Stewed.—Cut ½ lb. Cheshire and Gloucester cheese in thin slices, put it into a stewpan with a little ale or white wine, and keep it stirring over the fire till it is melted; then put in a spoonful of mustard, the yolks of 2 eggs; beat up, stir it a moment over the fire, then put it in a small deep dish or soup plate, and brown it with a very hot iron or salamander; have ready thin toasted sippets or fried ones, cut triangularly. Stick them all round, and in the middle. Send it up hot and quick.
Straws (Bâtons).—(a) Equal proportions of butter, flour, and cheese seasoned with salt and cayenne, and just enough butter to roll the mixture into a good paste. Cut the straws the desired size with a paste cutter, and bake them in a quick oven till they are quite crisp and a golden blown colour. The ordinary American cheese makes them as well as any other.
(b) 4 oz. flour, 4 oz. butter, 4 oz. Parmesan or other good cheese, grated, a little salt, and as much cayenne pepper as would cover a sixpenny piece. First mix the dry ingredients, and then proceed as for puff paste; cut the mixture into very narrow straws 4 in. long, round them at the sides with a knife, and bake a pale gold colour; serve hot. (F. C.)
(c) ½ lb. dried flour, ¼ lb. butter, ¼ lb. grated Parmesan or Gruyère cheese, 1 teaspoonful flour of mustard, 1 saltspoonful cayenne, and 1 saltspoonful salt. Rub the butter into the flour, then mix the whole well together; beat the whites of 2 eggs with ¼ pint cold water, and stir in enough to form a firm paste; knead the paste well, then roll it out ⅛ in. thick, and cut it into straw-like strips about 5 in. long. Bake in a quick oven till of a pale brown colour—about 5 minutes. Pile them on a dish prettily, and serve either hot or cold. Must be kept in a dry place.
(d) ¼ lb. Parmesan cheese, ¼ lb. flour, 2 oz. butter, ½ teaspoonful dry mustard, and a little cayenne pepper; grate the cheese, mix it and the flour into a paste with as small a quantity of water as possible, and the butter, which will be nearly sufficient to make the paste without water; roll and cut as thick as straws, and mark with the marker in stripes; bake a nice brown. This quantity will probably last for some time, and can be kept in a tin. When required for use re-warm before the fire, which crisps them better than re-warming in the oven.
(e) ¼ lb. butter, ¼ lb. Parmesan cheese grated, ¼ lb. fine flour, well mixed with 1 small saltspoonful cayenne pepper, 1 egg, and a little salt. Roll it out into a thin paste, and bake a light brown. Cut it into a neat form, and serve quite hot on a napkin.
(f) Make a paste with 6 oz. flour, 4 oz. butter, 3 oz. grated Parmesan cheese, moisten with a little cream or milk, season with salt, white pepper, and cayenne; roll it out thin, cut into narrow strips, and bake in a moderate oven.
Tartlets.—Make a paste with 1 oz. butter, 2 oz. flour, the yolk of 1 egg, a little water, a pinch of salt, roll it out to the thickness of ⅛ in., and line some patty pans with it. Take 2 oz. finely grated Parmesan cheese, beat it up in a bowl with the yolks of 2 eggs; add pepper, salt, cayenne, and nutmeg, according to taste—very little of the two latter; then work in 3 tablespoonfuls cream, fill each patty pan with the mixture, and bake in a moderate oven till done.
Tomato.—Take some tomatoes (the tinned ones do very well), chop them finely, cut up some cheese in small pieces, mix with a little milk, and season with pepper and salt. Have some slices of toast ready, and when the mixture is soft pour it over the toast, and serve very hot. Time, about 10 minutes. (E. Brace.)
Toast (Rôties).—(a) Grate some rich cheese, add pepper to taste, a beaten egg, and sufficient milk to make it of the consistency of thick cream. Warm the mixture on the fire, and when quite hot pour it over some slices of hot buttered toast; serve immediately.