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CHEESE - Defined, Varieties, and Recipes

CHEESE—A most nutritious food, forming many excellent dishes; it is of various kinds, of which the following are to be found in good hotels: Skim, cream, full cream, cheddar, stilton, roquefort, camembert, brie, neufchatel, parmesan, edam, gorgonzola, gruyere, port-du-salut, sage, sap-sago, and sometimes on the bar and in German clubs may be found Limburger, to describe which the following story will aid without further comment:

LIMBURGER CHEESE—Ma sent me to pay a bill at the grocers last Saturday. The boas behind the counter made me a present of something wrapped in a piece of silver paper, which he told me was a piece of Limburger cheese. When I got outside the shop I Opened the paper, and when I smelt what was inside I felt tired. I took it home and put it in the coal shed. In the morning 1 went to it again. It was still there. Nobody had taken it. I wondered what I could do with it.

Father and mother were getting ready to go to church. I put a piece in the back pocket of father's pants, and another piece in the lining of ma's muff. I walked behind when we started for church. It was beginning to get warm. When we got in church, father looked anxious and mother looked as If something had happened. After the first hymn. mother told father not to sing again, but to keep his mouth shut, and breathe through his nose.

After the prayer, preeptiration stood on father's face, and the people in the next pew to ours got up and went out. After the next hymn father whispered to mother that he thought she had better go out and air herselfl After the second lesson, some of the church wardens came round to see if there were any stray rats in the church.

Some more people near our pew got up and went out, putting their handkerchiefs to their noses as they went. The parson said they had better close the service, and hold a meeting outside to discuss the senitary condition of the church. Father told mother they had better go home one at a time.

Mother told father to go the nearest way home and disinfect himself before she camel When they got home, they both went into the front room, but did not speak for some timel Mother spoke first, and told father to put the oat out of the room, as she thought it was going to be sick. It was sick before father could get it out.

Mother then turned round, and noticed that the canary was dead. Mother told father not to sit so near to the fire, as it made matters worse. Father told mother to go and smother herself. Mother said she thought she was smothered already. Just then the servant came in, and asked if she should open the windows, as the room felt very close. Father went upstairs and changed his clothes, and had a hot bath.

Mother took father's clothes and offered them to a tramp, who said, "Thanks, kind lady, they are a bit too high for me." Mother threw them over the back fence into the canal. Father was summoned afterwards for poisoning the fish. Mother went to bed.

Father asked her if she had been fumigated. Just then father had a note sent him. Father came to with me "Good Night" at 10 o'clock in the evening, with a note in one band and a rasor strop In the other. I got under the bed. The people next door thought we were beating carpets in the house. I cannot sit down oomfortably yet. I have given my little sister what 1 had left of that Limburger cheese. I thought it a pity to waste It.

WELSH RAREBIT—A little butter placed in a small shallow saûtoir; when melted, finely cut cheese added to it, seasoned with salt, red pepper, dry mustard and Worcestershire sauce, as it begins to melt, ale added till it becomes of a creamy nature; a hot dish with slices of hot toast, the cheese poured over it and served.

GOLDEN BUCK — Is the preceding with a poached egg on top.

YORKSHIRE RAREBIT—Is a Golden Buck with a strip of broiled bacon on each side of the egg.

OLD FASHIONED YORKSHIRE BUCK —A slice of bread half inch thick thinly spread with mustard, placed in hot oven till brown, moistened with half a glass of ale, covered with a slice of cheese quarter inch thick, two thin slices of bacon placed on the cheese, returned to oven and cooked till the cheese is melted and the bacon done; served very hot.

COTTAGE CHEESE—A good way to use up sour milk; let the milk sour to clotness, boiling water then poured to it, stirred, turned into a colander, little cold water poured over it, salt added and again stirred, then placed into a muslin bag and drained dry; served either plain or mixed with cream. Sometimes a little cream and finely chopped chives are added to it before serving, especially for the bar lunch.

CHEESE SCALLOPS—Individual patty pans buttered, then lined with slices of cheese, an egg then broke into the center, seasoned with pepper, a table-spoonful of milk or cream poured over the egg, then dredged with grated cheese and slowly baked for twenty minutes, turned out and served on dry or fried toast.

CHEESE STRAWS—One pound of flour, three-quarter pound of grated cheese, four raw yolks of eggs, seasoned with salt and red pepper, made into a paste, rolled out thin, cut into strips and baked a straw color.

CHEESE SAVORIES—Water crackers split, and the open side thinly spread with anchovy butter; then, with a paste made of two parts of roquefort cheese to one part of butter, seasoned with salt, red pepper and a dash of sherry wine; served garnished with thin slices of green gherkins.

CHEESE BISCUITS—Half a pound each of butter and flour, four raw egg yolks, ten ounces of grated Swiss cheese, one table-spoonful of dry mustard and a little red pepper, the butter beaten to a cream, the eggs and dry ingredients then added, made into a stiff dough, rolled out, cut in square biscuits, baked twenty minutes in a rather slow oven and served.

CHEESE RAMEQUINS—Half a pound each of roquefort and Swiss cheeses, one pound of butter, sixteen raw yolks of eggs, and the insides of foar breakfast rolls boiled in cream till soft, the whole then made into a paste, and then mixed lightly with the beaten whites of sixteen eggs; filled into fancy paper cases and baked a fine brown; served very hot.

CHEESE BOMBE—Into a choux pasta made of three-quarter pound of flour, one-half pound of butter and a quart of water, work in one at a time twelve raw yolks and eight whites of eggs, then three-quarter pound of grated Swiss cheese; cooked by frying small spoonfuls in not too hot fat; when done, served with Montpelier butter.

CHEESE FLANS—Scalloped circles of puff paste, on one-half of it is spread a paste made of twelve ounces of parmesan cheese, eight ounces of butter, eight yolks and four beaten whites of eggs, the other half turned on to it, edges pinched down, arranged on baking sheet, brushed over with egg wash, baked, served with watercrest.

CHEESE CASSEROLES—Slices of bread one and a half inches thick, trimmed circular, a center then cut out with column cutter leaving a bottom, dipped in milk, then breaded and fried, taken up and the center filled with a mixture made of two parts bread crumbs, one part grated cheese, and half a part each of melted butter and milk; seasoned with salt and red pepper, baked quickly till cheese is melted and served very hot.

CHEESE CUSTARD—Grated cheese, beaten raw eggs, dry mustard, salt and pepper beaten into milk at the rate of three eggs and four ounces of cheese to the quart; poured into hot buttered scallop dishes and baked; served in the dish.

CHEESE PUDDING—Is the same mixture as the preceding, but the scallop dish fitted with a slice of buttered toast, and the mixture poured over it before baking.

CHEESE SOUFFLES — Another name for "Cheese Ramequins", (which see).

CHEESE FRITTERS—Half a pound of grated Parmesan cheese seasoned with salt and red pepper worked into the beaten whites of eight eggs; cooked by frying small spoonfuls in hot fat, then taken up and rolled into grated cheese mixed with finely chopped parsley; served very hot.

POTTED CHEESE—Grated cheese, to every pound of which is added four ounces of melted butter and a tablespoonful of brandy, with a seasoning of dry mustard and red pepper, pressed into jars, covered with parchment paper and kept for use. This is also called "Club cheese" and can be bought in small jars.

CHEESE CONES—The paste given for "Cheese Straws" (which see), cut in squares and baked, then a cone of whipped cream mixed with grated parmesan cheese forced on top with a bag and fancy tube.

CHEESE OMELET—Beaten eggs with a little cream seasoned with salt and red pepper, fried in omelet form, but before being rolled dredged with grated cheese; served with a dredging of cheese on top, melted in the oven.

CHEESE FINGERS—Strips of puff paste finger lengths; with each fold of the paste, grated cheese is rolled in, then cut in strips, egg washed and baked.

CHEESE SANDWICHES—Thin slices of buttered bread with a thin slice of cheese between, or spread with "Potted Cheese" (which see).

CHEESE STICKS -- Roll out puff paste trimmings, one-eighth of an inch thick, brush over with eggs and bestrew with grated cheese, mixed with a little cayenne pepper, then cut into narrow strips, lay them on baking sheets and bake in a moderate oven.

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