Cream of Cheese
Make some squares of hot buttered toast, place on a hot dish and keep hot. Melt ½ lb. of cheese in a little saucepan with 1 oz. of butter and 3 tablespoonsful of cream (or milk), pepper and salt. When of the consistency of very thick custard pour it over the toast and serve.
For the following Cheese Dishes, see
10s. a Head for House Books:—
Cheese Balls, Biscuits (hot or cold), Creams, Croûstades, Croûtons, Egg Toast, Pastry, Pudding, Ramekins, Straws.
The Single-Handed Cook:—
Cheese and Potato Fritters, Cream Croûtons, Cream Tartlets, Custard, Fingers, Pufflets, Quenelles, Soufflé, Tartlets, Zephyrs.