The American Pictorial Home Book
or Housekeeper's Encyclopedia - online book

A reference manual of household management in Victorian times.

Home Main Menu Order Support About Search

Share page  

Previous Contents Next

466                                    THE DAIRY.
put all into a stew-pan and set it over a slow fire, stir it till it boils and is quite smooth. Take off the pan, break an egg into it, stir both yolk and white quickly in; put it into a dish and brown in a Dutch oven before the fire.
Stewed Cheese.—Melt a tablespoonful of butter in a cupful of cream, mix with a good teaspoonful of rich, good cheese, finely grat­ed; beat it well together, stew it till quite smooth, stirring all the time. Serve it on well toasted bread and brown the top with a sal­amander.
Curd for Cheese Cakes.—English Recipe.—Four cups each of water and sour milk, 2 beaten eggs, 2 tablespoonfuls of fruit vinegar or lemon juice; boil the water in a pan, then mix the milk and beat­en eggs together, add them to the water and stir in the vinegar or lemon juice; when the curd forms, lay it on a cloth or sieve to drain. Boil slowly till it curds.
Cheese or Curd Cake.—D. C—One quart of curd squeezed dry, 1-2 lb. of butter, 1-2 lb. of sugar, the whites of 3 eggs, 1 teacupfulof currants or Sultana raisins cut in halves, and spice to your taste. When light, put into your paste in small pans.
Ramakins.—To serve with the cheese course.—One half pound of rich, good cheese, 1-4 lb. of fresh butter, 4 eggs, the crumb of a small roll; pepper, salt and pounded mace to taste. Boil the crumbs of the roll in milk for 5 minutes, strain and put it into a mortar ; add the cheese, which should be finely scraped; the butter, the yolks of the eggs and seasoning, and pound these ingredients well together. Whisk the whites of the eggs, mix them with the paste and put it in­to small pans or frames, which should not be more than half filled. Bake from 10 to 12 minutes and serve them very hot and quickly. This batter answers equally well for maccaroni after it is boiled ten­der, 10 to 12 minutes. Seasonable at any time.
To make a Fondue.—Four eggs, the weight of 2 in good, rich cheese, the weight of 2 in butter; pepper and salt to taste. Separ­ate the yolks from the whites of the eggs, beat the former in a basin . and grate the cheese or cut it in thin flakes. Any good, rich, sound cheese may be used, whichever is most convenient. Break the but­ter into small pieces and add it to the other ingredients with enough pepper and salt to season nicely, and beat the mixture thoroughly. Well whisk the whites of the eggs, stir them lightly in, and either bake the fondue in a souffle dish or small round cake tin. Fill the dish only 1-2 full, as the fondue should rise very much. Pin a nap­kin round the dish and serve very hot and very quickly. If it is al­lowed to stand after it is withdrawn from the oven, the beauty and lightness of this composition will be entirely spoiled. From 10 to 12 minutes. Seasonable at any time.