Grate finely 3½ oz. of cheese and mix it with 1 egg, add ¼ pint of boiling milk, pour the mixture into small fireproof dishes and bake for 10 to 15 minutes. Serve hot in the dishes.
Cheese Patties (Hot)
Line the required number of patty pans with puff pastry. Boil 1 oz. of macaroni in just as much water as it will absorb. When soft cut it into tiny pieces, mix with it 1 oz. of finely-grated cheese, a pinch of salt, a pinch of cayenne, and bind the mixture with a little cream or cheese sauce. Bake for 10 minutes.
Tomato Cheese Croûtons (Hot)
Stew ½ lb. of tomatoes in butter until tender with onion cut up finely, put them through a sieve, adding a small quantity of cream, or milk if the former is not procurable. Replace the tomato in the pan and add to it enough grated cheese to make it like a thick cream, season with pepper and place a little of the mixture in croûtons of fried bread. Serve very hot.
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.