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Classic
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page 198
of this dish may be very much improved by brushing the ramakins over with yolk
of egg before they are placed in the oven. Where expense is not objected to,
parmesan is the best kind of cheese to use for making this dish.
Very nice with a cup of coffee for a lunch.
CAYENNE CHEESE STRAWS.
A quarter of a pound of flour, 2 oz. butter, 2 oz. grated parmesan cheese, a
pinch of salt, and a few grains of cayenne pepper. Mix into a paste with the
yolk of an egg. Roll out to the thickness of a silver quarter, about four or
five inches long; cut into strips about a third of an inch wide, twist them as
you would a paper spill, and lay them on a baking-sheet slightly floured. Bake
in a moderate oven until crisp, but they must not be the least brown. If put
away in a tin, these cheese straws will keep a long time. Serve cold, piled
tastefully on a glass dish. You can make the straws of remnants of puff-pastry,
rolling in the grated cheese.
CHEESE CREAM TOAST.
Stale bread may be served as follows: Toast the slices and cover them slightly
with grated cheese; make a cream for ten slices out of a pint of milk and two
tablespoonfuls of plain flour. The milk should be boiling, and the flour mixed
in a little cold water before stirring in. When the cream is nicely cooked,
season with salt and butter; set the toast and cheese in the oven for three or
four minutes, and then pour the cream over them.
WELSH RAREBIT.
Grate three ounces of dry cheese, and mix it with the yolks of two eggs, put
four ounces of grated bread, and three of butter; beat the whole together in a
mortar with a dessertspoonful of made mustard, a little salt and some pepper;
toast some slices of bread, cut off the outside crust, cut it in shapes and
spread the paste thick upon them, and put them in the oven, let them become hot
and slightly browned, serve hot as possible.
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