Open main menu

Page:Mrs Beeton's Book of Household Management.djvu/1346

This page has been validated.

Method.—Line 7 or 8 small patty-pans with paste, cover with pieces of buttered paper, fill with rice, and bake for 10 minutes in a brisk oven. Mix the sauce, yolk of the egg and cheese together, season highly with Krona pepper, cayenne and salt, and add the white of egg, previously whisked to a stiff froth. Remove the rice and paper from the patty-cases, fill them with the preparation, replace in the oven, and bake for about 15 minutes. Serve either hot or cold.

Time.—1¼ hours. Average Cost, 5d., exclusive of the paste. Sufficient for 6 or 7 persons. Seasonable at any time.

2741.—CHEESE PUDDING. (Fr.Pouding au Fromage.)

Ingredients.—4 ozs. of grated cheese, 1 oz. of breadcrumbs, ½ a pint of milk, 2 eggs, made mustard, salt, cayenne.

Method.—Beat the eggs slightly, and add to them the cheese, mustard, salt and pepper to taste. Boil the milk, add it to the rest of the ingredients, pour into a buttered baking-dish in which it may be served, and bake for about 20 minutes in a brisk oven. If preferred, the mixture may be baked in small china or paper soufflé cases, in which case only half the time should be allowed.

Time.—About ½ an hour. Average Cost, 7d. or 8d. Sufficient for 5 or 6 persons. Seasonable at any time.


Ingredients.—Cheese paste (see the 2 recipes for Cheese Straws, Nos. 2745 and 2746).

Method.—Make the paste as directed, stamp it into rounds about 2 inches in diameter, and with a much smaller cutter remove the centre of each round. Bake them in a moderate oven, and serve hot.

Time.—20 minutes. Average Cost, from 7d. to 9d. Sufficient for 6 or 7 persons Seasonable at any time.

2743.—CHEESE RAMAKINS. (See Cheese Soufflé, No. 2744, and Cheese Cream, Cold, No. 2731.)

2744.—CHEESE SOUFFLÉ. (Fr.Soufflé au Parmesan.)

Ingredients.—3 ozs. of grated Parmesan cheese, 1 oz. of butter, 1 oz. of flour, 3 whites of eggs, 2 yolks of eggs, ¼ of a pint of milk, cayenne, salt, clarified butter.

Method.—Coat a soufflé-mould well with clarified butter, and tie round it a well-buttered, thickly-folded piece of paper to support the