Cheese Biscuits
INGREDIENTS for small dish.-3 oz. of grated cheese, 3 oz. of flour, 3 oz. of butter, the yolk of an egg, cayenne. AVERAGE COST, 6d.
Season the cheese well with cayenne, and rub it, with the butter, in the flour, moisten with the yolk of an egg. Roll out the paste very thin, and cut into biscuits with a tin cutter. Bake a light brown in a quick oven.
These biscuits may be served either hot or CHEESE, CONSTITUENT PARTS. 85 cold, and will keep a long time good if put in a tin.
TIME.-10 minutes to bake.
Cheese, Constituent Parts of. -The chief kinds of cheese may be classified under the heads of cream cheeses, whole milk cheeses, and skimmed milk cheeses; but besides these distinct classes there are many graduations from the richest to the poorest quality.
Some of the English cheeses are mixtures of cream and milk, others of whole and skimmed milk, therefore the line of demarcation is but slight. Stilton, which by most people is esteemed the best of all cheeses, does not contain so much milk fat as some others, yet it is much richer than Cheddar, which may be said to represent the average good quality of a whole milk cheese, and is one of the nicest and most popular of our English ones.
After these two come Chesire and Gloucester to show a reduction in their proportion of milk fat, American ones a still greater reduction; while as an example of a cheese of only skimmed milk, a Dutch one may be quoted.
Cheese after, or with, other foods richer in heat-giving properties, is considered more digestible than when taken alone, and the richer and riper kinds are more easily assimilated; but whatever opinions are entertained as to its wholesomeness as an article of diet, it is certain that an enormous amount is made and consumed in this country. A fact to prove this is the great quantity of cheese made in the factories of the United States, and sent from thence to England; it being stated that out of 97,000,000 lbs. manufactured there in one year, the greater part was imported to Great Britain.
CONSTITUENT PARTS OF 1 LB. OF CHEESE OF GOOD QUALITY. ...
Ozs. grs.
Water Albuminoids Starch, &c. ... ... 100 5 214 ... ... ... 4 294 ... ... ... ... 0 140 Fat ... ... ... 4 322 Mineral Matter ... ... ... 0 341 16 0 ...