Line some patty pans with puff pastry and fill them three-parts full with the following mixture. Place 2 oz. of finely-grated breadcrumbs in a basin and mix into them 1 raw egg and a tablespoonful of milk; then add 2 tablespoonsful of finely-grated cheese and 2 teaspoonsful of butter, 1 teaspoonful of made mustard, ½ a teaspoonful of salt and the same of pepper. Mix very well. Place the patties in the oven and bake until a pale brown. The mixture will swell slightly in baking. Serve very hot.
Cheese Mushrooms (Hot)
Take ½ lb. of rich toasting cheese, slice it, place it on a soup plate. Cover it with flap mushrooms—on each mushroom a nut of butter and a dust of pepper and salt. Cover with another soup plate and bake in a moderate oven for half an hour. Dish up on buttered toast.
Cheese Custard Pudding (Hot or Cold)
Put 2 oz. of finely-grated cheese into a basin and add to it 2 well-beaten eggs and ¾ pint of milk. Trim the edge of a pie dish with cheese pastry and pour in the mixture. Place 2 or 3 pieces of butter on the top and bake in a quick oven (400 deg.) for 20 minutes.
Cheese Croûtons (Hot)
Take 6 rounds of bread ¾ inch thick and about the size of a five shilling piece, fry them a golden brown colour, sprinkle over them a dust of dry mustard, a layer of grated cheese, salt and pepper to taste. Place them in a quick oven until the cheese is cooked, then place a spoonful of hot rice on each, garnish with capers and serve very hot.
Cheese Canapés (Cold)
Grate 2 oz. of cheese and mix it smoothly in a basin with a dessertspoonful of mustard, the same of anchovy sauce, a shake of cayenne, a pinch of salt, a dessertspoonful of anchovy vinegar, a tablespoonful of fresh butter and the yolks of 2 hard-boiled eggs. Mix this until it is a smooth paste, then spread it on rounds of buttered white or brown bread. Chop the whites of the eggs finely or press them through a sieve on to the paste. Serve cold.