Mrs. Seely's Cook Book: A Manual of French and American Cookery : with ..

Mix one tablespoonful of melted butter and one tablespoonful of flour with one teacup of milk. Place on the fire to let it come to a boil. Season to taste and stir in the beaten yolks of two eggs. Set away to cool. When thoroughly cold, mix SANDWICHES, EGG AND CHEESE DISHES 277 with two tablespoonfuls of grated cheese — American or Parmesan — and a dash of cayenne. Form into croquettes, dip into beaten egg, roll in fine cracker crumbs, and fry in hot fat. Cheese Timbale Mix one cup of creara, one tablespoonful of butter, and two tablespoonfuls of flour together, and stir over a moderate fire until the mixture comes to a boil, then stir in five tablespoonfuls of grated Parmesan cheese. Strain through a puree sieve and set away. When cold, stir in three well-beaten eggs and salt and white pepper to tasto. Grease some small timbale moulds. Decorate the inside with truffles. Pour the mixture in, then set in pan of water, and bake in hot oven for ten minutes. Serve with cheese sauce. Pot Cheese Place over the fire a pan of milk which has soured and thickened. When it has become scalding hot, ladle the curd and whey into a muslin bag, and bang up the bag to drain for an hour or two. Then take the curd from the bag, moisten with thick cream, mix in a small quantity of salt, work well with the hands, and either f orm in a mound, in a glass dish, or roU in balls. Keep well covered, in a cool place, and serve cold. Fondue of Parmesan Cheese Mix two ounces of flour with two ounces of butter, a very little salt and white pepper, and half a pint of milk. Stir over the fire until it boils. Work it quickly with the spoon until it is perfectly smooth, then add six ounces of Parmesan cheese and the well-beaten yolks of six eggs. Whip the whites quite firm and lightly stir them in. Fill a soufflé case with this mixture. Bake in quick oven and send to the table as soon as it is ready. Golden Buok Heat one egg in a small saucepan. Add to it five ounces of soft American cheese broken in small bits, one level tablespoonful of butter, one-third of a teaspoonful of salt, a level teaspoonful of mustard, a dash of cayenne pepper, and five tablespoonfuls of milk. Toast five slices of bread, keep them warm. Place the saucepan containing the cheese mixture into another of boiling water and stir constantly until the cheese is almost creamy. Set the pan where the contents will keep warm and jet not cook any more. Poach or drop ten eggs in boiling salted water. Spread the cheese mixture on the toast, arrange on a warm dish, putting two poached eggs on each slice of toast. Serve at once. Gherkin Buck Convert into a soft pulp, by constant stirring in a saucepan over a fire, a half pound or so of good American cheese well sprinkied with pepper and wet with ale. To a pound of cheese allow a teacup of ale. When very hot, which will be in from three to five minutes, pour over hot toast, and upon the top of each piece of toast lay a thin slice of broiled bacon. Serve hot. Ramekins, a Jewish Dish Mix together three eggs, one ounce of warmed butter, and two ounces of a fine cheese grated. Bake in small patty pane. Welsh Barebit