Soyer's standard cookery

Put a quarter of a pound of flour into a bowl, add a pinch of salt to it and dust of cayenne; whisk two eggs and pour them gradually into the flour, mixing it well with a wooden spoon, then add by degrees half a pint of milk, working the batter until it is perfectly smooth ; cover the bowl with a cloth and let the batter stand for an hour. Just before using stir one and a half tablespoonfuls of grated cheese into the pancake mixture, and a quarter of a teaspoonful of baking-powder. Put a small omelette-pan on. the stove (where the heat is steady) with a piece of dripping in it, rather larger than a big walnut; when the fat is boiling, add sufficient of the batter to evenly cover the pan, and when the underside is lightly browned, shake the pan and turn the pancake, and directly it is evenly browned on the other side, remove it from the pan, place on paper, and roll it up. Serve hot. Cheese and Macaroni Balls. Boil two ounces of macaroni, drain and cut into small pieces. Put it into a saucepan with one ounce of grated cheese, the yolk of one egg, pepper and salt. Cook for a few minutes. When cold form into balls, roll in egg and breadcrumbs and fry. Serve very hot. Cheese Fingers. Slice a quarter of a pound of cheese and pound in a mortar with one ounce of butter, salt and pepper and a little mustard and curry paste mixed. Serve on fingers of hot buttered toast. Cheese Souffle. Put one ounce of butter into a saucepan, and as soon as it has melted stir in half an ounce of sifted flour. Then add by degrees a quarter of a pint of warm milk, and stir until the mixture thickens; season with salt, pepper, and a little cayenne, and remove the pan from the fire. When the mixture has cooled a little, add the yolks of two eggs, one at a time, then stir in three ounces of grated cheese and very lightly mix in the whites of three eggs, whisked to a stiff froth. Pour at once into a buttered souffle mold, and bake in a quick oven for from twenty to thirty minutes. Serve hot. Cheese Custard. Take six ounces of cheese, two cupfuls of milk, two eggs, half an ounce of butter. Beat all well together, and bake for about half an hour in a fireproof dish, in not too hot an oven, and serve very hot. Cheese Pudding. Beat up an egg with a teaspoonful of made custard, a quarter of a pint of cream or milk and half an ounce of oiled butter. To this add half a pound of grated cheese, season well with salt and cayenne pepper, and mix thoroughly. Turn the whole into a buttered dish and bake gently from twenty to twenty-five minutes. SAVORIES. Filleted Deviled Kipper on Toast. Fillet the kipper in the usual way. Butter some toast. Place fillet on top and cut to any shape you may fancy. Put a little grated cheese, cayenne pepper or black pepper, a pinch of breadcrumbs, and a little butter. Put in the paper bag and place on grid. Allow five minutes in very hot oven (350° Fahr.). Soft Roe a la Soyer.