Method.—Butter 8 china ramakin cases, put a small teaspoonful of cheese at the bottom of each one, and add a little seasoning. Break the eggs carefully, keeping the yolks whole, lay one in each case, cover with a small teaspoonful of cheese, add a little seasoning, place, a small piece of butter on the top, and bake until set. Serve hot.
Time.—10 minutes. Average Cost, 1s. 3d. to 1s. 9d. Sufficient for 6 or 7 persons Seasonable at any time
2810.—TOASTED CHEESE. (Fr.—Croûtes au Fromage.)
Ingredients.—6 ozs. of Cheshire or Cheddar cheese, 1 oz. of butter, 1 mustardspoonful of dry mustard, cayenne, buttered toast.
Method.—Knead the butter, mustard, and a good pinch of cayenne well together on a plate. Prepare 1 slice of buttered toast, trim the edges, cover with half the cheese sliced very thinly, and spread on half the butter. Now add the remainder of the slices of cheese, cover with butter as above, and cook in a Dutch oven before the fire until the cheese is melted. Serve as hot as possible.
Time.—20 minutes. Average Cost, 7d. or 8d. Sufficient for 2 persons. Seasonable at any time.
2811.—WELSH RABBIT OR RAREBIT.
Ingredients.—4 ozs. of Cheshire or Cheddar cheese, ½ an oz. of butter, 2 or 3 tablespoonfuls of milk or ale, mustard, pepper, buttered toast.
Method.—Cut the cheese into small pieces, place these in a saucepan with the butter, milk, or ale, ½ a mustardspoonful of mustard and pepper to taste, and stir the mixture by the side of the fire until it resembles thick cream. Have ready some squares of hot well-buttered toast, pour on the cheese preparation, and serve at once.
Time.—10 minutes. Average Cost, 5d. or 6d. Sufficient for 6 or 7 persons, if served as a savoury. Seasonable at any time.
2812.—WOODCOCK TOAST.
Ingredients.—½ a lb. of chicken or duck livers, 2 anchovies, 1 oz. of butter, 2 tablespoonfuls of cream, 3 yolks of eggs, ¼ of a teaspoonful of castor sugar, ¼ of a teaspoonful of paprika or Krona pepper, salt, buttered toast.
Method.—Bone and skin the anchovies and pound them to a paste. Wash, drain, and dry the livers, and pound them also; pass both livers and anchovies through a fine sieve. Add to them the butter, cream, yolks of eggs, castor sugar, paprika or Krona pepper, salt to taste, and stir in a stewpan by the side of the fire until the mixture thickens. Have ready some buttered toast, pour on the preparation, and serve at once.
Time.—Quarter of an hour. Average Cost, 1s. to 1s. 3d. Sufficient for 6 or 7 persons. Seasonable at any time.
