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Pounded Cheese

Chop about one pound of good dry cheese, place it in a mortar with three or four ounces of butter, and pound to a smooth paste. Mix with it one teaspoonful each of made mustard, ground spice and curry powder, and one-half teaspoonful of black pepper. Stir one wineglassful of sherry into the mixture. Next cut some slices of bread about a quarter of an inch in thickness, cutting each slice into halves lengthwise; spread the cheese mixture over them, and sprinkle a little cayenne pepper over each. Arrange them on a dish over which has been an ornamental paper, or a folded napkin, and serve. The cheese mixture can be kept in a cool place for several days, if pressed down into jars and covered with paper.