6nne pepper, and lastly a tablespoon bread-crumbs, which have
been previously soaked in cream, tnen pressed almost drv. Spread
smoking hot on rounds or slices of thin toast from which the crust
has been pared, and serve at once. For Toasted Cheese with Eggs
take one-half pound good English cheese, three eggs beaten light,
three tablespoons bread-crumbs soaked in cream, tablespoon mustard,
a little minced parsley, three table-
spoons butter, melted, but not hot.
Beat the soaked crumbs into the wtchen cheew Knife,
eggs, then the butter and seasoning, lastly the cheese. Beat very
light, spread smoothly on slices of delicate toast and brown quickly
upon the upper graiing of the oven. The cheese knife will be found
useful in preparing cheese for toasting, scooping out the inside of a
dry cheese, etc.
Ramakin^. — Four ounces grated, high-flavored cheese, half
Cheshire and half Parmesan if obtainable, or all of one kind, two
ounces each butter and bread (without crust), a scant gilj milk, one-
third teaspoon each mustard and salt, small pinch cayenne pepper✪ Pounded Cheese,
^BgB^ ^^^ ^^ three eggs. Crumb the bread and boil it soft in the
^i^^r milk ; add the butter, mustard, salt, pepper, cheese, and the
yolks of the eggs ; beat thoroughly, then stir in the whites of the
eggs beaten to a stiff froth. Pour this into patty pans or saucers,
which ought not to be more than half filled : bake the paste from
five to ten minutes, when it should be puffed high abov0 the edge of
the pans. Serve immediately, or they will fall. A good cheese course
for dinner and nice for lunch or supper. This batter is equally nice
for macaroni. Another excellent recipe for ramakins is to boil half
pint milk and half the quantity of cream ; melt one ounce butter
and a little salt ; mix in a spoonful flour, and stir it over the fire
five minutes ; pour in milk and cream by degrees and work smooth,
taking care that it is thoroughly cookea, then take off and add half
a pound grated cheese, some coarse ground pepper and an atom of
nutmeg, with a \exj little powdered sugar, the yolks of eight eggs
and whites of two, well beaten ; when perfectly mixed, add the well-
frothed whites of six eggs ; the batter should be as thick as cream.
Make little paper trays, fill them half full, and bake in a very slow
oven eighteen minutes. Or, bake in patty pans or small cups.
Serve hot
Pastry Ramakins* — ^The remains or odd pieces of paste lefl
from lar^e tarts, etc., answer for making these little dishes. Gather
up the pieces of paste, roll out evenly, and
sprinkle with grated cheese of a nice flavor. .;|
Fold the paste in three, roll it out again and
sprinkle more cheese over ; fold the paste, p«u im^i^
roll it out, and with a paste jaggar shape it in any way that may be
desired. Bake the ramakins in a brisk oven from ten to fifteen min-
utes ; just before taking from the oven brush with beaten egg and
CHEESE. 137
■ sift over with powdered sugar, let brown a moment, dish them on a
hot napkin and serve quickly. Where expense is not objected to, Par-
mesan is the best kind of cheese to use lor making this dish. The
recipe makes a quantity sufficient for six or seven persons.
Page 112 · 3 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
enne pepper, and lastly a tablespoon bread-crumbs, which have been previously soaked in cream, tnen pressed almost drv. Spread smoking hot on rounds or slices of thin toast from which the crust has been pared, and serve at once. For Toasted Cheese with Eggs take one-half pound good English cheese, three eggs beaten light, three tablespoons bread-crumbs soaked in cream, tablespoon mustard, a little minced parsley, three tablespoons butter, melted, but not hot.
Beat the soaked crumbs into the [illustration: cheese knife]
eggs, then the butter and seasoning, lastly the cheese. Beat very light, spread smoothly on slices of delicate toast and brown quickly upon the upper grating of the oven. The cheese knife will be found useful in preparing cheese for toasting, scooping out the inside of a dry cheese, etc.
Ramakins. — Four ounces grated, high-flavored cheese, half Cheshire and half Parmesan if obtainable, or all of one kind, two ounces each butter and bread (without crust), a scant gilj milk, onethird teaspoon each mustard and salt, small pinch cayenne pepper, three eggs. Crumb the bread and boil it soft in the ^i^^r milk ; add the butter, mustard, salt, pepper, cheese, and the yolks of the eggs ; beat thoroughly, then stir in the whites of the eggs beaten to a stiff froth. Pour this into patty pans or saucers, which ought not to be more than half filled : bake the paste from five to ten minutes, when it should be puffed high above the edge of the pans. Serve immediately, or they will fall. A good cheese course for dinner and nice for lunch or supper. This batter is equally nice for macaroni. Another excellent recipe for ramakins is to boil half pint milk and half the quantity of cream ; melt one ounce butter and a little salt ; mix in a spoonful flour, and stir it over the fire five minutes ; pour in milk and cream by degrees and work smooth, taking care that it is thoroughly cookea, then take off and add half a pound grated cheese, some coarse ground pepper and an atom of nutmeg, with a very little powdered sugar, the yolks of eight eggs and whites of two, well beaten ; when perfectly mixed, add the wellfrothed whites of six eggs ; the batter should be as thick as cream. Make little paper trays, fill them half full, and bake in a very slow oven eighteen minutes. Or, bake in patty pans or small cups. Serve hot
Pastry Ramakins. — ^The remains or odd pieces of paste lefl from large tarts, etc., answer for making these little dishes. Gather up the pieces of paste, roll out evenly, and sprinkle with grated cheese of a nice flavor. .;| Fold the paste in three, roll it out again and sprinkle more cheese over ; fold the paste,
roll it out, and with a paste jaggar shape it in any way that may be desired. Bake the ramakins in a brisk oven from ten to fifteen minutes ; just before taking from the oven brush with beaten egg and
■ sift over with powdered sugar, let brown a moment, dish them on a hot napkin and serve quickly. Where expense is not objected to, Parmesan is the best kind of cheese to use lor making this dish. The recipe makes a quantity sufficient for six or seven persons.
Records on this page
Pounded CheeseToasted CheeseRamakin