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Classic
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page 197
CHEESE FONDU.
Melt an ounce of butter, and whisk into it a pint of boiled milk. Dissolve two
tablespoonfuls of flour in a gill of cold milk, add it to the boiled milk and
let it cool. Beat the yolks of four eggs with a heaping teaspoonful of salt,
half a teaspoonful of pepper, and five ounces of grated cheese. Whip the whites
of the eggs and add them, pour the mixture into a deep tin lined with buttered
paper, and allow for the rising, say four inches. Bake twenty minutes and serve
the moment it leaves the oven.
CHEESE SOUFFLé
Melt an ounce of butter in a sauce-pan; mix smoothly with it one ounce of flour,
a pinch of salt and cayenne and a quarter of a pint of milk; simmer the mixture
gently over the fire, stirring it all the time, till it is as thick as melted
butter; stir into it about three ounces of finely-grated parmesan, or any good
cheese. Turn it into a basin, and mix with it the yolks of two well-beaten eggs.
Whisk three whites to a solid froth, and just before the soufflé is baked put
them into it, and pour the mixture into a small round tin. It should be only
half filled, as the fondu will rise very high. Pin a napkin around the dish in
which it is baked, and serve the moment it is baked. It would be well to have a
metal cover strongly heated. Time twenty minutes. Sufficient for six persons.
SCALLOPED CHEESE.
Any person who is fond of cheese could not fail to favor this recipe.
Take three slices of bread, well-buttered, first cutting off the brown outside
crust. Grate fine a quarter of a pound of any kind of good cheese; lay the bread
in layers in a buttered baking-dish, sprinkle over it the grated cheese, some
salt and pepper to taste. Mix four well-beaten eggs with three cups of milk;
pour it over the bread and cheese. Bake it in a hot oven as you would cook a
bread pudding. This makes an ample dish for four people.
PASTRY RAMAKINS.
Take the remains or odd pieces of any light puff-paste left from pies or tarts;
gather up the pieces of paste, roll it out evenly, and sprinkle it with grated
cheese of a nice flavor. Fold the paste in three, roll it out again, and
sprinkle more cheese over; fold the paste, roll it out, and with a paste-cutter
shape it in any way that may be desired. Bake the ramakins in a brisk oven from
ten to fifteen minutes, dish them on a hot napkin, and serve quickly. The
appearance
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