The art of preparing dainty dishes for dinners, luncheons and suppers, as also other tid bits / by Jenny Wren.
- Wren, Jenny, active 1891
- Date:
- [1891]
Licence: Public Domain Mark
Credit: The art of preparing dainty dishes for dinners, luncheons and suppers, as also other tid bits / by Jenny Wren. Source: Wellcome Collection.
Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.
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![DAINTIES IN CHEESE. ■Cheese being now served at all good dinners as a “ composition,'’ I offer a few hints for its preparation. First of all take four tablespoonfuls of flour and A Souffle, stir it into a breakfastcupful of new milk and cream; boil gently in a stewpan, adding a few slices of fresh butter, keep stirring all the time; when it has be- come thick take off the stewpan. Secondly, prepare three large eggs by beating up the yolks and whites in separate basins, then put them together, along with four tablespoonfuls of grated Par- mesan cheese. Take great care in mixing, and see that the eggs are well beaten up, so as to ensure the lightness of the composi- tion. After the mixing has been well accomplished, pour into a dish which has been carefully oiled or buttered, and bake in a brisk oven for twenty minutes, or even half an hour. r] . Mix flour, butter, and cream, along with two table- ieese 171 spoonfuls of grated Parmesan cheese, into a stiff ra ' paste, having previously added a little pepper and salt; roll out and cut into straws. Bake till they are nice and brown, and serve hot on a dish covered with a clean napkin. Are prepared as follows :—Take the whites of two Cheese Fritters or three eggs and whisk them till they are light, then mix in grated cheese till the composition is pasty, seasoning to taste with pepper and salt; cut into pieces and roll into fantastic shapes ; cook in a pan of boiling lard for a few minutes till they are lightly browned; keep moving them all the time. When ready, drain off the fat, and dish neatly on a napkin. These compositions can, of course, be filled into paper cases ramakins, fondus, etc.), to be served as pates. Great care is re- quired in the manipulation of the materials in order to ensure success, which may not attend the first efforts of the cook ; but practice will in the end overcome all difficulties.](https://iiif.wellcomecollection.org/image/b21532047_0057.jp2/full/800%2C/0/default.jpg)
