It is served in the
dish in which it is cooked, and should be eaten at once.
An adaptation of this has been made by Mattieu Williams, the author of the
"Chemistry of Cookery." It is as follows:--
Soak enough slices of bread to fill a quart pudding-dish, in a pint of
milk, to which half a teaspoonful of salt and two beaten eggs have been
added. Butter the pudding-dish and lay in the bread, putting a thick
coating of grated cheese on each slice. Pour what milk may remain over the
top, and bake slowly about half an hour.
CHEESE SOUFFLE.
Melt in a saucepan two tablespoonfuls of butter, and add to it half a
teaspoonful of dry mustard; a grain of cayenne; a saltspoonful of white
pepper; a grate of nutmeg; two tablespoonfuls of flour; and stir all
smooth, adding a gill of milk and a large cupful of grated cheese. Stir
into this as much powdered bi-carbonate of potash as will stand on a
three-cent piece, and then beat in three eggs, yolks and whites beaten
separately. Pour this into a buttered earthen dish; bake in a quick oven,
and serve at once. In all cases where cheese disagrees it will be found
that the bi-carbonate of potash renders it harmless.
TO BOIL OATMEAL OR CRUSHED WHEAT.
Have ready a quart of boiling water in a farina-boiler, or use a small
pail set in a saucepan of boiling water.
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