Cottage Cheese

A good way to use up sour milk; let the milk sour to clotness, boiling water then poured to it, stirred, turned into a colander, little cold water poured over it, salt added and again stirred, then placed into a muslin bag and drained dry; served either plain or mixed with cream. Sometimes a little cream and finely chopped chives are added to it before serving, especially for the bar lunch.

Cheese Scallops

Individual patty pans buttered, then lined with slices of cheese, an egg then broke into the center, seasoned with pepper, a table-spoonful of milk or cream poured over the egg, then dredged with grated cheese and slowly baked for twenty minutes, turned out and served on dry or fried toast.

Cheese Straws

One pound of flour, three-quarter pound of grated cheese, four raw yolks of eggs, seasoned with salt and red pepper, made into a paste, rolled out thin, cut into strips and baked a straw color.

Cheese Savories

Water crackers split, and the open side thinly spread with anchovy butter; then, with a paste made of two parts of roquefort cheese to one part of butter, seasoned with salt, red pepper and a dash of sherry wine; served garnished with thin slices of green gherkins.

Cheese Biscuits

Half a pound each of butter and flour, four raw egg yolks, ten ounces of grated Swiss cheese, one table-spoonful of dry mustard and a little red pepper, the butter beaten to a cream, the eggs and dry ingredients then added, made into a stiff dough, rolled out, cut in square biscuits, baked twenty minutes in a rather slow oven and served.

Cheese Ramequins

Half a pound each of roquefort and Swiss cheeses, one pound of butter, sixteen raw yolks of eggs, and the insides of four breakfast rolls boiled in cream till soft, the whole then made into a paste, and then mixed lightly with the beaten whites of sixteen eggs; filled into fancy paper cases and baked a fine brown; served very hot.

Cheese Bombe

Into a choux pasts made of three-quarter pound of flour, one-half pound of butter and a quart of water, work in one at a time twelve raw yolks and eight whites of eggs, then three-quarter pound of grated Swiss cheese; cooked by frying small spoonfuls in not too hot fat; when done, served with Montpelier butter.

Cheese Flans

Scalloped circles of puff paste, on one half of it is spread a paste made of twelve ounces of parmesan cheese, eight ounces of butter, eight yolks and four beaten whites of eggs, the other half turned on to it, edges pinched down, arranged on baking sheet, brushed over with egg wash, baked, served with watercress.

Cheese Casseroles

Slices of bread one and a half inches thick, trimmed circular, a center then cut out with column cutter leaving a bottom, dipped in milk, then breaded and fried, taken up and the center filled with a mixture made of two parts bread crumbs, one part grated cheese, and half a part each of melted butter and milk; seasoned with salt and red pepper, baked quickly till cheese is melted and served very hot.

Cheese Custard

Grated cheese, beaten raw eggs, dry mustard, salt and pepper beaten into milk at the rate of three eggs and four ounces of cheese to the quart; poured into hot buttered scallop dishes and baked; served in the dish.

Cheese Pudding

Is the same mixture as the preceding, but the scallop dish fitted with a slice of buttered toast, and the mixture poured over it before baking.

Cheese Souffles

Another name for "Cheese Ramequins", (which see).

Cheese Fritters

Half a pound of grated Parmesan cheese seasoned with salt and red pepper worked into the beaten whites of eight eggs; cooked by frying small spoonfuls in hot fat, then taken up and rolled into grated cheese mixed with finely chopped parsley; served very hot.

Potted Cheese

Grated cheese, to every pound of which is added four ounces of melted butter and a tablespoonful of brandy, with a seasoning of dry mustard and red pepper, pressed into jars, covered with parchment paper and kept for use. This is also called "Club cheese" and can be bought in small jars.

Cheese Cones

The paste given for "Cheese Straws" (which see), cut in squares and baked, then a cone of whipped cream mixed with grated parmesan cheese forced on top with a bag and fancy tube.

Cheese Omelet

Beaten eggs with a little cream seasoned with salt and red pepper, fried in omelet form, but before being rolled dredged with grated cheese; served with a dredging of cheese on top, melted in the oven.

Cheese Fingers

Strips of puff paste finger lengths; with each fold of the paste, grated cheese is rolled in, then cut in strips, egg washed and baked.

Cheese Sandwiches

Thin slices of buttered bread with a thin slice of cheese between, or spread with "Potted Cheese" (which see).