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Cheese Fritters

Cheese which has become a little dry will answer for this purpose, though, of course, fresh cheese will be better. Put three ounces of cheese in a mortar, with a dessert-spoonful of finely-minced ham, three dessert-spoonfuls of finely-grated bread-crumbs, a tea-spoonful of dry mustard, a piece of butter about the size of a small egg, two or three grains of cayenne, and the yolk of an egg well beaten. Pound these ingredients together until they are perfectly smooth, then form the paste into balls about the size of a walnut, flatten to a thickness of half an inch, dip them in batter, and fry them until lightly browned, then drain. Place them on a napkin, and serve as hot as possible. Time to fry, two or three minutes. Probable cost, 8d. for this quantity. One or two will suffice for each person.