3028.—STILTON CHEESE, TO SERVE.
Stilton cheese takes first rank as an English cheese. Those made in May or June are considered ready for use at Christmas, but they are not in prime condition until they have been kept for at least 12 months. Good old cheese that owes its flavour entirely to the full development of the constituents comprising it is undoubtedly the finest, but many prefer the stronger flavour imparted by adding daily small quantities of port, sherry, old ale or good stout, the liquor being poured in through holes in the top of the cheese. In serving a Stilton cheese the top of it should be cut off to form a lid, and a napkin or piece of white paper, with a frill at the top, pinned round. When the cheese goes from table, the lid should be replaced. Dishes of china or earthenware for Stilton and other cheeses keep the cheese in good condition and prevent waste.
3029.—TOASTED CHEESE.
Ingredients.—Cheese, butter, ale or stout, mustard, pepper, toast.
Method—To serve this dish in perfection either a chafing-dish or an old-fashioned cheese-toaster with an outer dish containing boiling water is needed. Cut the cheese into thin slices, place them in the cheese-toaster, spread on a little mustard, season them with pepper, and, unless the cheese be very rich, add the butter broken into small pieces. Pour over the whole 2 or 3 tablespoonfuls of ale or stout (milk may be substituted), stand the dish on a hot place or in a moderately hot oven, and cook until the cheese is melted. Serve at once in the hot-water dish, and hand crisp dry toast separately.
Time.—10 minutes. Average Cost, 3d. Sufficient for 1 person.
3030.—TOASTED CHEESE. (Another Method.)
Ingredients.—Cheshire or Cheddar cheese, bread, butter, mustard and pepper.
Method.—Cut the bread into slices about ½ an inch in thickness, toast them, trim off the crust, and cut each slice across into 4 squares. Cover each square with a thin slice of cheese toasted on one side, place them before a sharp fire or in a moderately hot oven, and serve as soon as sufficiently toasted.
3031.—TOASTED CHEESE, OR WELSH RAREBIT.
Ingredients.—½ a lb. of Cheshire or Cheddar cheese, 1 oz. of butter, 2 tablespoonfuls of either milk or ale, 1 teaspoonful of made mustard, hot buttered toast.
Method.—Melt the butter in a stewpan, add the cheese cut into small pieces, stir until melted, then add the milk or ale gradually, mustard and season to taste. Have ready some hot-buttered toast, pour the cheese preparation on to it, and serve as hot as possible.
Time.—15 minutes. Average Cost, 10d. Sufficient for 3 persons.
