ready a deep pan of hot fat, drop in the mixture in teaspoonfuls and fry until nicely browned. Drain well, and dish in a pyramidal form on a folded serviette or dish paper.
Probable Cost.—3d. or 4d. Sufficient for 6 or 7 persons. Seasonable at any time.
2729.—CHEESE BISCUITS. (Fr.—Biscuits au Fromage.)
Ingredients.—12 water biscuits, 2 tablespoonfuls of grated Cheshire or Cheddar cheese, butter, white pepper, Krona pepper.
Method.—Spread the biscuits with butter, sprinkle them liberally with cheese, season well with white pepper, and, if convenient, add also a little Krona pepper. Place the biscuits in a moderate oven until the cheese melts, then serve them as quickly as possible.
Time.—10 minutes. Average Cost, 6d. Sufficient for 5 or 6 persons. Seasonable at any time.
2730.—CHEESE BISCUITS WITH CREAM. (Fr.—Biscuits de Fromage à la Crème.)
Ingredients.—3 ozs. of Vienna flour, 1 oz. of ordinary flour, 4 ozs. of grated Parmesan cheese, 3 ozs. of butter, 2 yolks of eggs, ½ a gill of cream, ½ a lemon, salt, cayenne, Krona pepper.
Method.—Rub the butter into the flour, add 3 ozs. of cheese, a saltspoonful of salt and a good pinch of cayenne, and mix into a VERY stiff paste with the yolk of eggs and lemon-juice, adding a few drops of milk if necessary. Roll out to about ⅛ of an inch in thickness, stamp out some rounds 1¾ inches in diameter, prick them with a fork, and bake them in a moderately cool oven until crisp, then let them get cool. Whip the cream stiffly, stir in the remainder of the cheese, add a pinch of cayenne; force out, by means of a forcing-bag or paper cornet, a little pyramid in the centre of each biscuit. Sprinkle with Krona pepper, and serve cold on a folded napkin or dish paper.
Time.—1 hour. Average Cost, 1s. 6d. Sufficient for 7 or 8 persons. Seasonable at any time.
2731.—CHEESE CREAM, COLD. (Fr.—Crème au Fromage Froid.)
Ingredients.—¾ of an oz. of grated Parmesan cheese, ¾ of an oz. of grated Gruyere or Cheddar cheese, 1 gill of cream, ½ a gill of aspic jelly, made mustard, cayenne, Krona pepper, watercress.
Method.—Season the cheese with a mustardspoonful of mustard, a saltspoonful of salt, and a good pinch of cayenne, then add to these ingredients the aspic jelly, previously stiffly-whipped. Whip the
