2 tablespoonfuls of butter.
1 heaping tablespoonful of flour.
½ cupful of milk.
½ teaspoonful of salt. Dash of cayenne. 3 eggs.
1 cupful of grated cheese.
Put into a saucepan the butter; when it is melted stir in the flour and let it cook a minute (but not color), stirring all the time; add one half cupful of milk slowly and stir till smooth, then add salt and cayenne. Remove from the fire and add, stirring constantly, the beaten yolks of three eggs and the cupful of grated American or Parmesan cheese. Replace it on the fire, and stir until the cheese is melted and the paste smooth and consistent (do not cook too long, or the butter will separate).
Pour the mixture on a buttered dish and set away to cool.
When ready to use, stir into it lightly the well-beaten whites of the three eggs; turn it into a pudding-dish and bake in a hot oven for twenty to thirty minutes. Do not open the oven door for ten minutes; do not slam the oven door; do not move the souffle until after fifteen minutes; serve it at once when done.
Like any souffle, it must go directly from the oven to the table, or it will fall.
Split in two some Bent's water biscuits; moisten them with hot water and pour over each piece a little melted butter and French mustard; then spread with a thick layer of grated cheese; sprinkle with paprica or cayenne. Place them in a hot oven until the cheese is soft and creamy.
Cut bread into slices one half inch thick; stamp them with a biscuit cutter into circles; then, moving the cutter to one side, cut them into crescent form; or, if preferred, cut the bread into strips three inches long and one and one half inches wide; saute them in a little butter on both sides to an amber color. Cover them with a thick layer of grated cheese; sprinkle with salt, pepper, and dash of cayenne. Fifteen minutes before the time to serve, place them in the oven to soften the cheese. Serve at once very hot; or, cut some toasted bread into small triangles; spread with a little French mustard; dip in melted butter; then roll in grated cheese; sprinkle with salt, pepper, and dash of cayenne, and place in a hot oven for a few minutes to soften the cheese. Serve at once on a hot dish.
1 pound of cheese.
½ cupful of ale or beer.
Dash of cayenne.
½ teaspoonful of dry mustard. ½ teaspoonful of salt. Slices of toast.
Grate or cut into small pieces fresh American cheese. Place it in a saucepan or chafing-dish with three quarters of the ale. Stir until it is entirely melted; then season with the mustard, salt, and pepper, and pour it over the slices of hot toast, cut in triangles or circles. Everything must be very hot, and it must be served at once, as the cheese quickly hardens. Some use a scant teaspoonful of butter (more will not unite), a few drops of onion-juice, and the beaten yolks of two eggs, added just before serving. The egg makes it a little richer and prevents the cheese hardening so quickly. Milk may be used instead of ale to melt the cheese, in which case the egg should also be used. If any of the cheese fondu is left, it can be heated again with the rest of the ale for the second helping.