Section XIII.— CHEESE,
1. Cheese, Toasted.
Slice some good rich cheese. Put it in a cheese-toaster
on a hot plate, and when it is melted, stir into it some made
mustard and pepper. A little beer is sometimes added,
and if the cheese is at all dry, a little butter should be also
used. Toast should be served with it. This dish is worth
nothing at all unless it can be served quite hot. Toasted
cheese is sometimes sent to table in little tins with boiling
water underneath, and this is an excellent way to keep
the toast hot. A few minutes will be sufficient to melt the
cheese.
2. Stewed Cheese.
Cut small into a stew-pan Cheshire and Gloucester cheese,
a quarter of a pound of each ; then add a gill of Lisbon wine,
a tablespoonful of water, and (if approved) a teaspoonful of
mustard. Mix them over a fire till the cheese is dissolved;
then have ready a cheese-plate with a lighted lamp beneath,
put the mixture in, and serve it up directly. Send it with
some fresh-toasted bread in a toast-rack.
3. Welsh Rarebit.
Take half a pound of Dunlop or Gloucester cheese, cut
off' the skin; put in a small frying-pan half a teacupful
398 THE THOEOUGH GOOD COOK.
of strong ale, and when it boils put in the cheese; let
boil for a minute or two ; then stir in a teaspoonful
of mustard; when the whole becomes a liquid, toast a
thick slice of bread, cut off the crust, butter it well and
set it before the tire to keep hot. When it is wanted,
have a dish and cover very hot, put the cheese on the
toTist, and send to table immediately.
4. Potted Cheese.
Add to a pound of grated Parmesan or Cheshire cheese,
in a mortar, three ounces of cold fresh butter, a little sifted
mace, and a teaspoonful of mustard. Mix all well, put it
into small pots, cover it with clarified butter, and set the
pots in a cold, dry place.
5. Auobher Potted Cheese.
Scrape and pound cheese with a piece of butter, cayenne
pepper✪ Toasted Cheese, a i'ew grains of pounded mace, a teaspoonful of
sifted sugar, a glass of white wine, and a little salt ; press
it into your potting-jar for shape. It may be potted with
brandy.
6. Cheese a la Montmorency.
Boil a pint of cream with two ounces of sugar ; M'hen it
boils, take it off the lire and let it cool ; when cool, put in
half a teaspoonful of orange-flower water. Whip the cream,
and as the cream thickens take it off with a skinmicr and
put it on a basket (with a fine cloth laid over it) ; continue
to whip until there is no longer any cream remaining ; lot
it drain, and serve it on a plate.
CHEESE. 399
7. Cheese as Iced Butter.
Boil for a few minutes a pint of cream with rasped lemon-
peel and a good teaspoonful of orange-flower water ; when
taken off the fire, add a dozen yolks of eggs well beaten uj),
and ndx together without boiling ; pass through a sieve and
put into an icing-pot to freeze, working it in the same way as
ices. It must be iced in such a manner that you may take
it with a spoon to serve, like pats of butter stamped with bits
of clear ice between to appear like crystals.
8. Cheese Imps. ✪ Cheese Imps
Page 212 · 5 recipe records on this page
Presented as published in 1895. 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
Section XIII.— CHEESE,
1. Cheese, Toasted.
Slice some good rich cheese. Put it in a cheese-toaster on a hot plate, and when it is melted, stir into it some made mustard and pepper. A little beer is sometimes added, and if the cheese is at all dry, a little butter should be also used. Toast should be served with it. This dish is worth nothing at all unless it can be served quite hot. Toasted cheese is sometimes sent to table in little tins with boiling water underneath, and this is an excellent way to keep the toast hot. A few minutes will be sufficient to melt the cheese.
2. Stewed Cheese.
Cut small into a stew-pan Cheshire and Gloucester cheese, a quarter of a pound of each ; then add a gill of Lisbon wine, a tablespoonful of water, and (if approved) a teaspoonful of mustard. Mix them over a fire till the cheese is dissolved; then have ready a cheese-plate with a lighted lamp beneath, put the mixture in, and serve it up directly. Send it with some fresh-toasted bread in a toast-rack.
3. Welsh Rarebit.
Take half a pound of Dunlop or Gloucester cheese, cut off' the skin; put in a small frying-pan half a teacupful
of strong ale, and when it boils put in the cheese; let boil for a minute or two ; then stir in a teaspoonful of mustard; when the whole becomes a liquid, toast a thick slice of bread, cut off the crust, butter it well and set it before the fire to keep hot. When it is wanted, have a dish and cover very hot, put the cheese on the toast, and send to table immediately.
4. Potted Cheese.
Add to a pound of grated Parmesan or Cheshire cheese, in a mortar, three ounces of cold fresh butter, a little sifted mace, and a teaspoonful of mustard. Mix all well, put it into small pots, cover it with clarified butter, and set the pots in a cold, dry place.
5. Auobher Potted Cheese.
Scrape and pound cheese with a piece of butter, cayenne pepper, a few grains of pounded mace, a teaspoonful of sifted sugar, a glass of white wine, and a little salt ; press it into your potting-jar for shape. It may be potted with brandy.
6. Cheese a la Montmorency.
Boil a pint of cream with two ounces of sugar ; When it boils, take it off the lire and let it cool ; when cool, put in half a teaspoonful of orange-flower water. Whip the cream, and as the cream thickens take it off with a skimmer and put it on a basket (with a fine cloth laid over it) ; continue to whip until there is no longer any cream remaining ; lot it drain, and serve it on a plate.
CHEESE. 399
7. Cheese as Iced Butter.
Boil for a few minutes a pint of cream with rasped lemonpeel and a good teaspoonful of orange-flower water ; when taken off the fire, add a dozen yolks of eggs well beaten up, and ndx together without boiling ; pass through a sieve and put into an icing-pot to freeze, working it in the same way as ices. It must be iced in such a manner that you may take it with a spoon to serve, like pats of butter stamped with bits of clear ice between to appear like crystals.
8. Cheese Imps.
Records on this page
Toasted CheeseStewed CheeseWelsh RarebitPotted CheeseCheese Imps