CHEESE.

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Cheese Souffle.
  • 1/4 lb. of cheese.
  • 1 ssp. of soda.
  • A speck of cayenne.
  • 2 tbsps. flour.
  • 1/2 cup of milk.
  • 1 tsp. mustard.
  • 2 eggs.
  • 2 tbsps. butter.

Put the butter in a saucepan, when melted stir in the flour, add the milk slowly, then the salt, mustard and cayenne, which have been mixed together. Add the yolks of the eggs which have been well beaten, then the grated cheese; stir all together, lift from the fire and set away to cool. When cold, add the stiff beaten whites, turn into a buttered dish and bake 25 or 30 minutes. Serve immediately.

Welsh Rarebit.
  • 1/4 lb. cheese.
  • 1 tsp. mustard.
  • A speck of cayenne.
  • 1 tsp. butter.
  • 1/4 cup cream or milk.
  • 1/2 tsp. salt.
  • 1 egg.

Grate the cheese, put it with the milk in the double boiler. While this is heating, make some toast. Mix the mustard, salt and pepper, add the egg and beat well. When the cheese has melted, stir in the egg and butter, and cook about two minutes, or until it thickens a little, but do not let it curdle. Pour it over the hot toast and serve at once.


                                                                                                                                                                                                                                                                                                           

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