1178. Stilton Cheese

Take the night's cream and the morning milk, mix them together with the rennet; when the curd is produced, it must not be broken as is done with other cheeses, but take it out with a soil dish altogether, and place it in the sieve to drain, gradually press it till it becomes firm and dry, then place it in a wooden hoop, and afterwards keep it dry on boards, turning it often with cloth binders round it, which are to be tightened as occasion requires; in some dairies the cheese, after being taken out of the hoop, is hound round with a cloth tight; this cloth should be changed daily, until the cheese becomes firm enough to support itself; after the cloth is taken off it must be rubbed every day all over with a brush for three months, and if the weather is moist or damp, twice daily, and even before the cloth is taken off the top and bottom must be rubbed every day.

1179. Cheese Soup

Take a dish that will bear the fire, and spread over the bottom of it gruyere cheese cut small, with pieces of fresh butter strewed about it, cover this with thin slices of bread, and lay bread, butter, and cheese alternately until you have enough, taking care to finish with the butter and cheese; moisten these layers with stock, and let them simmer until it is burnt to the bottom and the liquor is evaporated; when about to send it to table add more stock, with a little pepper, and let the potage be rather thick.

1180. Cheese Toast

Take some butter, made mustard, and salt, mix it in a mass, spread it on thin fresh made toast, and grate Gloucester cheese.

1181. Cheese Toasted, Or A Scotch Rabbit

Toast a slice of Bread, butter it, toast a slice of cheese on both sides, and serve it on the bread.

1182. Cheese Toasted, Or A Welsh Rabbit

Take a. slice of bread and nicely toast it, toast a slice of cheese on one side, lay it on the toast, and, with a hot salamander, brown it, and rub some mustard over it.

1183. Welsh Rabbit - Another Way

Toast a slice of bread quick on both sides and butter it, toast a slice of Gloucester cheese on one side, then lay that side upon your bread, then hold a hot salamander, or shovel over the other side, spread it with mustard and a little pepper, keep it hot, and cover it over.

1184. Baldwin's Fromagere For Toasting Cheese

Here we have a very elegant arrangement for toasting, cheese upon our own supper table. Amongst other good points it possesses one. desideratum worthy of mention, - the; cheese never gets burnt.

Directions For Using The Fromagere

Place the iron heater, a, when red hot;, in the receptacle, outside of which pour about a pint of boiling water. Put on the dish d, oh which good cheese, cut in thin slices, must be placed; put on the cover,, and in about five minutes the cheese will be fit for serving, c represents the handle, for shifting the heater.

1188. Fondeau

Boil together half a pint of milk and two ounces of 'butter, and a little salt, mix in smooth two spoonfuls of flour, then stir it over the fire for about five minutes, then take it off and add to it half a pound of grated Parmesan cheese, the yolks of eight eggs and the whites of two well beaten before you add it; then add a gill of cream, then heat the remaining six whites of eggs to a very high froth, then mix them lightly to the rest, then fill your case, either a silver one well buttered, or small square paper cases, bake them in a slow fire, about twenty minutes the small ones, and longer the large ones.

1189. Ramequins

Break eight eggs into a basin, add two ounces of clarified butter, two tea-spoonfuls of made mustard, some black pepper, and cayenne pepper, and salt, a gill of cream; beat all well together, add half a pound of grated Parmesan cheese, and a little common cheese grated, beat well together, then fill your mould or papers. •

I used at one time to divide the eggs and whip the whites the last thing, quite stiff, and stir in gently, but I now make them as above equally as good and light as with the former time and trouble. My souffles I now make the same way, without whipping the whites which by most cooks is still preserved; my way is quite as light and the souffle rises equally as high.