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Page:Mrs Beeton's Book of Household Management.djvu/1463

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RECIPES FOR CHEESE

3018.—CHEESE FONDUE. (Another Method.)

Ingredients.—4 oz. of finely-grated cheese, 1 oz. of butter, 1 oz. of flour, 3 eggs, ¼ of a pint of milk, a good pinch of bicarbonate of potash, mustard, salt and pepper to taste.

Method.—The potash, which is added to assist in the decomposition of the coagulated casein in the cheese, should be dissolved in the milk. Melt the butter in a stewpan, add the flour, and when well mixed, pour in the milk, and stir until it boils. Simmer for 2 or 3 minutes, then add the cheese, mixed mustard, salt and pepper to taste, and stir until the cheese is quite melted. Let the mixture cool slightly, then stir in the well-beaten eggs, pour into a well-buttered fireproof dish, and bake in a moderately hot oven until set. Serve as quickly as possible.

Time.—½-hour. Average Cost, 8d. to 10d. Sufficient for 1 dish.

3019.—CHEESE FONDUE. (Another Method.)

Ingredients.—1 teacupful of grated cheese, ½ a teacupful of fine breadcrumbs, 1 oz. of butter, 3 whites of eggs, 2 yolks of eggs, ¼ of a pint of milk, salt and pepper, cayenne to taste.

Method.—Heat the milk nearly to boiling point, add the butter, stir until melted, then pour the milk over the breadcrumbs. Cover, and let them stand for 10 minutes, then stir in the cheese, yolks of eggs, salt, cayenne and pepper to taste. Whip the whites of eggs to a stiff froth, stir them lightly into the mixture, turn it into a well-buttered soufflé tin or fireproof dish, and bake until set in a moderately hot oven. Serve as quickly as possible.

Time.—½-hour. Average Cost, 9d. Sufficient for one dish.

3020.—CHEESE PATTIES. (Fr.—Bouchées au Fromage.)

Ingredients.—4 oz. of grated cheese, 1 oz. of butter, 1 oz. of flour, ½ a pint of milk, 4 eggs, salt and cayenne, a little puff paste.

Method.—Melt the butter in a stewpan, stir in the flour, add the milk, and boil for 3 or 4 minutes, stirring meanwhile. Let the mixture cool slightly, stir in the yolks of eggs, cook gently for 2 or 3 minutes, but do not allow it to boil. Add the cheese, season to taste, then stir in as lightly as possible the previously stiffly-whipped whites of eggs. Have ready some patty-pans lined with thinly rolled out puff paste, fill with the mixture, and bake in a quick oven.

Time.—20 minutes. Average Cost, 9d. to 10d. Sufficient for 9 persons.

3021.—CHEESE RAMAKINS. (Fr.—Ramequin de Fromage.)

Ingredients.—1 oz. of Parmesan cheese, 1 oz. of Cheshire cheese, 1 oz.