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. Press it down into a jar, cover with clarified butter,
and it will keep for several days. The flavour may be very much
increased by adding mixed mustard (about a teaspoonful to every lb.), or
cayenne, or pounded mace. Curry-powder is also not unfrequently mixed
with it.

RAMAKINS, to serve with the CHEESE COURSE.

1649. INGREDIENTS.--1/4 lb. of Cheshire cheese, 1/4 lb. of Parmesan
cheese, 1/4 lb. of fresh butter, 4 eggs, the crumb of a small roll;
pepper, salt, and pounded mace to taste.

_Mode_.--Boil the crumb of the roll in milk for 5 minutes; strain, and
put it into a mortar; add the cheese, which should be finely scraped,
the butter, the yolks of the eggs, and seasoning, and pound these
ingredients well together. Whisk the whites of the eggs, mix them with
the paste, and put it into small pans or saucers, which should not be
more than half filled. Bake them from 10 to 12 minutes, and serve them
very hot and very quickly. This batter answers equally well for macaroni
after it is boiled tender.

_Time_--10 to 12 minutes. _Average cost_, 1s. 4d.

_Sufficient_ for 7 or 8 persons. _Seasonable_ at any time.

PASTRY RAMAKINS, to serve with the CHEESE COURSE.

1650. INGREDIENTS.--Any pieces of very good light puff-paste Cheshire,
Parmesan, or Stilton cheese.

_Mode_.--The remains or odd pieces of paste left from large tarts, &c.
answer for making these little dishes. Gather up the pieces of paste,
roll it out evenly, and sprinkle it with grated cheese of a nice
flavour. Fold the paste in three, roll it out again, and sprinkle more
cheese over; fold the paste, roll it out, and with a paste-cutter shape
it in any way that may be desired. Bake the ramakins in a brisk oven
from 10 to 15 minutes, dish them on a hot napkin, and serve quickly. The
appearance of this dish may be very much improved by brushing the
ramakins over with yolk of egg before they are placed in the oven. Where
expense is not objected to, Parmesan is the best kind of cheese to use
for making this dish.

_Time_.--10 to 15 minutes. _Average cost_, with 1/2 lb.