Artichokes au Gratin
Boil two large-sized artichokes till quite tender, then drain and beat with a fork. For flavouring, add pepper, salt, and a little lemon juice. Well grease with butter a pie-dish and place one layer of the mixture at the bottom, then sprinkle with Parmesan cheese. Add the remains of the artichokes and bake for ten minutes in a quick oven. Serve hot.
Cauliflower au Gratin
Wash a medium-sized cauliflower and boil until tender. Drain, and put into a dish with the cauliflower standing upright. Pour over enough white sauce to cover the top. Sprinkle over two ounces of Parmesan cheese and a few breadcrumbs. Add cayenne pepper and salt to taste, then put a few pieces of butter on the top. Bake in a moderate oven for about twenty minutes.
Celery and Macaroni Cheese
Put a stick of celery into a saucepan with some macaroni, a pinch of salt, and sufficient water to cover. Stew until tender, then remove the celery. Strain the water from the macaroni and add milk in its place. Stew for a few minutes longer. Turn the macaroni into a pie-dish, chop the celery, and sprinkle over it. Add a layer of grated cheese, a few pieces of butter, and pepper and salt to taste. Bake until a light brown.
Cheese – Cauliflower
Boil a cauliflower until tender, then place it in a deep pie-dish. Pour over it half a pint of melted butter. Grato a quarter of a pound of any kind of hard cheese and put it over the top. Sprinkle over all some fine bread-crumbs and a few small lumps of butter. Brown in the oven, and serve very hot.
Take a quarter of a pound of cheese and grate it finely. Heat a quarter of a pint of milk but do not let it boil. Then stir in the cheese, adding a little pepper and half a teaspoonful of mustard. When this is well mixed, add one well-beaten egg, again taking care that the mixture does not boil. Serve on buttered toast.
Cut some small rolls in halves and remove the crumb. Place the crusts on a baking-tin in the oven until very crisp. Moiston the crumb with milk and a little melted butter and flavour with grated cheese, salt, mustard, and cayenne. Heat in the oven. Put some of the mixture into each crust, sprinkle with grated cheese, and brown in the oven. Serve very hot.
Beat two eggs in a pint of milk and mix these with three ounces of grated cheese, two ounces of bread-crumbs, half an ounce of butter, and a little mustard and cayenne pepper. Beat thoroughly together, pour into a buttered pie-dish, and bake till firm.
Put half a pound of thinly-sliced Cheddar cheese into a saucepan with an ounce of butter and stir over the fire till all is melted. Remove the saucepan from the stove and add two well-beaten eggs. Mix all well together, put into a shallow tin, and brown in the oven.
Melt four ounces of chopped Cheddar cheese in a saucepan over the fire with two tablespoonfuls of hot milk; season with salt and pepper. Have ready some buttered toast cut into neat strips, and on them lay some thin slices of ham. Spread the mixture thickly over these and serve hot.
Mix two ounces of butter, two ounces of flour, two ounces of grated cheese, and a little salt and cayenne into a paste. Roll out thin, and cut into fingers about a quarter of an inch wide, and two inches long. Lay these on a greased tin, and bake in a hot oven for a few minutes. Serve cold.
Grate some stale cheese finely, add a pinch of mustard and season with pepper and salt. Mix together with a little milk. Make the pastry and roll out and cut into tartlet shapes. Put a little of the mixture in each. Whip up two eggs and cover lightly over the top. Bake in a moderate oven.
Cut sufficient cheese into thin slices and melt it on a hot plate in the oven, then add a little mixed mustard, and season with pepper and salt. Spread on hot buttered toast, and serve.
Eggs and Cheese
Take half a pound of sliced Cheddar cheese, two well-beaten eggs and three tablcspoonf uls of milk. Put into a tin or dish and bake in a moderate oven for about a quarter of an hour. Serve hot on toast.
Butter some small cups, one for each person, and sprinkle in each a little finely-minced parsley, salt and cayenne. Break one egg into each cup and add one dessertspoonful of grated cheese and a fairly thick layer of bread-crumbs. Put a small lump of butter on the top of each and bake for six minutes. Turn out of the cups before serving.
Put a quarter of a pound of macaroni into a saucepan with a little salt and sufficient milk and water to cover it. Let it boil until quite tender. Put a layer of this into a well-buttered dish, sprinkle it with bread-crumbs and a little cheese broken into small pieces. Add little knobs of butter, and repeat until the dish is full. A layer of bread-crumbs must be at the top. Bake in a mild oven.
Put one tea- spoonful of butter into a frying-pan and when melted, add one cupful of cold boiled macaroni cut in small pieces, a cupful of grated cheese, and two well-beaten eggs.
Sprinkle with salt and pepper, and stir until the cheese is melted. U Macaroni Rissoles
Boil one ounce of macaroni until tender; drain and rinse in cold water and cut into thin rings. Melt one ounce of butter and stir in half an ounce of flour and three-quarters of a gill of milk; boil to a thick sauce. Add one and a half ounces of grated cheese, half a teaspoonful of mixed mustard, a good pinch of salt, and a little cayenne. Roll out thinly about four ounces of short-crust, and cut into small rounds. Place a teaspoonful of the mixture on one half of the pastry, wet the edges, and close over the other half. Dip the rissoles into well-beaten egg, then into broken-up vermicelli. Fry for four mhiutes in smokmg-hot CHEESE DISHES fat, drain on paper, and serve with fried parsley.
Mash a medium-sized slice of Gloucester cheese to a paste, mix it with vinegar, a teaspoonful of made mustard, and a little butter, pepper and salt. Serve with brown bread and butter. Parmesan Puffs
Pound two ounces of grated cheese, two ounces of breadcrumbs, and one ounce of butter in a mortar, and season with salt and pepper. Beat up an egg and bind the mixture with it, and then make up into balls. Make a thin batter with flour, milk, and one egg, dip the balls into this, and fry till a light-brown colour.
Pomme de Terre au Gratin
Mash a pound of boiled potatoes with two tablespoonfuls of milk and a lump of butter. Season with pepper and salt, and thoroughly mix in three ounces of finely-grated cheese. Cover the bottom of a well-buttered pie-dish with bread-crumbs and fill up with the potato and cheese. Bake in a quick oven, turn out and serve hot.
Grate one pound of Cheshire cheese, and add to it three ounces of fresh butter, a teaspoonful of made mustard, a little mace. Pound and mix well, put into small pots, and cover with clarified butter. Keep in a cold, dry place.
Savoury Cheese Turnovers
Roll out an ordinary crust, made with dripping, into thin layers. Cut some cheese into thin slices, and put on the pastry. Season with mustard, pepper, salt, and a few drops of Worcester sauce. Fold the crust over and bake in a very quick oven. Serve very hot. ,s Swiss Eggs
Spread some butter on a small fireproof plate, sprinkle over it two tablespoonfuls of grated cheese, and break two eggs gently on the top. Sprinkle over salt and pepper. Mix two more ounces of cheese with the parsley, and sprinkle over the eggs. Put into a moderate oven until the eggs are set and lightly browned. Tomatoeo Au Gratin
Cut six tomatoes in halves and lay them face downwards in a pie-dish. Sprinkle with a teaspoonful of salt and a little pepper, then add two tablespoonfuls of fine breadcrumbs, two ounces of grated cheese, and one ounce of butter. Put in a fairly hob oven, and bake until the cheese is melted and the whole nicely browned. Serve very hot.
Put sufficient grated Cheddar cheese for the number of persons to be served into a double saucepan with one or two tablespoonfuls of made mustard, two tablcspoonfuls of meat gravy, and a small piece of butter, and salt to taste. Leave the mixture near the fire while you make some toast. Cut the crust off the toast and butter it, then put it on a dish and leave in the oven to keep hot. When the mixture is about the same thickness as cream, pour it over the toast and serve hot. Do not let the water under the mixture boil.
Rub two ounces of sugar over the rind of a lemon, then squeeze the juice over the sugar after it has been crushed. Add two eggs and two ounces of warmed butter. Mix well together. Make a thin puff paste, line the pans with it, and pour in the mixture after a final stir. Bake in a brisk oven.