Bread and cheese

“ Bread-and-Cheese Porridge.
2 lbs. of beef-bones cracked; 2 lbs. coarse mutton—lean and chopped; 1 lb. stale bread-crusts, dried to crispness in the oven; 4 quarts of water; 4 tablespoonfuls fine grated cheese; 2 tablespoonfuls of butter, rolled in flour; pepper, salt, and chopped parsley; 1 onion.
Put on the bones, meat, and onion in the water, and boil three hours. Cool, and take off the fat. Season, and re-heat. Put in the crusts; cook very slowly until they are like a jelly. Take them from the fire; beat in a bowl until smooth; put back into the soup, and simmer fifteen minutes. ”

“ Unfermented, or cream-cheese, when quite fresh, is good for subjects with whom milk does not disagree; but cheese, in its commonest shape, is only fit for sedentary people as an after-dinner stimulant, and in very small quantity. Bread and cheese, as a meal, is only fit for soldiers on march or labourers in the open air, who like it because it "holds the stomach a long time."
CAYENNE CHEESES. 1642. INGREDIENTS.—1/2 lb. of butter, 1/2 lb. of flour, 1/2 lb. of grated cheese, 1/3 teaspoonful of cayenne, 1/3 teaspoonful of salt; water. ”

“ The first two articles of the diet mentioned, namely, the bread and the cheese, could have been taken in such amounts as to constitute what is usually considered a balanced ration, i.e., in such amounts as to supply the right quantity of muscle-forming foods in comparison with the energy value. The bread and cheese taken with the fruit, however, make a ration which is well balanced not only in the older and more widely accepted sense, but also in the more modern sense that it makes an attractive and palatable combination of foods, as well as a balanced ration, and thus favors digestion. ”

“ Take a half pint of cottage cheese; press it through a sieve; add to it two tablespoonfuls of melted butter, a half teaspoonful of salt and two tablespoonfuls of thick cream. Beat until smooth and light. Spread each slice of bread thickly with the cheese mixture, then put a very thin slice of white bread on top of the cheese, then cheese and brown bread, press together. Have the outside brown bread with a layer of cheese on each, 25and between the layers of cheese a slice of white bread. These are palatable, and are very much better for the average workman than bread and ham. ”

“ There is a vast amount of fall made cheese that comes to grief through insufficient scalding. If you do not bake a loaf of bread thoroughly, you have a doughy and unpalatable article of food, and if curd is not cooked until it has passed the raw state, it will retain a certain quantity of whey and damage the product on the shelves. ”

“ Named from cooking sour clabbered curd to the melting point. When cool it is allowed to stand three or four days until it is colored through. Then it is cooked again with salt, milk, and usually caraway. It is stirred until it's as thick as molasses and strings from a spoon. It is then put into pots or molds, whose shape it retains when turned out.
All cooked cheese is apt to be tasteless unless some of the milk flavor cooked out is put back in, as wheat germ is now returned to white bread. ”

“ Soak the bread in the milk. Melt the butter and add the cheese. When the cheese has melted add the soaked crumbs, the eggs slightly beaten, and the seasoning. Cook a short time and serve on toasted crackers.
Since it consists of essentially the same ingredients, the food value of this dish is obviously much the same as that of fondue made in other ways. ”

“ Some Pied Piper took the country cheese and crackers to the corner saloon and led a free-lunch procession that never faltered till Prohibition came. The same old store cheese was soon pepped up as saloon cheese with a saucer of caraway seeds, bowls of pickles, peppers, pickled peppers and rye bread with plenty of mustard, pretzels or cheese straws, smearcase and schwarzbrot. Beer and cheese forever together, as in the free-lunch ditty of that great day:
I am an Irish hunter ”

“ Here, in this densely-populated country, where we import so much of our food, cheese demands our most profound attention. The difficulties and cost of importing all kinds of meat, fish, and poultry are great, while cheese may be cheaply and deliberately brought to us from any part of the world where cows or goats can be fed, and it can be stored more readily and kept longer than other kinds of animal food. All that is required to render it, next to bread, the staple food of Britons is scientific cookery. ”

“ A large variety of rolls may be made by combining legumes, either beans of various kinds, cowpeas, lentils, or peas, with cheese of various kinds, and adding bread crumbs to make the mixture thick enough to form into a roll. Beans are usually mashed, but peas or small Lima beans may be combined whole with bread crumbs and grated cheese, and enough of the liquor in which the vegetables have been cooked may be added to get the right consistency. ”

“ Grate three ounces of fat Cheshire cheese, mix it with the yelks of two eggs, four ounces of grated bread, and four ounces of butter, beat the whole well in a mortar, with a teaspoonful of mustard, and a little salt and pepper. Toast some bread, lay the paste as above thick upon it, put it into a Dutch oven, covered with a dish till hot through, remove the dish, and let the cheese brown a little. Serve as hot as possible. ”

“ Drain off the water, add the butter, cook until tender, and chop. Add the grated cheese and then bread crumbs enough to make a mixture sufficiently stiff to form into a roll, or leave more moist and cook in a baking dish. ”

“ Have them heated so that the cheese will sizzle when it touches them. Have ready a sufficient number of pieces of toasted bread, the crust carefully cut off. When the cheese is sufficiently plastic, dip a round of toast into it, let it remain for a second, transfer it to the hot plate and at once ladle the mixture in the pan over the toast with neatness and dispatch and you will have an unprecedented success, if no conversation is permitted until the rabbit is eaten. The sound of a human voice lowers its temperature. Coffee or tea must never be partaken of until the morsels are disposed of. ”

“ Let the milk stand until the curd forms, then break up the curd and strain off the whey. Add the other ingredients to the curd; line patty tins with pastry, fill them with the mixture, and bake.
Brown Betty with Cheese.
Arrange in a deep earthenware baking dish, alternate layers of bread crumbs and thinly sliced apples. Season with cinnamon, also a little clove if desired and brown sugar. Scatter some finely shaved mild full-cream cheese over each layer of apple. ”

“ This is a mild and comparatively harmless form of Welsh-rarebit, and is cooked in the inner vessel of the chafing-dish over boiling water. To make it, put in a cupful of milk, a table-spoonful of butter, a scant cupful of fresh bread-crumbs, and two cupfuls of soft American cheese, grated. Add salt to taste, and a pinch of red pepper. Let all cook together, stirring often, until the cheese is melted, and the ingredients well blended. Have ready two eggs beaten light, and stir these in very slowly. ”

“ Cheese and Celery Sandwiches.—Mix freshly grated cheese with an ounce of butter till it becomes a thick paste. Spread this on thin slices of bread, and cover it with celery shred as finely as possible.
Beef Roll.—This is excellent for a journey if cut into sandwiches.
Mince very finely one pound of raw beefsteak and a quarter of a pound of cooked ham. The meat should be passed twice through the mincing machine. Add to the meat one well-beaten egg and two ounces of dried and sifted bread-crumbs. Season with pepper and salt, but be careful not to put too much. ”

“ When cheese is dry, and for those whose digestion is feeble, this is the best way of eating it; and spread on bread, it makes an excellent supper. The flavour of this dish may be encreased by pounding it with curry powder, ground spice, black cayenne, and a little made mustard; or it may be moistened with a glass of sherry. If pressed down hard in a jar, and covered with clarified butter, it will keep for several days in cool weather.
PRAWNS AND SHRIMPS. When fresh they have a sweet flavour, are firm and stiff, and of a bright colour. ”

“ Take a good big dish, lay a lay of slices of cheese between two lays of toasted cheat bread, put on them some clear mutton broth, green or dry pease broth, or any other clear pottage that is seasoned with butter and salt, cast on some chopped parsley grosly minced, and upon that some poached eggs. ”

“ Toast bread on one side only, spread butter on untoasted side, put 2 tablespoons grated cheese over butter, and the yolk of an egg in the center. Beat egg white stiff with a few grains of salt and pile lightly on top. Sprinkle the other 2 tablespoons of grated cheese over that and bake in moderate oven until the egg white is firm and the cheese has melted to a golden-brown.
N Neufchâtel and Honey
We know no sandwich more ethereal than one made with thin, decrusted, white bread, spread with sweet butter, then with Neufchâtel topped with some fine honey—Mount Hymettus, if possible. ”

“ The French, who outdo us in both cooking and sin, make one of their own in the form of fried fingers of stale bread doused in an 'arf and 'arf Welsh Rabbit and Fondue melting of Gruyère, that serves as a liaison to further sandwich the two.
Garlic is often used in place of chopped chives, and in contrast to this wild one there's a mild one made of Dutch cream cheese by the equally Dutch Pennsylvanians. ”

“ The diet of rye bread, milk, cheese, and potatoes is at least wholesome, for they are all produced at home. They use but little fresh meat, and mostly vegetables and bread. Of the latter they are the champion consumers, it being estimated that the yearly bread consumption is as high as three hundred and six pounds per capita. Meeting children on the country road or village street, you are sure to find almost every one of them munching bread, and it will be entirely guiltless of sugar or jam. With the poorer classes meagre cheese is the staple food. ”

“ As a matter of course, young ladies do not eat cheese at dinner parties. The usual mode of eating cheese is to cut it in small square pieces, and place it with the knife on a morsel of bread, and then convey the bread to the mouth with the fingers. ”

“ My companion at the press drank every day a pint before breakfast, a pint at breakfast with his bread and cheese, a pint between breakfast and dinner, a pint at dinner, a pint in the afternoon about six o'clock, and another when he had done his day's work. ”

“ There he got out the luncheon-basket and packed a simple meal, in which, remembering the stranger’s origin and preferences, he took care to include a yard of long French bread, a sausage out of which the garlic sang, some cheese which lay down and cried, and a long-necked straw-covered flask wherein lay bottled sunshine shed and garnered on far Southern slopes. ”

“ Cheese Balls
11⁄2 cups grated cheese. 1 tablespoon flour. 1⁄4 teaspoon salt. 1⁄8 teaspoon mustard. Few grains cayenne. Whites three eggs beaten stiff. Cracker meal.
Cheese Balls
Process: Mix cheese, flour and seasonings thoroughly. Cut and fold in whites of eggs. Shape into balls the size of a hickory nut, rolling them in the hands lightly. Roll in cracker meal and fry in deep fat. Drain on brown paper and serve with the salad course.
Cheese Canapes
Spread triangular pieces of bread with French or German mustard ”

“ It only wants to be just moistened on each side to prevent it becoming hard, and also to avoid its taking up too much of the fat. Be sure the fat is boiling when you put the bread in, or it will be sodden and greasy, and directly it browns on one side turn it. This is a very good way to do the toast for poached eggs. Stale bread is the best to fry, though fresh bread can be done with care. The tinned marrow is excellent for frying.
Bachelor’s Supper.
Ingredients: Quarter pound cheese, one cup milk, one egg, one teaspoonful of flour, cayenne, mustard. ”

“ Accordingly, when Mr Groves had smoked his pipe out, knocked out the ashes, and placed it carefully in a corner of the fire-place, with the bowl downwards, he brought in the bread and cheese, and beer, with many high encomiums upon their excellence, and bade his guests fall to, and make themselves at home. ”

“ Time.—1-1/2 to 1-3/4 hour to boil the macaroni.
Average cost, with the gravy and cheese, 1s. 3d.
Sufficient for 3 or 4 persons. Seasonable at any time.
POUNDED CHEESE. 1648. INGREDIENTS.—To every lb. of cheese allow 3 oz. of fresh butter.
Mode.—To pound cheese is an economical way of using it, if it has become dry; it is exceedingly good spread on bread, and is the best way of eating it for those whose digestion is weak. Cut up the cheese into small pieces, and pound it smoothly in a mortar, adding butter in the above proportion. ”

“ Make 2 ozs. or so vegetable fat—"Nutter" is very good—smoking hot in large stewpan, add the onions, and stir about till nicely browned all over; be careful not to burn; if fat not all absorbed pour it away. Cover with boiling water, add seasoning, pinch herbs, &c., cover and stew gently till cooked—about an hour. There should be a rich brown gravy, so that this makes a most appetising dish to serve with a dry savoury.
Cheese Moulds.
One pint milk, 1/2 lb. grated cheese, 3/4 lb. wheaten bread crumbs, 2 eggs, 1 teaspoonful salt, 1/4 teaspoonful mustard, 1/4 teaspoonful pepper. ”

“ Spread grated cheese on small rounds of bread seasoned with salt and cayenne, and bake until the [Pg 251] cheese is melted. The bread may be spread with French mustard before the cheese is put on.
XXXIV
Rub two chicken livers to a smooth paste with butter, seasoning with salt and paprika, spread on rounds of fried bread, and serve hot.
XXXV
Mix equal quantities of minced cooked chicken, ham, or tongue with a little very thick Cream Sauce. Season with curry-powder and lemon-juice. Spread on small rounds of toast and serve hot, or make sandwiches of toast with the mixture between. ”