1144. Toasts Of Cheese

Mix some clarified butter with some grated Parmesan cheese or Gloucester, and a little ready-made mustard, a little black pepper, and cayenne pepper; prepare some neatly cut toast thin, then spread the mixture upon them; sprinkle grated cheese upon the top of each dish upon a napkin.

1145. Potted Cheese

Scrape and pound either or both Parmesan and Cheshire cheese, with a piece of butter, cayenne pepper, a few grains of pounded mace, a tea-spoonful of sifted sugar, a glass of white wine, and a little salt, press it into your potting jar for shape.

1146. How To Make Apricot Cheese

Stalk and pare thinly a number of apricots, take their weight and put to them an equal weight of fine white sugar, the latter must be moistened a little, and then boil together very quickly, add the kernels blanched, let it boil for half an hour, not longer, half fill small jars and cover down for future use.

1147. Cheese Abtificial

Well pound some nutmeg, mace, and cinnamon, to which add a gallon of new milk, two quarts of cream, boil these in the milk, then put in eight eggs, six or eight spoonfuls of wine vinegar to turn the milk, let it boil till it comes to a curd, tie it up in a cheese cloth, and let it hang six or eight hours to drain, then open it, take out the spice, sweeten it with sugar and rose water, put it into a cullender, let it stand an hour more, then turn it out and serve it up in a dish with cream under it.

1148. Cheese Brioche

Make a brioche in the usual way, and when ready to bake spread it over the board, and strew over some Gruyere cheese cut into dice, a quarter of a pound of cheese to a pound of brioche paste, roll it out, take off an eighth part and put the largest portion, into the mould and case, clarify it, then take the rest of the brioche and place it on the top so as to form a sort of head to the other, clarify and trim it when it has been in the oven two hours, take it out gently, and if the head be not detached from the rest, remove it lightly, lay over paper, and replace it in the oven as quickly as you can to finish baking.

1149. Cheese As Iced Butter

Take a pint of cream, with some grated lemon-peel, and a good spoonful of orange flower water, boil for a few minutes, when taken off the fire add the yolks of a dozen eggs well beat up, and mix together without boiling; sift through a sieve, and put into an icing-pan to freeze, working it the same as ices, it must be iced in such a manner that you can serve it with a spoon, like pats of butter stamped, and bits of clear ice between to look like crystals.

1150. Cheese Crab

Take some Cheshire or double Gloucester, cut them into thin slices and press them with a knife until you can spread it like butter; add mustard, common and Chili vinegar, cayenne pepper, and salt, essence of anchovies, any fish sauce you think proper, mix it well together to a thick pulp.