^ In England, and at almost every well-appointed table
in America, cheese is a positive necessity. It may be re-
garded as our most concentrated food, since it contains
twice as much nutriment as any other known substance.
Being difficult of digestion it should be eaten only in
small quantities. Cooked or melted cheese is much
more wholesome than when in a raw state, but the cook-
ing of cheese is singularly neglected in this country —
in fact, it is practically an unknown art.
Among the best English cheeses are the Stilton
and Cheshire, and the best French varieties are the
Neufchatel, Brie and Roquefort, the last named be-
ing one of the most popular kinds of cheese known.
The Gruyere, a Swiss cheese, is also well liked ; it
is made of new milk and flavored with a powdered
herb. French mustard, pepper and salt are passed
at table when this cheese is served. The Roquefort
cheese is made of goats' and sheep's milk. Parmesan
cheese, an Italian variety, is made of skimmed milk and
is high flavored and very hard ; it is never sent to market
until it is six months old and is often kept three or four
308
CHEESE DISHES. 309
years. It is used extensively in grated form for cooking,
and can be purchased already grated.
American cheeses are exported in large quantities to
England, where they are held in high favor. One of the
best of these makes is the " English Dairy," made in
Otsego County, New York. It is of a dark-yellow color,
and is very rich and highly flavored. A milder, but
equally well-flavored cheese, is made at Milan, Cayuga
Co., N. Y. The Stilton cheese, made in the latter county,
can scarcely be distinguished from the English article of
the same name. In serving this cheese, the top should
be cut off to form a cover, and the cheese should be
neatly encircled with a napkin. When removed from the
table, the cover should be replaced.
Cheese is cut into little squares and passed in a glass
cheese-dish. When forming a separate course at dinner,
it should come just before the dessert. It is an English
fashion to serve celery or cucumbers with cheese. Thin
milk crackers or wafer biscuit, placed in the oven a
moment to make them crisp, should be served with the
cheese, and butter for spreading the crackers should also
be passed, this being the only time it is customarily
allowed for dinner.
Macaroni with cheese, Welsh rarebit and cheese ome-
let are good for a cheese course. The Welsh rarebit
makes an especially pretty course. It is served on little
silver chafing dishes about four inches square, one of
which, standing in a plate, is served to each person at
table. The reservoir contains boiling water, and the Uttle
platter holds the slice of Welsh rarebit, which is thus kept
hot.
3IO THE PATTERN COOK-BOOK.
WELSH RAREBIT. ✪ Welsh Rarebit
Page 135 · 1 recipe record 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
^ In England, and at almost every well-appointed table in America, cheese is a positive necessity. It may be regarded as our most concentrated food, since it contains twice as much nutriment as any other known substance. Being difficult of digestion it should be eaten only in small quantities. Cooked or melted cheese is much more wholesome than when in a raw state, but the cooking of cheese is singularly neglected in this country — in fact, it is practically an unknown art.
Among the best English cheeses are the Stilton and Cheshire, and the best French varieties are the Neufchatel, Brie and Roquefort, the last named being one of the most popular kinds of cheese known. The Gruyere, a Swiss cheese, is also well liked ; it is made of new milk and flavored with a powdered herb. French mustard, pepper and salt are passed at table when this cheese is served. The Roquefort cheese is made of goats' and sheep's milk. Parmesan cheese, an Italian variety, is made of skimmed milk and is high flavored and very hard ; it is never sent to market until it is six months old and is often kept three or four
years. It is used extensively in grated form for cooking, and can be purchased already grated.
American cheeses are exported in large quantities to England, where they are held in high favor. One of the best of these makes is the " English Dairy," made in Otsego County, New York. It is of a dark-yellow color, and is very rich and highly flavored. A milder, but equally well-flavored cheese, is made at Milan, Cayuga Co., N. Y. The Stilton cheese, made in the latter county, can scarcely be distinguished from the English article of the same name. In serving this cheese, the top should be cut off to form a cover, and the cheese should be neatly encircled with a napkin. When removed from the table, the cover should be replaced.
Cheese is cut into little squares and passed in a glass cheese-dish. When forming a separate course at dinner, it should come just before the dessert. It is an English fashion to serve celery or cucumbers with cheese. Thin milk crackers or wafer biscuit, placed in the oven a moment to make them crisp, should be served with the cheese, and butter for spreading the crackers should also be passed, this being the only time it is customarily allowed for dinner.
Macaroni with cheese, Welsh rarebit and cheese omelet are good for a cheese course. The Welsh rarebit makes an especially pretty course. It is served on little silver chafing dishes about four inches square, one of which, standing in a plate, is served to each person at table. The reservoir contains boiling water, and the Uttle platter holds the slice of Welsh rarebit, which is thus kept hot.
WELSH RAREBIT.
Records on this page
Welsh Rarebit