Part 202 (1/2)

_Average cost_, with the gravy and cheese, 1s. 3d.

_Sufficient_ for 3 or 4 persons. _Seasonable_ at any time.

POUNDED CHEESE.

1648. INGREDIENTS.--To every lb. of cheese allow 3 oz. of fresh b.u.t.ter.

_Mode_.--To pound cheese is an economical way of using it, if it has become dry; it is exceedingly good spread on bread, and is the best way of eating it for those whose digestion is weak. Cut up the cheese into small pieces, and pound it smoothly in a mortar, adding b.u.t.ter in the above proportion. Press it down into a jar, cover with clarified b.u.t.ter, and it will keep for several days. The flavour may be very much increased by adding mixed mustard (about a teaspoonful to every lb.), or cayenne, or pounded mace. Curry-powder is also not unfrequently mixed with it.

RAMAKINS, to serve with the CHEESE COURSE.

1649. INGREDIENTS.--1/4 lb. of Ches.h.i.+re cheese, 1/4 lb. of Parmesan cheese, 1/4 lb. of fresh b.u.t.ter, 4 eggs, the crumb of a small roll; pepper, salt, and pounded mace to taste.

_Mode_.--Boil the crumb of the roll in milk for 5 minutes; strain, and put it into a mortar; add the cheese, which should be finely sc.r.a.ped, the b.u.t.ter, the yolks of the eggs, and seasoning, and pound these ingredients well together. Whisk the whites of the eggs, mix them with the paste, and put it into small pans or saucers, which should not be more than half filled. Bake them from 10 to 12 minutes, and serve them very hot and very quickly. This batter answers equally well for macaroni after it is boiled tender.

_Time_--10 to 12 minutes. _Average cost_, 1s. 4d.

_Sufficient_ for 7 or 8 persons. _Seasonable_ at any time.

PASTRY RAMAKINS, to serve with the CHEESE COURSE.

1650. INGREDIENTS.--Any pieces of very good light puff-paste Ches.h.i.+re, Parmesan, or Stilton cheese.

_Mode_.--The remains or odd pieces of paste left from large tarts, &c.

answer for making these little dishes. Gather up the pieces of paste, roll it out evenly, and sprinkle it with grated cheese of a nice flavour. Fold the paste in three, roll it out again, and sprinkle more cheese over; fold the paste, roll it out, and with a paste-cutter shape it in any way that may be desired. Bake the ramakins in a brisk oven from 10 to 15 minutes, dish them on a hot napkin, and serve quickly. The appearance of this dish may be very much improved by brus.h.i.+ng the ramakins over with yolk of egg before they are placed in the oven. Where expense is not objected to, Parmesan is the best kind of cheese to use for making this dish.

_Time_.--10 to 15 minutes. _Average cost_, with 1/2 lb. of paste, 10d.

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

TOASTED CHEESE, or SCOTCH RARE-BIT.

1651. INGREDIENTS.--A few slices of rich cheese, toast, mustard, and pepper.

[Ill.u.s.tration: HOT-WATER CHEESE-DISH.]

_Mode_.--Cut some nice rich sound cheese into rather thin slices; melt it in a cheese-toaster on a hot plate, or over steam, and, when melted, add a small quant.i.ty of mixed mustard and a seasoning of pepper; stir the cheese until it is completely dissolved, then brown it before the fire, or with a salamander. Fill the bottom of the cheese-toaster with hot water, and serve with dry or b.u.t.tered toasts, whichever may be preferred. Our engraving ill.u.s.trates a cheese-toaster with hot-water reservoir: the cheese is melted in the upper tin, which is placed in another vessel of boiling water, so keeping the preparation beautifully hot. A small quant.i.ty of porter, or port wine, is sometimes mixed with the cheese; and, if it be not very rich, a few pieces of b.u.t.ter may be mixed with it to great advantage. Sometimes the melted cheese is spread on the toasts, and then laid in the cheese-dish at the top of the hot water. Whichever way it is served, it is highly necessary that the mixture be very hot, and very quickly sent to table, or it will be worthless.

_Time_.--About 5 minutes to melt the cheese.

_Average cost_, 1-1/2d. per slice.

_Sufficient_.--Allow a slice to each person. _Seasonable_ at any time.

TOASTED CHEESE, or WELSH RARE-BIT.

1652. INGREDIENTS.--Slices of bread, b.u.t.ter, Ches.h.i.+re or Gloucester cheese, mustard, and pepper.