take off the stalks, and wipe them with a soft cloth, then pour over them some syrup boiled ready to candy. Move them gently about, and, when cold, put them in a cool oven for half an hour to dry. Probable cost of cherries, 3d. to 6d. per pound. Half » CHE ( 122 ) CHE pound of cherries, garnished with leaves, will make a small dish. Cherries, Candied, with Leaves and Stalks. — Choose sound, ripe cherries, wipe tliem witli a soft cloth, and leave the stalk and two or three leaves on them. Boil some good vinegar, and dip each little branch, but not the fruit, into it when boiling ; then take it out and stick it into a piece of cardboard with holes made in it, so that it shall dry equally. Boil a pound of sugar with half a pint of water, remove the scum, and dip e;ich branch in, and let it remain there for one minute, then dry it as before. Boil the sugar and water to the point of candying, pour it over the cherries, &c., move them about to insure their being equally covered with the sugar, place them once more in the cardboard, and dry them in a cool oven. They will be found useful for garnishing sweet dishes, and for dessert. Time, about an hour. Probable cost of cherries, 3d. to 6d. per pound.