of butter, ½ a tablespoonful of breadcrumbs, 1 egg, mace, salt and pepper to taste, milk.
Method.—Barely cover the breadcrumbs with boiling milk, let them stand covered for 10 minutes, then pound well in a mortar. Add the cheese, previously cut finely, the butter, the yolk of the egg, season to taste, and continue the pounding until a perfectly smooth mixture is obtained. Whip the white of egg to a stiff froth, stir it lightly into the mixture, pour it into well-buttered china or paper ramakin cases, and bake in a quick oven until set.
Time.—¼-hour. Average Cost, 6d. Sufficient for 6 persons.
3022.—CHEESE SANDWICHES.
Ingredients.—Thin slices of cheese, brown bread, butter.
Method.—Cut thin slices of bread from a brown loaf at least one day old, and spread them liberally with butter. Cover half the prepared slices with thin slices of cheese, cover with the remaining half, and cut into squares or triangles. Place them in a moderately hot oven on a buttered baking-sheet, and when both sides of the bread are crisp and brown, arrange the sandwiches neatly on a hot dish, and serve as quickly as possible.
Time.—20 minutes. Average Cost, 6d. Sufficient for 5 persons.
3023.—CHEESE STRAWS. (Fr.—Pailles au Parmesan.)
Ingredients.—1 oz. of finely-grated cheese, 1 oz. of butter, 1 oz. of breadcrumbs, 1 oz. of flour, a good pinch of salt, a small pinch of cayenne, water.
Method.—Rub the butter into the flour, add the breadcrumbs, cheese, cayenne and salt, and just sufficient cold water to mix into a stiff paste. Roll the paste out to about a ¼ of an inch in thickness, cut it into strips about 3 inches long and ¼ inch wide, and place the strips on a greased baking-sheet. Bake in a moderately cool oven until crisp, and serve either hot or cold.
Time.—¼-hour. Average Cost, 4½d. Sufficient for 5 persons.
Note.—For other methods of making cheese straws, see chapter on Savouries.
3024.—CREAM CHEESE. (Fr.—Crême de Fromage.)
Ingredients.—3 pints of double cream.
Method.—Tie the cream in a clean wet cloth, and hang it in a cool place for 6 or 7 days. At the end of this time put it into a mould, previously lined with butter muslin, and place it under slight pressure for 2 or 3 days, turning it 2 or 3 times daily.
