Part 201 (1/2)

SMOKING CHEESES.--The Romans smoked their cheeses, to give them a sharp taste. They possessed public places expressly for this use, and subject to police regulations which no one could evade.

A celebrated gourmand remarked that a dinner without cheese is like a woman with one eye.

CHEESE SANDWICHES.

1641. INGREDIENTS.--Slices of brown bread-and-b.u.t.ter, thin slices of cheese.

_Mode_.--Cut from a nice fat Ches.h.i.+re, or any good rich cheese, some slices about 1/2 inch thick, and place them between some slices of brown bread-and-b.u.t.ter, like sandwiches. Place them on a plate in the oven, and, when the bread is toasted, serve on a napkin very hot and very quickly.

_Time_.--10 minutes in a brisk oven.

_Average cost_, 1-1/2d. each sandwich.

_Sufficient_.--Allow a sandwich for each person.

_Seasonable_ at any time.

CHEESE.--One of the most important products of coagulated milk is cheese. Unfermented, or cream-cheese, when quite fresh, is good for subjects with whom milk does not disagree; but cheese, in its commonest shape, is only fit for sedentary people as an after-dinner stimulant, and in very small quant.i.ty. Bread and cheese, as a meal, is only fit for soldiers on march or labourers in the open air, who like it because it ”holds the stomach a long time.”

CAYENNE CHEESES.

1642. INGREDIENTS.--1/2 lb. of b.u.t.ter, 1/2 lb. of flour, 1/2 lb. of grated cheese, 1/3 teaspoonful of cayenne, 1/3 teaspoonful of salt; water.

_Mode_.--Rub the b.u.t.ter in the flour; add the grated cheese, cayenne.

and salt; and mix these ingredients well together. Moisten with sufficient water to make the whole into a paste; roll out, and cut into fingers about 4 inches in length. Bake them in a moderate oven a very light colour, and serve very hot.

_Time_.--15 to 20 minutes. _Average cost_, 1s. 4d.

_Sufficient_ for 6 or 7 persons. _Seasonable_ at any time.

TO MAKE A FONDUE.

1643. INGREDIENTS.--4 eggs, the weight of 2 in Parmesan or good Ches.h.i.+re cheese, the weight of 2 in b.u.t.ter; pepper and salt to taste.

_Mode_.--Separate the yolks from the whites of the eggs; beat the former in a basin, and grate the cheese, or cut it into _very thin_ flakes.

Parmesan or Ches.h.i.+re cheese may be used, whichever is the most convenient, although the former is considered more suitable for this dish; or an equal quant.i.ty of each may be used. Break the b.u.t.ter into small pieces, add it to the other ingredients, with sufficient pepper and salt to season nicely, and beat the mixture thoroughly. Well whisk the whites of the eggs, stir them lightly in, and either bake the fondue in a souffle-dish or small round cake-tin. Fill the dish only half full, as the fondue should rise very much. Pin a napkin round the tin or dish, and serve very hot and very quickly. If allowed to stand after it is withdrawn from the oven, the beauty and lightness of this preparation will be entirely spoiled.

_Time_.--From 15 to 20 minutes. _Average cost_, 10d.

_Sufficient_ for 4 or 5 persons. _Seasonable_ at any time.

BRILLAT SAVARIN'S FONDUE.

(_An excellent Recipe_.)

1644. INGREDIENTS.--Eggs, cheese, b.u.t.ter, pepper and salt.