Various Preparations of Cheese. ————————
Toasted Cheese. Maltese Cross
½ pound cheese—dry—grated.
1 table-spoonful butter.
1 teaspoonful made mustard.
A pinch of cayenne pepper.
1 table-spoonful very fine, stale bread-crumbs—soaked in cream.
Rounds or slices of thin toast, from which the crust has been pared.
Rub the bottom of a heated frying-pan with a cut onion, then with butter. Put the cheese into it, stirring fast to prevent burning. When it has melted, put in the butter, the mustard, pepper; lastly the bread-crumbs, which have been previously soaked in cream, then pressed almost dry. Spread smoking hot upon the toast, and eat at once.