recipe is needed for mayonnaise, it having been given in the chapter
on cold sauces.

In the course of these chapters several cheese dishes have been given,
but there are a few others especially appropriate to the cheese and
salad course, where it constitutes part of the dinner, which I will
include. Cheese dishes are far less popular in this country than in
Europe, but there are families whose masculine members eat no sweets,
and for whom a dainty cheese dish would be very acceptable.

_Genoa Ramaquin._--Cut a slice of Vienna or other baker's bread, half an
inch thick, lengthwise of the loaf, so that it covers the bottom of a
fire-proof dish--a souffle pan well buttered is excellent; beat two eggs
and half a pint of milk together; add a level saltspoonful of salt; pour
this custard over the bread, and leave it an hour to soak. Pour off any
custard that may not be absorbed; dust the bread with pepper; then cover
with the following mixture: dissolve as much rich cheese shaved in half
a gill of cream as will cover the bread an inch thick, stirring it over
a slow fire. Season with pepper and salt, and pour the cheese over the
bread. Put it in the oven, and bake for half an hour, or till quite
brown.

_Cheese Puffs._--Line patty-pans with puff-paste, and fill three parts
full with the following mixture: put a gill of cream in a double boiler
with two ounces of grated cheese (half Parmesan if liked), a
saltspoonful of salt, a pinch of pepper, a pinch of sugar, and a large
teaspoonful of butter; when all is melted to a thick custard, break into
it two eggs well whipped. The mixture is only to be made hot enough to
melt the cheese, not to boil.

_Cheese Sticks._--Take a piece of light bread dough about the size of a
teacup, roll it out on a pastry-board, spread it with bits of firm
butter, dredge with flour, fold and roll, repeat until you have rolled
in two ounces of butter, just as for puff-paste; now roll the pastry out
the third of an inch thick, cut into strips half an inch wide and any
length you think proper, lay them very straight on a baking-sheet, and
bake slowly a _very_ light brown; remove from the oven, let them cool,
then brush them over with white of egg, and roll them thickly in grated
Parmesan; return for a minute or two to the oven. These are very good
with salad, but cannot easily be made in warm weather. Should the
pastry get too soft while rolling, put it on ice, and it is better to
do so at all times