POTATO CHEESECAKE.—(See CHEESECAKES.)
CHEESE WITH FRIED BREAD.—Take some stale bread, and cut it into strips about three inches long and one wide and one inch thick. Fry the bread in some butter or oil till it is a nice bright golden colour. Spread a layer of made mustard over the strips of fried bread, and then cover them with grated Parmesan cheese, pile them up on a dish, and place them in the oven. As soon as the cheese begins to melt serve them very hot.
CHEESE, SAVOURY.—Take equal quantities of grated Parmesan cheese, butter, and flour; add a little salt and cayenne pepper, make these into a paste with some water, roll out the paste thin till it is about a quarter of an inch thick; cut it into strips and bake them in the oven till they are a nice brown, and serve hot.
CHEESE SOUFFLE.—(See OMELETS.)
CHEESE PUDDING.—Mix half a pound of grated Parmesan cheese with four eggs, well beaten up; mix in also two ounces of butter, which should be first beaten to a cream, add half a pint of milk and pour the mixture into a well-buttered pie-dish, sprinkle some grated Parmesan cheese over the top, and bake in the oven for about half an hour. The pudding will be lighter if two of the whites of eggs are beaten to a stiff froth. The edge of the pie-dish can be lined with puff-paste.
CHEESE RAMEQUINS.—Put half a pound of grated Parmesan cheese in a stew-pan with a quarter of a pound of butter and a quarter of a pint of water; add a little pepper and salt, and as much flour as will make the whole into a thick paste. Mix up with the paste as many well-beaten-up eggs as will make the paste not too liquid to be moulded into a shape. The eggs should be beaten till they froth. Now, with a tablespoon, mould this mixture into shapes like a meringue or egg; place these on a buttered tin and bake them till they are a nice brown colour.
CHEESE, STEWED.—When the remains of cheese have got very dry it is a good plan to use it up in the shape of stewed cheese. Break up the cheese and put it in a small stew-pan with about a quarter its weight of butter; add a little milk, and let the cheese stew gently till it is dissolved. At the finish, and when you have removed it from the fire, add a well-beaten-up egg. This can be served on toast, or it can be poured on to a dish and pieces of toasted bread stuck in it.
CHEESE STRAWS.—Mix equal quantities of grated Parmesan cheese, grated bread-crumbs that have been rubbed through a wire sieve, butter, and flour; add a little cayenne and grated nutmeg. Make it into a thick paste, roll it out very thin, cut it into strips, and bake for a few minutes in a fierce oven.
CHEESE, TOASTED.—This is best done in a Dutch oven, so that when one side is toasted you can turn the oven and toast the back; as soon as the cheese begins to melt it is done. As it gets cold very quickly, and when cold gets hard, it is best served on hot-water plates.