Pastry for Cheese Straws and Biscuits (Hot or Cold).
A rich and short pastry is required for these savories. Pro-
310 STANDARD COOKERY.
ceed as follows; — Three ounces of grated cheese, three ounces
of butter, four ounces of flour, the yolk of one egg. Salt and
cayenne. Knead well, but lightly, and roll quickly to the de-
sired thickness. For biscuits or straws, bake in a quick oven
for about ten minutes.
Cheese Straws (Hot or Cold).
Roll out the pastry and cut out into strips about three to
four inches long by one-third of an inch wide. When baked,
pile neatly one on top of the other, or twist the pastry strips
and tie into little bundles with a twist of pastry, and bake.
Cheese Biscuits.
Stamp out all of one size, and serve either hot or cold, us-
ing the same mixture as for cheese straws.
Cheese Tartlets.
Prepare eight tiny tartlet cases of cheese pastry. Put one
ounce of butter, and one dessertspoonful of water in a sauce-
pan, and bring to the boil. Stir in sufficient very fine bread-
crumbs to make a stiff mixture, and then beat in the yolk of
an egg. Add pepper and salt, cayenne, and four tablespoon-
fuls of finely grated cheese. Stir well over the fire. Fill the
tartlet cases with this mixture, and arrange a cross of filleted
anchovy cut into strips on each, and scatter the four divisions
thus formed, two with grated egg yolk, and two with coralline
pepper. Serve very hot. Cases of fried bread may be used in-
stead of pastry cases.
Cheese Cream Tartlets.
Make eight tartlet cases of cheese pastry, keep hot. Take
four tablespoonfuls of finely-grated cheese, a little salt and
white pepper, and mix it into the same quantity of cream.
Whip all well together and fill the tartlet cases, arranging the
cream in a pyramid. Keep back a little of the cream mixture,
tint it pale green and pipe it round the edge of the tartlet cases
in little round dots. Serve cold.
Cheese Puffets.
Mix together three ounces of grated cheese, one tablespoon-
ful of flour, one egg, one teacupful of milk, a pinch of salt✪ Cheese Puffets;
place in ramakin dishes, and bake for ten minutes. Serve hot.
Cheese Zephyrs.
Measure half a pint of milk and dissolve in it a quarter
ounce of gelatine (four sheets of white leaf gelatine) ; warm
the milk and when the gelatine is dissolved, strain the milk
STANDARD COOKERY. 311
into a clean pan, add two ounces of grated cheese, and stir
over a fire for a few minutes; add salt and pepper to taste.
Take off the fire and when a little cool, add quarter of a pint
of whipped cream. Put into small molds and let it set. Turn
out and garnish the top of each mold alternately, with coral-
line pepper and sieved yolk of egg. This must be served cold.
Savory Cheese Pancakes.
Page 214 · 1 recipe record on this page
Presented as published in 1912. 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
Pastry for Cheese Straws and Biscuits (Hot or Cold).
A rich and short pastry is required for these savories. Pro-
ceed as follows; — Three ounces of grated cheese, three ounces of butter, four ounces of flour, the yolk of one egg. Salt and cayenne. Knead well, but lightly, and roll quickly to the desired thickness. For biscuits or straws, bake in a quick oven for about ten minutes.
Cheese Straws (Hot or Cold).
Roll out the pastry and cut out into strips about three to four inches long by one-third of an inch wide. When baked, pile neatly one on top of the other, or twist the pastry strips and tie into little bundles with a twist of pastry, and bake.
Cheese Biscuits.
Stamp out all of one size, and serve either hot or cold, using the same mixture as for cheese straws.
Cheese Tartlets.
Prepare eight tiny tartlet cases of cheese pastry. Put one ounce of butter, and one dessertspoonful of water in a saucepan, and bring to the boil. Stir in sufficient very fine breadcrumbs to make a stiff mixture, and then beat in the yolk of an egg. Add pepper and salt, cayenne, and four tablespoonfuls of finely grated cheese. Stir well over the fire. Fill the tartlet cases with this mixture, and arrange a cross of filleted anchovy cut into strips on each, and scatter the four divisions thus formed, two with grated egg yolk, and two with coralline pepper. Serve very hot. Cases of fried bread may be used instead of pastry cases.
Cheese Cream Tartlets.
Make eight tartlet cases of cheese pastry, keep hot. Take four tablespoonfuls of finely-grated cheese, a little salt and white pepper, and mix it into the same quantity of cream. Whip all well together and fill the tartlet cases, arranging the cream in a pyramid. Keep back a little of the cream mixture, tint it pale green and pipe it round the edge of the tartlet cases in little round dots. Serve cold.
Cheese Puffets.
Mix together three ounces of grated cheese, one tablespoonful of flour, one egg, one teacupful of milk, a pinch of salt; place in ramakin dishes, and bake for ten minutes. Serve hot. Cheese Zephyrs.
Measure half a pint of milk and dissolve in it a quarter ounce of gelatine (four sheets of white leaf gelatine) ; warm the milk and when the gelatine is dissolved, strain the milk
into a clean pan, add two ounces of grated cheese, and stir over a fire for a few minutes; add salt and pepper to taste. Take off the fire and when a little cool, add quarter of a pint of whipped cream. Put into small molds and let it set. Turn out and garnish the top of each mold alternately, with coralline pepper and sieved yolk of egg. This must be served cold.
Savory Cheese Pancakes.
Records on this page
Cheese Puffets