Cheese Fingers

Ingredients

3 oz. grated cheese, 3 oz. flour, 2 oz. butter, 1/2 teaspoonful of baking powder, salt and cayenne to taste.

Method

Mix these ingredients to a stiff paste with a very little milk, roll out and cut into strips about three inches long, roll round, and bake on a tin in a brisk oven for five minutes, to a very light brown. This is a good way to use up dry pieces of cheese, and makes a pretty dish for the table.

Cheese Biscuits

Ingredients

Pastry, grated cheese, pepper and salt, cayenne if liked.

Method

Roll the pastry out thin, strew grated cheese, seasoned, over the whole sheet, and roll up tightly. Roll out again, even thinner than before, and strew upon it the rest of the cheese. Roll up again, and set in a cold place for half-an-hour, to get crisp. Roll out again into a sheet, cut into any fanciful shapes, prick with a fork, and bake very quickly in a hot oven. Brush over with beaten egg while hot, strew fine raspings of cheese over the top, and close the oven for an instant to glaze the biscuits. Serve hot or cold.

Cheese Pates

Ingredients

Rounds of bread (cut and fried), 5 tablespoonfuls of grated cheese, 1/2 teacup of hot water, 1 egg (white and yolk separate), pepper and salt, 1/2 teacup of breadcrumbs (fine), 1 tablespoonful of butter.

Method

Cut rather thick slices of stale bread (baker's bread is best for this purpose) into rounds with a cake-cutter. With a smaller cutter extract a piece from the middle of each round, taking care not to let the sharp edge go quite through the bread, but leaving enough in the cavity to serve as a bottom to the pate. Dip the hollowed pieces of bread in the white of the egg, strew them with breadcrumbs, and fry in dripping or lard to a delicate brown. Drain the fat from them, and fill with the mixture made as follows: - Boil 1/2 cup of water, and stir in the butter, seasoning, and cheese, and when this is melted, the yolk of the egg. Heat together one minute, then stir in the breadcrumbs, and it is ready. Put a good spoonful into each pâté, brown quickly in the oven, and serve hot on a folded napkin.

Cheese Fondu

Ingredients

1/2 a teacup of breadcrumbs (very fine and dry), 1 scant cup of milk (quite fresh), 1/4 lb. of old dry cheese (grated), 1 large egg (whipped very light, yolk and white separate), 1 dessert-spoonful of melted butter, pepper and salt, a pinch of soda dissolved in hot water and stirred into the milk.

Method

Soak the crumbs in the milk, beat into these the egg, butter, seasoning, and, lastly, the cheese. Butter a shallow pie-dish, pour the fondu into it, strew dry breadcrumbs on the top, and bake in a rather quick oven till delicately browned. Serve at once in the dish in which it is baked, as it soon falls.

Cheese Sandwiches

Ingredients

1/4 lb. good cheese (grated), 3 eggs (boiled hard - use the yolks only), 1 tablespoonful melted butter, 3 slices of buttered bread, pepper and salt.

Method

Rub the yolks to a smooth paste with the butter, season, and work in the cheese. Spread the bread, and fold upon the mixture.