“Cheese, it is a peevish elf, it digests all things but itself”

BAKED CHEESE

• ½ pint (1 cup) grated cheese
• 1 heaping tablespoonful (1 oz.) butter
• 1 heaping tablespoonful (1 oz.) flour
• 1 gill (½ cup) milk
• 3 eggs
• Salt and pepper to taste

Melt the butter, stir in the flour, add the milk, salt and pepper. When it comes to boiling point remove from the fire, then add the yolks of the eggs, the cheese, and the whites of the eggs beaten to a stiff froth.

Pour into a well-buttered fireproof dish, and bake until brown.

Serve hot.

CHEESE AND BREAD

• ½ pint (1 cup) grated cheese
• ½ pint (1 cup) milk
• ½ pint (1 cup) bread crumbs
• 1 heaping teaspoonful butter
• 3 eggs
• Seasoning of salt and red pepper

Scald the milk and butter together; remove from the stove, and add the cheese, bread crumbs, and seasonings. Beat up the eggs and add them lightly.

Pour into a buttered fireproof dish and bake for half an hour.

Serve at once.

CHEESE CREAMS

• 2 heaping tablespoonfuls grated cheese
• ½ pint (1 cup) half-set aspic jelly
• ½ pint (1 cup) whipping cream
• 1 tablespoonful chopped parsley
• Salt, pepper, and red pepper to taste

Beat up the cream till stiff and stir into it the cheese; add the aspic jelly and the seasonings. Divide into china ramequins; when set, sprinkle over with a little chopped parsley.

Serve very cold.

CHEESE AND RICE

• 2 cupfuls (½ lb.) grated cheese
• 1 gill (½ cup) boiled rice
• 2 heaping tablespoonfuls (2 ozs.) butter
• 2 heaping tablespoonfuls (2 ozs.) flour
• Seasoning of salt and pepper
• 1 pint (2 cups) milk
• A few bread crumbs

Blend the butter and flour together in a saucepan over the fire; then gradually add the milk, stirring constantly, and cook for five minutes. Remove from the fire and season nicely with salt and pepper.

Put the rice into a buttered fireproof dish, then sprinkle in the cheese and pour in the sauce, sprinkle a few bread crumbs on the top, then a little grated cheese, and bake in a hot oven for twenty minutes.

CHEESE WITH NOODLES, SPAGHETTI, OR MACARONI

• 1 cupful (¼ lb.) grated cheese
• 3 heaping tablespoonfuls (3 ozs.) butter
• 1 package medium noodles
• Salt and paprika to taste

Boil the noodles in plenty of boiling salted water for twenty minutes, then drain, add the butter, cheese, salt, and paprika.

Stir over the fire in a fireproof dish till the cheese and butter are melted. Serve hot.

CHEESE APPETIZER

• 2 cupfuls (½ lb.) cheese
• 1 heaping tablespoonful (1 oz.) butter
• 1 can tomato soup
• 2 eggs
• Some crackers
• 1 saltspoonful salt
• ½ saltspoonful paprika

Cut the cheese into small pieces, then melt it in a fireproof dish, add the butter, seasonings, and tomato soup. When well mixed, add the eggs well beaten.

Stir until it begins to thicken, and serve at once on buttered crackers.

• ½ lb. American cheese
• ½ pint (1 cup) chopped cooked chicken
• ¼ pint (½ cup) chopped stuffed olives
• 2 hard cooked eggs
• 1 teaspoonful French mustard
• 3 tablespoonfuls vinegar
• 4 tablespoonfuls olive oil
• Salt and red pepper to taste

Chop the cheese and mix it with the chicken and olives. Rub soft the yolks of the eggs, add the mustard, the vinegar, the oil, and seasonings to taste.

Pour the sauce over the salad in ramequins and garnish with the whites of the eggs cut into small pieces.

CHEESE SANDWICHES

• 1½ lbs. grated cream cheese
• 1 large egg
• ½ pint (1 cup) milk
• 1 tablespoonful cornstarch
• 3 canned red peppers
• ½ teaspoonful lemon juice
• Salt and red pepper to taste
• Buttered slices of bread

Cook all the ingredients over the fire in a casserole for five minutes. Spread on the bread and toast them.

Serve hot.

CHEESE TARTLETS

• 4 heaping tablespoonfuls (2 ozs.) grated cheese
• 1 heaping tablespoonful (1 oz.) butter
• 1 heaping tablespoonful (1 oz.) flour
• ½ pint (1 cup) milk
• 2 eggs
• ¼ teaspoonful salt
• Seasoning of pepper and paprika
• Pastry

Roll the pastry out thinly, and line some small thin casserole dishes with it. Blend the butter and flour together in a saucepan over the fire, add the milk, stir till it boils and thickens; then remove the pan from the fire.

Add the yolks of the eggs one by one, mixing each one thoroughly; add the cheese, the seasonings, and the whites of eggs stiffly beaten. Divide into the prepared dishes and bake in the oven for fifteen minutes.

Serve at once.

CHEESE AND POTATOES

• 2 ozs. (½ cupful) grated cheese
• 1 cupful mashed potatoes
• 2 egg yolks
• 1 heaping tablespoonful (1 oz.) butter
• 1 tablespoonful chopped olives
• Salt and pepper to taste
• 1 tablespoonful finely chopped parsley

Beat up the yolks of eggs, melt the butter and add it to them, with the parsley, potatoes, cheese, pickles, and seasonings.

Turn into a buttered fireproof dish, brush over with the whites stiffly beaten, mark with a fork or knife, and bake in a hot oven till brown.

CHEESE AND CORN

• 1 cupful (¼ lb.) grated cheese
• 1 can corn
• 4 soda crackers
• 1 egg
• 1 gill (½ cup) milk
• Salt and paprika to taste
• 1 heaping teaspoonful butter

Roll the crackers, add the egg well beaten, butter, cheese, seasonings, milk, and corn. Mix well and turn into a buttered fireproof dish.

Bake for thirty minutes in a hot oven.

CHEESE FONDUE

• ½ lb. (2 cupfuls) grated cheese
• 1 saltspoonful dry mustard
• 1 heaping tablespoonful (1 oz.) butter
• ½ pint (1 cup) milk
• ¼ lb. (1 cup) fine bread crumbs
• 2 eggs
• A dust of red pepper

Melt the butter in a fireproof dish, add the milk, bread crumbs, cheese, mustard, and seasonings.

Stir constantly for five minutes, and then add the eggs well beaten.

Serve hot.

CHEESE DAINTIES

• 3 heaping tablespoonfuls Parmesan cheese
• 4 eggs
• ¼ pint (½ cup) milk
• Salt, pepper, and red pepper to taste

Bring the milk to boiling point, pour it over the eggs well beaten, add the cheese, salt, pepper, and red pepper; pour into some buttered cocottes or ramequins.

Stand the cases in a pan, pour in some hot water; place in the oven and cook till set.

Garnish with parsley and serve hot.

• 4 ozs. (1 cup) grated cheese
• 2 eggs
• ½ pint (1 cup) milk
• Salt and pepper to taste
• A few sprigs parsley

Mix the eggs and milk in a saucepan over the fire, stir them till they thicken slightly, remove from the fire, and add the cheese, salt, and pepper.

Divide into small china ramequin cases and bake until brown.

Serve with a small sprig of parsley in the center of each.

CHEESE AND MACARONI

• 4 heaping tablespoonfuls (2 ozs.) grated cheese
• ¼ lb. macaroni
• 1 gill (¼ pint) stock
• 1 gill (¼ pint) milk
• 1 bay leaf
• 1 slice onion
• 2 heaping tablespoonfuls (2 ozs.) butter
• 1 tablespoonful flour
• Salt and pepper to taste
• A few bread crumbs

Break up the macaroni into short pieces, put it into a saucepan of boiling salted water, add one teaspoonful of butter, and boil quickly for half an hour. Put the stock, bay leaf, onion, and milk into a saucepan and bring to boiling point. Blend the butter and flour together in a saucepan over the fire; add the stock strained; stir till it boils, put in the macaroni and the grated cheese; mix well and season with the salt and pepper.

Butter a gratin dish, sprinkle it over with bread crumbs and grated cheese, pour in the mixture, sprinkle over with some more bread crumbs and grated cheese, put a few pieces of butter here and there on the top, and bake in a moderate oven for a quarter of an hour.

Serve hot in the dish in which it was cooked.

CHEESE PUDDING

• 2 cupfuls (½ lb.) grated cheese
• 1 teaspoonful flour
• ½ pint (1 cup) hot milk
• 1 heaping teaspoonful butter
• 2 eggs
• 2 tablespoonfuls bread crumbs
• Salt and pepper to taste

Put the cheese into a bowl, add the flour, salt and pepper, bread crumbs, milk, butter, the yolks of the eggs and the whites well beaten.

Mix gently, pour into a buttered earthenware dish, and bake for a quarter of an hour in a moderate oven.

Serve hot.

CHEESE SOUFFLÉS

• 6 heaping tablespoonfuls (3 ozs.) grated cheese
• 1 heaping tablespoonful (1 oz.) butter
• 1 level tablespoonful flour
• 2 eggs
• 1 gill (½ cup) milk
• Salt and pepper to taste

Melt the butter, stir in the flour, add the milk, and stir till it cooks for three minutes; remove from the fire, add the yolks of eggs well beaten, the cheese, seasonings, and the whites stiffly beaten; divide into buttered ramequins, and bake for ten minutes.

Serve quickly.

CHEESE AND TOMATOES

• 3 tablespoonfuls grated cheese
• 4 ripe tomatoes
• 2 eggs
• 1 tablespoonful butter
• Salt and paprika to taste

Skin the tomatoes and rub them through a sieve, add the cheese, salt, paprika, and eggs well beaten.

Melt the butter in an earthenware dish, pour in the mixture, and bake in a moderate oven for ten minutes.

Serve immediately.

CHEESE CAKE

• 1 lb. pot cheese
• ½ lb. (2 cups) flour
• 2 teaspoonfuls baking powder
• Juice ½ lemon
• 6 ozs. (¾ cup) sugar
• 6 ozs. (¾ cup) butter
• 1 gill (½ cup) milk
• 1 egg
• ½ cupful cleaned currants

Rub half a cupful of the butter into the flour, add half a cupful of the sugar, baking powder, egg well beaten, milk, and strained juice of lemon.

Line a buttered baking earthenware dish with this paste. Mix the cheese smoothly with the rest of the sugar and butter. Spread this filling into the prepared casserole.

Sprinkle the currants on the top and bake in a hot oven for half an hour.

• ½ pint (1 cup) grated cheese
• 3 eggs
• 1½ pints (3 cups) milk
• ¼ teaspoonful mustard
• Salt and red pepper to taste
• 4 slices bread
• 1 tablespoonful butter

Remove the crusts from the bread after it has been spread with the butter. Place the bread in a fireproof dish, then sprinkle in the cheese. Beat up the eggs, add the milk and seasonings; pour them over the bread and cheese.

Allow to remain for half an hour.

Bake in a hot oven for twenty minutes.

WELSH RAREBIT

• ½ pint (1 cup) grated American cheese
• 1 heaping tablespoonful (1 oz.) butter
• 3 tablespoonfuls of milk, cream, or ale
• 1 teaspoonful made mustard
• Salt and red pepper to taste
• 1 egg
• Some hot buttered toast or crackers

Melt the butter in a casserole, add the seasonings, and the cheese. When melted, add the milk, cream or ale; stir vigorously till smooth, add the egg well beaten quickly and pour over the buttered toast or crackers.