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| author | pgww <pgww@lists.pglaf.org> | 2026-01-24 04:06:20 -0800 |
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| committer | pgww <pgww@lists.pglaf.org> | 2026-01-24 04:06:20 -0800 |
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| tree | 8daa9827931ea84a143ae31728f3979f29214132 /14293-h/14293-h.htm | |
| parent | b4c3172b947c6669c7859dd4adfd72399420e230 (diff) | |
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diff --git a/14293-h/14293-h.htm b/14293-h/14293-h.htm index 70fb5f8..0715530 100644 --- a/14293-h/14293-h.htm +++ b/14293-h/14293-h.htm @@ -1,14 +1,10 @@ -<?xml version="1.0" encoding="UTF-8"?> -<!DOCTYPE html PUBLIC "-//W3C//DTD XHTML 1.0 Strict//EN" - "http://www.w3.org/TR/xhtml1/DTD/xhtml1-strict.dtd"> +<!DOCTYPE html> -<html xmlns="http://www.w3.org/1999/xhtml"> +<html lang="en"> <head> - <title>The Project Gutenberg eBook of The Complete Book of - Cheese, by Bob Brown.</title> - <style type="text/css"> - /*<![CDATA[ XML blockout */ - <!-- + <meta charset="utf-8"> + <title>The Complete Book of Cheese | Project Gutenberg</title> + <style> p { margin-top: .75em; text-align: justify; margin-bottom: .75em; @@ -82,116 +78,111 @@ .poem span.i2 {display: block; margin-left: 1em;} .poem span.i4 {display: block; margin-left: 2em;} .poem span.auth {display: block; margin-left: 10em;} - // --> - /* XML end ]]>*/ +.h2, .h3, .h4, .h5 { + text-align: center; + display: block; + margin-left: 0; + margin-right: 0; + font-weight: bold; +} +.h3 { + font-size: 1.17em; + margin-top: 1em; + margin-bottom: 1em; +} </style> </head> <body> <div>*** START OF THE PROJECT GUTENBERG EBOOK 14293 ***</div> - <h2><!-- Page 1 --><a name="Page_1" - id="Page_1"></a> <!-- Contents moved to page 3 --> - <!-- Page 2 --><a name="Page_2" - id="Page_2"></a> BOB BROWN</h2> + <h2><!-- Page 1 --><a id="Page_1"></a> <!-- Contents moved to page 3 --> + <!-- Page 2 --><a id="Page_2"></a> BOB BROWN</h2> - <h1>The Complete Book<br /> + <h1>The Complete Book<br > of Cheese</h1> <p><i>Illustrations by</i> Eric Blegvad</p> <div class="figcenter"> - <img src="images/002.gif" - width="450" - height="314" - alt="Illustration: cheese store" /> + <img src="images/002.gif" alt="Illustration: cheese store" style="width: 450px; height: 314px"> </div> <p> </p> <div class="rightalign"> - <i>Gramercy Publishing Company</i><br /> - <br /> - <i>New York</i><br /> + <i>Gramercy Publishing Company</i><br > + <br > + <i>New York</i><br > 1955 </div> - <p><!-- Page 3 --><a name="Page_3" - id="Page_3"></a> </p> + <p><!-- Page 3 --><a id="Page_3"></a> </p> <p> </p> - <p><i>Author of</i><br /> - <br /> - THE WINE COOK BOOK<br /> - <br /> - AMERICA COOKS<br /> - <br /> - 10,000 SNACKS<br /> - <br /> - SALADS AND HERBS<br /> - <br /> - THE SOUTH AMERICAN COOK BOOK<br /> - <br /> - SOUPS, SAUCES AND GRAVIES<br /> - <br /> - THE VEGETABLE COOK BOOK<br /> - <br /> - LOOK BEFORE YOU COOK!<br /> - <br /> - THE EUROPEAN COOK BOOK<br /> - <br /> - THE WINING AND DINING QUIZ<br /> - <br /> - MOST FOR YOUR MONEY<br /> - <br /> - OUTDOOR COOKING<br /> - <br /> - FISH AND SEAFOOD COOK BOOK<br /> - <br /> + <p><i>Author of</i><br > + <br > + THE WINE COOK BOOK<br > + <br > + AMERICA COOKS<br > + <br > + 10,000 SNACKS<br > + <br > + SALADS AND HERBS<br > + <br > + THE SOUTH AMERICAN COOK BOOK<br > + <br > + SOUPS, SAUCES AND GRAVIES<br > + <br > + THE VEGETABLE COOK BOOK<br > + <br > + LOOK BEFORE YOU COOK!<br > + <br > + THE EUROPEAN COOK BOOK<br > + <br > + THE WINING AND DINING QUIZ<br > + <br > + MOST FOR YOUR MONEY<br > + <br > + OUTDOOR COOKING<br > + <br > + FISH AND SEAFOOD COOK BOOK<br > + <br > THE COUNTRY COOK BOOK</p> <p><i>Co-author of Food and Drink Books by</i> The Browns</p> - <p>LET THERE BE BEER!<br /> - <br /> + <p>LET THERE BE BEER!<br > + <br > HOMEMADE HILARITY</p> - <p><!-- Page 4 --><a name="Page_4" - id="Page_4"></a> </p> - <hr style="width: 65%;" /> + <p><!-- Page 4 --><a id="Page_4"></a> </p> + <hr style="width: 65%;" > <p> </p> <div class="figcenter"> - <img src="images/004.gif" - width="225" - height="104" - alt="Illustration:TO" /> + <img src="images/004.gif" alt="Illustration:TO" style="width: 225px; height: 104px"> </div> - <h3>PHIL</h3> + <div class="h3">PHIL</div> - <h3>ALPERT</h3> + <div class="h3">ALPERT</div> - <h3><i>Turophile Extraordinary</i></h3> + <div class="h3"><i>Turophile Extraordinary</i></div> - <p><!-- Page 5 --><a name="Page_5" - id="Page_5"></a> </p><!-- Blank page --> + <p><!-- Page 5 --><a id="Page_5"></a> </p><!-- Blank page --> - <p><!-- Page 6 --><a name="Page_6" - id="Page_6"></a> </p> - <hr style="width: 65%;" /> + <p><!-- Page 6 --><a id="Page_6"></a> </p> + <hr style="width: 65%;" > <p> </p> <p> </p> <div> - <img src="images/006.gif" - width="250" - height="282" - alt="Contents" /> + <img src="images/006.gif" alt="Contents" style="width: 250px; height: 282px"> </div> <div class="toc"> @@ -263,22 +254,17 @@ <p><b><a href="#Page_320">ABOUT THE AUTHOR</a></b></p> </div> - <p><!-- Page 7 --><a name="Page_7" - id="Page_7"></a> </p> - <hr style="width: 65%;" /> + <p><!-- Page 7 --><a id="Page_7"></a> </p> + <hr style="width: 65%;" > - <p><!-- Page 8 --><a name="Page_8" - id="Page_8"></a> </p> + <p><!-- Page 8 --><a id="Page_8"></a> </p> <div> - <img src="images/008.gif" - width="450" - height="326" - alt="Illustration" /> + <img src="images/008.gif" alt="Illustration" style="width: 450px; height: 326px"> </div> <div class="rightalign"> - <i>Chapter<br /> + <i>Chapter<br > One</i> </div> @@ -301,8 +287,7 @@ out generous plugs from the heaped cannon balls that looked like the ammunition dump at Antietam.</p> - <p><!-- Page 9 --><a name="Page_9" - id="Page_9"></a> I remember another market day, this time in + <p><!-- Page 9 --><a id="Page_9"></a> I remember another market day, this time in Lucerne. All morning I stocked up on good Schweizerkäse and better Gruyère. For lunch I had cheese salad. All around me the farmers were rolling two-hundred-pound @@ -343,8 +328,7 @@ <p>This is a test I'd prefer not to submit to, but in my amateur way I have during the past year or two been sharpening - my <!-- Page 10 --><a name="Page_10" - id="Page_10"></a>cheese perception with whatever varieties I + my <!-- Page 10 --><a id="Page_10"></a>cheese perception with whatever varieties I could encounter around New York. I've run into briny Caucasian Cossack, Corsican Gricotta, and exotics like Rarush Durmar, Travnik, and Karaghi La-la. Cheese-hunting is @@ -353,22 +337,18 @@ give it a try.</p> <p> </p> - <hr style="width: 65%;" /> + <hr style="width: 65%;" > <p> </p> - <p><!-- Page 11 --><a name="Page_11" - id="Page_11"></a> </p> + <p><!-- Page 11 --><a id="Page_11"></a> </p> <div> - <img src="images/011.gif" - width="450" - height="315" - alt="Illustration" /> + <img src="images/011.gif" alt="Illustration" style="width: 450px; height: 315px"> </div> <div class="rightalign"> - <i>Chapter<br /> + <i>Chapter<br > Two</i> </div> @@ -391,8 +371,7 @@ John Squire. The first of them weighed 149 pounds, and was the largest made, up to the year 1825. It was proudly presented to H.R.H. the Duke of York. (Its heft almost tied the 147-pound - Green <!-- Page 12 --><a name="Page_12" - id="Page_12"></a>County wheel of Wisconsin Swiss presented + Green <!-- Page 12 --><a id="Page_12"></a>County wheel of Wisconsin Swiss presented by the makers to President Coolidge in 1928 in appreciation of his raising the protective tariff against genuine Swiss to 50 percent.) While the cheese itself weighed a mite under @@ -436,34 +415,33 @@ <div class="poem"> <div class="stanza"> - <!-- Page 13 --><a name="Page_13" - id="Page_13"></a> <span>We have thee, mammoth - cheese,<br /></span> <span>Lying quietly at your - ease;<br /></span> <span>Gently fanned by evening - breeze,<br /></span> <span>Thy fair form no flies - dare seize.<br /></span> + <!-- Page 13 --><a id="Page_13"></a> <span>We have thee, mammoth + cheese,<br ></span> <span>Lying quietly at your + ease;<br ></span> <span>Gently fanned by evening + breeze,<br ></span> <span>Thy fair form no flies + dare seize.<br ></span> </div> <div class="stanza"> - <span>All gaily dressed soon you'll go<br /></span> - <span>To the greatest provincial show,<br /></span> - <span>To be admired by many a beau<br /></span> - <span>In the city of Toronto.<br /></span> + <span>All gaily dressed soon you'll go<br ></span> + <span>To the greatest provincial show,<br ></span> + <span>To be admired by many a beau<br ></span> + <span>In the city of Toronto.<br ></span> </div> <div class="stanza"> - <span>May you not receive a scar as<br /></span> - <span>We have heard that Mr. Harris<br /></span> - <span>Intends to send you off as far as<br /></span> - <span>The great world's show at Paris.<br /></span> + <span>May you not receive a scar as<br ></span> + <span>We have heard that Mr. Harris<br ></span> + <span>Intends to send you off as far as<br ></span> + <span>The great world's show at Paris.<br ></span> </div> <div class="stanza"> - <span>Of the youth beware of these,<br /></span> + <span>Of the youth beware of these,<br ></span> <span>For some of them might rudely - squeeze<br /></span> <span>And bite your cheek; then - song or glees<br /></span> <span>We could not sing, oh, - Queen of Cheese.<br /></span> + squeeze<br ></span> <span>And bite your cheek; then + song or glees<br ></span> <span>We could not sing, oh, + Queen of Cheese.<br ></span> </div> </div> @@ -490,103 +468,101 @@ </div> <div class="stanza"> - <span>From meadows rich, with clover red,<br /></span> - <span class="i2">A thousand heifers come;<br /></span> - <span><!-- Page 14 --><a name="Page_14" - id="Page_14"></a> The tinkling bells the tidings - spread,<br /></span> <span>The milkmaid muffles up - her head,<br /></span> <span class="i2">And wakes - the village hum.<br /></span> + <span>From meadows rich, with clover red,<br ></span> + <span class="i2">A thousand heifers come;<br ></span> + <span><!-- Page 14 --><a id="Page_14"></a> The tinkling bells the tidings + spread,<br ></span> <span>The milkmaid muffles up + her head,<br ></span> <span class="i2">And wakes + the village hum.<br ></span> </div> <div class="stanza"> - <span>In shining pans the snowy flood<br /></span> + <span>In shining pans the snowy flood<br ></span> <span class="i2">Through whitened canvas - pours;<br /></span> <span>The dyeing pots of otter - good<br /></span> <span>And rennet tinged with madder - blood<br /></span> <span class="i2">Are sought among - their stores.<br /></span> + pours;<br ></span> <span>The dyeing pots of otter + good<br ></span> <span>And rennet tinged with madder + blood<br ></span> <span class="i2">Are sought among + their stores.<br ></span> </div> <div class="stanza"> <span>The quivering curd, in panniers - stowed,<br /></span> <span class="i2">Is loaded on the - jade,<br /></span> <span>The stumbling beast supports - the load,<br /></span> <span>While trickling whey - bedews the road<br /></span> <span class="i2">Along the - dusty glade.<br /></span> + stowed,<br ></span> <span class="i2">Is loaded on the + jade,<br ></span> <span>The stumbling beast supports + the load,<br ></span> <span>While trickling whey + bedews the road<br ></span> <span class="i2">Along the + dusty glade.<br ></span> </div> <div class="stanza"> - <span>As Cairo's slaves, to bondage bred,<br /></span> - <span class="i2">The arid deserts roam,<br /></span> + <span>As Cairo's slaves, to bondage bred,<br ></span> + <span class="i2">The arid deserts roam,<br ></span> <span>Through trackless sands undaunted - tread,<br /></span> <span>With skins of water on their - head<br /></span> <span class="i2">To cheer their - masters home,<br /></span> + tread,<br ></span> <span>With skins of water on their + head<br ></span> <span class="i2">To cheer their + masters home,<br ></span> </div> <div class="stanza"> - <span>So here full many a sturdy swain<br /></span> + <span>So here full many a sturdy swain<br ></span> <span class="i2">His precious baggage - bore;<br /></span> <span>Old misers e'en forgot their - gain,<br /></span> <span>And bed-rid cripples, free - from pain,<br /></span> <span class="i2">Now took the - road before.<br /></span> + bore;<br ></span> <span>Old misers e'en forgot their + gain,<br ></span> <span>And bed-rid cripples, free + from pain,<br ></span> <span class="i2">Now took the + road before.<br ></span> </div> <div class="stanza"> - <span>The widow, with her dripping mite<br /></span> - <span class="i2">Upon her saddle horn,<br /></span> - <span>Rode up in haste to see the sight<br /></span> - <span>And aid a charity so right,<br /></span> - <span class="i2">A pauper so forlorn.<br /></span> + <span>The widow, with her dripping mite<br ></span> + <span class="i2">Upon her saddle horn,<br ></span> + <span>Rode up in haste to see the sight<br ></span> + <span>And aid a charity so right,<br ></span> + <span class="i2">A pauper so forlorn.<br ></span> </div> <div class="stanza"> - <span>The circling throng an opening drew<br /></span> - <span class="i2">Upon the verdant-grass<br /></span> - <span>To let the vast procession through<br /></span> - <span><!-- Page 15 --><a name="Page_15" - id="Page_15"></a>To spread their rich repast in - view,<br /></span> <span class="i2">And Elder J. L. - pass.<br /></span> + <span>The circling throng an opening drew<br ></span> + <span class="i2">Upon the verdant-grass<br ></span> + <span>To let the vast procession through<br ></span> + <span><!-- Page 15 --><a id="Page_15"></a>To spread their rich repast in + view,<br ></span> <span class="i2">And Elder J. L. + pass.<br ></span> </div> <div class="stanza"> - <span>Then Elder J. with lifted eyes<br /></span> - <span class="i2">In musing posture stood,<br /></span> - <span>Invoked a blessing from the skies<br /></span> + <span>Then Elder J. with lifted eyes<br ></span> + <span class="i2">In musing posture stood,<br ></span> + <span>Invoked a blessing from the skies<br ></span> <span>To save from vermin, mites and - flies,<br /></span> <span class="i2">And keep the - bounty good.<br /></span> + flies,<br ></span> <span class="i2">And keep the + bounty good.<br ></span> </div> <div class="stanza"> - <span>Now mellow strokes the yielding pile<br /></span> + <span>Now mellow strokes the yielding pile<br ></span> <span class="i2">From polished steel - receives,<br /></span> <span>And shining nymphs stand - still a while,<br /></span> <span>Or mix the mass with - salt and oil,<br /></span> <span class="i2">With sage - and savory leaves.<br /></span> + receives,<br ></span> <span>And shining nymphs stand + still a while,<br ></span> <span>Or mix the mass with + salt and oil,<br ></span> <span class="i2">With sage + and savory leaves.<br ></span> </div> <div class="stanza"> - <span>Then sextonlike, the patriot troop,<br /></span> + <span>Then sextonlike, the patriot troop,<br ></span> <span class="i2">With naked arms and - crown,<br /></span> <span>Embraced, with hardy hands, - the scoop,<br /></span> <span>And filled the vast - expanded hoop,<br /></span> <span class="i2">While - beetles smacked it down.<br /></span> + crown,<br ></span> <span>Embraced, with hardy hands, + the scoop,<br ></span> <span>And filled the vast + expanded hoop,<br ></span> <span class="i2">While + beetles smacked it down.<br ></span> </div> <div class="stanza"> <span>Next girding screws the ponderous - beam,<br /></span> <span class="i2">With heft immense, - drew down;<br /></span> <span>The gushing whey from - every seam<br /></span> <span>Flowed through the - streets a rapid stream,<br /></span> - <span class="i2">And shad came up to town.<br /></span> + beam,<br ></span> <span class="i2">With heft immense, + drew down;<br ></span> <span>The gushing whey from + every seam<br ></span> <span>Flowed through the + streets a rapid stream,<br ></span> + <span class="i2">And shad came up to town.<br ></span> </div> </div> @@ -602,8 +578,7 @@ <p>This popular presentation started a tradition. When Van Buren succeeded to the Presidency, he received a similar - mammoth <!-- Page 16 --><a name="Page_16" - id="Page_16"></a>cheese in token of the high esteem in which + mammoth <!-- Page 16 --><a id="Page_16"></a>cheese in token of the high esteem in which he was held. A monstrous one, bigger than the Jeffersonian, was made by New Englanders to show their loyalty to President Jackson. For weeks this stood in state in the hall @@ -612,22 +587,18 @@ eaten their fill.</p> <p> </p> - <hr style="width: 65%;" /> + <hr style="width: 65%;" > - <p><!-- Page 17 --><a name="Page_17" - id="Page_17"></a> </p> + <p><!-- Page 17 --><a id="Page_17"></a> </p> <p> </p> <div> - <img src="images/017.gif" - width="450" - height="268" - alt="Illustration" /> + <img src="images/017.gif" alt="Illustration" style="width: 450px; height: 268px"> </div> <div class="rightalign"> - <i>Chapter<br /> + <i>Chapter<br > Three</i> </div> @@ -635,43 +606,42 @@ <div class="poem"> <div class="stanza"> - <span><i>Ode to Cheese</i><br /></span> + <span><i>Ode to Cheese</i><br ></span> </div> <div class="stanza"></div> <div class="stanza"> <span>God of the country, bless today Thy - cheese,<br /></span> <span>For which we give Thee - thanks on bended knees.<br /></span> <span>Let them be - fat or light, with onions blent,<br /></span> + cheese,<br ></span> <span>For which we give Thee + thanks on bended knees.<br ></span> <span>Let them be + fat or light, with onions blent,<br ></span> <span>Shallots, brine, pepper, honey; whether - scent<br /></span> <span>Of sheep or fields is in them, - in the yard<br /></span> <span>Let them, good Lord, at - dawn be beaten hard.<br /></span> <span>And let their - edges take on silvery shades<br /></span> <span>Under - the moist red hands of dairymaids;<br /></span> + scent<br ></span> <span>Of sheep or fields is in them, + in the yard<br ></span> <span>Let them, good Lord, at + dawn be beaten hard.<br ></span> <span>And let their + edges take on silvery shades<br ></span> <span>Under + the moist red hands of dairymaids;<br ></span> <span>And, round and greenish, let them go to - town<br /></span> <span>Weighing the shepherd's folding - mantle down;<br /></span> <span>Whether from Parma or - from Jura heights,<br /></span> <span>Kneaded by august - hands of Carmelites,<br /></span> <span>Stamped with - the mitre of a proud abbess.<br /></span> + town<br ></span> <span>Weighing the shepherd's folding + mantle down;<br ></span> <span>Whether from Parma or + from Jura heights,<br ></span> <span>Kneaded by august + hands of Carmelites,<br ></span> <span>Stamped with + the mitre of a proud abbess.<br ></span> <span>Flowered with the perfumes of the grass of - Bresse,<br /></span> <span>From hollow Holland, from - the Vosges, from Brie,<br /></span> <span>From - Roquefort, Gorgonzola, Italy!<br /></span> <span> - <!-- Page 18 --><a name="Page_18" - id="Page_18"></a> Bless them, good Lord! Bless - Stilton's royal fare,<br /></span> <span>Red + Bresse,<br ></span> <span>From hollow Holland, from + the Vosges, from Brie,<br ></span> <span>From + Roquefort, Gorgonzola, Italy!<br ></span> <span> + <!-- Page 18 --><a id="Page_18"></a> Bless them, good Lord! Bless + Stilton's royal fare,<br ></span> <span>Red Cheshire, and the tearful cream - Gruyère.<br /></span> + Gruyère.<br ></span> </div> <div class="stanza"> <span class="auth">FROM JETHRO BITHELL'S - TRANSLATION<br /></span> <span class="auth">OF A POEM - BY M. Thomas Braun<br /></span> + TRANSLATION<br ></span> <span class="auth">OF A POEM + BY M. Thomas Braun<br ></span> </div> </div> @@ -704,60 +674,58 @@ given:</p> <div class="center"> - <table summary="cheese varieties" - cellpadding="6"> + <table style="padding: 6px;"> <tr> - <td align="left">Brick</td> + <td style="text-align: left;">Brick</td> - <td align="left">Gouda</td> + <td style="text-align: left;">Gouda</td> - <td align="left">Romano</td> + <td style="text-align: left;">Romano</td> </tr> <tr> - <td align="left">Camembert</td> + <td style="text-align: left;">Camembert</td> - <td align="left">Hand</td> + <td style="text-align: left;">Hand</td> - <td align="left">Roquefort</td> + <td style="text-align: left;">Roquefort</td> </tr> <tr> - <td align="left">Cheddar</td> + <td style="text-align: left;">Cheddar</td> - <td align="left">Limburger</td> + <td style="text-align: left;">Limburger</td> - <td align="left">Sapsago</td> + <td style="text-align: left;">Sapsago</td> </tr> <tr> - <td align="left">Cottage</td> + <td style="text-align: left;">Cottage</td> - <td align="left">Neufchâtel</td> + <td style="text-align: left;">Neufchâtel</td> - <td align="left">Swiss</td> + <td style="text-align: left;">Swiss</td> </tr> <tr> - <td align="left">Cream</td> + <td style="text-align: left;">Cream</td> - <td align="left">Parmesan</td> + <td style="text-align: left;">Parmesan</td> - <td align="left">Trappist</td> + <td style="text-align: left;">Trappist</td> </tr> <tr> - <td align="left">Edam</td> + <td style="text-align: left;">Edam</td> - <td align="left">Provolone</td> + <td style="text-align: left;">Provolone</td> - <td align="left">Whey cheeses (Mysost and Ricotta)</td> + <td style="text-align: left;">Whey cheeses (Mysost and Ricotta)</td> </tr> </table> </div> - <p><!-- Page 19 --><a name="Page_19" - id="Page_19"></a> May we nominate another dozen to form our + <p><!-- Page 19 --><a id="Page_19"></a> May we nominate another dozen to form our own Cheese Hall of Fame? We begin our list with a partial roll call of the big Blues family and end it with members of the monastic order of Port-Salut Trappist that includes @@ -799,8 +767,7 @@ <p>Of English Blues there are several celebrities beside Stilton and Cheshire Stilton. Wensleydale was one in the early - days, and still <!-- Page 20 --><a name="Page_20" - id="Page_20"></a>is, together with Blue Dorset, the deepest + days, and still <!-- Page 20 --><a id="Page_20"></a>is, together with Blue Dorset, the deepest green of them all, and esoteric Blue Vinny, a choosey cheese not liked by everybody, the favorite of Thomas Hardy.</p> @@ -836,80 +803,78 @@ follows:</p> <div class="center"> - <table summary="list of imitations of Caciocavallo cheese" - cellpadding="2"> + <table style="padding: 2px;"> <tr> - <td align="left">BULGARIA:</td> + <td style="text-align: left;">BULGARIA:</td> - <td align="left"></td> + <td style="text-align: left;"></td> - <td align="left"><b>Kascaval</b></td> + <td style="text-align: left;"><b>Kascaval</b></td> </tr> <tr> - <td align="left">GREECE:</td> + <td style="text-align: left;">GREECE:</td> - <td align="left"></td> + <td style="text-align: left;"></td> - <td align="left"><b>Kashcavallo</b> and <b>Caskcaval</b></td> + <td style="text-align: left;"><b>Kashcavallo</b> and <b>Caskcaval</b></td> </tr> <tr> - <td align="left">HUNGARY:</td> + <td style="text-align: left;">HUNGARY:</td> - <td align="left"></td> + <td style="text-align: left;"></td> - <td align="left"><b>Parenica</b></td> + <td style="text-align: left;"><b>Parenica</b></td> </tr> <tr> - <td align="left">RUMANIA:</td> + <td style="text-align: left;">RUMANIA:</td> - <td align="left"></td> + <td style="text-align: left;"></td> - <td align="left"><b>Pentele</b> and <b>Kascaval</b></td> + <td style="text-align: left;"><b>Pentele</b> and <b>Kascaval</b></td> </tr> <tr> - <td align="left">SERBIA:</td> + <td style="text-align: left;">SERBIA:</td> - <td align="left"></td> + <td style="text-align: left;"></td> - <td align="left"><b>Katschkawalj</b></td> + <td style="text-align: left;"><b>Katschkawalj</b></td> </tr> <tr> - <td align="left">SYRIA:</td> + <td style="text-align: left;">SYRIA:</td> - <td align="left"></td> + <td style="text-align: left;"></td> - <td align="left"><b>Cashkavallo</b> - <!-- Page 21 --><a name="Page_21" - id="Page_21"></a></td> + <td style="text-align: left;"><b>Cashkavallo</b> + <!-- Page 21 --><a id="Page_21"></a></td> </tr> <tr> - <td align="left">TRANSYLVANIA:</td> + <td style="text-align: left;">TRANSYLVANIA:</td> - <td align="left"></td> + <td style="text-align: left;"></td> - <td align="left"><b>Kascaval</b> (as in Rumania)</td> + <td style="text-align: left;"><b>Kascaval</b> (as in Rumania)</td> </tr> <tr> - <td align="left">TURKEY:</td> + <td style="text-align: left;">TURKEY:</td> - <td align="left"></td> + <td style="text-align: left;"></td> - <td align="left"><b>Cascaval Penir</b></td> + <td style="text-align: left;"><b>Cascaval Penir</b></td> </tr> <tr> - <td align="left">YUGOSLAVIA:</td> + <td style="text-align: left;">YUGOSLAVIA:</td> - <td align="left"></td> + <td style="text-align: left;"></td> - <td align="left"><b>Kackavalj</b></td> + <td style="text-align: left;"><b>Kackavalj</b></td> </tr> </table> </div> @@ -954,8 +919,7 @@ Cacio which would survive anything, the monster said.</p> </div> - <p><!-- Page 22 --><a name="Page_22" - id="Page_22"></a> </p> + <p><!-- Page 22 --><a id="Page_22"></a> </p> <p><b>Camembert</b></p> @@ -1003,8 +967,7 @@ <p>Named for a village near Bristol where farmer Joseph Harding first manufactured it, the best is still called Farmhouse - Cheddar, <!-- Page 23 --><a name="Page_23" - id="Page_23"></a>but in America we have practically none of + Cheddar, <!-- Page 23 --><a id="Page_23"></a>but in America we have practically none of this. Farmhouse Cheddar must be ripened at least nine months to a mellowness, and little of our American cheese gets as much as that. Back in 1695 John Houghton wrote that it @@ -1029,25 +992,25 @@ <div class="poem"> <div class="stanza"> - <span>A Cheshireman sailed into Spain<br /></span> - <span>To trade for merchandise;<br /></span> <span>When - he arrived from the main<br /></span> <span>A Spaniard - him espies.<br /></span> <span>Who said, "You English - rogue, look here!<br /></span> <span>What fruits and - spices fine<br /></span> <span>Our land produces twice - a year.<br /></span> <span>Thou has not such in - thine."<br /></span> + <span>A Cheshireman sailed into Spain<br ></span> + <span>To trade for merchandise;<br ></span> <span>When + he arrived from the main<br ></span> <span>A Spaniard + him espies.<br ></span> <span>Who said, "You English + rogue, look here!<br ></span> <span>What fruits and + spices fine<br ></span> <span>Our land produces twice + a year.<br ></span> <span>Thou has not such in + thine."<br ></span> </div> <div class="stanza"> - <span>The Cheshireman ran to his hold<br /></span> - <span>And fetched a Cheshire cheese,<br /></span> + <span>The Cheshireman ran to his hold<br ></span> + <span>And fetched a Cheshire cheese,<br ></span> <span>And said, "Look here, you dog, - behold!<br /></span> <span>We have such fruits as - these.<br /></span> <span>Your fruits are ripe but - twice a year,<br /></span> <span>As you yourself do - say,<br /></span> <span>But such as I present you - here<br /></span> <span>Our land brings twice a + behold!<br ></span> <span>We have such fruits as + these.<br ></span> <span>Your fruits are ripe but + twice a year,<br ></span> <span>As you yourself do + say,<br ></span> <span>But such as I present you + here<br ></span> <span>Our land brings twice a day."</span> </div> @@ -1059,8 +1022,7 @@ <p> </p> <div class="blockquot"> - <!-- Page 24 --><a name="Page_24" - id="Page_24"></a> + <!-- Page 24 --><a id="Page_24"></a> <p>Let us pass on to cheese. We have some glorious cheeses, and far too few people glorying in them. The Cheddar of the @@ -1073,7 +1035,7 @@ the principle on which Colonel Brisson made his regiment salute when passing the great Burgundian vineyard.</p> - <p class="author">T. Earle Welby,<br /> + <p class="author">T. Earle Welby,<br > IN "THE DINNER KNELL"</p> </div> @@ -1101,19 +1063,18 @@ <div class="poem"> <div class="stanza"> - <span><i>Dans le Chester sec et rose</i><br /></span> + <span><i>Dans le Chester sec et rose</i><br ></span> <span><i>A longues dents, l'Anglais - mord.</i><br /></span> + mord.</i><br ></span> </div> <div class="stanza"> - <span>In the Chester dry and pink<br /></span> - <span>The long teeth of the English sink.<br /></span> + <span>In the Chester dry and pink<br ></span> + <span>The long teeth of the English sink.<br ></span> </div> </div> - <p><!-- Page 25 --><a name="Page_25" - id="Page_25"></a> </p> + <p><!-- Page 25 --><a id="Page_25"></a> </p> <p><b>Edam and Gouda</b></p> @@ -1163,21 +1124,20 @@ <p>"Eclair Edams" are those with soft insides.</p> - <p><!-- Page 26 --><a name="Page_26" - id="Page_26"></a> </p> + <p><!-- Page 26 --><a id="Page_26"></a> </p> <p><b>Emmentaler, Gruyère and Swiss</b></p> <div class="poem"> <div class="stanza"> - <span>When the working woman<br /></span> <span>Takes - her midday lunch,<br /></span> <span>It is a piece of - Gruyère<br /></span> <span>Which for her takes - the place of roast.<br /></span> + <span>When the working woman<br ></span> <span>Takes + her midday lunch,<br ></span> <span>It is a piece of + Gruyère<br ></span> <span>Which for her takes + the place of roast.<br ></span> </div> <div class="stanza"> - <span class="auth">Victor Meusy<br /></span> + <span class="auth">Victor Meusy<br ></span> </div> </div> @@ -1213,8 +1173,7 @@ Finland, we get a flood of imported and domestic Swisses of all sad sorts, with all possible faults—from too many holes, that make a flabby, wobbly cheese, to too few—cracked, - dried-up, collapsed <!-- Page 27 --><a name="Page_27" - id="Page_27"></a>or utterly ruined by molding inside. So it + dried-up, collapsed <!-- Page 27 --><a id="Page_27"></a>or utterly ruined by molding inside. So it will pay you to buy only the kind already marked genuine in Switzerland. For there cheese such as Saanen takes six years to ripen, improves with age, and keeps forever.</p> @@ -1255,8 +1214,7 @@ consent monarch of all other Blues from Argentina to Denmark. In England, indeed, many epicures consider Gorgonzola greater than Stilton, which is the highest praise any cheese can get - there. <!-- Page 28 --><a name="Page_28" - id="Page_28"></a>Like all great cheeses it has been widely + there. <!-- Page 28 --><a id="Page_28"></a>Like all great cheeses it has been widely imitated, but never equaled. Imported Gorgonzola, when fruity ripe, is still firm but creamy and golden inside with rich green veins running through. Very pungent and highly @@ -1299,8 +1257,7 @@ <p>And so say we—all of us.</p> - <p><!-- Page 29 --><a name="Page_29" - id="Page_29"></a> </p> + <p><!-- Page 29 --><a id="Page_29"></a> </p> <p><b>Hand Cheese</b></p> @@ -1345,8 +1302,7 @@ <p>Early Wisconsiners will never forget the Limburger Rebellion in Green County, when the people rose in protest against the Limburger caravan that was accustomed to park in the little - town <!-- Page 30 --><a name="Page_30" - id="Page_30"></a>of Monroe where it was marketed. They + town <!-- Page 30 --><a id="Page_30"></a>of Monroe where it was marketed. They threatened to stage a modern Boston Tea Party and dump the odoriferous bricks in the river, when five or six wagonloads were left ripening in the sun in front of the town bank. The @@ -1363,10 +1319,10 @@ <div class="poem"> <div class="stanza"> - <span>In the dog days<br /></span> <span>In its - overflowing dish<br /></span> <span>Livarot - gesticulates<br /></span> <span>Or weeps like a - child.<br /></span> + <span>In the dog days<br ></span> <span>In its + overflowing dish<br ></span> <span>Livarot + gesticulates<br ></span> <span>Or weeps like a + child.<br ></span> </div> </div> @@ -1376,21 +1332,21 @@ <div class="poem"> <div class="stanza"> - <span>At the diplomatic banquet<br /></span> <span>One - must choose his piece.<br /></span> <span>All is - politics,<br /></span> <span>A cheese and a - flag.<br /></span> + <span>At the diplomatic banquet<br ></span> <span>One + must choose his piece.<br ></span> <span>All is + politics,<br ></span> <span>A cheese and a + flag.<br ></span> </div> <div class="stanza"> - <span>You annoy the Russians<br /></span> <span>If you - take Chester;<br /></span> <span>You irritate the - Prussians<br /></span> <span>In choosing - Münster.<br /></span> + <span>You annoy the Russians<br ></span> <span>If you + take Chester;<br ></span> <span>You irritate the + Prussians<br ></span> <span>In choosing + Münster.<br ></span> </div> <div class="stanza"> - <span class="auth">Victor Meusy<br /></span> + <span class="auth">Victor Meusy<br ></span> </div> </div> @@ -1399,8 +1355,7 @@ Münster far milder than Limburger, the English writer Eric Weir in <i>When Madame Cooks</i> will have none of it:</p> - <p><!-- Page 31 --><a name="Page_31" - id="Page_31"></a> I cannot think why this cheese was not + <p><!-- Page 31 --><a id="Page_31"></a> I cannot think why this cheese was not thrown from the aeroplanes during the war to spread panic amongst enemy troops. It would have proved far more efficacious than those nasty deadly gases that kill people @@ -1412,12 +1367,12 @@ <div class="poem"> <div class="stanza"> - <span>If the cream cheese be white<br /></span> - <span>Far fairer the hands that made them.<br /></span> + <span>If the cream cheese be white<br ></span> + <span>Far fairer the hands that made them.<br ></span> </div> <div class="stanza"> - <span class="auth">Arthur Hugh Clough<br /></span> + <span class="auth">Arthur Hugh Clough<br ></span> </div> </div> @@ -1449,8 +1404,7 @@ <p>Romano is not as expensive as Parmesan, although it is as friable, sharp and tangy for flavoring, especially for soups - such as <!-- Page 32 --><a name="Page_32" - id="Page_32"></a>onion and minestrone. It is brittle and + such as <!-- Page 32 --><a id="Page_32"></a>onion and minestrone. It is brittle and just off-white when well aged.</p> <p>Although made of sheep's milk, Pecorino is classed with both @@ -1497,8 +1451,7 @@ <p>Within recent years Provolone has taken America by storm, as Camembert, Roquefort, Swiss, Limburger, Neufchâtel and - such <!-- Page 33 --><a name="Page_33" - id="Page_33"></a>great ones did long before. But it has not + such <!-- Page 33 --><a id="Page_33"></a>great ones did long before. But it has not been successfully imitated here because the original is made of rich water-buffalo milk unattainable in the Americas.</p> @@ -1537,8 +1490,7 @@ readily imagine the head handler in the caves leading a night inspection with a candle, followed by his chief taster and a regiment of cats. While the Dutch and other makers of cheese - also employ cats to patrol <!-- Page 34 --><a name="Page_34" - id="Page_34"></a>their storage caves, Roquefort holds the + also employ cats to patrol <!-- Page 34 --><a id="Page_34"></a>their storage caves, Roquefort holds the record for number. An interesting point in this connection is that as rats and mice pick only the prime cheeses, a gnawed one is not thrown away but greatly prized.</p> @@ -1554,8 +1506,8 @@ paper that says:</p> <div class="blockquot"> - <p> To be used grated only<br /> - Genuine Swiss Green Cheese<br /> + <p> To be used grated only<br > + Genuine Swiss Green Cheese<br > Made of skimmed milk and herbs</p> <p>To the housewives! Do you want a change in your meals? @@ -1583,8 +1535,7 @@ John Squire at the head, and already the boys are fighting.</p> - <p><!-- Page 35 --><a name="Page_35" - id="Page_35"></a> One side, led by Sir John, is all for + <p><!-- Page 35 --><a id="Page_35"></a> One side, led by Sir John, is all for a monument.</p> <p>This, presumably, would not be a replica of Stilton @@ -1629,7 +1580,7 @@ <p>There is a very good precedent for such a bargain between the two countries.</p> - <p class="author">Robert Benchley, in<br /> + <p class="author">Robert Benchley, in<br > <i>After 1903—What?</i></p> </div> @@ -1638,8 +1589,7 @@ with pride. For a sound appreciation of this cheese see Clifton Fadiman's introduction to this book.</p> - <p><!-- Page 36 --><a name="Page_36" - id="Page_36"></a> </p> + <p><!-- Page 36 --><a id="Page_36"></a> </p> <p><b>Taleggio and Bel Paese</b></p> @@ -1683,22 +1633,18 @@ we have ever sunk a fang.</p> <p> </p> - <hr style="width: 65%;" /> + <hr style="width: 65%;" > - <p><!-- Page 37 --><a name="Page_37" - id="Page_37"></a> </p> + <p><!-- Page 37 --><a id="Page_37"></a> </p> <p> </p> <div> - <img src="images/037.gif" - width="450" - height="310" - alt="Illustration" /> + <img src="images/037.gif" alt="Illustration" style="width: 450px; height: 310px"> </div> <div class="rightalign"> - <i>Chapter<br /> + <i>Chapter<br > Four</i> </div> @@ -1721,8 +1667,7 @@ Vermont Colby and Wisconsin Longhorn.</p> <p>The English called our imitation Yankee, or American, - Cheddar, while <!-- Page 38 --><a name="Page_38" - id="Page_38"></a> here at home it was popularly known as + Cheddar, while <!-- Page 38 --><a id="Page_38"></a> here at home it was popularly known as yellow or store cheese from its prominent position in every country store; also apple-pie cheese because of its affinity for the all-American dessert.</p> @@ -1762,8 +1707,7 @@ Jack and Sage are seldom listed as Cheddars at all, although they are basically that.</p> - <p><!-- Page 39 --><a name="Page_39" - id="Page_39"></a> </p> + <p><!-- Page 39 --><a id="Page_39"></a> </p> <p><b>Brick</b></p> @@ -1806,8 +1750,7 @@ <p>A subtly different American Cheddar is putting Colorado on our cheese map. It is called Blackie from the black-waxed rind and it resembles Vermont State cheese, although it is flatter. - This <!-- Page 40 --><a name="Page_40" - id="Page_40"></a>is a proud new American product, proving + This <!-- Page 40 --><a id="Page_40"></a>is a proud new American product, proving that although Papa Cheddar was born in England his American kinfolk have developed independent and valuable characters all on their own.</p> @@ -1848,8 +1791,7 @@ sharp and nutty, with a crumb that will crumble, and a soft, mouth-watering pale orange color when it is properly aged.</p> - <p><!-- Page 41 --><a name="Page_41" - id="Page_41"></a> </p> + <p><!-- Page 41 --><a id="Page_41"></a> </p> <p><b>Isigny</b></p> @@ -1893,8 +1835,7 @@ Song."</p> <p>Back in the gay, inventive nineties, Emil Frey, a young - delicatessen <!-- Page 42 --><a name="Page_42" - id="Page_42"></a> keeper in New York, tried to please some + delicatessen <!-- Page 42 --><a id="Page_42"></a> keeper in New York, tried to please some bereft customers by making an imitation of Bismarck Schlosskäse. This was imperative because the imported German cheese didn't stand up during the long sea trip and @@ -1922,20 +1863,17 @@ <p>Another deserved distinction is that of being sandwiched in between two foreign immortals in the following recipe:</p> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Schnitzelbank Pot</b></p> + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Schnitzelbank Pot</b></p> <div class="blockquot"> - <p>1 ripe Camembert cheese<br /> - 1 Liederkranz<br /> - ⅛ pound imported Roquefort<br /> - ¼ pound butter<br /> - 1 tablespoon flour<br /> - 1 cup cream<br /> - ½ cup finely chopped olives<br /> - ¼ cup canned pimiento<br /> + <p>1 ripe Camembert cheese<br > + 1 Liederkranz<br > + ⅛ pound imported Roquefort<br > + ¼ pound butter<br > + 1 tablespoon flour<br > + 1 cup cream<br > + ½ cup finely chopped olives<br > + ¼ cup canned pimiento<br > A sprinkling of cayenne</p> <p>Depending on whether or not you like the edible rind of @@ -1943,8 +1881,7 @@ thick part off, or remove it all. Mash the soft creams together with the Roquefort, butter and flour, using a silver fork. Put the mix into - <!-- Page 43 --><a name="Page_43" - id="Page_43"></a> an enameled pan, for anything with a + <!-- Page 43 --><a id="Page_43"></a> an enameled pan, for anything with a metal surface will turn the cheese black in cooking.</p> <p>Stir in the cream and keep stirring until you have a @@ -1986,8 +1923,7 @@ and the caves are sandstone instead of limestone. Yet this is an excellent, Blue cheese in its own right.</p> - <p><!-- Page 44 --><a name="Page_44" - id="Page_44"></a> </p> + <p><!-- Page 44 --><a id="Page_44"></a> </p> <p><b>Pineapple</b></p> @@ -2027,8 +1963,7 @@ hanging up of Provolones in Italy that leaves the looser pattern of the four sustaining strings.</p> - <p><!-- Page 45 --><a name="Page_45" - id="Page_45"></a> </p> + <p><!-- Page 45 --><a id="Page_45"></a> </p> <p><b>Sage, Vermont Sage and Vermont State</b></p> @@ -2072,8 +2007,7 @@ however, to mix the curds at the time of milling, as a more distinct color is secured. After milling, the sage extract flavoring is sprayed over the curd with an atomizer. The - curd is then <!-- Page 46 --><a name="Page_46" - id="Page_46"></a>salted and pressed into the regular + curd is then <!-- Page 46 --><a id="Page_46"></a>salted and pressed into the regular Cheddar shapes and sizes.</p> <p>A very satisfactory Sage cheese is made at the New York @@ -2125,8 +2059,7 @@ don't use synthetic flavor, alfalfa or anything like that."</p> - <p>"<!-- Page 47 --><a name="Page_47" - id="Page_47"></a> Then what do you use, George?" I + <p>"<!-- Page 47 --><a id="Page_47"></a> Then what do you use, George?" I inquired.</p> <p>"We use real sage."</p> @@ -2181,8 +2114,7 @@ are only two left—not counting any that make process. Process isn't cheese!</p> - <p><!-- Page 48 --><a name="Page_48" - id="Page_48"></a> The crackers are the old-time store + <p><!-- Page 48 --><a id="Page_48"></a> The crackers are the old-time store cracker—every Vermonter used to buy a big barrel once a year to set in the buttery and eat. A classic dish is crackers, broken up in a bowl of cold milk, with @@ -2225,8 +2157,7 @@ partial to it.</p> <p>Most Cheddars are named after their states. Yet, putting all - of <!-- Page 49 --><a name="Page_49" - id="Page_49"></a>these thirty-seven states together, they + of <!-- Page 49 --><a id="Page_49"></a>these thirty-seven states together, they produce only about half as much as Wisconsin alone.</p> <p>Besides Longhorn, in Wisconsin there are a dozen regional @@ -2243,8 +2174,8 @@ <div class="poem"> <div class="stanza"> - <span>Apple pie without cheese<br /></span> <span>Is - like a kiss without a squeeze.<br /></span> + <span>Apple pie without cheese<br ></span> <span>Is + like a kiss without a squeeze.<br ></span> </div> </div> @@ -2266,22 +2197,18 @@ Swissconsin.</p> <p> </p> - <hr style="width: 65%;" /> + <hr style="width: 65%;" > - <p><!-- Page 50 --><a name="Page_50" - id="Page_50"></a> </p> + <p><!-- Page 50 --><a id="Page_50"></a> </p> <p> </p> <div> - <img src="images/050.gif" - width="340" - height="350" - alt="Illustration" /> + <img src="images/050.gif" alt="Illustration" style="width: 340px; height: 350px"> </div> <div class="rightalign"> - <i>Chapter<br /> + <i>Chapter<br > Five</i> </div> @@ -2293,7 +2220,7 @@ recollection, with all its associated train of pipes, egg-hot, welsh-rabbits, metaphysics and poetry.</p> - <p class="author">Charles Lamb,<br /> + <p class="author">Charles Lamb,<br > IN A LETTER TO COLERIDGE</p> </div> @@ -2302,8 +2229,7 @@ with "First catch your Cheddar!" And some of us go so far as to smuggle in formerly forbidden <i>fromages</i> such as Gruyère, Neufchâtel, Parmesan, and mixtures - thereof. We run the gamut <!-- Page 51 --><a name="Page_51" - id="Page_51"></a> of personal preferences in selecting the + thereof. We run the gamut <!-- Page 51 --><a id="Page_51"></a> of personal preferences in selecting the Rabbit cheese itself, from old-time American, yellow or store cheese, to Coon and Canadian-smoked, though all of it is still Cheddar, no matter how you slice it.</p> @@ -2345,8 +2271,7 @@ <p>Yet in dealing with "Rarebits" the distaff side seldom sets down more than the basic Adam and Eve in a whole Paradise of - Rabbits: No. 1, <!-- Page 52 --><a name="Page_52" - id="Page_52"></a> the wild male type made with beer, and No. + Rabbits: No. 1, <!-- Page 52 --><a id="Page_52"></a> the wild male type made with beer, and No. 2, the mild female made with milk. Yet now that the chafing dish has come back to stay, there's a flurry in the Rabbit warren and the new cooking encyclopedias give up to a dozen @@ -2390,8 +2315,7 @@ <p>Beyond all this (and in spite of the school that plumps for the No. 2 temperance alternative) we must point out that beer - has a <!-- Page 53 --><a name="Page_53" - id="Page_53"></a>special affinity for Cheddar. The French + has a <!-- Page 53 --><a id="Page_53"></a>special affinity for Cheddar. The French have clearly established this in their names for Welsh Rabbit, <i>Fromage Fondue à la Bière</i> and <i>Fondue à l'Anglaise</i>.</p> @@ -2432,8 +2356,7 @@ take two or three minutes. Then continue to stir in the same direction without an instant's letup, for maybe ten minutes or more, until the Rabbit is smooth. The consistency and velvety - <!-- Page 54 --><a name="Page_54" - id="Page_54"></a>smoothness depend a good deal on whether or + <!-- Page 54 --><a id="Page_54"></a>smoothness depend a good deal on whether or not an egg, or a beaten yolk, is added.</p> <p>The hotter the Rabbit is served, the better. You can sizzle @@ -2452,20 +2375,17 @@ BASIC WELSH RABBIT </div> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>No. 1 (with beer)</b></p> + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>No. 1 (with beer)</b></p> <div class="blockquot"> - <p>2 tablespoons butter<br /> - 3 cups grated old Cheddar<br /> - ½ teaspoon English dry mustard<br /> - ½ teaspoon salt<br /> - A dash of cayenne<br /> - 1 teaspoon Worcestershire sauce<br /> - 2 egg yolks, lightly beaten with<br /> - ½ cup light beer or ale<br /> + <p>2 tablespoons butter<br > + 3 cups grated old Cheddar<br > + ½ teaspoon English dry mustard<br > + ½ teaspoon salt<br > + A dash of cayenne<br > + 1 teaspoon Worcestershire sauce<br > + 2 egg yolks, lightly beaten with<br > + ½ cup light beer or ale<br > 4 slices hot buttered toast</p> <p>Over boiling water melt butter and cheese together, @@ -2481,8 +2401,7 @@ <p>Keep it piping hot but don't let it bubble, for a boiled Rabbit is a spoiled Rabbit. Only unremitting stirring (and the best of cheese) will keep it from curdling, getting - stringy or rubbery. <!-- Page 55 --><a name="Page_55" - id="Page_55"></a> Pour the Rabbit generously over crisp, + stringy or rubbery. <!-- Page 55 --><a id="Page_55"></a> Pour the Rabbit generously over crisp, freshly buttered toast and serve instantly on hot plates.</p> </div> @@ -2498,22 +2417,19 @@ there is now no limit in choice among whole wheat, graham, rolls, muffins, buns, croutons and crackers, to infinity.</p> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>No. 2 (with milk)</b></p> + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>No. 2 (with milk)</b></p> <div class="blockquot"> <p>For a rich milk Rabbit use ½ cup thin cream, - evaporated milk,<br /> + evaporated milk,<br > whole milk or buttermilk, instead of beer as in No. 1. - Then, to<br /> + Then, to<br > keep everything bland, cut down the mustard by half or - leave<br /> + leave<br > it out, and use paprika in place of cayenne. As in No. 1, - the<br /> + the<br > use of Worcestershire sauce is optional, although our - feeling is<br /> + feeling is<br > that any spirited Rabbit would resent its being left out.</p> </div> @@ -2533,8 +2449,7 @@ up the flavor of natural cheese, put it in at the start, using one-half teaspoon for each cup of grated Cheddar. When it comes to pepper you are fancy-free. As both black and white - <!-- Page 56 --><a name="Page_56" - id="Page_56"></a>pepper are now held in almost equal esteem, + <!-- Page 56 --><a id="Page_56"></a>pepper are now held in almost equal esteem, you might equip your hutch with twin hand-mills to do the grinding fresh, for this is always worth the trouble. Tabasco sauce is little used and needs a cautious hand, but @@ -2550,22 +2465,19 @@ Tap your keg or open your case of ale or beer and serve <i>with</i>, not in your Rabbit."</p> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>The Stieff + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>The Stieff Recipe</b> BASIC MILK RABBIT</p> <div class="blockquot"> <p>(<i>completely surrounded by a lake of malt beverages</i>)</p> - <p>2 cups grated sharp cheese<br /> - 3 heaping tablespoons butter<br /> - 1½ cups milk<br /> - 4 eggs<br /> - 1 heaping tablespoon mustard<br /> - 2 teaspoons Worcestershire sauce<br /> + <p>2 cups grated sharp cheese<br > + 3 heaping tablespoons butter<br > + 1½ cups milk<br > + 4 eggs<br > + 1 heaping tablespoon mustard<br > + 2 teaspoons Worcestershire sauce<br > Pepper, salt and paprika to taste—then add more of each.</p> @@ -2584,8 +2496,7 @@ to proper consistency over a fairly slow flame. The finale has not arrived until you can drip the rabbit from the spoon and spell the word <i>finis</i> on the surface. - <!-- Page 57 --><a name="Page_57" - id="Page_57"></a> Pour over two pieces of toast per + <!-- Page 57 --><a id="Page_57"></a> Pour over two pieces of toast per plate and send anyone home who does not attack it at once.</p> @@ -2598,10 +2509,7 @@ bundles, nor yet should it bounce if inadvertently dropped on the kitchen floor.</p> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Lady Llanover's Toasted Welsh + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Lady Llanover's Toasted Welsh Rabbit</b></p> <div class="blockquot"> @@ -2639,10 +2547,9 @@ <div class="poem"> <div class="stanza"> - <!-- Page 58 --><a name="Page_58" - id="Page_58"></a> <span>Look, look a - mouse!<br /></span> <span>Peace, peace;—this - piece of toasted cheese will do it.<br /></span> + <!-- Page 58 --><a id="Page_58"></a> <span>Look, look a + mouse!<br ></span> <span>Peace, peace;—this + piece of toasted cheese will do it.<br ></span> </div> </div> @@ -2667,7 +2574,7 @@ <p>St. Peter said, "They are the Welsh. They refuse to come in; they say they are happy enough outside, playing with a ball and boxing and singing such songs as '<i>Suspan - Fach</i>'"</p> + Fach</i>.'"</p> <p>The Lord said, "I wish them to come in here to sing Bach and Mendelssohn. See that they are in before sundown."</p> @@ -2692,25 +2599,24 @@ grow and grow to the ceiling of Wonderland contained not only strawberry jam but toasted cheese.</p> - <p><!-- Page 59 --><a name="Page_59" - id="Page_59"></a> Then there's the frightening nursery + <p><!-- Page 59 --><a id="Page_59"></a> Then there's the frightening nursery rhyme:</p> <div class="poem"> <div class="stanza"> - <span>The Irishman loved usquebaugh,<br /></span> + <span>The Irishman loved usquebaugh,<br ></span> <span class="i2">The Scot loved ale called - Bluecap.<br /></span> <span>The Welshman, he loved - toasted cheese,<br /></span> <span class="i2">And made - his mouth like a mousetrap.<br /></span> + Bluecap.<br ></span> <span>The Welshman, he loved + toasted cheese,<br ></span> <span class="i2">And made + his mouth like a mousetrap.<br ></span> </div> <div class="stanza"> <span>The Irishman was drowned in - usquebaugh,<br /></span> <span class="i2">The Scot was - drowned in ale,<br /></span> <span>The Welshman he near - swallowed a mouse<br /></span> <span class="i2">But he - pulled it out by the tail.<br /></span> + usquebaugh,<br ></span> <span class="i2">The Scot was + drowned in ale,<br ></span> <span>The Welshman he near + swallowed a mouse<br ></span> <span class="i2">But he + pulled it out by the tail.<br ></span> </div> </div> @@ -2720,7 +2626,7 @@ <div class="poem"> <div class="stanza"> <span>'Tis time I were choked by a bit of toasted - cheese.<br /></span> + cheese.<br ></span> </div> </div> @@ -2729,10 +2635,7 @@ enlivened the <i>Blackwoods Magazine</i> era with <i>Ten Tales</i>:</p> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Dr. Maginn's Rabbit</b></p> + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Dr. Maginn's Rabbit</b></p> <div class="blockquot"> <p>Much is to be said in favor of toasted cheese for @@ -2754,8 +2657,7 @@ recommend toasted cheese for supper.</p> </div> - <p><!-- Page 60 --><a name="Page_60" - id="Page_60"></a> The popularity of this has come down to us + <p><!-- Page 60 --><a id="Page_60"></a> The popularity of this has come down to us in the succinct summing-up, "Toasted cheese hath no master."</p> @@ -2764,10 +2666,7 @@ served as a savory to sum up and help digest a dinner, in this form:</p> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>After-Dinner Rabbit</b></p> + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>After-Dinner Rabbit</b></p> <div class="blockquot"> <p>Remove all crusts from bread slices, toast on both sides @@ -2804,18 +2703,17 @@ <div class="poem"> <div class="stanza"> - <!-- Page 61 --><a name="Page_61" - id="Page_61"></a> <span>Champagne will not a - dinner make,<br /></span> <span class="i2">Nor - caviar a meal<br /></span> <span>Men gluttonous - and rich may take<br /></span> + <!-- Page 61 --><a id="Page_61"></a> <span>Champagne will not a + dinner make,<br ></span> <span class="i2">Nor + caviar a meal<br ></span> <span>Men gluttonous + and rich may take<br ></span> <span class="i2">Those till they make them - ill<br /></span> <span class="i4">If I've potatoes - to my chop,<br /></span> <span class="i4">And - after chop have cheese,<br /></span> + ill<br ></span> <span class="i4">If I've potatoes + to my chop,<br ></span> <span class="i4">And + after chop have cheese,<br ></span> <span class="i4">Angels in Pond and Spiers's - shop<br /></span> <span class="i4">Know no such - luxuries.<br /></span> + shop<br ></span> <span class="i4">Know no such + luxuries.<br ></span> </div> </div> @@ -2850,8 +2748,7 @@ piping hot in the square shallow tins in which it is cooked and garnished with sippets of delicately colored toast."</p> - <p><!-- Page 62 --><a name="Page_62" - id="Page_62"></a> Among early records is this report of + <p><!-- Page 62 --><a id="Page_62"></a> Among early records is this report of Addison's in <i>The Spectator</i> of September 25,1711:</p> <div class="blockquot"> @@ -2875,16 +2772,13 @@ tuppence, and that this was also the amount of the usual tip.</p> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Ye Original Recipe</b></p> + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Ye Original Recipe</b></p> <div class="blockquot"> - <p>1½ ounces butter<br /> - 1 cup cream<br /> + <p>1½ ounces butter<br > + 1 cup cream<br > 1½ cups grated Cheshire cheese (more pungent, - snappier, richer,<br /> + snappier, richer,<br > and more brightly colored than its first cousin, Cheddar)</p> @@ -2899,13 +2793,12 @@ brand your own Rabbits with your monogram or the design of your own Rabbitry. Such a branding iron might be square, like the stew tin, and about the size of a piece of - toast</p> + toast.</p> </div> <p>It is notable that there is no beer or ale in this recipe, but not lamentable, since all aboriginal cheese toasts were - washed down <!-- Page 63 --><a name="Page_63" - id="Page_63"></a>in tossing seas of ale, beer, porter, + washed down <!-- Page 63 --><a id="Page_63"></a>in tossing seas of ale, beer, porter, stout, and 'arf and 'arf.</p> <p>This creamy Stewed Buck, on which the literary greats of @@ -2923,10 +2816,7 @@ England is perfumed with the petals of rose, violet, marigold and jasmine.</p> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Oven Rabbit</b> (FROM AN OLD + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Oven Rabbit</b> (FROM AN OLD RECIPE)</p> <div class="blockquot"> @@ -2943,10 +2833,7 @@ set inside-the oven about 2 minutes before serving.</p> </div> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Yorkshire Rabbit</b></p> + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Yorkshire Rabbit</b></p> <div class="blockquot"> <p><i>(originally called Gherkin Buck, from a pioneer @@ -2964,11 +2851,7 @@ and serve as hot as possible.</p> </div> - <p><!-- Page 64 --><a name="Page_64" - id="Page_64"></a> <img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Golden Buck</b></p> + <p><!-- Page 64 --><a id="Page_64"></a> <img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Golden Buck</b></p> <div class="blockquot"> <p>A Golden Buck is simply the Basic Welsh Rabbit with beer @@ -2978,20 +2861,14 @@ Buck with dashes of ginger and spice.</p> </div> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Golden Buck II</b></p> + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Golden Buck II</b></p> <div class="blockquot"> <p>This is only a Golden Buck with the addition of bacon strips.</p> </div> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>The Venerable Yorkshire + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>The Venerable Yorkshire Buck</b></p> <div class="blockquot"> @@ -3005,18 +2882,15 @@ <p>Bacon is the thing that identifies any Yorkshire Rabbit.</p> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Yale College Welsh Rabbit</b> + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Yale College Welsh Rabbit</b> (MORIARTY'S)</p> <div class="blockquot"> - <p>1 jigger of beer<br /> - ¼ teaspoon salt<br /> - ¼ teaspoon black pepper<br /> - ¼ teaspoon mustard<br /> - 1½ cups grated or shaved cheese<br /> + <p>1 jigger of beer<br > + ¼ teaspoon salt<br > + ¼ teaspoon black pepper<br > + ¼ teaspoon mustard<br > + 1½ cups grated or shaved cheese<br > More beer</p> <p>Pour the jigger of beer into "a low saucepan," dash on @@ -3028,8 +2902,7 @@ amount) and serve with still more beer.</p> </div> - <p><!-- Page 65 --><a name="Page_65" - id="Page_65"></a> There are two schools of postgraduate + <p><!-- Page 65 --><a id="Page_65"></a> There are two schools of postgraduate Rabbit-hunters: Yale, as above, with beer both in the Rabbit and with it; and the other featured in the Stieff Recipe, which prefers leaving it out of the Rabbit, but taps a keg @@ -3042,21 +2915,18 @@ Rabbit, which is precisely the same as our Basic Recipe No. 1.</p> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Border-hopping Bunny, or + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Border-hopping Bunny, or Frijole Rabbit</b></p> <div class="blockquot"> - <p>1½ tablespoons butter<br /> - 1½ tablespoons chopped onion<br /> - 2 tablespoons chopped pepper, green or red, or both<br /> - 1½ teaspoon chili powder<br /> - 1 small can kidney beans, drained<br /> - 1½ tablespoons catsup<br /> - ½ teaspoon Worcestershire<br /> - Salt<br /> + <p>1½ tablespoons butter<br > + 1½ tablespoons chopped onion<br > + 2 tablespoons chopped pepper, green or red, or both<br > + 1½ teaspoon chili powder<br > + 1 small can kidney beans, drained<br > + 1½ tablespoons catsup<br > + ½ teaspoon Worcestershire<br > + Salt<br > 2 cups grated cheese</p> <p>Cook onion and pepper lightly in butter with chili @@ -3078,25 +2948,21 @@ great-grandpappy of all Tomato Rabbits, a richer, more buttery and more eggy one has taken its place as the standard today. The following is a typical recipe for this, tried and true, - since it <!-- Page 66 --><a name="Page_66" - id="Page_66"></a>has had a successful run through a score of + since it <!-- Page 66 --><a id="Page_66"></a>has had a successful run through a score of the best modern cookbooks, with only slight personal changes to keep its juice a-flowing blood-red.</p> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Tomato Rabbit</b></p> + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Tomato Rabbit</b></p> <div class="blockquot"> - <p>2 tablespoons butter<br /> - 2 tablespoons flour<br /> - ¾ cup thin cream or evaporated milk<br /> + <p>2 tablespoons butter<br > + 2 tablespoons flour<br > + ¾ cup thin cream or evaporated milk<br > ¾ cup canned tomato pulp, rubbed through a sieve to - remove seeds<br /> - A pinch of soda<br /> - 3 cups grated cheese<br /> - Pinches of dry mustard, salt and cayenne<br /> + remove seeds<br > + A pinch of soda<br > + 3 cups grated cheese<br > + Pinches of dry mustard, salt and cayenne<br > 2 eggs, lightly beaten</p> <p>Blend flour in melted butter, add cream slowly, and when @@ -3110,10 +2976,7 @@ <p>Instead of soda, some antiquated recipes call for "a tablespoon of bicarbonate of potash."</p> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>South African Tomato + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>South African Tomato Rabbit</b></p> <div class="blockquot"> @@ -3124,23 +2987,19 @@ immediately.</p> </div> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Rum Tum Tiddy, Rink Tum + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Rum Tum Tiddy, Rink Tum Ditty, etc.</b> (OLD BOSTON STYLE)</p> <div class="blockquot"> - <p>1 tablespoon butter<br /> - 1 onion, minced<br /> - 1 teaspoon salt<br /> - 1 big pinch of pepper<br /> - 2 cups cooked tomatoes<br /> - 1 tablespoon sugar<br /> - 3 cups grated store cheese<br /> - 1 egg, lightly beaten<br /> - <!-- Page 67 --><a name="Page_67" - id="Page_67"></a></p> + <p>1 tablespoon butter<br > + 1 onion, minced<br > + 1 teaspoon salt<br > + 1 big pinch of pepper<br > + 2 cups cooked tomatoes<br > + 1 tablespoon sugar<br > + 3 cups grated store cheese<br > + 1 egg, lightly beaten<br > + <!-- Page 67 --><a id="Page_67"></a></p> <p>Slowly fry onion bright golden in butter, season and add tomatoes with sugar. Heat just under the bubbling point. @@ -3149,16 +3008,13 @@ hot</p> </div> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Tomato Soup Rabbit</b></p> + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Tomato Soup Rabbit</b></p> <div class="blockquot"> - <p>1 can condensed tomato soup<br /> - 2 cups grated cheese<br /> - ¼ teaspoon English mustard<br /> - 1 egg, lightly beaten<br /> + <p>1 can condensed tomato soup<br > + 2 cups grated cheese<br > + ¼ teaspoon English mustard<br > + 1 egg, lightly beaten<br > Salt and pepper</p> <p>Heat soup, stir in cheese until melted, add mustard and @@ -3170,10 +3026,7 @@ Rabbit if you use a can of celery soup in place of the tomato.</p> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Onion Rum Tum Tiddy</b></p> + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Onion Rum Tum Tiddy</b></p> <div class="blockquot"> <p>Prepare as in Rum Tum Tiddy, but use only 1½ cups @@ -3181,22 +3034,19 @@ onions.</p> </div> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Sherry Rum Tum Tiddy</b></p> + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Sherry Rum Tum Tiddy</b></p> <div class="blockquot"> - <p>1 tablespoon butter<br /> - 1 small onion, minced<br /> - 1 small green pepper, minced<br /> - 1 can tomato soup<br /> - ¾ cup milk<br /> - 3 cups grated cheese<br /> - ½ teaspoon Worcestershire sauce<br /> - Salt and pepper<br /> - 1 egg, lightly beaten<br /> - 1 jigger sherry<br /> + <p>1 tablespoon butter<br > + 1 small onion, minced<br > + 1 small green pepper, minced<br > + 1 can tomato soup<br > + ¾ cup milk<br > + 3 cups grated cheese<br > + ½ teaspoon Worcestershire sauce<br > + Salt and pepper<br > + 1 egg, lightly beaten<br > + 1 jigger sherry<br > Crackers</p> <p>Prepare as in Rum Tum Tiddy. Stir in sherry last to @@ -3205,11 +3055,7 @@ them.</p> </div> - <p><!-- Page 68 --><a name="Page_68" - id="Page_68"></a> <img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Blushing Bunny</b></p> + <p><!-- Page 68 --><a id="Page_68"></a> <img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Blushing Bunny</b></p> <div class="blockquot"> <p>This is a sister-under-the-skin to the old-fashioned Rum @@ -3222,10 +3068,7 @@ dishes, like Pink Poodle, Scotch Woodcock (given below), Bubble and Squeak <i>(Bubblum Squeakum</i>), and Toad in the Hole.</p> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Scotch Woodcock</b></p> + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Scotch Woodcock</b></p> <div class="blockquot"> <p>Another variant of Rum Tum Tiddy. Make your Rum Tum @@ -3234,17 +3077,14 @@ buttered toast by laying on slices of hard-cooked eggs.</p> </div> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>American Woodchuck</b></p> + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>American Woodchuck</b></p> <div class="blockquot"> - <p>1½ cups tomato purée<br /> - 2 cups grated cheese<br /> - 1 egg, lightly beaten<br /> - Cayenne<br /> - 1 tablespoon brown sugar<br /> + <p>1½ cups tomato purée<br > + 2 cups grated cheese<br > + 1 egg, lightly beaten<br > + Cayenne<br > + 1 tablespoon brown sugar<br > Salt and pepper</p> <p>Heat the tomato and stir in the cheese. When partly @@ -3258,16 +3098,12 @@ the Scotch Woodcock above. It's the only Rabbit we know that's sweetened with brown sugar.</p> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Running Rabbit</b></p> + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Running Rabbit</b></p> <div class="blockquot"> <p>(<i>as served at the Waldorf-Astoria, First Annual Cheeselers Field Day, November 12,1937</i>) - <!-- Page 69 --><a name="Page_69" - id="Page_69"></a></p> + <!-- Page 69 --><a id="Page_69"></a></p> <p>Cut finest old American cheese in very small pieces and melt in saucepan with a little good beer. Season and add @@ -3282,22 +3118,19 @@ only and the Rabbit following the spoon, like a greyhound following the stuffed rabbit at the dog races.</p> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Mexican Chilaly</b></p> + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Mexican Chilaly</b></p> <div class="blockquot"> - <p>1 tablespoon butter<br /> + <p>1 tablespoon butter<br > 3 tablespoons chopped green pepper 1½ tablespoons - chopped onion<br /> + chopped onion<br > 1 cup chopped and drained canned tomatoes, without - seeds<br /> - 2½ cups grated cheese<br /> - ¾ teaspoon salt<br /> - Dash of cayenne<br /> - 1 egg, lightly beaten<br /> - 2 tablespoons canned tomato juice<br /> + seeds<br > + 2½ cups grated cheese<br > + ¾ teaspoon salt<br > + Dash of cayenne<br > + 1 egg, lightly beaten<br > + 2 tablespoons canned tomato juice<br > Water cress</p> <p>Cook pepper and onion lightly in butter, add tomato pulp @@ -3312,10 +3145,7 @@ <p>This popular modern Rabbit seems to be a twin to Rum Tum Tiddy in spite of the centuries' difference in age.</p> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Fluffy, Eggy Rabbit</b></p> + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Fluffy, Eggy Rabbit</b></p> <div class="blockquot"> <p>Stir up a Chilaly as above, but use 2 well-beaten eggs @@ -3324,11 +3154,7 @@ hot buttered toast, to make it extra eggy.</p> </div> - <p><!-- Page 70 --><a name="Page_70" - id="Page_70"></a> <img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Grilled Tomato Rabbit</b></p> + <p><!-- Page 70 --><a id="Page_70"></a> <img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Grilled Tomato Rabbit</b></p> <div class="blockquot"> <p>Slice big, red, juicy tomatoes ½-inch thick, @@ -3344,10 +3170,7 @@ touch of horseradish help.</p> </div> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Grilled Tomato and Onion + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Grilled Tomato and Onion Rabbit</b></p> <div class="blockquot"> @@ -3364,44 +3187,37 @@ <p>For another onion-flavored Rabbit see Celery and Onion Rabbit.</p> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>The Devil's Own</b></p> + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>The Devil's Own</b></p> <div class="blockquot"> <p>(<i>a fresh tomato variant</i>)</p> - <p>2 tablespoons butter<br /> - 1 large peeled tomato in 4 thick slices<br /> - 2½ cups grated cheese<br /> - ¼ teaspoon English mustard<br /> - A pinch of cayenne<br /> - A dash of tabasco sauce<br /> - 2 tablespoons chili sauce<br /> - ½ cup ale or beer<br /> + <p>2 tablespoons butter<br > + 1 large peeled tomato in 4 thick slices<br > + 2½ cups grated cheese<br > + ¼ teaspoon English mustard<br > + A pinch of cayenne<br > + A dash of tabasco sauce<br > + 2 tablespoons chili sauce<br > + ½ cup ale or beer<br > 1 egg, lightly beaten</p> <p>Sauté tomato slices lightly on both sides in 1 tablespoon butter. Keep warm on hot platter while you make - the toast and a Basic <!-- Page 71 --><a name="Page_71" - id="Page_71"></a> Rabbit, pepped up by the extra-hot + the toast and a Basic <!-- Page 71 --><a id="Page_71"></a> Rabbit, pepped up by the extra-hot seasonings listed above. Put hot tomato slices on hot toast on hot plates; pour the hot mixture over.</p> </div> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Dried Beef or Chipped Beef + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Dried Beef or Chipped Beef Rabbit</b></p> <div class="blockquot"> - <p>1 tablespoon butter<br /> - 1 cup canned tomato, drained, chopped and de-seeded<br /> - ¼ pound dried beef, shredded<br /> - 2 eggs, lightly beaten<br /> - ¼ teaspoon pepper<br /> + <p>1 tablespoon butter<br > + 1 cup canned tomato, drained, chopped and de-seeded<br > + ¼ pound dried beef, shredded<br > + 2 eggs, lightly beaten<br > + ¼ teaspoon pepper<br > 2 cups grated cheese</p> <p>Heat tomato in butter, add beef and eggs, stir until @@ -3414,17 +3230,14 @@ <i>tasajo</i> on the other side, and <i>xarque</i> when you get all the way down to Brazil.</p> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Kansas Jack Rabbit</b></p> + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Kansas Jack Rabbit</b></p> <div class="blockquot"> - <p>1 cup milk<br /> - 3 tablespoons butter<br /> - 3 tablespoons flour<br /> - 2 cups grated cheese<br /> - 1 cup cream-style corn<br /> + <p>1 cup milk<br > + 3 tablespoons butter<br > + 3 tablespoons flour<br > + 2 cups grated cheese<br > + 1 cup cream-style corn<br > Salt and pepper</p> <p>Make a white sauce of milk, butter and flour and stir in @@ -3439,30 +3252,26 @@ long-eared jacks to produce Corn Rabbits quite as miraculous.</p> - <p><!-- Page 72 --><a name="Page_72" - id="Page_72"></a> After tomatoes, in popularity, come onions + <p><!-- Page 72 --><a id="Page_72"></a> After tomatoes, in popularity, come onions and then green peppers or canned pimientos as vegetable ingredients in modern, Americanized Rabbits. And after that, corn, as in the following recipe which appeals to all Latin-Americans from Mexico to Chile because it has everything.</p> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Latin-American Corn + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Latin-American Corn Rabbit</b></p> <div class="blockquot"> - <p>2 tablespoons butter<br /> - 1 green pepper, chopped<br /> - 1 large onion, chopped<br /> - ½ cup condensed tomato soup<br /> - 3 cups grated cheese<br /> - 1 teaspoon salt<br /> - ¼ teaspoon black pepper<br /> - ½ teaspoon Worcestershire sauce<br /> - 1 cup canned corn<br /> + <p>2 tablespoons butter<br > + 1 green pepper, chopped<br > + 1 large onion, chopped<br > + ½ cup condensed tomato soup<br > + 3 cups grated cheese<br > + 1 teaspoon salt<br > + ¼ teaspoon black pepper<br > + ½ teaspoon Worcestershire sauce<br > + 1 cup canned corn<br > 1 egg, lightly beaten</p> <p>Fry pepper and onion 5 minutes in butter; add soup, @@ -3473,10 +3282,7 @@ and then pour over hot toast or crackers.</p> </div> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Mushroom-Tomato + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Mushroom-Tomato Rabbit</b></p> <div class="blockquot"> @@ -3490,20 +3296,16 @@ or crackers.</p> </div> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Celery and Onion + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Celery and Onion Rabbit</b></p> <div class="blockquot"> - <p>½ cup chopped hearts of celery<br /> - 1 small onion, chopped<br /> - 1 tablespoon butter<br /> - 1½ cups grated sharp cheese<br /> - Salt and pepper<br /> - <!-- Page 73 --><a name="Page_73" - id="Page_73"></a></p> + <p>½ cup chopped hearts of celery<br > + 1 small onion, chopped<br > + 1 tablespoon butter<br > + 1½ cups grated sharp cheese<br > + Salt and pepper<br > + <!-- Page 73 --><a id="Page_73"></a></p> <p>In a separate pan boil celery and onion until tender. Meanwhile, melt cheese with butter and seasonings and stir @@ -3514,27 +3316,21 @@ under the grill.</p> </div> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Asparagus Rabbit</b></p> + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Asparagus Rabbit</b></p> <div class="blockquot"> <p>Make as above, substituting a cupful of tender sliced asparagus tops for the celery and onion.</p> </div> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Oyster Rabbit</b></p> + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Oyster Rabbit</b></p> <div class="blockquot"> - <p>2 dozen oysters and their liquor<br /> - 1 teaspoon butter<br /> - 2 eggs, lightly beaten<br /> - 1 large pinch of salt<br /> - 1 small pinch of cayenne<br /> + <p>2 dozen oysters and their liquor<br > + 1 teaspoon butter<br > + 2 eggs, lightly beaten<br > + 1 large pinch of salt<br > + 1 small pinch of cayenne<br > 3 cups grated cheese</p> <p>Heat oysters until edges curl and put aside to keep warm @@ -3545,10 +3341,7 @@ on hot buttered toast.</p> </div> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Sea-food Rabbits</b></p> + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Sea-food Rabbits</b></p> <div class="blockquot"> <p><i>(crab, lobster, shrimp, scallops, clams, mussels, @@ -3564,11 +3357,7 @@ with horseradish or a dollop of sherry, for a change.</p> </div> - <p><!-- Page 74 --><a name="Page_74" - id="Page_74"></a> <img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>"Bouquet of the Sea" + <p><!-- Page 74 --><a id="Page_74"></a> <img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>"Bouquet of the Sea" Rabbit</b></p> <div class="blockquot"> @@ -3579,10 +3368,7 @@ accent it with tidbits of sea food as above.</p> </div> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Other Fish Rabbit, Fresh or + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Other Fish Rabbit, Fresh or Dried</b></p> <div class="blockquot"> @@ -3595,10 +3381,7 @@ new meaning.</p> </div> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Grilled Sardine + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Grilled Sardine Rabbit</b></p> <div class="blockquot"> @@ -3609,10 +3392,7 @@ succulent a grilled Rabbit.</p> </div> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Roe Rabbits</b></p> + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Roe Rabbits</b></p> <div class="blockquot"> <p>Slice cooked roe of shad or toothsome eggs of other @@ -3622,10 +3402,7 @@ etc.</p> </div> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Plain Sardine Rabbit</b></p> + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Plain Sardine Rabbit</b></p> <div class="blockquot"> <p>Make Basic Rabbit with only 2 cups of cheese, and in @@ -3633,11 +3410,7 @@ sardines, skinned, boned and flaked.</p> </div> - <p><!-- Page 75 --><a name="Page_75" - id="Page_75"></a> <img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Anchovy Rabbit</b></p> + <p><!-- Page 75 --><a id="Page_75"></a> <img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Anchovy Rabbit</b></p> <div class="blockquot"> <p>Make Basic Rabbit, add 1 tablespoon of imported East @@ -3646,10 +3419,7 @@ pour the Rabbit over.</p> </div> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Smoked sturgeon, whiting, + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Smoked sturgeon, whiting, eel, smoked salmon, and the like</b></p> <div class="blockquot"> @@ -3662,10 +3432,7 @@ sturgeon.</p> </div> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Smoked Cheddar Rabbit</b></p> + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Smoked Cheddar Rabbit</b></p> <div class="blockquot"> <p>With or without smoked fish, Rabbit-hunters whose @@ -3687,23 +3454,19 @@ Lapsang Soochong China tea.</p> </div> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Crumby Rabbit</b></p> + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Crumby Rabbit</b></p> <div class="blockquot"> - <p>1 tablespoon butter<br /> - 2 cups grated cheese<br /> - 1 cup stale bread crumbs<br /> - <span style="margin-left: 1em;">soaked with</span><br /> - 1 cup milk<br /> - 1 egg, lightly beaten<br /> - Salt<br /> - Cayenne<br /> - Toasted crackers<br /> - <!-- Page 76 --><a name="Page_76" - id="Page_76"></a></p> + <p>1 tablespoon butter<br > + 2 cups grated cheese<br > + 1 cup stale bread crumbs<br > + <span style="margin-left: 1em;">soaked with</span><br > + 1 cup milk<br > + 1 egg, lightly beaten<br > + Salt<br > + Cayenne<br > + Toasted crackers<br > + <!-- Page 76 --><a id="Page_76"></a></p> <p>Melt cheese in butter, stir in the soaked crumbs and seasonings. When cooked smooth and creamy, stir in the egg @@ -3722,17 +3485,14 @@ milk, and seasoned with salt and paprika.</p> </div> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Crumby Tomato Rabbit</b></p> + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Crumby Tomato Rabbit</b></p> <div class="blockquot"> - <p>2 teaspoons butter<br /> - 2 cups grated cheese<br /> - ½ cup soft bread crumbs<br /> - 1 cup tomato soup<br /> - Salt and pepper<br /> + <p>2 teaspoons butter<br > + 2 cups grated cheese<br > + ½ cup soft bread crumbs<br > + 1 cup tomato soup<br > + Salt and pepper<br > 1 egg, lightly beaten</p> <p>Melt cheese in butter, moisten bread crumbs with the @@ -3741,19 +3501,16 @@ the bread crumbs.</p> </div> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Gherkin or Irish + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Gherkin or Irish Rabbit</b></p> <div class="blockquot"> - <p>2 tablespoons butter<br /> - 2 cups grated cheese<br /> - ½ cup milk (or beer)<br /> - A dash of vinegar<br /> - ½ teaspoon mustard<br /> - Salt and pepper<br /> + <p>2 tablespoons butter<br > + 2 cups grated cheese<br > + ½ cup milk (or beer)<br > + A dash of vinegar<br > + ½ teaspoon mustard<br > + Salt and pepper<br > ½ cup chopped gherkin pickles</p> <p>Melt cheese in butter, steadily stir in liquid and @@ -3764,11 +3521,7 @@ <p>This may have been called Irish after the green of the pickle.</p> - <p><!-- Page 77 --><a name="Page_77" - id="Page_77"></a> <img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Dutch Rabbit</b></p> + <p><!-- Page 77 --><a id="Page_77"></a> <img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Dutch Rabbit</b></p> <div class="blockquot"> <p>Melt thin slices of any good cooking cheese in a heavy @@ -3788,10 +3541,7 @@ water before every meal, while the Germans and French bottle theirs, as we do.</p> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Pumpernickel Rabbit</b></p> + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Pumpernickel Rabbit</b></p> <div class="blockquot"> <p>This German deviation is made exactly the same as the @@ -3814,11 +3564,7 @@ Contemptuously he spat it out with: "This would be good for my horse, Nicole." "<i>Bon pour Nicole</i>" in French.</p> - <p><!-- Page 78 --><a name="Page_78" - id="Page_78"></a> <img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Gruyère Welsh Rabbit + <p><!-- Page 78 --><a id="Page_78"></a> <img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Gruyère Welsh Rabbit <i>au gratin</i></b></p> <div class="blockquot"> @@ -3834,17 +3580,14 @@ redundant. To a Frenchman, however, it means a dish covered with bread crumbs.</p> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Swiss Cheese Rabbit</b></p> + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Swiss Cheese Rabbit</b></p> <div class="blockquot"> <p>½ cup white wine, preferably - Neufchâtel<br /> - ½ cup grated Gruyère<br /> - 1 teaspoon Worcestershire sauce<br /> - ½ saltspoon paprika<br /> + Neufchâtel<br > + ½ cup grated Gruyère<br > + 1 teaspoon Worcestershire sauce<br > + ½ saltspoon paprika<br > 2 egg yolks</p> <p>Stir wine and seasonings together with the cheese until @@ -3852,41 +3595,34 @@ least 3 more minutes until smooth.</p> </div> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Sherry Rabbit</b></p> + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Sherry Rabbit</b></p> <div class="blockquot"> - <p>3 cups grated cheese<br /> - ½ cup cream or evaporated milk<br /> - ½ cup sherry<br /> - ¼ teaspoon English mustard<br /> - ½ teaspoon Worcestershire sauce<br /> + <p>3 cups grated cheese<br > + ½ cup cream or evaporated milk<br > + ½ cup sherry<br > + ¼ teaspoon English mustard<br > + ½ teaspoon Worcestershire sauce<br > A dash of paprika</p> <p>Heat cheese over hot water, with or without a bit of butter, and when it begins to melt, stir in the cream. Keep stirring until almost all of the cheese is melted, then add - sherry. When smooth <!-- Page 79 --><a name="Page_79" - id="Page_79"></a> and creamy, stir in the mustard and + sherry. When smooth <!-- Page 79 --><a id="Page_79"></a> and creamy, stir in the mustard and Worcestershire sauce, and after pouring over buttered toast dash with paprika for color.</p> </div> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Spanish Sherry Rabbit</b></p> + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Spanish Sherry Rabbit</b></p> <div class="blockquot"> - <p>3 tablespoons butter<br /> - 3 tablespoons flour<br /> - 1 bouillon cube, mashed<br /> - ½ teaspoon salt<br /> - ½ teaspoon dry mustard<br /> - 1½ cups milk<br /> - 1½ cups grated cheese<br /> + <p>3 tablespoons butter<br > + 3 tablespoons flour<br > + 1 bouillon cube, mashed<br > + ½ teaspoon salt<br > + ½ teaspoon dry mustard<br > + 1½ cups milk<br > + 1½ cups grated cheese<br > 1 jigger sherry</p> <p>Make a smooth paste of butter, flour, bouillon cube and @@ -3896,23 +3632,20 @@ on hot, buttered toast.</p> </div> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Pink Poodle</b></p> + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Pink Poodle</b></p> <div class="blockquot"> - <p>2 tablespoons butter<br /> - 1 tablespoon chopped onion<br /> - 1 tablespoon flour<br /> - 1 jigger California claret<br /> - 1 cup cream of tomato soup<br /> - A pinch of soda<br /> - ½ teaspoon dry mustard<br /> - ½ teaspoon salt<br /> - 1 teaspoon paprika<br /> - A dash of powdered cloves<br /> - 3 cups grated cheese<br /> + <p>2 tablespoons butter<br > + 1 tablespoon chopped onion<br > + 1 tablespoon flour<br > + 1 jigger California claret<br > + 1 cup cream of tomato soup<br > + A pinch of soda<br > + ½ teaspoon dry mustard<br > + ½ teaspoon salt<br > + 1 teaspoon paprika<br > + A dash of powdered cloves<br > + 3 cups grated cheese<br > 1 egg, lightly beaten</p> <p>Cook onion in butter until light golden, then blend in @@ -3929,19 +3662,15 @@ even deeper draught of the mellow scent of a Cheddar golden-yellow.</p> - <p><!-- Page 80 --><a name="Page_80" - id="Page_80"></a> <img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Savory Eggy Dry + <p><!-- Page 80 --><a id="Page_80"></a> <img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Savory Eggy Dry Rabbit</b></p> <div class="blockquot"> - <p>⅛ pound butter<br /> - 2 cups grated Gruyère<br /> - 4 eggs, well-beaten<br /> - Salt<br /> - Pepper<br /> + <p>⅛ pound butter<br > + 2 cups grated Gruyère<br > + 4 eggs, well-beaten<br > + Salt<br > + Pepper<br > Mustard</p> <p>Melt butter and cheese together with the beaten eggs, @@ -3954,10 +3683,7 @@ sweets to finish a fine meal in some old-fashioned English homes and hostelries.</p> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Cream Cheese Rabbit</b></p> + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Cream Cheese Rabbit</b></p> <div class="blockquot"> <p>This Rabbit, made with a package of cream cheese, is @@ -3968,34 +3694,29 @@ a change.</p> </div> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Reducing Rarebit</b> (Tomato - Rarebit)<a name="FNanchor_A_1" - id="FNanchor_A_1"></a><a href="#Footnote_A_1" + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Reducing Rarebit</b> (Tomato + Rarebit)<a id="FNanchor_A_1"></a><a href="#Footnote_A_1" class="fnanchor">[A]</a></p> <div class="blockquot"> <p>YIELD: 2 servings. 235 calories per serving.</p> - <p>½ pound farmer cheese<br /> - 2 eggs<br /> - 1 level tablespoon powdered milk<br /> - 1 level teaspoon baking powder<br /> - 1 teaspoon gelatin or agar powder<br /> - 4 egg tomatoes, quartered, or<br /> - 2 tomatoes, quartered<br /> - 1 teaspoon caraway seeds<br /> - ¼ teaspoon garlic powder<br /> - 1 teaspoon parsley flakes<br /> - ½ head lettuce and/or 1 cucumber<br /> - ¼ cup wine vinegar<br /> + <p>½ pound farmer cheese<br > + 2 eggs<br > + 1 level tablespoon powdered milk<br > + 1 level teaspoon baking powder<br > + 1 teaspoon gelatin or agar powder<br > + 4 egg tomatoes, quartered, or<br > + 2 tomatoes, quartered<br > + 1 teaspoon caraway seeds<br > + ¼ teaspoon garlic powder<br > + 1 teaspoon parsley flakes<br > + ½ head lettuce and/or 1 cucumber<br > + ¼ cup wine vinegar<br > Salt and pepper to taste</p> </div> - <p><!-- Page 81 --><a name="Page_81" - id="Page_81"></a></p> + <p><!-- Page 81 --><a id="Page_81"></a></p> <div class="blockquot"> <p>Fill bottom of double boiler with water to ¾ @@ -4012,26 +3733,22 @@ </div> <div class="footnote"> - <p><a name="Footnote_A_1" - id="Footnote_A_1"></a> + <p><a id="Footnote_A_1"></a> <a href="#FNanchor_A_1"><span class="label">[A]</span></a> (from <i>The Low-Calory Cookbook</i> by Bernard Koten, published by Random House)</p> </div> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Curry Rabbit</b></p> + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Curry Rabbit</b></p> <div class="blockquot"> - <p>1 tablespoon cornstarch<br /> - 2 cups milk<br /> - 2½ cups grated cheese<br /> - 1 tablespoon minced chives<br /> - 2 green onions, minced<br /> - 2 shallots, minced<br /> - ¼ teaspoon imported curry powder<br /> + <p>1 tablespoon cornstarch<br > + 2 cups milk<br > + 2½ cups grated cheese<br > + 1 tablespoon minced chives<br > + 2 green onions, minced<br > + 2 shallots, minced<br > + ¼ teaspoon imported curry powder<br > 1 tablespoon chutney sauce</p> <p>Dissolve cornstarch in a little of the milk and scald @@ -4045,20 +3762,14 @@ Rabbits, just as they add soda to spoil the cooking of vegetables.</p> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Ginger Ale Rabbit</b></p> + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Ginger Ale Rabbit</b></p> <div class="blockquot"> <p>Simply substitute ginger ale for the real thing in the No. 1 Rabbit of all time.</p> </div> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Buttermilk Rabbit</b></p> + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Buttermilk Rabbit</b></p> <div class="blockquot"> <p>Substitute buttermilk for plain milk in the No. 2 @@ -4067,16 +3778,12 @@ This is milder.</p> </div> - <p><!-- Page 82 --><a name="Page_82" - id="Page_82"></a> <img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Eggnog Rabbit</b></p> + <p><!-- Page 82 --><a id="Page_82"></a> <img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Eggnog Rabbit</b></p> <div class="blockquot"> - <p>2 tablespoons sweet butter<br /> - 2 cups grated mellow Cheddar<br /> - 1⅓ cups eggnog<br /> + <p>2 tablespoons sweet butter<br > + 2 cups grated mellow Cheddar<br > + 1⅓ cups eggnog<br > Dashes of spice to taste.</p> <p>After melting the cheese in butter, stir in the eggnog @@ -4089,18 +3796,15 @@ milkman in holiday season, such supremely creamy and flavorful Rabbits have been multiplying as fast as guinea pigs.</p> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>All-American Succotash + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>All-American Succotash Rabbit</b></p> <div class="blockquot"> - <p>1 cup milk<br /> - 3 tablespoons butter<br /> - 3 tablespoons flour<br /> - 3 cups grated cheese<br /> - 1 cup creamed succotash, strained<br /> + <p>1 cup milk<br > + 3 tablespoons butter<br > + 3 tablespoons flour<br > + 3 cups grated cheese<br > + 1 cup creamed succotash, strained<br > Salt and pepper</p> <p>Make a white sauce of milk, butter and flour and stir in @@ -4110,13 +3814,10 @@ <p>Serve on toasted, buttered corn bread.</p> </div> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Danish Rabbit</b></p> + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Danish Rabbit</b></p> <div class="blockquot"> - <p>1 quart warm milk<br /> + <p>1 quart warm milk<br > 2 cups grated cheese</p> <p>Stir together to boiling point and pour over piping-hot @@ -4127,11 +3828,7 @@ taste.</p> </div> - <p><!-- Page 83 --><a name="Page_83" - id="Page_83"></a> <img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Easy English Rabbit</b></p> + <p><!-- Page 83 --><a id="Page_83"></a> <img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Easy English Rabbit</b></p> <div class="blockquot"> <p>Soak bread slices in hot beer. Melt thin slices of @@ -4142,22 +3839,18 @@ </div> <p> </p> - <hr style="width: 65%;" /> + <hr style="width: 65%;" > - <p><!-- Page 84 --> <a name="Page_84" - id="Page_84"></a> </p> + <p><!-- Page 84 --> <a id="Page_84"></a> </p> <p> </p> <div> - <img src="images/084.gif" - width="450" - height="311" - alt="Illustration" /> + <img src="images/084.gif" alt="Illustration" style="width: 450px; height: 311px"> </div> <div class="rightalign"> - <i>Chapter<br /> + <i>Chapter<br > Six</i> </div> @@ -4186,8 +3879,7 @@ </div> <p>A baked dish, indeed! Yet the Fondue has added to the gaiety - <!-- Page 85 --><a name="Page_85" - id="Page_85"></a>and inebriety of nations, if not of + <!-- Page 85 --><a id="Page_85"></a>and inebriety of nations, if not of dictionaries. It has commanded the respect of the culinary great. Savarin, Boulestin, André Simon, all have hailed its heavenly consistency, all have been regaled with @@ -4230,8 +3922,7 @@ and a nut of butter about half the weight of the cheese. (Since today's eggs in America weigh about 1½ ounces apiece, if you start the Fondue with 8. - <!-- Page 86 --><a name="Page_86" - id="Page_86"></a>your lump of good Gruyère would + <!-- Page 86 --><a id="Page_86"></a>your lump of good Gruyère would come to ¼ pound and your butter to ⅛ pound.)</p> @@ -4278,37 +3969,33 @@ <p>"Then," Savarin is quoted, "I commenced operations on the field of battle, and my cousins did not lose a single one of - <!-- Page 87 --><a name="Page_87" - id="Page_87"></a>my movements. They were loud in the praise + <!-- Page 87 --><a id="Page_87"></a>my movements. They were loud in the praise of this preparation, and asked me to let them have the receipt, which I promised them...."</p> <p>This Fondue breakfast party that gave the nineteenth century such a good start was polished off with "fruits in season and - sweets, a cup of genuine mocha, ... and finally two sorts of + sweets, a cup of genuine mocha ... and finally two sorts of liqueurs, one a spirit for cleansing, and the other an oil for softening."</p> <p>This primitive Swiss Cheese Fondue is now prepared more elaborately in what is called:</p> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Neufchâtel + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Neufchâtel Style</b></p> <div class="blockquot"> - <p>2½ cups grated imported Swiss<br /> - 1½ tablespoons flour<br /> - 1 clove of garlic<br /> - 1 cup dry white wine<br /> + <p>2½ cups grated imported Swiss<br > + 1½ tablespoons flour<br > + 1 clove of garlic<br > + 1 cup dry white wine<br > Crusty French "flute" or hard rolls cut into big - mouthfuls, handy<br /> - <span style="margin-left: 2em;">for dunking</span><br /> - 1 jigger kirsch<br /> - Salt<br /> - Pepper<br /> + mouthfuls, handy<br > + <span style="margin-left: 2em;">for dunking</span><br > + 1 jigger kirsch<br > + Salt<br > + Pepper<br > Nutmeg</p> <p>The cheese should be shredded or grated coarsely and @@ -4331,8 +4018,7 @@ <p>The dunkers stab the hunks of crusty French bread through the soft part to secure a firm hold in the crust, for if your - bread <!-- Page 88 --><a name="Page_88" - id="Page_88"></a>comes off in dunking you pay a forfeit, + bread <!-- Page 88 --><a id="Page_88"></a>comes off in dunking you pay a forfeit, often a bottle of wine.</p> <p>The dunking is done as rhythmically as the stirring, guests @@ -4376,8 +4062,7 @@ similarity in the soft fluffiness of both, although the Fondues are always more moist. For there is a stiff, stuffed-shirt buildup around any Soufflé, - <!-- Page 89 --><a name="Page_89" - id="Page_89"></a>suggesting a dressy dinner, while Fondue + <!-- Page 89 --><a id="Page_89"></a>suggesting a dressy dinner, while Fondue started as a self-service dunking bowl.</p> <p>Our modern tendency is to try to make over the original @@ -4393,10 +4078,7 @@ it is credited to Italy in the following description we reprint from <i>When Madame Cooks</i>, by an Englishman, Eric Weir:</p> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Fondue à + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Fondue à l'Italienne</b></p> <div class="blockquot"> @@ -4423,8 +4105,7 @@ boiling, does not bubble over the mixture.</p> <p>Test with a knife, as for a cake, to see if it is - cooked. When <!-- Page 90 --><a name="Page_90" - id="Page_90"></a> the knife comes out clean, take the + cooked. When <!-- Page 90 --><a id="Page_90"></a> the knife comes out clean, take the basin out of the water and turn the Fondue out on a dish. It should be fairly firm and keep the shape of the basin.</p> @@ -4437,15 +4118,12 @@ being melted and liquored with the schnapps. This can be pleasantly adopted here in:</p> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>All-American Fondue</b></p> + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>All-American Fondue</b></p> <div class="blockquot"> - <p>1 pound imported Swiss cheese, cubed<br /> + <p>1 pound imported Swiss cheese, cubed<br > ¾ cup scuppernong or other American white - wine<br /> + wine<br > 1½ jiggers applejack</p> <p>After marinating the Swiss cubes in the wine, simply @@ -4474,8 +4152,7 @@ twins, the No. 1 dish remained Fromage Fondue while the second was baptized Fromage Fondue à la Bière.</p> - <p><!-- Page 91 --><a name="Page_91" - id="Page_91"></a> Beginning with Savarin the French whisked + <p><!-- Page 91 --><a id="Page_91"></a> Beginning with Savarin the French whisked up more rapturous, rhapsodic writing about Gruyère and its offspring, the Fondue, together with the puffed Soufflé, than about any other imported cheese except @@ -4485,16 +4162,13 @@ culinary cheeses. A variant Fondue was made of the Italian cheese.</p> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Parmesan Fondue</b></p> + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Parmesan Fondue</b></p> <div class="blockquot"> - <p>3 tablespoons butter<br /> - 1 cup grated Parmesan cheese<br /> - 4 eggs, lightly beaten<br /> - Salt<br /> + <p>3 tablespoons butter<br > + 1 cup grated Parmesan cheese<br > + 4 eggs, lightly beaten<br > + Salt<br > Pepper</p> <p>Over boiling water melt butter and cheese slowly, stir @@ -4507,20 +4181,17 @@ chicken-in-the-rough.</p> </div> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Sapsago Swiss Fondue</b></p> + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Sapsago Swiss Fondue</b></p> <div class="blockquot"> - <p>2 tablespoons butter<br /> - 2 tablespoons flour<br /> - ½ teaspoon salt<br /> - 1½ cups milk<br /> - 2½ cups shredded Swiss cheese<br /> - 2½ tablespoons grated Sapsago<br /> - ½ cup dry white wine<br /> - Pepper, black and red, freshly ground<br /> + <p>2 tablespoons butter<br > + 2 tablespoons flour<br > + ½ teaspoon salt<br > + 1½ cups milk<br > + 2½ cups shredded Swiss cheese<br > + 2½ tablespoons grated Sapsago<br > + ½ cup dry white wine<br > + Pepper, black and red, freshly ground<br > Fingers of toast</p> <p>Over boiling water stir the first four ingredients into @@ -4532,8 +4203,7 @@ toast.</p> </div> - <p><!-- Page 92 --><a name="Page_92" - id="Page_92"></a> This is also nice when served bubbling in + <p><!-- Page 92 --><a id="Page_92"></a> This is also nice when served bubbling in individual, preheated pastry shells, casseroles or ramekins, although this way most of the fun of the dunking party is left out. To make up for it, however, cooked slices of @@ -4577,19 +4247,15 @@ Montagne</i>.</p> </div> - <p><!-- Page 93 --><a name="Page_93" - id="Page_93"></a> Here is a good assortment of Fondues:</p> + <p><!-- Page 93 --><a id="Page_93"></a> Here is a good assortment of Fondues:</p> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Vacherin-Fribourg + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Vacherin-Fribourg Fondue</b></p> <div class="blockquot"> - <p>2 tablespoons butter<br /> - 1 clove garlic, crushed<br /> - 2 cups shredded Vacherin cheese<br /> + <p>2 tablespoons butter<br > + 1 clove garlic, crushed<br > + 2 cups shredded Vacherin cheese<br > 2 tablespoons hot water</p> <p>This authentic quickie is started by cooking the garlic @@ -4601,10 +4267,7 @@ of wine.)</p> </div> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>La Fondue Comtois</b></p> + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>La Fondue Comtois</b></p> <div class="blockquot"> <p>This regional specialty of Franche-Comté is made @@ -4613,29 +4276,25 @@ Gruyère, beaten eggs and that touch of garlic.</p> </div> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Chives Fondue</b></p> + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Chives Fondue</b></p> <div class="blockquot"> - <p>3 cups grated Swiss cheese<br /> - 3 tablespoons flour<br /> - 2 tablespoons butter<br /> - 1 garlic clove, crushed<br /> - 3 tablespoons finely chopped chives<br /> - 1 cup dry white wine<br /> - Salt<br /> - Freshly ground pepper<br /> - A pinch of nutmeg<br /> + <p>3 cups grated Swiss cheese<br > + 3 tablespoons flour<br > + 2 tablespoons butter<br > + 1 garlic clove, crushed<br > + 3 tablespoons finely chopped chives<br > + 1 cup dry white wine<br > + Salt<br > + Freshly ground pepper<br > + A pinch of nutmeg<br > ¼ cup kirsch</p> <p>Mix cheese and flour. Melt butter in chafing-dish blazer rubbed with garlic. Cook chives in butter 1 minute. Add wine and heat just under boiling. Keep simmering as you add cheese-and-flour mix gradually, stirring always in one - direction. Salt <!-- Page 94 --><a name="Page_94" - id="Page_94"></a>according to age and sharpness of + direction. Salt <!-- Page 94 --><a id="Page_94"></a>according to age and sharpness of cheese; add plenty of freshly ground pepper and the pinch of nutmeg.</p> @@ -4648,18 +4307,15 @@ with the absorbent bread, or hard rolls.</p> </div> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Tomato Fondue</b></p> + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Tomato Fondue</b></p> <div class="blockquot"> - <p>2 tomatoes, skinned, seeded and chopped<br /> - ½ teaspoon dried sweet basil<br /> - 1 clove garlic<br /> - 2 tablespoons butter<br /> - ½ cup dry white wine<br /> - 2 cups grated Cheddar cheese<br /> + <p>2 tomatoes, skinned, seeded and chopped<br > + ½ teaspoon dried sweet basil<br > + 1 clove garlic<br > + 2 tablespoons butter<br > + ½ cup dry white wine<br > + 2 cups grated Cheddar cheese<br > Paprika</p> <p>Mix basil with chopped tomatoes. Rub chafing dish with @@ -4677,23 +4333,19 @@ <p>Fondue also appears as a sauce to pour over baked tomatoes. Stale bread crumbs are soaked in tomato juice to make:</p> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Tomato Baked Fondue</b></p> + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Tomato Baked Fondue</b></p> <div class="blockquot"> - <p>1 cup tomato juice<br /> - 1 cup stale bread crumbs<br /> - 1 cup grated sharp American cheese<br /> - 1 tablespoon melted butter<br /> - Salt<br /> + <p>1 cup tomato juice<br > + 1 cup stale bread crumbs<br > + 1 cup grated sharp American cheese<br > + 1 tablespoon melted butter<br > + Salt<br > 4 eggs, separated and well beaten</p> <p>Soak crumbs in tomato juice, stir cheese in butter until melted, season with a little or no salt, depending on - saltiness of the <!-- Page 95 --><a name="Page_95" - id="Page_95"></a> cheese. Mix in the beaten yolks, fold + saltiness of the <!-- Page 95 --><a id="Page_95"></a> cheese. Mix in the beaten yolks, fold in the white and bake about 50 minutes in moderate oven.</p> </div> @@ -4708,10 +4360,7 @@ original recipe came from the super-caseous province of Savoy under the explicit title, <i>La Fondue au Fromage</i>.</p> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>La Fondue au Fromage</b></p> + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>La Fondue au Fromage</b></p> <div class="blockquot"> <p>Make the usual creamy mixture of butter, flour, milk, @@ -4727,27 +4376,23 @@ Worcestershire, mustard and hot peppers. Today we have come up with this:</p> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>100% American Fondue</b></p> + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>100% American Fondue</b></p> <div class="blockquot"> - <p>2 cups scalded milk<br /> - 2 cups stale bread crumbs<br /> - ½ teaspoon dry English mustard<br /> - Salt<br /> - Dash of nutmeg<br /> - Dash of pepper<br /> - 2 cups American cheese (Cheddar)<br /> - 2 egg yolks, well beaten<br /> + <p>2 cups scalded milk<br > + 2 cups stale bread crumbs<br > + ½ teaspoon dry English mustard<br > + Salt<br > + Dash of nutmeg<br > + Dash of pepper<br > + 2 cups American cheese (Cheddar)<br > + 2 egg yolks, well beaten<br > 2 egg whites, beaten stiff</p> <p>Soak crumbs in milk, season and stir in the cheese until melted. Add the beaten egg yolks and stir until you have a smooth mixture. Let this cool while beating the whites - stiff, leaving them <!-- Page 96 --><a name="Page_96" - id="Page_96"></a> slightly moist. Fold the whites into + stiff, leaving them <!-- Page 96 --><a id="Page_96"></a> slightly moist. Fold the whites into the cool, custardy mix and bake in a buttered dish until firm. (About 50 minutes in a moderate oven.)</p> </div> @@ -4758,22 +4403,19 @@ bland cookery.</p> <div class="cats"> - OTHER FONDUES<br /> - PLAIN AND FANCY,<br /> + OTHER FONDUES<br > + PLAIN AND FANCY,<br > BAKED AND NOT </div> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Quickie Catsup Tummy + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Quickie Catsup Tummy Fondiddy</b></p> <div class="blockquot"> - <p>¾ pound sharp cheese, diced<br /> - 1 can condensed tomato soup<br /> - ½ cup catsup<br /> - ½ teaspoon mustard<br /> + <p>¾ pound sharp cheese, diced<br > + 1 can condensed tomato soup<br > + ½ cup catsup<br > + ½ teaspoon mustard<br > 1 egg, lightly beaten</p> <p>In double boiler melt cheese in soup. Blend thoroughly @@ -4785,18 +4427,15 @@ <p>This might be suggested as a novel midnight snack, with a cup of cocoa, for a change.</p> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Cheese and Rice + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Cheese and Rice Fondue</b></p> <div class="blockquot"> - <p>1 cup cooked rice<br /> - 2 cups milk<br /> - 4 eggs, separated and well beaten<br /> - ½ cup grated cheese<br /> - ½ teaspoon salt<br /> + <p>1 cup cooked rice<br > + 2 cups milk<br > + 4 eggs, separated and well beaten<br > + ½ cup grated cheese<br > + ½ teaspoon salt<br > Cayenne, Worcestershire sauce or tabasco sauce, or all three</p> @@ -4805,21 +4444,17 @@ season, fold in stiff egg whites. Serve hot on toast.</p> </div> - <p><!-- Page 97 --><a name="Page_97" - id="Page_97"></a> <img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Corn and Cheese + <p><!-- Page 97 --><a id="Page_97"></a> <img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Corn and Cheese Fondue</b></p> <div class="blockquot"> - <p>1 cup bread crumbs<br /> - 1 large can creamed corn<br /> - 1 small onion, chopped<br /> - ½ green pepper, chopped<br /> - 2 cups cottage cheese<br /> - ½ teaspoon salt<br /> - ½ cup milk<br /> + <p>1 cup bread crumbs<br > + 1 large can creamed corn<br > + 1 small onion, chopped<br > + ½ green pepper, chopped<br > + 2 cups cottage cheese<br > + ½ teaspoon salt<br > + ½ cup milk<br > 2 eggs, well beaten</p> <p>Mix all ingredients together and bake in buttered @@ -4827,17 +4462,14 @@ moderate oven, or until set.</p> </div> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Cheese Fondue</b></p> + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Cheese Fondue</b></p> <div class="blockquot"> - <p>1 cup grated Cheddar<br /> - ½ cup crumbled Roquefort<br /> - 1 cup pimento cheese<br /> - 3 tablespoons cream<br /> - 3 tablespoons butter<br /> + <p>1 cup grated Cheddar<br > + ½ cup crumbled Roquefort<br > + 1 cup pimento cheese<br > + 3 tablespoons cream<br > + 3 tablespoons butter<br > 1 teaspoon Worcestershire</p> <p>Stir everything together over hot water until smooth and @@ -4848,16 +4480,13 @@ crackers.</p> </div> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Brick Fondue</b></p> + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Brick Fondue</b></p> <div class="blockquot"> - <p>½ cup butter<br /> - 2 cups grated Brick cheese<br /> - ½ cup warm milk<br /> - ½ teaspoon salt<br /> + <p>½ cup butter<br > + 2 cups grated Brick cheese<br > + ½ cup warm milk<br > + ½ teaspoon salt<br > 2 eggs</p> <p>Melt butter and cheese together, use wire whisk to whip @@ -4869,16 +4498,12 @@ <p>Serve over hot toast or crackers.</p> </div> - <p><!-- Page 98 --><a name="Page_98" - id="Page_98"></a> <img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Cheddar Dunk Bowl</b></p> + <p><!-- Page 98 --><a id="Page_98"></a> <img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Cheddar Dunk Bowl</b></p> <div class="blockquot"> - <p>¾ pound sharp Cheddar cheese<br /> - 3 tablespoons cream<br /> - ⅔ teaspoon dry mustard<br /> + <p>¾ pound sharp Cheddar cheese<br > + 3 tablespoons cream<br > + ⅔ teaspoon dry mustard<br > 1½ teaspoons Worcestershire</p> <p>Grate the cheese powdery fine and mash it together with @@ -4892,22 +4517,18 @@ </div> <p> </p> - <hr style="width: 65%;" /> + <hr style="width: 65%;" > - <p><!-- Page 99 --><a name="Page_99" - id="Page_99"></a> </p> + <p><!-- Page 99 --><a id="Page_99"></a> </p> <p> </p> <div> - <img src="images/099.gif" - width="450" - height="304" - alt="Illustration" /> + <img src="images/099.gif" alt="Illustration" style="width: 450px; height: 304px"> </div> <div class="rightalign"> - <i>Chapter<br /> + <i>Chapter<br > Seven</i> </div> @@ -4925,20 +4546,16 @@ again the principal factor in Soufflé, from the French <i>souffler</i>, puff up).</p> - <p><!-- Page 100 --><a name="Page_100" - id="Page_100"></a> <img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Basic Soufflé</b></p> + <p><!-- Page 100 --><a id="Page_100"></a> <img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Basic Soufflé</b></p> <div class="blockquot"> - <p>3 tablespoons butter or margarine<br /> - 4 tablespoons flour<br /> - 1¼ cups hot milk, scalded<br /> - 1 teaspoon salt<br /> - A dash of cayenne<br /> - ½ cup grated Cheddar cheese, sharp<br /> - 2 egg yolks, beaten lemon-yellow<br /> + <p>3 tablespoons butter or margarine<br > + 4 tablespoons flour<br > + 1¼ cups hot milk, scalded<br > + 1 teaspoon salt<br > + A dash of cayenne<br > + ½ cup grated Cheddar cheese, sharp<br > + 2 egg yolks, beaten lemon-yellow<br > 2 egg whites, beaten stiff</p> <p>Melt butter, stir in flour and milk gradually until @@ -4967,42 +4584,32 @@ three of these together. Sometimes Roquefort is added, as in the Ramekin recipes below.</p> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Parmesan + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Parmesan Soufflé</b></p> <div class="blockquot"> <p>Make the same as Basic Soufflé, with these small modifications in the ingredients:</p> - <p><!-- Page 101 --><a name="Page_101" - id="Page_101"></a> 1 full cup of grated Parmesan<br /> + <p><!-- Page 101 --><a id="Page_101"></a> 1 full cup of grated Parmesan<br > 1 extra egg in place of the ½ cup of Cheddar - cheese<br /> - A little more butter<br /> + cheese<br > + A little more butter<br > Black pepper, not cayenne</p> </div> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Swiss Soufflé</b></p> + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Swiss Soufflé</b></p> <div class="blockquot"> <p>Make the same as Basic Soufflé, with these slight changes:</p> <p>1¼ cups grated Swiss cheese instead of the - Cheddar cheese<br /> + Cheddar cheese<br > Nutmeg in place of the cayenne</p> </div> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Parmesan-Swiss + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Parmesan-Swiss Soufflé</b></p> <div class="blockquot"> @@ -5010,8 +4617,8 @@ differences:</p> <p>½ cup grated Swiss cheese, and ½ cup - grated Parmesan in place<br /> - of the Cheddar cheese<br /> + grated Parmesan in place<br > + of the Cheddar cheese<br > ¼ teaspoon each of sugar and black pepper for seasoning.</p> </div> @@ -5019,10 +4626,7 @@ <p>Any of these makes a light, lovely luncheon or a proper climax to a grand dinner.</p> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Cheese-Corn + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Cheese-Corn Soufflé</b></p> <div class="blockquot"> @@ -5031,10 +4635,7 @@ cream-style canned corn.</p> </div> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Cheese-Spinach + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Cheese-Spinach Soufflé</b></p> <div class="blockquot"> @@ -5045,21 +4646,14 @@ cheese and following the rest of the recipe.</p> </div> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Cheese-Tomato + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Cheese-Tomato Soufflé</b></p> <div class="blockquot"> <p>Substitute hot tomato juice for the scalded milk.</p> </div> - <p><!-- Page 102 --><a name="Page_102" - id="Page_102"></a> <img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Cheese-Sea-food + <p><!-- Page 102 --><a id="Page_102"></a> <img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Cheese-Sea-food Soufflé</b></p> <div class="blockquot"> @@ -5068,20 +4662,17 @@ preferred seasoning added.</p> </div> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Cheese-Mushroom + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Cheese-Mushroom Soufflé</b></p> <div class="blockquot"> - <p>1½ cups grated sharp Cheddar<br /> - 1 cup cream of mushroom soup<br /> - Paprika, to taste<br /> - Salt<br /> - 2 egg yolks, well beaten<br /> - 2 egg whites, beaten stiff<br /> - 2 tablespoons chopped, cooked bacon<br /> + <p>1½ cups grated sharp Cheddar<br > + 1 cup cream of mushroom soup<br > + Paprika, to taste<br > + Salt<br > + 2 egg yolks, well beaten<br > + 2 egg whites, beaten stiff<br > + 2 tablespoons chopped, cooked bacon<br > 2 tablespoons sliced, blanched almonds</p> <p>Heat cheese with soup and paprika, adding the cheese @@ -5092,22 +4683,19 @@ hour).</p> </div> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Cheese-Potato + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Cheese-Potato Soufflé</b> (Potato Puff)</p> <div class="blockquot"> - <p>6 potatoes<br /> - 2 onions<br /> - 1 tablespoon butter or margarine<br /> - 1 cup hot milk<br /> - ¾ cup grated Cheddar cheese<br /> - 1 teaspoon salt<br /> - A dash of pepper<br /> - 2 egg yolks, well beaten<br /> - 2 egg whites, beaten stiff<br /> + <p>6 potatoes<br > + 2 onions<br > + 1 tablespoon butter or margarine<br > + 1 cup hot milk<br > + ¾ cup grated Cheddar cheese<br > + 1 teaspoon salt<br > + A dash of pepper<br > + 2 egg yolks, well beaten<br > + 2 egg whites, beaten stiff<br > ¼ cup grated Cheddar cheese</p> <p>Cook potatoes and onions together until tender and put @@ -5115,8 +4703,7 @@ the egg whites and the Cheddar. Fold in the egg whites, mix thoroughly and pour into a buttered baking dish. Sprinkle the ¼ cup of Cheddar on - <!-- Page 103 --><a name="Page_103" - id="Page_103"></a> top and bake in moderate oven about + <!-- Page 103 --><a id="Page_103"></a> top and bake in moderate oven about ½ hour, until golden-brown and well puffed. Serve instantly.</p> @@ -5134,10 +4721,7 @@ of black pepper" but "as much cayenne as may be stood on the face of a sixpence."</p> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Cheese Fritter + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Cheese Fritter Soufflés</b></p> <div class="blockquot"> @@ -5150,16 +4734,13 @@ PUFFS </div> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Three-in-One Puffs</b></p> + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Three-in-One Puffs</b></p> <div class="blockquot"> - <p>1 cup grated Swiss<br /> - 1 cup grated Parmesan<br /> - 1 cup cream cheese<br /> - 5 eggs, lightly beaten<br /> + <p>1 cup grated Swiss<br > + 1 cup grated Parmesan<br > + 1 cup cream cheese<br > + 5 eggs, lightly beaten<br > salt and pepper</p> <p>Mix the cheeses into one mass moistened with the beaten @@ -5173,23 +4754,19 @@ this entire section, since they are baked in ramekins, or ramequins, from the French word for the small baking dish that holds only one portion. These may be paper boxes, usually - round, earthenware, <!-- Page 104 --><a name="Page_104" - id="Page_104"></a>china, Pyrex, of any attractive shape in + round, earthenware, <!-- Page 104 --><a id="Page_104"></a>china, Pyrex, of any attractive shape in which to bake or serve the Puffs.</p> <p>More commonly, in America at least, Puffs are made without ramekin dishes, as follows:</p> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Fried Puffs</b></p> + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Fried Puffs</b></p> <div class="blockquot"> - <p>2 egg whites, beaten stiff<br /> - ½ cup grated cheese<br /> - 1 tablespoon flour<br /> - Salt<br /> + <p>2 egg whites, beaten stiff<br > + ½ cup grated cheese<br > + 1 tablespoon flour<br > + Salt<br > Paprika</p> <p>Into the stiff egg whites fold the cheese, flour and @@ -5197,14 +4774,11 @@ roll in crumbs and fry.</p> </div> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Roquefort Puffs</b></p> + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Roquefort Puffs</b></p> <div class="blockquot"> - <p>⅛ pound genuine French Roquefort<br /> - 1 egg white, beaten stiff<br /> + <p>⅛ pound genuine French Roquefort<br > + 1 egg white, beaten stiff<br > 8 crackers or 2-inch bread rounds</p> <p>Cream the Roquefort, fold in the egg white, pile on @@ -5218,16 +4792,12 @@ droop to them that shows there is still room for the air to expand and puff things up in cooking.</p> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Parmesan Puffs</b></p> + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Parmesan Puffs</b></p> <div class="blockquot"> <p>Make a spread of mayonnaise or other salad dressing with equal parts of imported Parmesan, grated fine. Spread on a - score <!-- Page 105 --><a name="Page_105" - id="Page_105"></a>or more of crackers in a roomy pan and + score <!-- Page 105 --><a id="Page_105"></a>or more of crackers in a roomy pan and broil a couple of minutes till they puff up golden-brown.</p> @@ -5238,16 +4808,13 @@ its flavor.</p> </div> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Breakfast Puffs</b></p> + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Breakfast Puffs</b></p> <div class="blockquot"> - <p>1 cup flour<br /> - 1 cup milk<br /> - ¼ cup finely grated cheese<br /> - 1 egg, lightly beaten<br /> + <p>1 cup flour<br > + 1 cup milk<br > + ¼ cup finely grated cheese<br > + 1 egg, lightly beaten<br > ½ teaspoon salt</p> <p>Mix all together to a smooth, light batter and fill @@ -5255,18 +4822,15 @@ they are puffing over the top and golden-brown.</p> </div> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Danish Fondue Puffs</b></p> + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Danish Fondue Puffs</b></p> <div class="blockquot"> - <p>1 stale roll<br /> - ½ cup boiling hot milk<br /> - Salt<br /> - Pepper<br /> - 2 cups freshly grated Cheddar cheese<br /> - 4 egg yolks, beaten lemon-yellow<br /> + <p>1 stale roll<br > + ½ cup boiling hot milk<br > + Salt<br > + Pepper<br > + 2 cups freshly grated Cheddar cheese<br > + 4 egg yolks, beaten lemon-yellow<br > 4 egg whites, beaten stiff</p> <p>Soak roll in boiling milk and beat to a paste. Mix with @@ -5275,24 +4839,20 @@ slowly bake until puffed up and golden-brown.</p> </div> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>New England Cheese + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>New England Cheese Puffs</b></p> <div class="blockquot"> - <p>1 cup sifted flour<br /> - 1 teaspoon baking powder<br /> - ½ teaspoon salt<br /> - ½ teaspoon Hungarian paprika<br /> - ¼ teaspoon dry mustard<br /> - 2 egg yolks, beaten lemon-yellow<br /> - ½ cup milk<br /> - 1 cup freshly grated Cheddar cheese<br /> - 2 egg whites, beaten stiff but not dry<br /> - <!-- Page 106 --><a name="Page_106" - id="Page_106"></a></p> + <p>1 cup sifted flour<br > + 1 teaspoon baking powder<br > + ½ teaspoon salt<br > + ½ teaspoon Hungarian paprika<br > + ¼ teaspoon dry mustard<br > + 2 egg yolks, beaten lemon-yellow<br > + ½ cup milk<br > + 1 cup freshly grated Cheddar cheese<br > + 2 egg whites, beaten stiff but not dry<br > + <!-- Page 106 --><a id="Page_106"></a></p> <p>Sift dry ingredients together, mix yolks with milk and stir in. Add cheese and when thoroughly incorporated fold @@ -5306,16 +4866,13 @@ <p>A few drops of tabasco give this an extra tang.</p> </div> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Cream Cheese Puffs</b></p> + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Cream Cheese Puffs</b></p> <div class="blockquot"> - <p>½ pound cream cheese<br /> - 1 cup milk<br /> - 4 eggs, lightly beaten<br /> - ½ teaspoon salt<br /> + <p>½ pound cream cheese<br > + 1 cup milk<br > + 4 eggs, lightly beaten<br > + ½ teaspoon salt<br > ½ teaspoon dry mustard</p> <p>Soften cheese by heating over hot water. Remove from @@ -5341,34 +4898,27 @@ used chiefly in the plural, however, together with the name of the chief ingredient, such as "Chicken Ramekins" and:</p> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Cheese Ramekins I</b></p> + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Cheese Ramekins I</b></p> <div class="blockquot"> - <p>2 eggs<br /> - 2 tablespoons flour<br /> - ⅛ pound butter, melted<br /> - ⅛ pound grated cheese<br /> - <!-- Page 107 --><a name="Page_107" - id="Page_107"></a></p> + <p>2 eggs<br > + 2 tablespoons flour<br > + ⅛ pound butter, melted<br > + ⅛ pound grated cheese<br > + <!-- Page 107 --><a id="Page_107"></a></p> <p>Mix well and bake in individual molds for 15 minutes.</p> </div> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Cheese Ramekins II</b></p> + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Cheese Ramekins II</b></p> <div class="blockquot"> - <p>3 tablespoons melted butter<br /> - ½ teaspoon each, salt and pepper<br /> - ¾ cup bread crumbs<br /> - ½ cup grated cheese<br /> - 2 eggs, lightly beaten<br /> + <p>3 tablespoons melted butter<br > + ½ teaspoon each, salt and pepper<br > + ¾ cup bread crumbs<br > + ½ cup grated cheese<br > + 2 eggs, lightly beaten<br > 1½ cups milk</p> <p>Mix the first four dry ingredients together, stir eggs @@ -5380,14 +4930,11 @@ </div> <div class="cats"> - TWO ANCIENT ENGLISH RECIPES,<br /> + TWO ANCIENT ENGLISH RECIPES,<br > STILL GOING STRONG </div> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Cheese Ramekins III</b></p> + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Cheese Ramekins III</b></p> <div class="blockquot"> <p>Grate ½ pound of any dry, rich cheese. Butter a @@ -5411,8 +4958,7 @@ <p>The most popular cheese for Ramekins has always been, and still is, Gruyère. But because the early English also - adopted Italian Parmesan, <!-- Page 108 --><a name="Page_108" - id="Page_108"></a> that followed as a close second, and + adopted Italian Parmesan, <!-- Page 108 --><a id="Page_108"></a> that followed as a close second, and remains there today.</p> <p>Sharp Cheddar makes tangy Ramekins, as will be seen in this @@ -5424,10 +4970,7 @@ <i>Closet Open'd</i> as a "quick, fat, rich, well-tasted cheese."</p> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Cheese Ramekins IV</b></p> + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Cheese Ramekins IV</b></p> <div class="blockquot"> <p>Scrape fine ¼ pound of Gloucester cheese and @@ -5452,25 +4995,21 @@ different kinds put together make Puffs all the more perfect.</p> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Ramequins à la + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Ramequins à la Parisienne</b></p> <div class="blockquot"> - <p>2 cups milk<br /> - 1 cup cream<br /> - 1 ounce salt butter<br /> - 1 tablespoon flour<br /> - ½ cup grated Gruyère<br /> - Coarsely ground pepper<br /> - An atom of nutmeg<br /> - A <i>soupçon</i> of garlic<br /> - A light touch of powdered sugar<br /> - 8 eggs, separated<br /> - <!-- Page 109 --><a name="Page_109" - id="Page_109"></a></p> + <p>2 cups milk<br > + 1 cup cream<br > + 1 ounce salt butter<br > + 1 tablespoon flour<br > + ½ cup grated Gruyère<br > + Coarsely ground pepper<br > + An atom of nutmeg<br > + A <i>soupçon</i> of garlic<br > + A light touch of powdered sugar<br > + 8 eggs, separated<br > + <!-- Page 109 --><a id="Page_109"></a></p> <p>Boil milk and cream together. Melt butter, mix in the flour and stir over heat 5 minutes, adding the milk and @@ -5486,10 +5025,7 @@ minutes).</p> </div> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Le Ramequin + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Le Ramequin Morézien</b></p> <div class="blockquot"> @@ -5505,18 +5041,15 @@ are the simply named <i>Les Ramequins</i>, made of flour, Gruyère and eggs.</p> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Swiss-Roquefort + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Swiss-Roquefort Ramekins</b></p> <div class="blockquot"> - <p>¼ pound Swiss cheese<br /> - ¼ pound Roquefort cheese<br /> - ½ pound butter<br /> - 8 eggs, separated<br /> - 4 breakfast rolls, crusts removed<br /> + <p>¼ pound Swiss cheese<br > + ¼ pound Roquefort cheese<br > + ½ pound butter<br > + 8 eggs, separated<br > + 4 breakfast rolls, crusts removed<br > ½ cup cream</p> <p>The batter is made in the usual way, with the soft @@ -5526,11 +5059,7 @@ Then they are served instantaneously, lest they fall.</p> </div> - <p><!-- Page 110 --><a name="Page_110" - id="Page_110"></a> <img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Puff Paste Ramekins</b></p> + <p><!-- Page 110 --><a id="Page_110"></a> <img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Puff Paste Ramekins</b></p> <div class="blockquot"> <p>Puff or other pastry is rolled out fiat and sprinkled @@ -5547,10 +5076,7 @@ shine.</p> </div> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Frying Pan Ramekins</b></p> + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Frying Pan Ramekins</b></p> <div class="blockquot"> <p>Melt 2 ounces of butter, let it cool a little and then @@ -5570,10 +5096,7 @@ with an iron that has a gay, carnivalesque design can make a sort of harlequin Ramekin.</p> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Casserole Ramekin</b></p> + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Casserole Ramekin</b></p> <div class="blockquot"> <p>Here is the Americanization of a French original: In a @@ -5585,23 +5108,18 @@ </div> <p> </p> - <hr style="width: 65%;" /> + <hr style="width: 65%;" > - <p><!-- Page 111 --><a name="Page_111" - id="Page_111"></a> </p> + <p><!-- Page 111 --><a id="Page_111"></a> </p> <p> </p> <div> - <img src="images/111.gif" - width="450" - height="397" - alt="" - title="" /> + <img src="images/111.gif" alt="" title="" style="width: 450px; height: 397px"> </div> <div class="rightalign"> - <i>Chapter<br /> + <i>Chapter<br > Eight</i> </div> @@ -5610,34 +5128,30 @@ <p>No matter how big or hungry your family, you can always appease them with pizza.</p> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Pizza—The Tomato Pie of + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Pizza—The Tomato Pie of Sicily</b></p> <div class="blockquot"> <p>DOUGH</p> - <p>1 package yeast, dissolved in warm water<br /> - 2 cups sifted flour<br /> - 1 teaspoon salt<br /> + <p>1 package yeast, dissolved in warm water<br > + 2 cups sifted flour<br > + 1 teaspoon salt<br > 2 tablespoons olive oil</p> <p>Make dough of this. Knead 12 to 20 minutes. Pat into a ball, cover it tight and let stand 3 hours in warm place until twice the size.</p> - <p><!-- Page 112 --><a name="Page_112" - id="Page_112"></a>TOMATO PASTE</p> + <p><!-- Page 112 --><a id="Page_112"></a>TOMATO PASTE</p> - <p>3 tablespoons olive oil<br /> - 2 large onions, sliced thin<br /> - 1 can Italian tomato paste<br /> - 8 to 10 anchovy filets, cut small<br /> - ½ teaspoon oregano<br /> - Salt<br /> - Crushed chili pepper<br /> + <p>3 tablespoons olive oil<br > + 2 large onions, sliced thin<br > + 1 can Italian tomato paste<br > + 8 to 10 anchovy filets, cut small<br > + ½ teaspoon oregano<br > + Salt<br > + Crushed chili pepper<br > 2½ cups water</p>> <p>In the oil fry onion tender but not too brown, stir in @@ -5665,10 +5179,7 @@ regular apple-pie size, but twelve-inch pans are the most popular.</p> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /><b>Miniature Pizzas</b></p> + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"><b>Miniature Pizzas</b></p> <div class="blockquot"> <p>Miniature pizzas are split English muffins rubbed with @@ -5677,20 +5188,16 @@ oregano and grated Parmesan, and heat 8 minutes.</p> </div> - <p><!-- Page 113 --><a name="Page_113" - id="Page_113"></a> <img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Italian-Swiss + <p><!-- Page 113 --><a id="Page_113"></a> <img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Italian-Swiss Scallopini</b></p> <div class="blockquot"> - <p>1 pound paper-thin veal cutlets<br /> - ½ cup flour<br /> - ½ cup grated Swiss and Parmesan, mixed<br /> - 1 egg yolk, lightly beaten with water<br /> - Butter<br /> - Salt<br /> + <p>1 pound paper-thin veal cutlets<br > + ½ cup flour<br > + ½ cup grated Swiss and Parmesan, mixed<br > + 1 egg yolk, lightly beaten with water<br > + Butter<br > + Salt<br > Paprika</p> <p>Moisten veal with egg and roll in flour mixed with @@ -5698,20 +5205,17 @@ till tender. Dust with paprika and salt.</p> </div> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Neapolitan Baked Lasagne, or + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Neapolitan Baked Lasagne, or Stuffed Noodles</b></p> <div class="blockquot"> - <p>1 pound lasagne, or other wide noodles<br /> - 1½ cups cooked thick tomato sauce with meat<br /> - ½ pound Ricotta or cottage cheese<br /> - 1 pound Mozzarella or American Cheddar<br /> - ¼ pound grated Parmesan, Romano or Pecorino<br /> - Salt<br /> - Pepper, preferably crushed red pods<br /> + <p>1 pound lasagne, or other wide noodles<br > + 1½ cups cooked thick tomato sauce with meat<br > + ½ pound Ricotta or cottage cheese<br > + 1 pound Mozzarella or American Cheddar<br > + ¼ pound grated Parmesan, Romano or Pecorino<br > + Salt<br > + Pepper, preferably crushed red pods<br > A shaker filled with grated Parmesan, or reasonable substitute</p> @@ -5728,23 +5232,19 @@ more of the sauce to taste.</p> </div> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Little Hats, + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Little Hats, Cappelletti</b></p> <div class="blockquot"> <p>Freshly made and still moist Cappelletti, little hats, contrived out of tasty paste, may be had in any Little - Italy macaroni shop. <!-- Page 114 --><a name="Page_114" - id="Page_114"></a> These may be stuffed sensationally in + Italy macaroni shop. <!-- Page 114 --><a id="Page_114"></a> These may be stuffed sensationally in four different flavors with only two cheeses.</p> <p>Brown slices of chicken and ham separately, in butter. Mince each very fine and divide in half, to make four mixtures in equal amounts. Season these with salt, pepper - and nutmeg and a binding of 2 parts egg yolk to I part egg + and nutmeg and a binding of 2 parts egg yolk to 1 part egg white.</p> <p>With these meat mixtures you can make four @@ -5768,10 +5268,7 @@ without letting the others know what it's doing.</p> </div> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Dauphiny Ravioli</b></p> + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Dauphiny Ravioli</b></p> <div class="blockquot"> <p>This French variant of the famous Italian pockets of @@ -5780,22 +5277,18 @@ parsley and boiled in chicken broth.</p> </div> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Italian Fritters</b></p> + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Italian Fritters</b></p> <div class="blockquot"> - <p>¼ cup flour<br /> - 2 tablespoons sugar<br /> - ¼ pound fresh Ricotta<br /> - 2 eggs, beaten<br /> - ½ cup shredded Mozzarella<br /> - Rind of ½ lemon, grated<br /> - 3 tablespoons brandy<br /> - Salt<br /> - <!-- Page 115 --><a name="Page_115" - id="Page_115"></a></p> + <p>¼ cup flour<br > + 2 tablespoons sugar<br > + ¼ pound fresh Ricotta<br > + 2 eggs, beaten<br > + ½ cup shredded Mozzarella<br > + Rind of ½ lemon, grated<br > + 3 tablespoons brandy<br > + Salt<br > + <!-- Page 115 --><a id="Page_115"></a></p> <p>Stir and mix well together in the order given and let stand 1 hour or more to thicken the batter so it will hold @@ -5810,10 +5303,7 @@ contrasting cheeses in this batter.</p> </div> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Italian Asparagus and + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Italian Asparagus and Cheese</b></p> <div class="blockquot"> @@ -5829,10 +5319,7 @@ Sapsago to give the new-mown hay scent.</p> </div> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Garlic on Cheese</b></p> + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Garlic on Cheese</b></p> <div class="blockquot"> <p>For one sandwich prepare 30 or 40 garlic cloves by @@ -5857,13 +5344,12 @@ <div class="poem"> <div class="stanza"> <!-- Page 116 --> - <a name="Page_116" - id="Page_116"></a> <span>I had rather - live<br /></span> <span>With cheese and garlic in - a windmill, far,<br /></span> <span>Than feed on - cates and have him talk to me<br /></span> + <a id="Page_116"></a> <span>I had rather + live<br ></span> <span>With cheese and garlic in + a windmill, far,<br ></span> <span>Than feed on + cates and have him talk to me<br ></span> <span>In any summer-house in - Christendom.<br /></span> + Christendom.<br ></span> </div> </div> @@ -5873,10 +5359,7 @@ of another early English writer: "Garlic is very dangerous to young children, fine women and hot young men."</p> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Blintzes</b></p> + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Blintzes</b></p> <div class="blockquot"> <p>This snow white member of the crêpes suzette @@ -5885,13 +5368,13 @@ joined blinis, kreplach and cheeseburgers as a quick and sustaining lunch for office workers.</p> - <p>2 eggs<br /> - 1 cup water<br /> - 1 cup sifted flour<br /> - Salt<br /> - Cooking oil<br /> - ½ pound cottage cheese<br /> - 2 tablespoons butter<br /> + <p>2 eggs<br > + 1 cup water<br > + 1 cup sifted flour<br > + Salt<br > + Cooking oil<br > + ½ pound cottage cheese<br > + 2 tablespoons butter<br > 2 cups sour cream</p> <p>Beat 1 egg light and make a batter with the water, flour @@ -5907,16 +5390,12 @@ once with sufficient sour cream to smother them.</p> </div> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Vatroushki</b></p> + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Vatroushki</b></p> <div class="blockquot"> <p>Russia seems to have been the cradle of all sorts of blinis and blintzes, and perhaps the first, of them to be - made was <!-- Page 117 --><a name="Page_117" - id="Page_117"></a> vatroushki, a variant of the blintzes + made was <!-- Page 117 --><a id="Page_117"></a> vatroushki, a variant of the blintzes above. The chief difference is that rounds of puff paste dough are used instead of the hot cakes, 1 teaspoon of sugar is added to the cottage cheese filling, and the @@ -5927,33 +5406,27 @@ oven.</p> </div> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Cottage Cheese + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Cottage Cheese Pancakes</b></p> <div class="blockquot"> - <p>1 cup prepared pancake<br /> - 4 tablespoons top milk or light cream<br /> - 1 teaspoon salt<br /> - 4 eggs, well beaten<br /> - 1 tablespoon sugar<br /> + <p>1 cup prepared pancake<br > + 4 tablespoons top milk or light cream<br > + 1 teaspoon salt<br > + 4 eggs, well beaten<br > + 1 tablespoon sugar<br > 2 cups cottage cheese, put through ricer</p> <p>Mix batter and stir in cheese last until smooth.</p> </div> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Cheese Waffles</b></p> + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Cheese Waffles</b></p> <div class="blockquot"> - <p>2 cups prepared waffle flour<br /> - 3 egg yolks, lightly beaten<br /> - ¼ cup melted butter<br /> - ¾ cup grated sharp Cheddar<br /> + <p>2 cups prepared waffle flour<br > + 3 egg yolks, lightly beaten<br > + ¼ cup melted butter<br > + ¾ cup grated sharp Cheddar<br > 3 egg whites, beaten stiff</p> <p>Stir up a smooth waffle batter of the first 4 @@ -5963,23 +5436,19 @@ <p>Today you can get imported canned Holland cheese waffles to heat quickly and serve.</p> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Napkin Dumpling</b></p> + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Napkin Dumpling</b></p> <div class="blockquot"> - <p>1 pound cottage cheese<br /> - ⅛ pound butter, softened<br /> - 3 eggs, beaten<br /> - ¾ cup Farina<br /> - ½ teaspoon salt<br /> + <p>1 pound cottage cheese<br > + ⅛ pound butter, softened<br > + 3 eggs, beaten<br > + ¾ cup Farina<br > + ½ teaspoon salt<br > Cinnamon and brown sugar</p> <p>Mix together all ingredients (except the cinnamon and sugar) to form a ball. Moisten a linen napkin with cold - water and tie <!-- Page 118 --><a name="Page_118" - id="Page_118"></a>the ball of dough in it. Simmer 40 to + water and tie <!-- Page 118 --><a id="Page_118"></a>the ball of dough in it. Simmer 40 to 50 minutes in salted boiling water, remove from napkin, sprinkle well with cinnamon and brown sugar, and serve. This is on the style of Hungarian potato and other @@ -5993,15 +5462,15 @@ <div class="poem"> <div class="stanza"> - <span>Where fish is scant<br /></span> <span>And fruit - of trees,<br /></span> <span>Supply that - want<br /></span> <span>With butter and - cheese.<br /></span> + <span>Where fish is scant<br ></span> <span>And fruit + of trees,<br ></span> <span>Supply that + want<br ></span> <span>With butter and + cheese.<br ></span> </div> <div class="stanza"> - <span class="auth">Thomas Tusser in<br /></span> - <span class="auth"><i>The Last Remedy</i><br /></span> + <span class="auth">Thomas Tusser in<br ></span> + <span class="auth"><i>The Last Remedy</i><br ></span> </div> </div> @@ -6028,8 +5497,7 @@ buttermilk he dies."</p> <p>Cheese was made before butter, being the earliest form of - <!-- Page 119 --><a name="Page_119" - id="Page_119"></a>dairy manufacturing, so buttermilk cheese + <!-- Page 119 --><a id="Page_119"></a>dairy manufacturing, so buttermilk cheese came well after plain milk cheese, even after whey cheese. It is very tasty, and a natural with potato salad. The curd is salted after draining and sold in small parchment @@ -6070,8 +5538,7 @@ a smooth, creamy consistency, and pat into balls the size of a Seville orange.</p> - <p><!-- Page 120 --><a name="Page_120" - id="Page_120"></a></p> + <p><!-- Page 120 --><a id="Page_120"></a></p> <div class="cats"> CREAM CHEESE @@ -6087,9 +5554,9 @@ Devonshire.</li> <li>Rennet curd ripened, with thin, edible rind, or none, - packaged<br /> + packaged<br > in small blocks or miniature bricks by dairy companies, - as<br /> + as<br > in the U.S. Philadelphia Cream cheese.</li> </ol> @@ -6128,8 +5595,7 @@ <p>We'd like to have a cheese ice cream to contrast with too sweet ones. Attempts at this have been made, both here and in - England; <!-- Page 121 --><a name="Page_121" - id="Page_121"></a>Scottish Caledonian cream came closest. We + England; <!-- Page 121 --><a id="Page_121"></a>Scottish Caledonian cream came closest. We have frozen cheese with fruit, to be sure, but no true cheese ice cream as yet, though some cream cheeses seem especially suitable.</p> @@ -6137,12 +5603,12 @@ <div class="poem"> <div class="stanza"> <span>The farmer's daughter hath soft brown - hair<br /></span> <span>(Butter and eggs and a pound of - cheese)<br /></span> <span>And I met with a ballad I - can't say where,<br /></span> <span>That wholly - consisted of lines like these,<br /></span> + hair<br ></span> <span>(Butter and eggs and a pound of + cheese)<br ></span> <span>And I met with a ballad I + can't say where,<br ></span> <span>That wholly + consisted of lines like these,<br ></span> <span>(Butter and eggs and a pound of - cheese.)<br /></span> + cheese.)<br ></span> </div> </div> @@ -6186,8 +5652,7 @@ earlier in this section, as the Coronation dessert with which to regale the second Queen Elizabeth at the city luncheon in Guildhall This is most <!-- Page 122 --> - <a name="Page_122" - id="Page_122"></a>fitting, since these tarts were named + <a id="Page_122"></a>fitting, since these tarts were named after the maids of honor at the court of the first Queen Elizabeth. The original recipe is said to have sold for a thousand pounds. These Richmond maids of honor had the usual @@ -6224,23 +5689,19 @@ ours made from popcorn-style pot cheese put through a sieve:</p> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Pineapple Cheese Cake</b></p> + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Pineapple Cheese Cake</b></p> <div class="blockquot"> - <p>2½ pounds sieved pot cheese<br /> - 1-inch piece vanilla bean<br /> - ¼ pound sweet butter, melted<br /> - ½ small box graham crackers, crushed fine<br /> - 4 eggs<br /> - 2 cups sugar<br /> - 1 small can crushed pineapple, drained<br /> - 2 cups milk<br /> - ⅓ cup flour<br /> - <!-- Page 123 --><a name="Page_123" - id="Page_123"></a></p> + <p>2½ pounds sieved pot cheese<br > + 1-inch piece vanilla bean<br > + ¼ pound sweet butter, melted<br > + ½ small box graham crackers, crushed fine<br > + 4 eggs<br > + 2 cups sugar<br > + 1 small can crushed pineapple, drained<br > + 2 cups milk<br > + ⅓ cup flour<br > + <!-- Page 123 --><a id="Page_123"></a></p> <p>In a big bowl mix everything except the graham crackers and pineapple in the order given above. Butter a square @@ -6258,32 +5719,26 @@ about five dollars a cake. Some are fruited with cherries or strawberries.</p> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Cheese Custard</b></p> + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Cheese Custard</b></p> <div class="blockquot"> - <p>4 eggs, slightly beaten<br /> - ½ teaspoon salt<br /> - 1 cup milk<br /> - A dash of pepper or paprika<br /> - 3 tablespoons melted butter<br /> - A few drops of onion juice, if desired<br /> + <p>4 eggs, slightly beaten<br > + ½ teaspoon salt<br > + 1 cup milk<br > + A dash of pepper or paprika<br > + 3 tablespoons melted butter<br > + A few drops of onion juice, if desired<br > 4 tablespoons grated Swiss (imported)</p> <p>Mix all together, set in molds in pan of hot water, and bake until brown.</p> </div> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Open-faced Cheese Pie</b></p> + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Open-faced Cheese Pie</b></p> <div class="blockquot"> - <p>3 eggs<br /> - 1 cup sugar<br /> + <p>3 eggs<br > + 1 cup sugar<br > 2 pounds soft smearcase</p> <p>Whip everything together and fill two pie crusts. Bake @@ -6294,8 +5749,7 @@ <p>Hot apple pie was always accompanied with cheese in New England, even as every slice of apple pie in Wisconsin has - cheese <!-- Page 124 --><a name="Page_124" - id="Page_124"></a>for a sidekick, according to law. Pioneer + cheese <!-- Page 124 --><a id="Page_124"></a>for a sidekick, according to law. Pioneer hot pies were baked in brick ovens and flavored with nutmeg, cinnamon and rose geranium. The cheese was Cheddar, but today all sorts of pie and cheese combinations are common, @@ -6309,10 +5763,7 @@ natural accompaniment to any dessert of apple with its cheese.</p> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Apple Pie Adorned</b></p> + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Apple Pie Adorned</b></p> <div class="blockquot"> <p>Apple pie is adorned with cream and cheese by pressing @@ -6322,10 +5773,7 @@ fanciful fashion.</p> </div> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Apple Pie á la + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Apple Pie á la Cheese</b></p> <div class="blockquot"> @@ -6334,10 +5782,7 @@ minutes.</p> </div> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Cheese-crusty Apple + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Cheese-crusty Apple Pie</b></p> <div class="blockquot"> @@ -6346,10 +5791,7 @@ bake golden-brown.</p> </div> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Flan au Fromage</b></p> + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Flan au Fromage</b></p> <div class="blockquot"> <p>To make this Franche-Comté tart of crisp paste, @@ -6361,11 +5803,7 @@ parts of flour.</p> </div> - <p><!-- Page 125 --><a name="Page_125" - id="Page_125"></a> <img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Christmas Cake + <p><!-- Page 125 --><a id="Page_125"></a> <img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Christmas Cake Sandwiches</b></p> <div class="blockquot"> @@ -6374,10 +5812,10 @@ <div class="poem"> <div class="stanza"> - <span>A little bit of spice cake<br /></span> <span>A - little bit of cheese,<br /></span> <span>A glass of - cold water,<br /></span> <span>A penny, if you - please.<br /></span> + <span>A little bit of spice cake<br ></span> <span>A + little bit of cheese,<br ></span> <span>A glass of + cold water,<br ></span> <span>A penny, if you + please.<br ></span> </div> </div> @@ -6390,15 +5828,12 @@ serve apple pie with cheese and applejack.</p> </div> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Angelic Camembert</b></p> + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Angelic Camembert</b></p> <div class="blockquot"> - <p>1 ripe Camembert, imported<br /> - 1 cup Anjou dry white wine<br /> - ½ pound sweet butter, softened<br /> + <p>1 ripe Camembert, imported<br > + 1 cup Anjou dry white wine<br > + ½ pound sweet butter, softened<br > 2 tablespoons finely grated toast crumbs</p> <p>Lightly scrape all crusty skin from the Camembert and @@ -6427,8 +5862,7 @@ to acquire her hand in marriage.</p> </div> - <p><!-- Page 126 --><a name="Page_126" - id="Page_126"></a> Another writer has said that "only + <p><!-- Page 126 --><a id="Page_126"></a> Another writer has said that "only gourmets among women seem to like cheese, except farm women and foreigners." The association between gourmets and farm women is borne out by the following urgent plea from early @@ -6436,14 +5870,14 @@ <div class="poem"> <div class="stanza"> - <span><i>Ai contadini non far sapere</i><br /></span> + <span><i>Ai contadini non far sapere</i><br ></span> <span><i>Quanta è buono it cacio con le - pere</i>.<br /></span> + pere</i>.<br ></span> </div> <div class="stanza"> - <span>Don't let the peasants know<br /></span> - <span>How good are cheese and pears.<br /></span> + <span>Don't let the peasants know<br ></span> + <span>How good are cheese and pears.<br ></span> </div> </div> @@ -6457,8 +5891,8 @@ <div class="poem"> <div class="stanza"> - <span><i>Entre la poire et le fromage</i><br /></span> - <span>Between the pear and the cheese.<br /></span> + <span><i>Entre la poire et le fromage</i><br ></span> + <span>Between the pear and the cheese.<br ></span> </div> </div> @@ -6468,7 +5902,7 @@ <div class="poem"> <div class="stanza"> - <span>After cheese comes nothing.<br /></span> + <span>After cheese comes nothing.<br ></span> </div> </div> @@ -6478,7 +5912,7 @@ <div class="poem"> <div class="stanza"> <span>Digestive cheese, and fruit there sure will - be.<br /></span> + be.<br ></span> </div> </div> @@ -6487,13 +5921,13 @@ <div class="poem"> <div class="stanza"> <span>I will make an end of my dinner; - there's<br /></span> <span>pippins and cheese to - come.<br /></span> + there's<br ></span> <span>pippins and cheese to + come.<br ></span> </div> <div class="stanza"> <span class="auth">Shakespeare's <i>Merry Wives of - Windsor</i><br /></span> + Windsor</i><br ></span> </div> </div> @@ -6504,8 +5938,7 @@ note when it was published in 1431 the proper thing "after meat" was "pears, nuts, strawberries, whortleberries (American huckle<!-- Page 127 --> - <a name="Page_127" - id="Page_127"></a>berries) and hard cheese." In modern + <a id="Page_127"></a>berries) and hard cheese." In modern practice we serve some suitable cheese like Camembert directly on slices of apple and pears, Gorgonzola on sliced banana, Hablé spread on pineapple and a cheese @@ -6518,16 +5951,13 @@ Pots of liquored and wined cheeses, no end, those of your own making being the best.</p> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Champagned Roquefort or + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Champagned Roquefort or Gorgonzola</b></p> <div class="blockquot"> - <p>½ pound mellow Roquefort<br /> - ¼ pound sweet butter, softened<br /> - A dash cayenne<br /> + <p>½ pound mellow Roquefort<br > + ¼ pound sweet butter, softened<br > + A dash cayenne<br > ¾ cup champagne</p> <p>With a silver fork mix cheese and butter to a smooth @@ -6552,8 +5982,7 @@ <p>FROM HUNGARY: Kascaval</p> - <p><!-- Page 128 --><a name="Page_128" - id="Page_128"></a> FROM SWITZERLAND: Swiss + <p><!-- Page 128 --><a id="Page_128"></a> FROM SWITZERLAND: Swiss Gruyère</p> <p>FROM GERMANY: Kümmelkäse</p> @@ -6567,22 +5996,18 @@ <p>FROM POLAND: Warshawski Syr</p> <p> </p> - <hr style="width: 65%;" /> + <hr style="width: 65%;" > - <p><!-- Page 129 --><a name="Page_129" - id="Page_129"></a> </p> + <p><!-- Page 129 --><a id="Page_129"></a> </p> <p> </p> <div> - <img src="images/129.gif" - width="450" - height="308" - alt="Illustration" /> + <img src="images/129.gif" alt="Illustration" style="width: 450px; height: 308px"> </div> <div class="rightalign"> - <i>Chapter<br /> + <i>Chapter<br > Nine</i> </div> @@ -6594,7 +6019,7 @@ <div class="poem"> <div class="stanza"> <span>Parma, the happy country where huge cheeses - grow.<br /></span> + grow.<br ></span> </div> </div> @@ -6612,8 +6037,7 @@ <p>The second most popular cheese for <i>au gratin</i> is Italian Romano, and, for an entirely different flavor, Swiss - Sapsago. The <!-- Page 130 --><a name="Page_130" - id="Page_130"></a>French, who gave us this cookery term, use + Sapsago. The <!-- Page 130 --><a id="Page_130"></a>French, who gave us this cookery term, use it in its original meaning for any dish with a browned topping, usually of bread crumbs, or crumbs and cheese. In America we think of <i>au gratin</i> as grated cheese only, @@ -6621,20 +6045,17 @@ with butter or cheese; as, potatoes <i>au gratin</i>." So let us begin with that.</p> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Potatoes au Gratin</b></p> + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Potatoes au Gratin</b></p> <div class="blockquot"> - <p>2 cups diced cooked potatoes<br /> - 2 tablespoons grated onion<br /> - ½ cup grated American Cheddar cheese<br /> - 2 tablespoons butter<br /> - ½ cup milk<br /> - 1 egg<br /> - Salt<br /> - Pepper<br /> + <p>2 cups diced cooked potatoes<br > + 2 tablespoons grated onion<br > + ½ cup grated American Cheddar cheese<br > + 2 tablespoons butter<br > + ½ cup milk<br > + 1 egg<br > + Salt<br > + Pepper<br > More grated cheese for covering</p> <p>In a buttered baking dish put a layer of diced potatoes, @@ -6647,10 +6068,7 @@ ½ hour.</p> </div> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Eggs au Gratin</b></p> + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Eggs au Gratin</b></p> <div class="blockquot"> <p>Make a white sauce flavored with minced onion to pour @@ -6662,33 +6080,26 @@ until brown in oven (or about 12 minutes).</p> </div> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Tomatoes au Gratin</b></p> + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Tomatoes au Gratin</b></p> <div class="blockquot"> <p>Cover bottom of shallow baking pan with slices of tomato and sprinkle liberally with bread crumbs and grated cheese, - season <!-- Page 131 --><a name="Page_131" - id="Page_131"></a> with salt, pepper and dots of butter, + season <!-- Page 131 --><a id="Page_131"></a> with salt, pepper and dots of butter, add another layer of tomato slices, season as before and continue this, alternating with cheese, until pan is full. Add a generous topping of crumbs, cheese and butter. Bake 50 minutes in moderate oven.</p> </div> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Onion Soup au Gratin</b></p> + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Onion Soup au Gratin</b></p> <div class="blockquot"> - <p>4 or 5 onions, sliced<br /> - 4 or 5 tablespoons butter<br /> - 1 quart stock or canned consommé<br /> - 1 quart bouillon made from dissolving 4 or 5 cubes<br /> - Rounds of toasted French bread<br /> + <p>4 or 5 onions, sliced<br > + 4 or 5 tablespoons butter<br > + 1 quart stock or canned consommé<br > + 1 quart bouillon made from dissolving 4 or 5 cubes<br > + Rounds of toasted French bread<br > 1½ cups grated Parmesan cheese</p> <p>Sauté onions in butter in a roomy saucepan until @@ -6720,17 +6131,13 @@ golden makes the best base to pour this over, as is done with the French onion soup above.</p> - <p><!-- Page 132 --><a name="Page_132" - id="Page_132"></a> The same cheese toasts are the basis + <p><!-- Page 132 --><a id="Page_132"></a> The same cheese toasts are the basis of a simple milk-cheese soup, with heated milk poured over and a seasoning of salt, pepper, chopped chives, or a dash of nutmeg.</p> </div> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Chicken Cheese Soup</b></p> + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Chicken Cheese Soup</b></p> <div class="blockquot"> <p>Heat together 1 cup milk, 1 cup water in which 2 chicken @@ -6769,10 +6176,7 @@ </div> </div> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Green Cheese Salad + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Green Cheese Salad Julienne</b></p> <div class="blockquot"> @@ -6784,11 +6188,7 @@ French dressing.</p> </div> - <p><!-- Page 133 --><a name="Page_133" - id="Page_133"></a> <img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>American Cheese Salad</b></p> + <p><!-- Page 133 --><a id="Page_133"></a> <img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>American Cheese Salad</b></p> <div class="blockquot"> <p>Slice a sweet ripe pineapple thin and sprinkle with @@ -6796,10 +6196,7 @@ French dressing.</p> </div> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Cheese and Nut Salad</b></p> + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Cheese and Nut Salad</b></p> <div class="blockquot"> <p>Mix American Cheddar with an equal amount of nut meats @@ -6808,10 +6205,7 @@ finely grated Sapsago.</p> </div> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Brie or Camembert + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Brie or Camembert Salad</b></p> <div class="blockquot"> @@ -6822,21 +6216,18 @@ isn't creamy enough, mash it with some sweet cream.)</p> </div> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Three-in-One Mold</b></p> + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Three-in-One Mold</b></p> <div class="blockquot"> - <p>¾ cup cream cheese<br /> - ½ cup grated American Cheddar cheese<br /> - ½ cup Roquefort cheese, crumbled<br /> - 2 tablespoons gelatin, dissolved and stirred into<br /> - ½ cup boiling water<br /> - Juice of 1 lemon<br /> - Salt<br /> - Pepper<br /> - 2 cups cream, beaten stiff<br /> + <p>¾ cup cream cheese<br > + ½ cup grated American Cheddar cheese<br > + ½ cup Roquefort cheese, crumbled<br > + 2 tablespoons gelatin, dissolved and stirred into<br > + ½ cup boiling water<br > + Juice of 1 lemon<br > + Salt<br > + Pepper<br > + 2 cups cream, beaten stiff<br > ½ cup minced chives</p> <p>Mash the cheeses together, season gelatin liquid with @@ -6846,11 +6237,7 @@ lettuce with a little mayonnaise, or plain.</p> </div> - <p><!-- Page 134 --><a name="Page_134" - id="Page_134"></a> <img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Swiss Cheese Salad</b></p> + <p><!-- Page 134 --><a id="Page_134"></a> <img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Swiss Cheese Salad</b></p> <div class="blockquot"> <p>Dice ½ pound of cheese into ½-inch cubes. @@ -6862,10 +6249,7 @@ with the dressing.</p> </div> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Rosie's Swiss Breakfast + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Rosie's Swiss Breakfast Cheese Salad</b></p> <p>Often Emmentaler is cubed in a salad for breakfast, relished @@ -6893,10 +6277,7 @@ is the best cure in the world for the worst hangover."</p> </div> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Gorgonzola and Banana + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Gorgonzola and Banana Salad</b></p> <div class="blockquot"> @@ -6907,11 +6288,7 @@ banana flavor of ripe Gorgonzola.</p> </div> - <p><!-- Page 135 --><a name="Page_135" - id="Page_135"></a> <img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Cheese and Pea Salad</b></p> + <p><!-- Page 135 --><a id="Page_135"></a> <img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Cheese and Pea Salad</b></p> <div class="blockquot"> <p>Cube ½ pound of American Cheddar and mix with a @@ -6921,18 +6298,15 @@ with a sprinkling of parsley and chopped radishes.</p> </div> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Apple and Cheese + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Apple and Cheese Salad</b></p> <div class="blockquot"> - <p>½ cup cream cheese<br /> - 1 cup chopped pecans<br /> - Salt and pepper<br /> - Apples, sliced ½-inch thick<br /> - Lettuce leaves<br /> + <p>½ cup cream cheese<br > + 1 cup chopped pecans<br > + Salt and pepper<br > + Apples, sliced ½-inch thick<br > + Lettuce leaves<br > Creamy salad dressing</p> <p>Make tiny seasoned cheese balls, center on the apple @@ -6940,10 +6314,7 @@ salad dressing.</p> </div> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Roquefort Cheese Salad + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Roquefort Cheese Salad Dressing</b></p> <div class="blockquot"> @@ -6967,11 +6338,7 @@ good on all green salads, but on endive it's something special.</p> - <p><!-- Page 136 --><a name="Page_136" - id="Page_136"></a> <img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Sauce Mornay</b></p> + <p><!-- Page 136 --><a id="Page_136"></a> <img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Sauce Mornay</b></p> <p>Sauce Mornay has been hailed internationally as "the greatest culinary achievement in cheese."</p> @@ -6985,10 +6352,7 @@ of the cooking broth is added.</p> </div> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Plain Cheese Sauce</b></p> + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Plain Cheese Sauce</b></p> <div class="blockquot"> <p>1 part of any grated cheese to 4 parts of white @@ -7017,10 +6381,7 @@ generously over bread toasted on one side only, with the untoasted side up, to let the sauce sink in.</p> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Parsleyed Cheese + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Parsleyed Cheese Sauce</b></p> <div class="blockquot"> @@ -7030,8 +6391,7 @@ over.</p> </div> - <p><!-- Page 137 --><a name="Page_137" - id="Page_137"></a></p> + <p><!-- Page 137 --><a id="Page_137"></a></p> <div class="cats"> CORNUCOPIA OF CHEESE RECIPES @@ -7043,7 +6403,7 @@ overlooked or crowded out of the main sections devoted to the classic Fondues, Rabbits, Soufflés, etc.</p> - <p><br /> + <p><br > <i>Stuffed Celery, Endive, Anise and Other Suitable Stalks</i></p> @@ -7080,8 +6440,7 @@ </div> <div class="blockquot"> - <!-- Page 138 --><a name="Page_138" - id="Page_138"></a> + <!-- Page 138 --><a id="Page_138"></a> <p>After all stalks are filled, beginning with the baby center ones, press them together in the form of the @@ -7090,10 +6449,7 @@ water cress or lettuce, moistened with French dressing.</p> </div> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Cold Dunking</b></p> + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Cold Dunking</b></p> <div class="blockquot"> <p>Besides hot dunking in Swiss Fondue, cold dunking may be @@ -7105,10 +6461,7 @@ all.</p> </div> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Cheese Charlotte</b></p> + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Cheese Charlotte</b></p> <div class="blockquot"> <p>Line a baking dish from bottom to top with decrusted @@ -7117,10 +6470,7 @@ grated cheese. Bake until golden brown in slow oven.</p> </div> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Straws</b></p> + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Straws</b></p> <div class="blockquot"> <p>Roll pastry dough thin and cover with grated Cheddar, @@ -7131,12 +6481,8 @@ until crisp.</p> </div> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Supa Shetgia</b> - <a name="FNanchor_B_2" - id="FNanchor_B_2"></a> <a href="#Footnote_B_2" + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Supa Shetgia</b> + <a id="FNanchor_B_2"></a> <a href="#Footnote_B_2" class="fnanchor">[B]</a></p> <div class="blockquot"> @@ -7144,8 +6490,7 @@ little known in this country. One of its seasonings is nutmeg and until one has used it in cheese dishes, it is hard to describe how perfectly - <!-- Page 139 --><a name="Page_139" - id="Page_139"></a> it gives that extra something. The + <!-- Page 139 --><a id="Page_139"></a> it gives that extra something. The recipe, as given, is for each plate, but there is no reason why the old-fashioned tureen could not be used and the quantities simply increased</i>.</p> @@ -7160,8 +6505,7 @@ </div> <div class="footnote"> - <p><a name="Footnote_B_2" - id="Footnote_B_2"></a> + <p><a id="Footnote_B_2"></a> <a href="#FNanchor_B_2"><span class="label">[B]</span></a> (from <i>Cheese Cookery</i>, by Helmut Ripperger)</p> </div> @@ -7188,10 +6532,7 @@ <p>Italians grate on more cheese for seasoning than any other people, as the French are wont to use more wine in cooking.</p> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Pfeffernüsse and + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Pfeffernüsse and Caraway</b></p> <p>The gingery little "pepper nuts," <i>pfeffernüsse</i>, @@ -7199,11 +6540,7 @@ the best accompaniments to almost any kind of cheese. For contrast try a dish of caraway.</p> - <p><!-- Page 140 --><a name="Page_140" - id="Page_140"></a> <img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Diablotins</b></p> + <p><!-- Page 140 --><a id="Page_140"></a> <img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Diablotins</b></p> <p>Small rounds of buttered bread or toast heaped with a mound of grated cheese and browned in the oven is a French @@ -7213,27 +6550,21 @@ CHEESE OMELETS </div> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Cheddar Omelet</b></p> + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Cheddar Omelet</b></p> <div class="blockquot"> <p>Make a plain omelet your own way. When the mixture has just begun to cook, dust over it evenly ½ cup grated - Cheddar.<br /> + Cheddar.<br > (a) Use young Cheddar if you want a mild, bland - omelet.<br /> - (b) Use sharp, aged Cheddar for a full-flavored one.<br /> + omelet.<br > + (b) Use sharp, aged Cheddar for a full-flavored one.<br > (c) Sprinkle (b) with Worcestershire sauce to make what - might be called a Wild Omelet.<br /> + might be called a Wild Omelet.<br > Cook as usual. Fold and serve.</p> </div> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Parmesan Omelet</b> + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Parmesan Omelet</b> (mild)</p> <div class="blockquot"> @@ -7241,10 +6572,7 @@ grated fine, in place of the ½ cup Cheddar.</p> </div> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Parmesan Omelet</b> (full + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Parmesan Omelet</b> (full flavored)</p> <div class="blockquot"> @@ -7254,25 +6582,18 @@ cup evenly, just as the omelet begins to set.</p> </div> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>A Meal-in-One Omelet</b></p> + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>A Meal-in-One Omelet</b></p> <div class="blockquot"> <p>Fry ½ dozen bacon slices crisp and keep hot while frying a cup of diced, boiled potatoes in the bacon fat, to - equal crispness. <!-- Page 141 --><a name="Page_141" - id="Page_141"></a>Meanwhile make your omelet mixture of + equal crispness. <!-- Page 141 --><a id="Page_141"></a>Meanwhile make your omelet mixture of 3 eggs, beaten, and 1½ tablespoons of shredded Emmentaler (or domestic Swiss) with 1 tablespoon of chopped chives and salt and pepper to taste.</p> </div> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Tomato and</b></p> + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Tomato and</b></p> <div class="blockquot"> <p>Make plain omelet, cover with thin rounds of fresh @@ -7280,10 +6601,7 @@ under broiler until cheese melts to a golden brown.</p> </div> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Omelet with Cheese + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Omelet with Cheese Sauce</b></p> <div class="blockquot"> @@ -7299,21 +6617,18 @@ chervil, tarragon and cream. A delicious appearance and added flavor can be had by browning with a salamander.</p> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Spanish + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Spanish Flan—Quesillo</b></p> <div class="blockquot"> - <p>FOR THE CARAMEL:<br /> - ½ cup sugar<br /> - 4 tablespoons water<br /> - <br /> - FOR THE FLAN:<br /> - 4 eggs, beaten separately<br /> - 2 cups hot milk<br /> - ½ cup sugar<br /> + <p>FOR THE CARAMEL:<br > + ½ cup sugar<br > + 4 tablespoons water<br > + <br > + FOR THE FLAN:<br > + 4 eggs, beaten separately<br > + 2 cups hot milk<br > + ½ cup sugar<br > Salt</p> <p>Brown sugar and mix with water to make the caramel. Pour @@ -7324,11 +6639,7 @@ about ¾ hour.</p> </div> - <p><!-- Page 142 --><a name="Page_142" - id="Page_142"></a> <img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Italian Fritto Misto</b></p> + <p><!-- Page 142 --><a id="Page_142"></a> <img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Italian Fritto Misto</b></p> <div class="blockquot"> <p>The distinctive Italian Mixed Fry, Fritto Misto, is made @@ -7341,10 +6652,7 @@ mouthful of the mixture.</p> </div> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Polish Piroghs</b> (a + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Polish Piroghs</b> (a pocketful of cheese)</p> <div class="blockquot"> @@ -7368,10 +6676,7 @@ <p>This is a cross between ravioli and blintzes.</p> </div> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Cheesed Mashed + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Cheesed Mashed Potatoes</b></p> <div class="blockquot"> @@ -7385,11 +6690,7 @@ <p>If there's a chafing dish handy, a first-rate nightcap can be made via a</p> - <p><!-- Page 143 --><a name="Page_143" - id="Page_143"></a> <img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Sautéed Swiss + <p><!-- Page 143 --><a id="Page_143"></a> <img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Sautéed Swiss Sandwich</b></p> <div class="blockquot"> @@ -7406,26 +6707,22 @@ </div> <p> </p> - <hr style="width: 65%;" /> + <hr style="width: 65%;" > - <p><!-- Page 144 --><a name="Page_144" - id="Page_144"></a> </p> + <p><!-- Page 144 --><a id="Page_144"></a> </p> <p> </p> <div> - <img src="images/144.gif" - width="450" - height="338" - alt="Illustration" /> + <img src="images/144.gif" alt="Illustration" style="width: 450px; height: 338px"> </div> <div class="rightalign"> - <i>Chapter<br /> + <i>Chapter<br > Ten</i> </div> - <h2>Appetizers, Crackers, Sandwiches, Savories,<br /> + <h2>Appetizers, Crackers, Sandwiches, Savories,<br > Snacks, Spreads and Toasts</h2> <p>In America cheese got its start in country stores in our @@ -7438,8 +6735,7 @@ off and help himself to the old-time crackers that can't be beat today.</p> - <p><!-- Page 145 --><a name="Page_145" - id="Page_145"></a> At that time Wisconsin still belonged to + <p><!-- Page 145 --><a id="Page_145"></a> At that time Wisconsin still belonged to the Indians and Vermont was our leading cheese state, with its Sage and Cheddar and Vermont Country Store Crackers, as Vrest Orton of Weston Vermont, calls them. When Orton heard @@ -7466,16 +6762,16 @@ <div class="poem"> <div class="stanza"> - <span>I am an Irish hunter;<br /></span> <span>I am, I - ain't.<br /></span> <span>I do not hunt for - deer<br /></span> <span>But beer.<br /></span> - <span>Oh, Otto, wring the bar rag.<br /></span> + <span>I am an Irish hunter;<br ></span> <span>I am, I + ain't.<br ></span> <span>I do not hunt for + deer<br ></span> <span>But beer.<br ></span> + <span>Oh, Otto, wring the bar rag.<br ></span> </div> <div class="stanza"> - <span>I do not hunt for fleas<br /></span> <span>But - cheese.<br /></span> <span>Oh, Adolph, bring the free - lunch.<br /></span> + <span>I do not hunt for fleas<br ></span> <span>But + cheese.<br ></span> <span>Oh, Adolph, bring the free + lunch.<br ></span> </div> </div> @@ -7483,8 +6779,7 @@ coast. In every bar there was a choice of Swiss, Cottage, Limburger—manly cheeses, walkie-talkie oldsters that could sit up and beg, golden yellow, tangy mellow, always cut - in cubes. <!-- Page 146 --><a name="Page_146" - id="Page_146"></a>Cheese takes the cube form as naturally as + in cubes. <!-- Page 146 --><a id="Page_146"></a>Cheese takes the cube form as naturally as eggs take the oval and honeycombs the hexagon.</p> <p>On the more elegant handout buffets, besides the shapely @@ -7506,7 +6801,7 @@ and the exotic. Let's use the alphabet to sum up the situation.</p> - <p><br /> + <p><br > <b>A Alpine Club Sandwich</b></p> <div class="blockquot"> @@ -7516,7 +6811,7 @@ chicken or turkey, tomato, bacon and a lettuce leaf.</p> </div> - <p><br /> + <p><br > <b>B Boston Beany, Open-face</b></p> <div class="blockquot"> @@ -7526,21 +6821,20 @@ broiler until cheese melts and the bacon crisps.</p> </div> - <p><br /> + <p><br > <b>C Cheeseburgers</b></p> <div class="blockquot"> <p>Pat out some small seasoned hamburgers exceedingly thin and, using them instead of slices of bread, sandwich in a - nice <!-- Page 147 --><a name="Page_147" - id="Page_147"></a>slice of American Cheddar well covered + nice <!-- Page 147 --><a id="Page_147"></a>slice of American Cheddar well covered with mustard. Crimp edges of the hamburgers all around to hold in the cheese when it melts and begins to run. Toast under a brisk boiler and serve on soft, toasted sandwich buns.</p> </div> - <p><br /> + <p><br > <b>D Deviled Rye</b></p> <div class="blockquot"> @@ -7550,7 +6844,7 @@ pimiento.</p> </div> - <p><br /> + <p><br > <b>E Egg, Open-faced</b></p> <div class="blockquot"> @@ -7563,7 +6857,7 @@ serve with crisp bacon.</p> </div> - <p><br /> + <p><br > <b>F French-fried Swiss</b></p> <div class="blockquot"> @@ -7573,7 +6867,7 @@ browned. This is a specialty of Franche-Comté.</p> </div> - <p><br /> + <p><br > <b>G Grilled Chicken-Ham-Cheddar</b></p> <div class="blockquot"> @@ -7586,9 +6880,8 @@ of dill pickle.</p> </div> - <p><br /> - <!-- Page 148 --><a name="Page_148" - id="Page_148"></a> <b>H He-man Sandwich, + <p><br > + <!-- Page 148 --><a id="Page_148"></a> <b>H He-man Sandwich, Open-faced</b></p> <div class="blockquot"> @@ -7598,7 +6891,7 @@ with mustard and a sowing of capers.</p> </div> - <p><br /> + <p><br > <b>I International Sandwich</b></p> <div class="blockquot"> @@ -7610,7 +6903,7 @@ and brown under the broiler.</p> </div> - <p><br /> + <p><br > <b>J Jurassiennes, or Croûtes Comtoises</b></p> @@ -7621,7 +6914,7 @@ serve.</p> </div> - <p><br /> + <p><br > <b>K Kümmelkäse</b></p> <div class="blockquot"> @@ -7634,7 +6927,7 @@ imported.</p> </div> - <p><br /> + <p><br > <b>L Limburger Onion or Limburger Catsup</b></p> <div class="blockquot"> @@ -7642,8 +6935,7 @@ dressing for ½ hour. Then butter slices of rye, spread well with soft Limburger, top with onion and you will have something super-duper—if you like - Limburger. <!-- Page 149 --><a name="Page_149" - id="Page_149"></a></p> + Limburger. <!-- Page 149 --><a id="Page_149"></a></p> <p>When catsup is substituted for marinated onion the sandwich has quite another character and flavor, so true @@ -7651,7 +6943,7 @@ for the thrill of contrast.</p> </div> - <p><br /> + <p><br > <b>M Meringue, Open-faced</b> (from the Browns' <i>10,000 Snacks</i>)</p> @@ -7666,7 +6958,7 @@ and the cheese has melted to a golden-brown.</p> </div> - <p><br /> + <p><br > <b>N Neufchâtel and Honey</b></p> <div class="blockquot"> @@ -7681,7 +6973,7 @@ the original ambrosia.</p> </div> - <p><br /> + <p><br > <b>O Oskar's Ham-Cam</b></p> <div class="blockquot"> @@ -7696,8 +6988,7 @@ mild-cured ham" with imported Camembert spread on the ham as thick as velvet.</p> - <p><!-- Page 150 --><a name="Page_150" - id="Page_150"></a> The Ham-Cam is built up with such + <p><!-- Page 150 --><a id="Page_150"></a> The Ham-Cam is built up with such splendors as "goose liver paste and Madeira wine jelly," "fried calves' kidney and <i>rémoulade</i>," "Bombay curry salad," "bird's liver and fried egg," "a @@ -7706,7 +6997,7 @@ does credit to Camembert on ham.</p> </div> - <p><br /> + <p><br > <b>P Pickled Camembert</b></p> <div class="blockquot"> @@ -7718,7 +7009,7 @@ black.</p> </div> - <p><br /> + <p><br > <b>Q Queijo da Serra Sandwich</b></p> <div class="blockquot"> @@ -7731,7 +7022,7 @@ with imported capers, and you'll say it's scrumptious.</p> </div> - <p><br /> + <p><br > <b>R Roquefort Nut</b></p> <div class="blockquot"> @@ -7742,7 +7033,7 @@ a mixture thereof.</p> </div> - <p><br /> + <p><br > <b>S Smoky Sandwich and Sturgeon-smoked Sandwich</b></p> @@ -7752,8 +7043,7 @@ spread with sweet butter and cover with a slice of smoked cheese.</p> - <p><!-- Page 151 --><a name="Page_151" - id="Page_151"></a> Hickory is preferred for most of the + <p><!-- Page 151 --><a id="Page_151"></a> Hickory is preferred for most of the smoking in America. In New York the best smoked cheese, whether from Canada or nearer home, is usually cured in the same room with sturgeon. Since this king of smoked @@ -7768,7 +7058,7 @@ cup of smoky Lapsang Soochong China tea.</p> </div> - <p><br /> + <p><br > <b>T Tangy Sandwich</b></p> <div class="blockquot"> @@ -7781,7 +7071,7 @@ of powder, or Dijon for a French touch.</p> </div> - <p><br /> + <p><br > <b>U Unusual Sandwich—of Flowers, Hay and Clover</b></p> @@ -7796,18 +7086,17 @@ dust lightly with Sapsago.</p> </div> - <p><br /> + <p><br > <b>V Vegetarian Sandwich</b></p> <div class="blockquot"> <p>Roll your own of alternate leaves of lettuce, slices of store cheese, avocados, cream cheese sprinkled heavily with - chopped <!-- Page 152 --><a name="Page_152" - id="Page_152"></a>chives, and anything else in the + chopped <!-- Page 152 --><a id="Page_152"></a>chives, and anything else in the Vegetable or Caseous Kingdoms that suits your fancy.</p> </div> - <p><br /> + <p><br > <b>W Witch's Sandwich</b></p> <div class="blockquot"> @@ -7820,7 +7109,7 @@ onions.</p> </div> - <p><br /> + <p><br > <b>X Xochomilco Sandwich</b></p> <div class="blockquot"> @@ -7839,7 +7128,7 @@ sandwich.</p> </div> - <p><br /> + <p><br > <b>Y Yolk Picnic Sandwich</b></p> <div class="blockquot"> @@ -7849,14 +7138,13 @@ wheat bread.</p> </div> - <p><br /> + <p><br > <b>Z Zebra</b></p> <div class="blockquot"> <p>Take a tip from Oskar over in Copenhagen and design your own Zebra sandwich as decoratively as one of those - oft-photoed <!-- Page 153 --><a name="Page_153" - id="Page_153"></a>skins in El Morocco. Just alternate + oft-photoed <!-- Page 153 --><a id="Page_153"></a>skins in El Morocco. Just alternate stripes of black bread with various white cheeses in between, to follow, the black and white zebra pattern.</p> @@ -7865,10 +7153,7 @@ <p>For good measure we will toss in a couple of toasted cheese sandwiches.</p> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Toasted Cheese + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Toasted Cheese Sandwich</b></p> <div class="blockquot"> @@ -7897,38 +7182,31 @@ its simple version, that's quite as pleasing as its rich Prince Edward Island Oyster Stew.</p> - <p><img src="images/pointer.gif" - width="58" - height="41" - alt="picture: pointer" /> <b>Newfoundland Toasted Cheese + <p><img src="images/pointer.gif" alt="picture: pointer" style="width: 58px; height: 41px"> <b>Newfoundland Toasted Cheese Sandwich</b></p> <div class="blockquot"> - <p>1 pound grated Cheddar<br /> - 1 egg, well beaten<br /> - ½ cup milk<br /> + <p>1 pound grated Cheddar<br > + 1 egg, well beaten<br > + ½ cup milk<br > 1 tablespoon butter</p> <p>Heat together and pour over well-buttered toast.</p> </div> <p> </p> - <hr style="width: 65%;" /> + <hr style="width: 65%;" > - <p><!-- Page 154 --><a name="Page_154" - id="Page_154"></a> </p> + <p><!-- Page 154 --><a id="Page_154"></a> </p> <p> </p> <div> - <img src="images/154.gif" - width="391" - height="390" - alt="Illustration" /> + <img src="images/154.gif" alt="Illustration" style="width: 391px; height: 390px"> </div> <div class="rightalign"> - <i>Chapter<br /> + <i>Chapter<br > Eleven</i> </div> @@ -7953,8 +7231,7 @@ honey, suit a lot of gourmets better. Indeed, in such vinous-caseous places cheese is on the house at all wine sales for prospective customers to snack upon and thus bring out the - full flavor of the <!-- Page 155 --><a name="Page_155" - id="Page_155"></a>cellared vintages. But professional wine + full flavor of the <!-- Page 155 --><a id="Page_155"></a>cellared vintages. But professional wine tasters are forbidden any cheese between sips. They may clear their palates with plain bread, but nary a crumb of Roquefort or cube of Gruyère in working hours, lest @@ -7998,13 +7275,12 @@ the go-with wines, according to these matches registered by André Simon in <i>The Art of Good Living:</i></p> - <p><!-- Page 156 --><a name="Page_156" - id="Page_156"></a></p> + <p><!-- Page 156 --><a id="Page_156"></a></p> <div class="blockquot"> - Red Cheshire with Light Tawny Port<br /> - White Cheshire with Oloroso Sherry<br /> - Blue Leicester with Old Vintage Port<br /> + Red Cheshire with Light Tawny Port<br > + White Cheshire with Oloroso Sherry<br > + Blue Leicester with Old Vintage Port<br > Green Roquefort with New Vintage Port </div> @@ -8044,8 +7320,7 @@ port, Cider and the greatest of applejacks, Calvados, seem made to go the regional Calvados cheese. This is also true of our native Jersey Lightning and hard cider with their accompanying - New <!-- Page 157 --><a name="Page_157" - id="Page_157"></a>York State cheese. In the Auge Valley of + New <!-- Page 157 --><a id="Page_157"></a>York State cheese. In the Auge Valley of France, farmers also drink homemade cider with their own Augelot, a piquant kind of Pont l'Evêque.</p> @@ -8058,22 +7333,18 @@ no less than vintage wines, as is the case with Stilton.</p> <p> </p> - <hr style="width: 65%;" /> + <hr style="width: 65%;" > - <p><!-- Page 158 --><a name="Page_158" - id="Page_158"></a> </p> + <p><!-- Page 158 --><a id="Page_158"></a> </p> <p> </p> <div> - <img src="images/158.gif" - width="450" - height="390" - alt="Illustration" /> + <img src="images/158.gif" alt="Illustration" style="width: 450px; height: 390px"> </div> <div class="rightalign"> - <i>Chapter<br /> + <i>Chapter<br > Twelve</i> </div> @@ -8092,8 +7363,7 @@ <p>The cheese spread or "food" and its cousin, the processed cheese, are handy, cheap and nasty. They are available every <!-- Page 159 --> - <a name="Page_159" - id="Page_159"></a>where and some people even like them. So + <a id="Page_159"></a>where and some people even like them. So any cheese book is bound to take formal notice of their existence. I have done so—and now, an unfond farewell to them.</p> @@ -8111,22 +7381,21 @@ contemplation:</p> <div class="center"> - <table summary="cheese board layout" - cellpadding="4"> + <table style="padding: 4px;"> <tr> - <td align="left">CARAWAY BRICK</td> + <td style="text-align: left;">CARAWAY BRICK</td> - <td align="left">SELECT BRICK</td> + <td style="text-align: left;">SELECT BRICK</td> - <td align="left">EDAM</td> + <td style="text-align: left;">EDAM</td> </tr> <tr> - <td align="left">WISCONSIN SWISS</td> + <td style="text-align: left;">WISCONSIN SWISS</td> - <td align="left">LONGHORN AMERICAN</td> + <td style="text-align: left;">LONGHORN AMERICAN</td> - <td align="left">SHEFFORD</td> + <td style="text-align: left;">SHEFFORD</td> </tr> </table> </div> @@ -8144,116 +7413,114 @@ boards; play the teams against each other.</p> <div class="center"> - <table summary="The All-American Champs" - cellpadding="2"> + <table style="padding: 2px;"> <tr> - <td align="left"></td> + <td style="text-align: left;"></td> - <td align="left"><b>The All-American Champs</b></td> + <td style="text-align: left;"><b>The All-American Champs</b></td> - <td align="left"></td> + <td style="text-align: left;"></td> </tr> <tr> - <td align="left">NEW YORK COON</td> + <td style="text-align: left;">NEW YORK COON</td> - <td align="left">PHILADELPHIA CREAM</td> + <td style="text-align: left;">PHILADELPHIA CREAM</td> - <td align="left">OHIO LIEDERKRANZ</td> + <td style="text-align: left;">OHIO LIEDERKRANZ</td> </tr> <tr> - <td align="left">VERMONT SAGE</td> + <td style="text-align: left;">VERMONT SAGE</td> - <td align="left">KENTUCKY TRAPPIST</td> + <td style="text-align: left;">KENTUCKY TRAPPIST</td> - <td align="left">WISCONSIN LIMBURGER</td> + <td style="text-align: left;">WISCONSIN LIMBURGER</td> </tr> <tr> - <td align="right">CALIFORNIA JACK</td> + <td style="text-align: right;">CALIFORNIA JACK</td> - <td align="left"></td> + <td style="text-align: left;"></td> - <td align="left">PINEAPPLE</td> + <td style="text-align: left;">PINEAPPLE</td> </tr> <tr> - <td align="right">MINNESOTA BLUE</td> + <td style="text-align: right;">MINNESOTA BLUE</td> - <td align="left"></td> + <td style="text-align: left;"></td> - <td align="left">BRICK</td> + <td style="text-align: left;">BRICK</td> </tr> <tr> - <td align="left"></td> + <td style="text-align: left;"></td> - <td align="center">TILLAMOOK</td> + <td style="text-align: center;">TILLAMOOK</td> - <td align="left"></td> + <td style="text-align: left;"></td> </tr> </table> - <p><!-- Page 160 --><a name="Page_160" - id="Page_160"></a></p> + <p><!-- Page 160 --><a id="Page_160"></a></p> <p class="center"><b>VS.</b></p> - <table summary="The European Giants" - cellpadding="4"> + <table style="padding: 4px;"> <tr> - <td align="left"></td> + <td style="text-align: left;"></td> - <td align="left"><b>The European Giants</b></td> + <td style="text-align: left;"><b>The European Giants</b></td> - <td align="left"></td> + <td style="text-align: left;"></td> </tr> <tr> - <td align="left">PORTUGUESE TRAZ-</td> + <td style="text-align: left;">PORTUGUESE TRAZ-</td> - <td align="left">DUTCH GOUDA</td> + <td style="text-align: left;">DUTCH GOUDA</td> - <td align="left">ITALIAN PARMESAN</td> + <td style="text-align: left;">ITALIAN PARMESAN</td> </tr> <tr> - <td align="left"> OS-MONTES</td> + <td style="text-align: left;"> OS-MONTES</td> - <td align="left">FRENCH ROQUEFORT</td> + <td style="text-align: left;">FRENCH ROQUEFORT</td> - <td align="left">SWISS EMMENTALER</td> + <td style="text-align: left;">SWISS EMMENTALER</td> </tr> <tr> - <td colspan="3" align="left">YUGOSLAVIAN KACKAVALJ</td> + <td style="text-align: left;">YUGOSLAVIAN KACKAVALJ</td> + <td></td> + <td></td> </tr> <tr> <td colspan="3"> - <table summary="more cheese" - width="80%" - cellpadding="2"> + <table style="width: 80%;"> <tr> - <td align="left">ENGLISH STILTON</td> + <td style="text-align: left;">ENGLISH STILTON</td> - <td align="left"></td> + <td style="text-align: left;"></td> - <td align="left">DANISH BLUE</td> + <td style="text-align: left;">DANISH BLUE</td> </tr> <tr> - <td align="left">GERMAN MÜNSTER</td> + <td style="text-align: left;">GERMAN MÜNSTER</td> - <td align="left"></td> + <td style="text-align: left;"></td> - <td align="left">GREEK FETA</td> + <td style="text-align: left;">GREEK FETA</td> </tr> <tr> - <td colspan="3" - align="center">HABLÉ</td> + <td style="text-align: center;">HABLÉ</td> + <td></td> + <td></td> </tr> </table> </td> @@ -8290,9 +7557,8 @@ the imprint of its wicker basket; Pepato, which is but Incanestrato peppered; Mel Fina; deep-yellow, buttery Scanno with its slightly burned flavor; tangy Asiago; Caciocavallo, so - called because the the cheeses, tied in pairs and hung over a - pole, look as though they <!-- Page 161 --><a name="Page_161" - id="Page_161"></a> were sitting in a saddle—cheese on + called because the cheeses, tied in pairs and hung over a + pole, look as though they <!-- Page 161 --><a id="Page_161"></a> were sitting in a saddle—cheese on horseback, or "<i>cacio a cavallo</i>." Then we ring in Lazy Lou's first assistant, an old, silver-plated, revolving Florentine magnum-holder. It's designed to spin a gigantic @@ -8319,7 +7585,7 @@ <p>Provide your own assortment of breads and try to include some of those fat, flaky old-fashioned crackers that country stores in New England can still supply. Mustard? Sure, if - <i>.you</i> like it. If you want to be fancy, use a tricky + you like it. If you want to be fancy, use a tricky little gadget put out by the Maille condiment-makers in France and available here in the food specialty shops. It's a miniature painter's palate holding five mustards of different @@ -8335,8 +7601,7 @@ filled with crushed red-pepper pods, chili powder, Hungarian-paprika and such small matters. Butter, both sweet and salt, is on hand, together with, saucers or bowls of curry, - capers, chives (sliced, not <!-- Page 162 --><a name="Page_162" - id="Page_162"></a>chopped), minced onion, fresh mint leaves, + capers, chives (sliced, not <!-- Page 162 --><a id="Page_162"></a>chopped), minced onion, fresh mint leaves, chopped pimientos, caraway, quartered lemons, parsley, fresh tarragon, tomato slices, red and white radishes, green and black olives, pearl onions and assorted nutmeats.</p> @@ -8351,51 +7616,52 @@ samples and the lower one carried the rest, as follows:</p> <div class="center"> - <table summary="cheese tasting Lazy Lou" - cellpadding="8"> + <table style="padding: 8px;"> <tr> - <td align="left">ENGLISH CHEDDAR</td> + <td style="text-align: left;">ENGLISH CHEDDAR</td> - <td align="left">CHESHIRE</td> + <td style="text-align: left;">CHESHIRE</td> - <td align="left">ENGLISH STILTON</td> + <td style="text-align: left;">ENGLISH STILTON</td> - <td align="left">CANADIAN CHEDDAR (rum flavored)</td> + <td style="text-align: left;">CANADIAN CHEDDAR (rum flavored)</td> </tr> <tr> - <td align="left">FRENCH MÜNSTER</td> + <td style="text-align: left;">FRENCH MÜNSTER</td> - <td align="left">FRENCH BRIE</td> + <td style="text-align: left;">FRENCH BRIE</td> - <td align="left">FRENCH CAMEMBERT</td> + <td style="text-align: left;">FRENCH CAMEMBERT</td> - <td align="left">FRENCH ROQUEFORT</td> + <td style="text-align: left;">FRENCH ROQUEFORT</td> </tr> <tr> - <td align="left">SWISS SAPSAGO</td> + <td style="text-align: left;">SWISS SAPSAGO</td> - <td align="left">SWISS GRUYERE</td> + <td style="text-align: left;">SWISS GRUYERE</td> - <td align="left">SWISS EDAM</td> + <td style="text-align: left;">SWISS EDAM</td> - <td align="left">DUTCH GOUDA</td> + <td style="text-align: left;">DUTCH GOUDA</td> </tr> <tr> - <td align="left">ITALIAN PROVOLONE</td> + <td style="text-align: left;">ITALIAN PROVOLONE</td> - <td align="left">CZECH OSTIEPKI</td> + <td style="text-align: left;">CZECH OSTIEPKI</td> - <td align="left">ITALIAN GORGONZOLA</td> + <td style="text-align: left;">ITALIAN GORGONZOLA</td> - <td align="left">NORWEGIAN GJETOST</td> + <td style="text-align: left;">NORWEGIAN GJETOST</td> </tr> <tr> - <td colspan="4" - align="center">HUNGARIAN LIPTAUER</td> + <td style="text-align: center;">HUNGARIAN LIPTAUER</td> + <td></td> + <td></td> + <td></td> </tr> </table> </div> @@ -8415,8 +7681,7 @@ <p>Only the rum-flavored Canadian Cheddar from Montreal (by courtesy English) let us down. It was done up as fancy as a - bridegroom <!-- Page 163 --><a name="Page_163" - id="Page_163"></a> in waxed white paper and looked as smooth + bridegroom <!-- Page 163 --><a id="Page_163"></a> in waxed white paper and looked as smooth and glossy as a gardenia. But there its beauty ended. Either the rum that flavored it wasn't up to much or the mixture hadn't been allowed to ripen naturally.</p> @@ -8457,8 +7722,7 @@ Provolone of medium girth, all in one piece and with no sign of a crack, satisfy the gourmet.</p> - <p><!-- Page 164 --><a name="Page_164" - id="Page_164"></a> The second Italian classic was + <p><!-- Page 164 --><a id="Page_164"></a> The second Italian classic was Gorgonzola, gorgeous Gorgonzola, as fruity as apples, peaches and pears sliced together. It smells so much like a ripe banana we often eat them together, plain or with the @@ -8502,8 +7766,7 @@ couldn't melt it with anything less than a blowtorch.</p> <p>To bring the party to a happy end, we went to town on the - <!-- Page 165 --><a name="Page_165" - id="Page_165"></a> Hungarian Liptauer, garnishing that fine, + <!-- Page 165 --><a id="Page_165"></a> Hungarian Liptauer, garnishing that fine, granulating buttery base after mixing it well with some cream cheese. We mixed the mixed cheese with sardine and tuna mashed together in a little of the oil from the can. We @@ -8515,18 +7778,14 @@ Garniert.</p> <p> </p> - <hr style="width: 65%;" /> + <hr style="width: 65%;" > - <p><!-- Page 166 --><a name="Page_166" - id="Page_166"></a> </p> + <p><!-- Page 166 --><a id="Page_166"></a> </p> <p> </p> <div> - <img src="images/166.gif" - width="450" - height="290" - alt="No. 4 Cheese Inc." /> + <img src="images/166.gif" alt="No. 4 Cheese Inc." style="width: 450px; height: 290px"> </div> <div class="rightalign"> @@ -8539,16 +7798,15 @@ with any further information available. Unless otherwise indicated, the cheese is made of cow's milk.</i></p> - <h3><a name="AtoZ_A" - id="AtoZ_A"></a><br /> + <h3><a id="AtoZ_A"></a><br > A</h3> - <p><b>Aberdeen</b><br /> + <p><b>Aberdeen</b><br > <i>Scotland</i></p> <p>Soft; creamy mellow.</p> - <p><b>Abertam</b><br /> + <p><b>Abertam</b><br > <i>Bohemia</i> <i>(Made near Carlsbad</i>)</p> <p>Hard; sheep; distinctive, with a savory smack all its @@ -8558,13 +7816,12 @@ <p><b>Acidophilus</b> <i>see</i> Saint-Ivel.</p> - <p><b>Aettekees</b><br /> + <p><b>Aettekees</b><br > <i>Belgium</i></p> <p>November to May—winter-made and eaten.</p> - <p><!-- Page 167 --><a name="Page_167" - id="Page_167"></a> <b>Affiné, Carré</b> + <p><!-- Page 167 --><a id="Page_167"></a> <b>Affiné, Carré</b> <i>see</i> Ancien Impérial.</p> <p><b>Affumicata, Mozzarella</b> <i>see</i> Mozzarella.</p> @@ -8575,7 +7832,7 @@ <p><b>Agricultural school cheeses</b> <i>see</i> College-educated.</p> - <p><b>Aiguilles, Fromage d'</b><br /> + <p><b>Aiguilles, Fromage d'</b><br > <i>Alpine France</i></p> <p>Named "Cheese of the Needles" from the sharp Alpine peaks of @@ -8584,7 +7841,7 @@ <p><b>Aizy, Cendrée d'</b> <i>see</i> Cendrée.</p> - <p><b>Ajacilo, Ajaccio</b><br /> + <p><b>Ajacilo, Ajaccio</b><br > <i>Corsica</i></p> <p>Semihard; piquant; nut-flavor. Named after the chief city of @@ -8599,29 +7856,28 @@ <p><b>à la Rachette</b> <i>see</i> Bagnes.</p> - <p><b>Albini</b><br /> + <p><b>Albini</b><br > <i>Northern Italy</i></p> <p>Semihard; made of both goat and cow milk; white, mellow, pleasant-tasting table cheese.</p> - <p><b>Albula</b><br /> + <p><b>Albula</b><br > <i>Switzerland</i></p> <p>Rich with the flavor of cuds of green herbs chewed into creamy milk that makes tasty curds. Made in the fertile Swiss Valley of Albula whose proud name it bears.</p> - <p><b>Alderney</b><br /> + <p><b>Alderney</b><br > <i>Channel Islands</i></p> <p>The French, who are fond of this special product of the very - special breed of cattle <!-- Page 168 --><a name="Page_168" - id="Page_168"></a> named after the Channel Island of + special breed of cattle <!-- Page 168 --><a id="Page_168"></a> named after the Channel Island of Alderney, translate it phonetically—Fromage d'Aurigny.</p> - <p><b>Alemtejo</b><br /> + <p><b>Alemtejo</b><br > <i>Portugal</i></p> <p>Called in full Queijo de Alemtejo, cheese of Alemtejo, in @@ -8644,21 +7900,20 @@ <p><b>Alfalfa</b> <i>see</i> Sage.</p> - <p><b>Alise Saint-Reine</b><br /> + <p><b>Alise Saint-Reine</b><br > <i>France</i></p> <p>Soft; summer-made.</p> <p><b>Allgäuer Bergkäse, Allgäuer Rundkäse, - or Allgäuer Emmentaler</b><br /> + or Allgäuer Emmentaler</b><br > <i>Bavaria</i></p> <p>Hard; Emmentaler type. The small district of Allgäu names a mountain of cheeses almost as fabulous as our "Rock-candy Mountain." There are two principal kinds, vintage Allgäuer Bergkäse <!-- Page 169 --> - <a name="Page_169" - id="Page_169"></a>and soft Allgäuer Rahmkäse, + <a id="Page_169"></a>and soft Allgäuer Rahmkäse, described below. This celebrated cheese section runs through rich pasture lands right down and into the Swiss Valley of the Emme that gives the name Emmentaler to one of the @@ -8673,7 +7928,7 @@ chief cheese-pluggers of Allgäu found they had reached their prime.</p> - <p><b>Allgäuer Rahmkäse</b><br /> + <p><b>Allgäuer Rahmkäse</b><br > <i>Bavaria</i></p> <p>Full cream, similar to Romadur and Limburger, but milder @@ -8689,37 +7944,36 @@ <p><b>Alpe</b> <i>see</i> Fiore di Alpe.</p> - <p><b>Al Pepe</b><br /> + <p><b>Al Pepe</b><br > <i>Italy</i></p> <p>Hard and peppery, like its name. Similar to Pepato (<i>see</i>).</p> - <p><!-- Page 170 --><a name="Page_170" - id="Page_170"></a> <b>Alpes</b><br /> + <p><!-- Page 170 --><a id="Page_170"></a> <b>Alpes</b><br > <i>France</i></p> <p>Similar to Bel Paese.</p> - <p><b>Alpestra</b><br /> + <p><b>Alpestra</b><br > <i>Austria</i></p> <p>A smoked cheese that tastes, smells and inhales like whatever fish it was smoked with. The French Alps has a different Alpestre; Italy spells hers Alpestro.</p> - <p><b>Alpestre, Alpin, or Fromage de Briançon</b><br /> + <p><b>Alpestre, Alpin, or Fromage de Briançon</b><br > <i>France</i></p> <p>Hard; goat; dry; small; lightly salted. Made at Briançon and Gap.</p> - <p><b>Alpestro</b><br /> + <p><b>Alpestro</b><br > <i>Italy</i></p> <p>Semisoft; goat; dry; lightly salted.</p> - <p><b>Alpin or Clérimbert</b><br /> + <p><b>Alpin or Clérimbert</b><br > <i>Alpine France</i></p> <p>The milk is coagulated with rennet at 80° F. in two @@ -8728,33 +7982,32 @@ turned several times for one day only, then salted and ripened one to two weeks.</p> - <p><b>Altenburg, or Altenburger Ziegenkäse</b><br /> + <p><b>Altenburg, or Altenburger Ziegenkäse</b><br > <i>Germany</i></p> <p>Soft; goat; small and flat—one to two inches thick, eight inches in diameter, weight two pounds.</p> - <p><b>Alt Kuhkäse Old Cow Cheese</b><br /> + <p><b>Alt Kuhkäse Old Cow Cheese</b><br > <i>Germany</i></p> <p>Hard; well-aged, as its simple name suggests.</p> <p><b>Altsohl</b> <i>see</i> Brinza.</p> - <p><b>Ambert, or Fourme d'Ambert</b><br /> + <p><b>Ambert, or Fourme d'Ambert</b><br > <i>Limagne, Auvergne, France</i></p> <p>A kind of Cheddar made from November to May and belonging to the Cantal—Fourme-La Tome tribe.</p> - <p><b>American, American Cheddar</b><br /> + <p><b>American, American Cheddar</b><br > <i>U.S.A.</i></p> <p>Described under their home states and distinctive names are a dozen fine American Cheddars, such as Coon, Wiscon <!-- Page 171 --> - <a name="Page_171" - id="Page_171"></a>sin, Herkimer County and Tillamook, to + <a id="Page_171"></a>sin, Herkimer County and Tillamook, to name only a few. They come in as many different shapes, with traditional names such as Daisies, Flats, Longhorns, Midgets, Picnics, Prints and Twins. The ones simply called @@ -8766,29 +8019,29 @@ of time. <i>See</i> Cheddar states and Cheddar types in <a href="#Page_37">Chapter 4</a>.</p> - <p><b>Americano Romano</b><br /> + <p><b>Americano Romano</b><br > <i>U.S.A.</i></p> <p>Hard; brittle; sharp.</p> - <p><b>Amou</b><br /> + <p><b>Amou</b><br > <i>Béarn, France</i></p> <p>Winter cheese, October to May.</p> - <p><b>Anatolian</b><br /> + <p><b>Anatolian</b><br > <i>Turkey</i></p> <p>Hard; sharp.</p> - <p><b>Anchovy Links</b><br /> + <p><b>Anchovy Links</b><br > <i>U.S.A.</i></p> <p>American processed cheese that can be mixed up with anchovies or any fish from whitebait to whale, made like a sausage and sold in handy links.</p> - <p><b>Ancien Impérial</b><br /> + <p><b>Ancien Impérial</b><br > <i>Normandy, France</i></p> <p>Soft; fresh cream; white, mellow and creamy like @@ -8801,10 +8054,9 @@ doesn't take long—about the same time as Neufchâtel.</p> - <p><!-- Page 172 --><a name="Page_172" - id="Page_172"></a><b>Ancona</b> <i>see</i> Pecorino.</p> + <p><!-- Page 172 --><a id="Page_172"></a><b>Ancona</b> <i>see</i> Pecorino.</p> - <p><b>Andean</b><br /> + <p><b>Andean</b><br > <i>Venezuela</i></p> <p>A cow's-milker made in the Andes near Mérida. It is @@ -8814,7 +8066,7 @@ (Description given in <i>Buen Provecho!</i> by Dorothy Kamen-Kaye.)</p> - <p><b>Andechs</b><br /> + <p><b>Andechs</b><br > <i>Bavaria</i></p> <p>A lusty Allgäuer type. Monk-made on the monastery hill @@ -8822,12 +8074,12 @@ dark beer, black bread and blacker radishes, served by the brothers in dark brown robes.</p> - <p><b>Antwerp</b><br /> + <p><b>Antwerp</b><br > <i>Belgium</i></p> <p>Semihard; nut-flavored; named after its place of origin.</p> - <p><b>Appenzeller</b><br /> + <p><b>Appenzeller</b><br > <i>Switzerland, Bavaria and Baden</i></p> <p>Semisoft Emmentaler type made in a small twenty-pound @@ -8837,33 +8089,32 @@ brine with wine, plus white wine lees and pepper. The only cheese we know of that is ripened with lees of wine.</p> - <p><b>Appetitost</b><br /> + <p><b>Appetitost</b><br > <i>Denmark</i></p> <p>Semisoft; sour milk; nutlike flavor. It's an appetizer that lives up to its name, eaten fresh on the spot, from the loose bottom pans in which it is made.</p> - <p><b>Appetost</b><br /> + <p><b>Appetost</b><br > <i>Denmark</i></p> <p>Sour buttermilk, similar to Primula, with caraway seeds added for snap. Imitated in U.S.A.</p> - <p><!-- Page 173 --><a name="Page_173" - id="Page_173"></a><b>Apple</b> <i>U.S.A.</i></p> + <p><!-- Page 173 --><a id="Page_173"></a><b>Apple</b> <i>U.S.A.</i></p> <p>A small New York State Cheddar put up in the form of a red-cheeked apple for New York City trade. Inspired by the pear-shaped Provolone and Baby Gouda, no doubt.</p> - <p><b>Arber</b><br /> + <p><b>Arber</b><br > <i>Bohemia</i></p> <p>Semihard; sour milk; yellow; mellow and creamy. Made in mountains between Bohemia and Silesia.</p> - <p><b>Argentine</b><br /> + <p><b>Argentine</b><br > <i>Argentina</i></p> <p>Argentina is specially noted for fine reproductions of @@ -8871,7 +8122,7 @@ Romano, rich and fruity because of the lush pampas-grass feeding.</p> - <p><b>Armavir</b><br /> + <p><b>Armavir</b><br > <i>Western Caucasus</i></p> <p>Soft; whole sour sheep milk; a hand cheese made by stirring @@ -8880,14 +8131,14 @@ <p><b>Arnauten</b> <i>see</i> Travnik.</p> - <p><b>Arovature</b><br /> + <p><b>Arovature</b><br > <i>Italy</i></p> <p>Water-buffalo milk.</p> <p><b>Arras, Coeurs d'</b> <i>see</i> Coeurs.</p> - <p><b>Arrigny</b><br /> + <p><b>Arrigny</b><br > <i>Champagne, France</i></p> <p>Made only in winter, November to May. Since gourmet products @@ -8900,8 +8151,7 @@ <p><b>Artificial Dessert Cheese</b></p> <p>In the lavish days of olde England Artificial Dessert Cheese - was made by mixing <!-- Page 174 --><a name="Page_174" - id="Page_174"></a> one quart of cream with two of milk and + was made by mixing <!-- Page 174 --><a id="Page_174"></a> one quart of cream with two of milk and spiking it with powdered cinnamon, nutmeg and mace. Four beaten eggs were then stirred in with one-half cup of white vinegar and the mixture boiled to a curd. It was then poured @@ -8910,19 +8160,19 @@ rose water, sweetened with castor sugar, left to ripen for an hour or two and finally served up with more cream.</p> - <p><b>Asadero, or Oaxaca</b><br /> + <p><b>Asadero, or Oaxaca</b><br > <i>Jalisco and Oaxaca, Mexico</i></p> <p>White; whole-milk. Curd is heated, and hot curd is cut and braided or kneaded into loaves from eight ounces to eleven pounds in weight Asadero means "suitable for roasting."</p> - <p><b>Asco</b><br /> + <p><b>Asco</b><br > <i>Corsica, France</i></p> <p>Made only in the winter season, October to May.</p> - <p><b>Asiago I, II and III</b><br /> + <p><b>Asiago I, II and III</b><br > <i>Vicenza, Italy</i></p> <p>Sometimes classed as medium and mild, depending mostly on @@ -8938,19 +8188,18 @@ <p>III. Hard, old, dry, sharp, brittle. When over nine months old, it's fine for grating.</p> - <p><b>Asin, or Water cheese</b><br /> + <p><b>Asin, or Water cheese</b><br > <i>Northern Italy</i></p> <p>Sour-milk; washed-curd; whitish; soft; buttery. Made mostly in spring and eaten in summer and autumn. Dessert - <!-- Page 175 --><a name="Page_175" - id="Page_175"></a> cheese, frequently eaten with honey and + <!-- Page 175 --><a id="Page_175"></a> cheese, frequently eaten with honey and fruit.</p> - <p><b>Au Cumin</b><br /> + <p><b>Au Cumin</b><br > <i>see</i> Münster.</p> - <p><b>Au Fenouil</b><br /> + <p><b>Au Fenouil</b><br > <i>see</i> Tome de Savoie.</p> <p><b>Au Foin and de Foin</b></p> @@ -8958,7 +8207,7 @@ <p>A style of ripening "on the hay." <i>See</i> Pithiviers au Foin and Fromage de Foin.</p> - <p><b>Augelot</b><br /> + <p><b>Augelot</b><br > <i>Valée d'Auge, Normandy, France</i></p> <p>Soft; tangy; piquant Pont l'Evêque type.</p> @@ -8969,19 +8218,19 @@ <p><b>Aurillac</b> <i>see</i> Bleu d'Auvergne.</p> - <p><b>Aurore and Triple Aurore</b><br /> + <p><b>Aurore and Triple Aurore</b><br > <i>Normandy, France</i></p> <p>Made and eaten all year.</p> - <p><b>Australian and New Zealand</b><br /> + <p><b>Australian and New Zealand</b><br > <i>Australia and New Zealand</i></p> <p>Enough cheese is produced for local consumption, chiefly Cheddar; some Gruyère, but unfortunately mostly processed.</p> - <p><b>Autun</b><br /> + <p><b>Autun</b><br > <i>Nivernais, France</i></p> <p>Produced and eaten all year. Fromage de Vache is another @@ -8994,14 +8243,13 @@ <p><b>Avesnes, Boulette d'</b> <i>see</i> Boulette.</p> - <p><b>Aydes, les</b><br /> + <p><b>Aydes, les</b><br > <i>Orléanais, France</i></p> <p>Not eaten during July, August or September. Season, October to June.</p> - <p><!-- Page 176 --><a name="Page_176" - id="Page_176"></a> <b>Azeitão, Queijo do</b><br /> + <p><!-- Page 176 --><a id="Page_176"></a> <b>Azeitão, Queijo do</b><br > <i>Portugal</i></p> <p>Soft, sheep, sapid and extremely oily as the superlative @@ -9009,28 +8257,27 @@ the world than those made of rich sheep milk in the mountains of Portugal and named for them.</p> - <p><b>Azeitoso</b><br /> + <p><b>Azeitoso</b><br > <i>Portugal</i></p> <p>Soft; mellow, zestful and as oily as it is named.</p> - <p><b>Azuldoch Mountain</b><br /> + <p><b>Azuldoch Mountain</b><br > <i>Turkey</i></p> <p>Mild and mellow mountain product.</p> - <h3><a name="AtoZ_B" - id="AtoZ_B"></a><br /> + <h3><a id="AtoZ_B"></a><br > B</h3> - <p><b>Backsteiner</b><br /> + <p><b>Backsteiner</b><br > <i>Bavaria</i></p> <p>Resembles Limburger, but smaller, and translates Brick, from the shape. It is aromatic and piquant and not very much like the U.S. Brick.</p> - <p><b>Bagnes, or Fromage à la Raclette</b><br /> + <p><b>Bagnes, or Fromage à la Raclette</b><br > <i>Switzerland</i></p> <p>Not only hard but very hard, named from <i>racler</i>, @@ -9039,7 +8286,7 @@ off the pan it's toasted in with a flexible knife, spread on bread and eaten like an open-faced Welsh Rabbit sandwich.</p> - <p><b>Bagozzo, Grana Bagozzo, Bresciano</b><br /> + <p><b>Bagozzo, Grana Bagozzo, Bresciano</b><br > <i>Italy</i></p> <p>Hard; yellow; sharp. Surface often colored red. Parmesan @@ -9052,8 +8299,7 @@ pie, and pastries, but may also be eaten like creamed cottage cheese.</p> - <p><!-- Page 177 --><a name="Page_177" - id="Page_177"></a> <b>Ball</b><br /> + <p><!-- Page 177 --><a id="Page_177"></a> <b>Ball</b><br > <i>U.S.A.</i></p> <p>Made from thick sour milk in Pennsylvania in the style of @@ -9067,7 +8313,7 @@ <p>English name for Edam.</p> - <p><b>Banbury</b><br /> + <p><b>Banbury</b><br > <i>England</i></p> <p>Soft, rich cylinder about one inch thick made in the town of @@ -9076,17 +8322,17 @@ sensational snack in the early nineteenth century, but both are getting scarce today.</p> - <p><b>Banick</b><br /> + <p><b>Banick</b><br > <i>Armenia</i></p> <p>White and sweet.</p> - <p><b>Banjaluka</b><br /> + <p><b>Banjaluka</b><br > <i>Bosnia</i></p> <p>Port-Salut type from its Trappist monastery.</p> - <p><b>Banon, or les Petits Banons</b><br /> + <p><b>Banon, or les Petits Banons</b><br > <i>Provence, France,</i></p> <p>Small, dried, sheep-milker, made in the foothills of the @@ -9095,22 +8341,21 @@ with the local brandy and festively wrapped in fresh green leaves.</p> - <p><b>Bar cheese</b><br /> + <p><b>Bar cheese</b><br > <i>U.S.A.</i></p> <p>Any saloon Cheddar, formerly served on every free-lunch counter in the U.S. Before Prohibition, free-lunch cheese was the backbone of America's cheese industry.</p> - <p><b>Barbacena</b><br /> + <p><b>Barbacena</b><br > <i>Minas Geraes, Brazil</i></p> <p>Hard, white, sometimes chalky. Named from its home city in the leading cheese state of Brazil.</p> - <p><!-- Page 178 --><a name="Page_178" - id="Page_178"></a> <b>Barberey, or Fromage de - Troyes</b><br /> + <p><!-- Page 178 --><a id="Page_178"></a> <b>Barberey, or Fromage de + Troyes</b><br > <i>Champagne, France</i></p> <p>Soft, creamy and smooth, resembling Camembert, five to six @@ -9123,24 +8368,24 @@ a cave. The season is from November to May and when made in summer they are often sold fresh.</p> - <p><b>Barboux</b><br /> + <p><b>Barboux</b><br > <i>France</i></p> <p>Soft.</p> - <p><b>Baronet</b><br /> + <p><b>Baronet</b><br > <i>U.S.A.</i></p> <p>A natural product, mild and mellow.</p> - <p><b>Barron</b><br /> + <p><b>Barron</b><br > <i>France</i></p> <p>Soft.</p> <p><b>Bassillac</b> <i>see</i> Bleu.</p> - <p><b>Bath</b><br /> + <p><b>Bath</b><br > <i>England</i></p> <p>Gently made, lightly salted, drained on a straw mat in the @@ -9149,7 +8394,7 @@ eminently edible. It is the most delicate of English-speaking cheeses.</p> - <p><b>Battelmatt</b><br /> + <p><b>Battelmatt</b><br > <i>Switzerland, St. Gothard Alps, northern Italy, and western Austria</i></p> @@ -9158,11 +8403,10 @@ high, weighing forty to eighty pounds. The cooking of the curd is done at a little lower temperature than Emmentaler, it ripens more rapidly—in four months — - <!-- Page 179 --><a name="Page_179" - id="Page_179"></a> and is somewhat softer, but has the same + <!-- Page 179 --><a id="Page_179"></a> and is somewhat softer, but has the same holes and creamy though sharp, full nutty flavor.</p> - <p><b>Bauden</b> (<i>see also</i> Koppen)<br /> + <p><b>Bauden</b> (<i>see also</i> Koppen)<br > <i>Germany, Austria, Bohemia and Silesia</i></p> <p>Semisoft, sour milk, hand type, made in herders' mountain @@ -9174,7 +8418,7 @@ <p><b>Bavarian Beer cheese</b> <i>see</i> Bayrischer Bierkäse.</p> - <p><b>Bavarian Cream</b><br /> + <p><b>Bavarian Cream</b><br > <i>German</i></p> <p>Very soft; smooth and creamy. Made in the Bavarian @@ -9186,13 +8430,13 @@ <p><b>Bayonne</b> <i>see</i> Fromage de Bayonne.</p> - <p><b>Bayrischer Bierkäse</b><br /> + <p><b>Bayrischer Bierkäse</b><br > <i>Bavaria</i></p> <p>Bavarian beer cheese from the Tyrol is made not only to eat with beer, but to dunk in it.</p> - <p><b>Beads of cheese</b><br /> + <p><b>Beads of cheese</b><br > <i>Tibet</i></p> <p>Beads of hard cheese, two inches in diameter, are strung @@ -9201,7 +8445,7 @@ <p><b>Beagues</b> <i>see</i> Tome de Savoie.</p> - <p><b>Bean Cake, Tao-foo, or Tofu</b><br /> + <p><b>Bean Cake, Tao-foo, or Tofu</b><br > <i>China, Japan, the Orient</i></p> <p>Soy bean cheese imported from Shanghai and other oriental @@ -9209,28 +8453,27 @@ Made from the milk of beans and curdled with its own vegetable rennet.</p> - <p><!-- Page 180 --><a name="Page_180" - id="Page_180"></a> <b>Beaujolais</b> <i>see</i> + <p><!-- Page 180 --><a id="Page_180"></a> <b>Beaujolais</b> <i>see</i> Chevretons.</p> - <p><b>Beaumont, or Tome de Beaumont</b><br /> + <p><b>Beaumont, or Tome de Beaumont</b><br > <i>Savoy, France</i></p> <p>A more or less successful imitation of Trappist Tamie, a trade-secret triumph of Savoy. At its best from October to June.</p> - <p><b>Beaupré de Roybon</b><br /> + <p><b>Beaupré de Roybon</b><br > <i>Dauphiné, France</i></p> <p>A winter specialty made from November to April.</p> - <p><b>Beckenried</b><br /> + <p><b>Beckenried</b><br > <i>Switzerland</i></p> <p>A good mountain cheese from goat milk.</p> - <p><b>Beer cheese</b><br /> + <p><b>Beer cheese</b><br > <i>U.S.A.</i></p> <p>While our beer cheese came from Germany and the word is @@ -9242,13 +8485,13 @@ malted powder in milk, and drunk with it, rather than eaten.</p> - <p><b>Beer-Regis</b><br /> + <p><b>Beer-Regis</b><br > <i>Dorsetshire, England</i></p> <p>This sounds like another beer cheese, but it's only a mild Cheddar named after its hometown in Dorsetshire.</p> - <p><b>Beist-Cheese</b><br /> + <p><b>Beist-Cheese</b><br > <i>Scotland</i></p> <p>A curiosity of the old days. "The first milk after a @@ -9256,18 +8499,17 @@ somewhat resembling new-made cheese, though this is clearly not a true cheese." (MacNeill)</p> - <p><b>Belarno</b><br /> + <p><b>Belarno</b><br > <i>Italy</i></p> <p>Hard; goat; creamy dessert cheese.</p> - <p><b>Belgian Cooked</b><br /> + <p><b>Belgian Cooked</b><br > <i>Belgium</i></p> <p>The milk, which has been allowed to curdle spontaneously, is skimmed and allowed to drain. When dry it is thoroughly kneaded - by hand and is allowed <!-- Page 181 --><a name="Page_181" - id="Page_181"></a> to undergo fermentation, which takes + by hand and is allowed <!-- Page 181 --><a id="Page_181"></a> to undergo fermentation, which takes ordinarily from ten to fourteen days in winter and six to eight days in summer. When the fermentation is complete, cream and salt are added and the mixture is heated slowly @@ -9278,7 +8520,7 @@ <p><b>Beli Sir</b> <i>see</i> Domaci.</p> - <p><b>Bellelay, Tête de Moine, or Monk's Head</b><br /> + <p><b>Bellelay, Tête de Moine, or Monk's Head</b><br > <i>Switzerland</i></p> <p>Soft, buttery, semisharp spread. Sweet milk is coagulated @@ -9298,8 +8540,7 @@ There it is still made exclusively and not exported, for there's never quite enough to go around.</p> - <p><!-- Page 182 --><a name="Page_182" - id="Page_182"></a> <b>Bel Paese</b><br /> + <p><!-- Page 182 --><a id="Page_182"></a> <b>Bel Paese</b><br > <i>Italy</i></p> <p><i>See under</i> <a href="#Page_17">Foreign Greats, Chapter @@ -9308,7 +8549,7 @@ American imitation is not nearly so good as the Italian original.</p> - <p><b>Bel Paesino</b><br /> + <p><b>Bel Paesino</b><br > <i>U.S.A.</i></p> <p>A play on the Bel Paese name and fame. Weight one pound and @@ -9316,7 +8557,7 @@ <p><b>Bergkäse</b> <i>see</i> Allgäuer.</p> - <p><b>Bergquara</b><br /> + <p><b>Bergquara</b><br > <i>Sweden</i></p> <p>Semihard, fat, resembles Dutch Gouda. Tangy, pleasant taste. @@ -9324,12 +8565,12 @@ fifteen to forty pounds. Popular in Sweden since the eighteenth century.</p> - <p><b>Berkeley</b><br /> + <p><b>Berkeley</b><br > <i>England</i></p> <p>Named after its home town in Gloucester, England.</p> - <p><b>Berliner Kuhkäse</b><br /> + <p><b>Berliner Kuhkäse</b><br > <i>Berlin, Germany</i></p> <p>Cow cheese, pet-named turkey cock cheese by Berlin students. @@ -9337,31 +8578,30 @@ and that's about the only difference between it and Alt Kuhkäse, without caraway.</p> - <p><b>Bernarde, Formagelle Bernarde</b><br /> + <p><b>Bernarde, Formagelle Bernarde</b><br > <i>Italy</i></p> <p>Cow's whole milk, to which about 10% of goat's milk is added for flavor. Cured for two months.</p> - <p><b>Berques</b><br /> + <p><b>Berques</b><br > <i>France</i></p> <p>Made of skim milk.</p> <p><b>Berry Rennet</b> <i>see</i> Withania.</p> - <p><b>Bessay, le</b><br /> + <p><b>Bessay, le</b><br > <i>Bourbonnais, France</i></p> <p>Soft, mild, and creamy.</p> - <p><!-- Page 183 --><a name="Page_183" - id="Page_183"></a> <b>Bexhill</b><br /> + <p><!-- Page 183 --><a id="Page_183"></a> <b>Bexhill</b><br > <i>England</i></p> <p>Cream cheeses, small, flat, round. Excellent munching.</p> - <p><b>Bierkäse</b><br /> + <p><b>Bierkäse</b><br > <i>Germany</i></p> <p>There are several of these unique beer cheeses that are @@ -9371,19 +8611,19 @@ <i>echt Deutsche</i> American spots such as Milwaukee and Hoboken.</p> - <p><b>Bifrost</b><br /> + <p><b>Bifrost</b><br > <i>Norway</i></p> <p>Goat; white; mildly salt. Imitated in a process spread in 4¼-ounce package.</p> - <p><b>Binn</b><br /> + <p><b>Binn</b><br > <i>Wallis, Switzerland</i></p> <p>Exceptionally fine Swiss from the great cheese canton of Wallis.</p> - <p><b>Bitto</b><br /> + <p><b>Bitto</b><br > <i>Northern Italy</i></p> <p>Hard Emmentaler type made in the Valtellina. It is really @@ -9396,12 +8636,12 @@ <p><b>Blanc</b> <i>see</i> Fromage Blanc I and II.</p> - <p><b>Bleu</b><br /> + <p><b>Bleu</b><br > <i>France</i></p> <p>Brittle; blue-veined; smooth; biting.</p> - <p><b>Bleu d'Auvergne or Fromage Bleu</b><br /> + <p><b>Bleu d'Auvergne or Fromage Bleu</b><br > <i>Auvergne, France</i></p> <p>Hard; sheep or mixed sheep, goat or cow; from Pontgibaud and @@ -9409,27 +8649,26 @@ the same province. Akin to Roquefort and Stilton, and to Bleu de Laqueuille.</p> - <p><b>Bleu de Bassillac</b><br /> + <p><b>Bleu de Bassillac</b><br > <i>Limousin, France</i></p> <p>Blue mold of Roquefort type that's prime from November to May.</p> - <p><!-- Page 184 --><a name="Page_184" - id="Page_184"></a> <b>Bleu de Laqueuille</b><br /> + <p><!-- Page 184 --><a id="Page_184"></a> <b>Bleu de Laqueuille</b><br > <i>France</i></p> <p>Similar to Bleu d'Auvergne, but with a different savor. Named for its originator, Antoine Roussel-Laqueuille, who first made it a century ago, in 1854.</p> - <p><b>Bleu de Limousin, Fromage</b><br /> + <p><b>Bleu de Limousin, Fromage</b><br > <i>Lower Limousin</i></p> <p>Practically the same as Bleu de Bassillac, from Lower Limousin.</p> - <p><b>Bleu de Salers</b><br /> + <p><b>Bleu de Salers</b><br > <i>France</i></p> <p>A variety of Bleu d'Auvergne from the same province @@ -9446,19 +8685,19 @@ <p>The name for cheeses lacking the usual holes of the type they belong to, such as blind Swiss.</p> - <p><b>Block Edam</b><br /> + <p><b>Block Edam</b><br > <i>U.S.A.</i></p> <p>U.S. imitation of the classical Dutch cheese named after the town of Edam.</p> - <p><b>Block, Smoked</b><br /> + <p><b>Block, Smoked</b><br > <i>Austria</i></p> <p>The name is self-explanatory and suggests a well-colored meerschaum.</p> - <p><b>Bloder, or Schlicker Milch</b><br /> + <p><b>Bloder, or Schlicker Milch</b><br > <i>Switzerland</i></p> <p>Sour-milker.</p> @@ -9471,22 +8710,21 @@ <p><b>Blue, Jura</b> <i>see</i> Jura Bleu and Septmoncel.</p> - <p><b>Blue, and Blue with Port Links</b><br /> + <p><b>Blue, and Blue with Port Links</b><br > <i>U.S.A.</i></p> <p>One of the modern American process sausages.</p> - <p><!-- Page 185 --><a name="Page_185" - id="Page_185"></a> <b>Blue, Minnesota</b> <i>see</i> + <p><!-- Page 185 --><a id="Page_185"></a> <b>Blue, Minnesota</b> <i>see</i> Minnesota.</p> - <p><b>Blue Moon</b><br /> + <p><b>Blue Moon</b><br > <i>U.S.A.</i></p> <p>A process product.</p> <p><b>Blue Vinny, Blue Vinid, Blue-veined Dorset, or Double - Dorset</b><br /> + Dorset</b><br > <i>Dorsetshire, England</i></p> <p>A unique Blue that actually isn't green-veined. Farmers make @@ -9498,7 +8736,7 @@ is different from all other cheese molds and has a different action.</p> - <p><b>Bocconi Geganti</b><br /> + <p><b>Bocconi Geganti</b><br > <i>Italy</i></p> <p>Sharp and smoky specialty.</p> @@ -9507,7 +8745,7 @@ <p><b>Boîte</b> <i>see</i> Fromage de Boîte.</p> - <p><b>Bombay</b><br /> + <p><b>Bombay</b><br > <i>India</i></p> <p>Hard; goat; dry; sharp. Good to crunch with a Bombay Duck in @@ -9515,7 +8753,7 @@ <p><b>Bondes</b> <i>see</i> Bondon de Neufchâtel.</p> - <p><b>Bondon de Neufchâtel, or Bondes</b><br /> + <p><b>Bondon de Neufchâtel, or Bondes</b><br > <i>Normandy, France</i></p> <p>Nicknamed <i>Bonde à tout bien</i>, from resemblance @@ -9523,54 +8761,53 @@ loaf rolls, fresh and mild. Similar to Gournay, but sweeter because of 2% added sugar.</p> - <p><b>Bondon de Rouen</b><br /> + <p><b>Bondon de Rouen</b><br > <i>France</i></p> <p>A fresh Neufchâtel, similar to Petit Suisse, but slightly salted, to last up to ten days.</p> - <p><!-- Page 186 --><a name="Page_186" - id="Page_186"></a> <b>Bondost</b><br /> + <p><!-- Page 186 --><a id="Page_186"></a> <b>Bondost</b><br > <i>Sweden</i></p> <p>When caraway seed is added this is called Kommenost, spelled Kuminost in Norway.</p> - <p><b>Bond Ost</b><br /> + <p><b>Bond Ost</b><br > <i>U.S.A.</i></p> <p>Imitation of Scandinavian cheese, with small production in Wisconsin.</p> - <p><b>Bon Larron</b><br /> + <p><b>Bon Larron</b><br > <i>France</i></p> <p>Romantically named "the penitent thief."</p> - <p><b>Borden's</b><br /> + <p><b>Borden's</b><br > <i>U.S.A.</i></p> <p>A full line of processed and naturals, of which Liederkranz is the leader.</p> - <p><b>Borelli</b><br /> + <p><b>Borelli</b><br > <i>Italy</i></p> <p>A small water-buffalo cheese.</p> - <p><b>Bossons Maceres</b><br /> + <p><b>Bossons Maceres</b><br > <i>Provence, France</i></p> <p>A winter product, December, January, February and March only.</p> - <p><b>Boudanne</b><br /> + <p><b>Boudanne</b><br > <i>France</i></p> <p>Whole or skimmed cow's milk, ripens in two to three months.</p> - <p><b>Boudes, Boudon</b><br /> + <p><b>Boudes, Boudon</b><br > <i>Normandy, France</i></p> <p>Soft, fresh, smooth, creamy, mild child of the @@ -9578,35 +8815,34 @@ <p><b>Bougon Lamothe</b> <i>see</i> Lamothe.</p> - <p><b>Bouillé, la</b><br /> + <p><b>Bouillé, la</b><br > <i>Normandy France</i></p> <p>One of this most prolific province's thirty different notables. In season October to May.</p> - <p><b>Boule de Lille</b><br /> + <p><b>Boule de Lille</b><br > <i>France</i></p> <p>Name given to Belgian Oude Kaas by the French who enjoy it.</p> <p><b>Boulette d'Avesnes</b>, or <b>Boulette de - Cambrai</b><br /> + Cambrai</b><br > <i>Flanders, France</i></p> <p>Made from November to May, eaten all year.</p> - <p><b>Bourgain</b><br /> + <p><b>Bourgain</b><br > <i>France</i></p> <p>Type of fresh Neufchâtel made in France. Perishable and consumed locally.</p> - <p><!-- Page 187 --><a name="Page_187" - id="Page_187"></a> <b>Bourgognes</b> <i>see</i> Petits + <p><!-- Page 187 --><a id="Page_187"></a> <b>Bourgognes</b> <i>see</i> Petits Bourgognes.</p> - <p><b>Box</b><br /> + <p><b>Box</b><br > <i>Württemberg, Germany</i></p> <p>Similar to U.S. Brick. It comes in two styles; firm, and @@ -9623,7 +8859,7 @@ Mondess and Weihenstephan. Made of whole milk. Mild but piquant.</p> - <p><b>Bra No. I</b><br /> + <p><b>Bra No. I</b><br > <i>Piedmont, Italy</i></p> <p>Hard, round form, twelve inches in diameter, three inches @@ -9631,13 +8867,13 @@ nomads who wander with their herds from pasture to pasture in the region of Bra.</p> - <p><b>Bra No. II</b><br /> + <p><b>Bra No. II</b><br > <i>Turin and Cuneo, Italy</i></p> <p>Soft, creamy, small, round and mild although cured in brine.</p> - <p><b>Brand or Brandkäse</b><br /> + <p><b>Brand or Brandkäse</b><br > <i>Germany</i></p> <p>Soft, sour-milk hand cheese, weighing one-third of a pound. @@ -9649,13 +8885,12 @@ <p><b>Brandy</b> <i>see</i> Caledonian, Cream.</p> - <p><!-- Page 188 --><a name="Page_188" - id="Page_188"></a> <b>Branja de Brailia</b><br /> + <p><!-- Page 188 --><a id="Page_188"></a> <b>Branja de Brailia</b><br > <i>Rumania</i></p> <p>Hard; sheep; extra salty because always kept in brine.</p> - <p><b>Branja de Cosulet</b><br /> + <p><b>Branja de Cosulet</b><br > <i>Rumania</i></p> <p>Described by Richard Wyndham in <i>Wine and Food</i> @@ -9666,14 +8901,14 @@ the outer crust has a scented, resinous flavor which must be unique among cheeses.</p> - <p><b>Bratkäse</b><br /> + <p><b>Bratkäse</b><br > <i>Switzerland</i></p> <p>Strong; specially made to roast in slices over coal. Fine, grilled on toast.</p> <p><b>Breakfast, Frühstück, Lunch, Delikat, and other - names</b><br /> + names</b><br > <i>Germany</i></p> <p>Soft and delicate, but with a strong tang. Small round, for @@ -9681,34 +8916,33 @@ Germany, while in Switzerland Emmentaler is eaten at all three meals.</p> - <p><b>Breakstone</b><br /> + <p><b>Breakstone</b><br > <i>U.S.A.</i></p> <p>Like Borden and other leading American cheesemongers and manufacturers, Breakstone offer a full line, of which their cream cheese is an American product to be proud of.</p> - <p><b>Brésegaut</b><br /> + <p><b>Brésegaut</b><br > <i>Savoy, France</i></p> <p>Soft, white.</p> - <p><b>Breslau</b><br /> + <p><b>Breslau</b><br > <i>Germany</i></p> <p>A proud Prussian dessert cheese.</p> <p><b>Bressans</b> <i>see</i> les Petits.</p> - <p><b>Bresse</b><br /> + <p><b>Bresse</b><br > <i>France</i></p> <p>Lightly cooked.</p> <p><b>Bretagne</b> <i>see</i> Montauban.</p> - <p><!-- Page 189 --><a name="Page_189" - id="Page_189"></a> <b>Brevine</b><br /> + <p><!-- Page 189 --><a id="Page_189"></a> <b>Brevine</b><br > <i>Switzerland</i></p> <p>Emmentaler type.</p> @@ -9718,7 +8952,7 @@ <p><b>Brick</b> <i>see</i> <a href="#Page_37">Chapter 4</a>.</p> - <p><b>Brickbat</b><br /> + <p><b>Brickbat</b><br > <i>Wiltshire, England</i></p> <p>A traditional Wiltshire product since early in the @@ -9726,7 +8960,7 @@ ripen for one year before "it's fit to eat." The French call it Briqueton.</p> - <p><b>Bricotta</b><br /> + <p><b>Bricotta</b><br > <i>Corsica</i></p> <p>Semisoft, sour sheep, sometimes mixed with sugar and rum and @@ -9735,7 +8969,7 @@ <p><b>Brie</b> <i>see</i> <a href="#Page_17">Chapter 3</a>; <i>also see</i> Cendré and Coulommiers.</p> - <p><b>Brie Façon</b><br /> + <p><b>Brie Façon</b><br > <i>France</i></p> <p>The name of imitation Brie or Brie type made in all parts of @@ -9747,25 +8981,24 @@ <p><i>see</i> Nivernais Decize, Le Mont d'Or, and Ile-de-France.</p> - <p><b>Brie de Meaux</b><br /> + <p><b>Brie de Meaux</b><br > <i>France</i></p> <p>This genuine Brie from the Meaux region has an excellent reputation for high quality. It is made only from November to May.</p> - <p><b>Brie de Melun</b><br /> + <p><b>Brie de Melun</b><br > <i>France</i></p> <p>This Brie <i>véritable</i> is made not only in the seasonal months, from November to May, but practically all the year around. It is not always prime. Summer Brie, called Maigre, is notably poor and thin. - <!-- Page 190 --><a name="Page_190" - id="Page_190"></a>Spring Brie is merely Migras, half-fat, as + <!-- Page 190 --><a id="Page_190"></a>Spring Brie is merely Migras, half-fat, as against the fat autumn Gras that ripens until May.</p> - <p><b>Brillat-Savarin</b><br /> + <p><b>Brillat-Savarin</b><br > <i>Normandy, France</i></p> <p>Soft, and available all year. Although the author of @@ -9774,12 +9007,12 @@ (<i>see</i> <a href="#Page_84">Chapter 6</a>), this savory Normandy produce is named in his everlasting praise.</p> - <p><b>Brina Dubreala</b><br /> + <p><b>Brina Dubreala</b><br > <i>Rumania</i></p> <p>Semisoft, sheep, done in brine.</p> - <p><b>Brindza</b><br /> + <p><b>Brindza</b><br > <i>U.S.A.</i></p> <p>Our imitation of this creamy sort of fresh, white Roquefort @@ -9791,14 +9024,14 @@ <p><b>Brine</b> <i>see</i> Italian Bra, Caucasian Ekiwani, Brina Dubreala, Briney.</p> - <p><b>Briney, or Brined</b><br /> + <p><b>Briney, or Brined</b><br > <i>Syria</i></p> <p>Semisoft, salty, sharp. So-called from being processed in brine. Turkish Tullum Penney is of the same salt-soaked type.</p> - <p><b>Brinza, or Brinsen</b><br /> + <p><b>Brinza, or Brinsen</b><br > <i>Hungary, Rumania, Carpathian Mountains</i></p> <p>Goes by many local names: Altsohl, Klencz, Landoch, @@ -9809,11 +9042,10 @@ <p><b>Brioler</b> <i>see</i> Westphalia.</p> - <p><!-- Page 191 --><a name="Page_191" - id="Page_191"></a> <b>Briquebec</b> <i>see</i> + <p><!-- Page 191 --><a id="Page_191"></a> <b>Briquebec</b> <i>see</i> Providence</p> - <p><b>Briqueton</b><br /> + <p><b>Briqueton</b><br > <i>England</i></p> <p>The French name for English Wiltshire Brickbat, one of the @@ -9824,12 +9056,12 @@ <p><b>Brittle</b> <i>see</i> Greek Cashera, Italian Ricotta, Turkish Rarush Durmar, and U.S. Hopi.</p> - <p><b>Brizecon</b><br /> + <p><b>Brizecon</b><br > <i>Savoy, France</i></p> <p>Imitation Reblochon made in the same Savoy province.</p> - <p><b>Broccio, or le Brocconis</b><br /> + <p><b>Broccio, or le Brocconis</b><br > <i>Corsica, France</i></p> <p>Soft, sour sheep milk or goat, like Bricotta and a first @@ -9838,53 +9070,52 @@ Sometimes salted and half-dried, or made into little cakes with rum and sugar. Made and eaten all year.</p> - <p><b>Broodkaas</b><br /> + <p><b>Broodkaas</b><br > <i>Holland</i></p> <p>Hard, flat, nutty.</p> - <p><b>Brousses de la Vézubie, les</b><br /> + <p><b>Brousses de la Vézubie, les</b><br > <i>Nice, France</i></p> <p>Small; sheep; long narrow bar shape, served either with powdered sugar or salt, pepper and chopped chives. Made in Vézubie.</p> - <p><b>Brussels or Bruxelles</b><br /> + <p><b>Brussels or Bruxelles</b><br > <i>Belgium</i></p> <p>Soft, washed skim milk, fermented, semisharp, from Louvain and Hal districts.</p> - <p><b>Budapest</b><br /> + <p><b>Budapest</b><br > <i>Hungary</i></p> <p>Soft, fresh, creamy and mellow, a favorite at home in Budapest and abroad in Vienna.</p> - <p><!-- Page 192 --><a name="Page_192" - id="Page_192"></a> <b>Buderich</b><br /> + <p><!-- Page 192 --><a id="Page_192"></a> <b>Buderich</b><br > <i>Germany</i></p> <p>A specialty in Dusseldorf.</p> - <p><b>Bulle</b><br /> + <p><b>Bulle</b><br > <i>Switzerland</i></p> <p>A Swiss-Gruyère.</p> - <p><b>Bundost</b><br /> + <p><b>Bundost</b><br > <i>Sweden</i></p> <p>Semihard; mellow; tangy.</p> - <p><b>Burgundy</b><br /> + <p><b>Burgundy</b><br > <i>France</i></p> <p>Named after the province, not the wine, but they go wonderfully together.</p> - <p><b>Bushman</b><br /> + <p><b>Bushman</b><br > <i>Australia</i></p> <p>Semihard; yellow; tangy.</p> @@ -9894,21 +9125,20 @@ <p><b>"Butter," Serbian</b> <i>see</i> Kajmar.</p> - <p><b>Buttermilk</b><br /> + <p><b>Buttermilk</b><br > <i>U.S. & Europe</i></p> <p>Resembles cottage cheese, but of finer grain.</p> - <h3><a name="AtoZ_C" - id="AtoZ_C"></a><br /> + <h3><a id="AtoZ_C"></a><br > C</h3> - <p><b>Cabeçou, le</b><br /> + <p><b>Cabeçou, le</b><br > <i>Auvergne, France</i></p> <p>Small; goat; from Maurs.</p> - <p><b>Cabrillon</b><br /> + <p><b>Cabrillon</b><br > <i>Auvergne, France</i></p> <p>So much like the Cabreçon they might be called sister @@ -9923,15 +9153,14 @@ sundry seasonings. Well marinated and extremely strong. Season May to November.</p> - <p><b>Caciocavallo</b><br /> + <p><b>Caciocavallo</b><br > <i>Italy</i></p> <p>"Horse Cheese." The ubiquitous cheese of classical greats, imitated all around the world and back to Italy again. <i>See</i> <a href="#Page_17">Chapter 3</a>.</p> - <p><!-- Page 193 --><a name="Page_193" - id="Page_193"></a> <b>Caciocavallo Siciliano</b><br /> + <p><!-- Page 193 --><a id="Page_193"></a> <b>Caciocavallo Siciliano</b><br > <i>Sicily, also in U.S.A.</i></p> <p>Essentially a pressed Provolone. Usually from cow's whole @@ -9939,7 +9168,7 @@ Weight between 17½ and 26 pounds. Used for both table cheese and grating.</p> - <p><b>Cacio Fiore, or Caciotta</b><br /> + <p><b>Cacio Fiore, or Caciotta</b><br > <i>Italy</i></p> <p>Soft as butter; sheep; in four-pound square frames; @@ -9949,7 +9178,7 @@ <p><b>Cacio Romano</b> <i>see</i> Chiavari.</p> - <p><b>Caerphilly</b><br /> + <p><b>Caerphilly</b><br > <i>Wales and England—Devon, Dorset, Somerset & Wilshire</i></p> @@ -9961,7 +9190,7 @@ it is easily digested and does not produce so much heat in the body as long-keeping cheeses.</p> - <p><b>Caillebottes (Curds)</b><br /> + <p><b>Caillebottes (Curds)</b><br > <i>France—Anjou, Poitou, Saintonge & Vendée</i></p> @@ -9975,29 +9204,28 @@ <p><b>Caille de Poitiers</b> <i>see</i> Petits pots.</p> - <p><b>Caille de Habas</b><br /> + <p><b>Caille de Habas</b><br > <i>Gascony, France</i></p> <p>Clabbered or clotted sheep milk.</p> - <p><!-- Page 194 --><a name="Page_194" - id="Page_194"></a> <b>Cajassou</b><br /> + <p><!-- Page 194 --><a id="Page_194"></a> <b>Cajassou</b><br > <i>Périgord, France</i></p> <p>A notable goat cheese made in Cubjac.</p> - <p><b>Calabrian</b><br /> + <p><b>Calabrian</b><br > <i>Italy</i></p> <p>The Calabrians make good sheep cheese, such as this and Caciocavallo.</p> - <p><b>Calcagno</b><br /> + <p><b>Calcagno</b><br > <i>Sicily</i></p> <p>Hard; ewe's milk. Suitable for grating.</p> - <p><b>Caledonian Cream</b><br /> + <p><b>Caledonian Cream</b><br > <i>Scotland</i></p> <p>More of a dessert than a true cheese. We read in @@ -10006,20 +9234,20 @@ juice. It is whisked for about half an hour. Otherwise, if put into a freezer, it would be good ice-pudding."</p> - <p><b>Calvados</b><br /> + <p><b>Calvados</b><br > <i>France</i></p> <p>Medium-hard; tangy. Perfect with Calvados applejack from the same province.</p> - <p><b>Calvenzano</b><br /> + <p><b>Calvenzano</b><br > <i>Italy</i></p> <p>Similar to Gorgonzola, made in Bergamo.</p> <p><b>Cambrai</b> <i>see</i> Boulette.</p> - <p><b>Cambridge, or York</b><br /> + <p><b>Cambridge, or York</b><br > <i>England</i></p> <p>Soft; fresh; creamy; tangy. The curd is quickly made in one @@ -10029,28 +9257,27 @@ <p><b>Camembert</b> <i>see</i> <a href="#Page_17">Chapter 3</a>.</p> - <p><b>"Camembert"</b><br /> + <p><b>"Camembert"</b><br > <i>Germany, U.S. & elsewhere</i></p> <p>A West German imitation that comes in a cute little heart-shaped box which nevertheless doesn't make it any more like the Camembert <i>véritable</i> of Normandy.</p> - <p><b>Camosun</b><br /> + <p><b>Camosun</b><br > <i>U.S.A.</i></p> <p>Semisoft; open-textured, resembling Monterey. Drained curd - is pressed in <!-- Page 195 --><a name="Page_195" - id="Page_195"></a>hoops, cheese is salted in brine for + is pressed in <!-- Page 195 --><a id="Page_195"></a>hoops, cheese is salted in brine for thirty hours, then coated with paraffin and cured for one to three months in humid room at 50° to 60° F.</p> - <p><b>Canadian Club</b><br /> + <p><b>Canadian Club</b><br > <i>see</i> Cheddar Club.</p> <p><b>Cancoillotte, Cancaillotte, Canquoillotte, Quincoillotte, Cancoiade, Fromagère, Tempête and "Purée" - de fromage tres fort</b><br /> + de fromage tres fort</b><br > <i>Franche-Comté, France</i></p> <p>Soft; sour milk; sharp and aromatic; with added eggs and @@ -10059,7 +9286,7 @@ the brandy or wine make this one of the strongest of French strong cheeses, similar to Fromage Fort.</p> - <p><b>Canestrato</b><br /> + <p><b>Canestrato</b><br > <i>Sicily, Italy</i></p> <p>Hard; mixed goat and sheep; yellow and strong. Takes one @@ -10068,7 +9295,7 @@ imitated by and for Italian settlers.</p> <p><b>Cantal, Fromage de Cantal, Auvergne or Auvergne Bleu; - also Fourme and La Tome.</b><br /> + also Fourme and La Tome.</b><br > <i>Auvergne, France</i></p> <p>Semihard; smooth; mellow; a kind of Cheddar, lightly colored @@ -10079,24 +9306,23 @@ six months, and when very old it's very hard and very sharp. A Cantal type is Laguiole or Guiole.</p> - <p><b>Capitanata</b><br /> + <p><b>Capitanata</b><br > <i>Italy</i></p> <p>Sheep.</p> - <p><b>Caprian</b><br /> + <p><b>Caprian</b><br > <i>Capri, Italy</i></p> <p>Made from milk of goats that still overrun the original Goat Island, and tangy as a buck.</p> - <p><!-- Page 196 --><a name="Page_196" - id="Page_196"></a> <b>Caprino (Little Goat)</b><br /> + <p><!-- Page 196 --><a id="Page_196"></a> <b>Caprino (Little Goat)</b><br > <i>Argentina</i></p> <p>Semihard; goat; sharp; table cheese.</p> - <p><b>Caraway Loaf</b><br /> + <p><b>Caraway Loaf</b><br > <i>U.S.A.</i></p> <p>This is just one imitation of dozens of German @@ -10109,7 +9335,7 @@ IX and Norwegian Kuminost, Italian Freisa, Pomeranian Rinnen and Belgian Leyden, to Pennsylvania Pot.</p> - <p><b>Cardiga, Queijo da</b><br /> + <p><b>Cardiga, Queijo da</b><br > <i>Portugal</i></p> <p>Hard; sheep; oily; mild flavor. Named from cardo, cardoon in @@ -10120,34 +9346,33 @@ Portuguese mountain districts. They are lusciously oily, but never rancidly so.</p> - <p><b>Carlsbad</b><br /> + <p><b>Carlsbad</b><br > <i>Bohemia</i></p> <p>Semihard; sheep; white; slightly salted; expensive.</p> - <p><b>Carré Affiné</b><br /> + <p><b>Carré Affiné</b><br > <i>France</i></p> <p>Soft, delicate, in small square forms; similar to Petit Carré and Ancien Impérial (<i>see</i>).</p> - <p><b>Carré de l'Est</b><br /> + <p><b>Carré de l'Est</b><br > <i>France</i></p> <p>Similar to Camembert, and imitated in the U.S.A.</p> - <p><b>Cascaval Penir</b><br /> + <p><b>Cascaval Penir</b><br > <i>Turkey</i></p> <p>Cacciocavallo imitation consumed at home.</p> - <p><!-- Page 197 --><a name="Page_197" - id="Page_197"></a> <b>Caseralla</b><br /> + <p><!-- Page 197 --><a id="Page_197"></a> <b>Caseralla</b><br > <i>Greece</i></p> <p>Semisoft; sheep; mellow; creamy.</p> - <p><b>Casere</b><br /> + <p><b>Casere</b><br > <i>Greece</i></p> <p>Hard; sheep; brittle; gray and greasy. But wonderful! @@ -10155,99 +9380,98 @@ is imitated with goat milk instead of sheep in Southern California.</p> - <p><b>Cashera</b><br /> + <p><b>Cashera</b><br > <i>Armenia and Greece</i></p> <p>Hard; goat or cow's milk; brittle; sharp; nutty. Similar to Casere and high in quality.</p> - <p><b>Cashera</b><br /> + <p><b>Cashera</b><br > <i>Turkey</i></p> <p>Semihard; sheep.</p> <p><b>Casher Penner</b> <i>see</i> Kasher.</p> - <p><b>Cashkavallo</b><br /> + <p><b>Cashkavallo</b><br > <i>Syria</i></p> <p>Mellow but sharp imitation of the ubiquitous Italian Cacciocavallo.</p> - <p><b>Casigiolu, Panedda, Pera di vacca</b><br /> + <p><b>Casigiolu, Panedda, Pera di vacca</b><br > <i>Sardinia</i></p> <p>Plastic-curd cheese, made by the Caciocavallo method.</p> <p><b>Caskcaval or Kaschcavallo</b> <i>see</i> Feta.</p> - <p><b>Caspian</b><br /> + <p><b>Caspian</b><br > <i>Caucasus</i></p> <p>Semihard. Sheep or cow, milked directly into cone-shaped cloth bag to speed the making. Tastes tangy, sharp and biting.</p> - <p><b>Cassaro</b><br /> + <p><b>Cassaro</b><br > <i>Italy</i></p> <p>Locally consumed, seldom exported.</p> - <p><b>Castelmagno</b><br /> + <p><b>Castelmagno</b><br > <i>Italy</i></p> <p>Blue-mold, Gorgonzola type.</p> - <p><b>Castelo Branco, White Castle</b><br /> + <p><b>Castelo Branco, White Castle</b><br > <i>Portugal</i></p> <p>Semisoft; goat or goat and sheep; fermented. Similar to Serra da Estrella (<i>see</i>).</p> - <p><!-- Page 198 --><a name="Page_198" - id="Page_198"></a> <b>Castillon, or Fromage de - Gascony</b><br /> + <p><!-- Page 198 --><a id="Page_198"></a> <b>Castillon, or Fromage de + Gascony</b><br > <i>France</i></p> <p>Fresh cream cheese.</p> - <p><b>Castle, Schlosskäse</b><br /> + <p><b>Castle, Schlosskäse</b><br > <i>North Austria</i></p> <p>Limburger type.</p> - <p><b>Catanzaro</b><br /> + <p><b>Catanzaro</b><br > <i>Italy</i></p> <p>Consumed locally, seldom exported.</p> <p><b>Cat's Head</b> <i>see</i> Katzenkopf.</p> - <p><b>Celery</b><br /> + <p><b>Celery</b><br > <i>Norway</i></p> <p>Flavored mildly with celery seeds, instead of the usual caraway.</p> - <p><b>Cendrée, la</b><br /> + <p><b>Cendrée, la</b><br > <i>France—Orléanais, Blois & Aube</i></p> <p>Hard; sheep; round and flat. Other Cendrées are Champenois or Ricey, Brie, d'Aizy and Olivet</p> - <p><b>Cendré d'Aizy</b><br /> + <p><b>Cendré d'Aizy</b><br > <i>Burgundy, France</i></p> <p>Available all year. <i>See</i> la Cendrée.</p> - <p><b>Cendré de la Brie</b><br /> + <p><b>Cendré de la Brie</b><br > <i>Ile-de-France, France</i></p> <p>Fall and winter Brie cured under the ashes, season September to May.</p> <p><b>Cendré Champenois or Cendré des - Riceys</b><br /> + Riceys</b><br > <i>Aube & Marne, France</i></p> <p>Made and eaten from September to June, and ripened under the @@ -10257,7 +9481,7 @@ <p><b>Cenis</b> <i>see</i> Mont Cenis.</p> - <p><b>Certoso Stracchino</b><br /> + <p><b>Certoso Stracchino</b><br > <i>Italy, near Milan</i></p> <p>A variety of Stracchino named after the Carthusian friars @@ -10266,26 +9490,25 @@ of goat milk, but it has less distinction for the same reason.</p> - <p><!-- Page 199 --><a name="Page_199" - id="Page_199"></a> <b>Ceva</b><br /> + <p><!-- Page 199 --><a id="Page_199"></a> <b>Ceva</b><br > <i>Italy</i></p> <p>Soft veteran of Roman times named from its town near Turin.</p> - <p><b>Chabichou</b><br /> + <p><b>Chabichou</b><br > <i>Poitou, France</i></p> <p>Soft; goat; fresh; sweet and tasty. A vintage cheese of the months from April to December, since such cheeses don't last long enough to be vintaged like wine by the year.</p> - <p><b>Chaingy</b><br /> + <p><b>Chaingy</b><br > <i>Orléans, France</i></p> <p>Season September to June.</p> - <p><b>Cham</b><br /> + <p><b>Cham</b><br > <i>Switzerland</i></p> <p>One of those eminent Emmentalers from Cham, the home town of @@ -10299,18 +9522,18 @@ domesticated mountain goats, so it gives, in small quantity but high quality, the richest, most flavorsome of milk.</p> - <p><b>Champenois or Fromage des Riceys</b><br /> + <p><b>Champenois or Fromage des Riceys</b><br > <i>Aube & Marne, France</i></p> <p>Season from September to June. The same as Cendré Champenois and des Riceys.</p> - <p><b>Champoléon de Queyras</b><br /> + <p><b>Champoléon de Queyras</b><br > <i>Hautes-Alpes, France</i>.</p> <p>Hard; skim-milker.</p> - <p><b>Chantelle</b><br /> + <p><b>Chantelle</b><br > <i>U.S.A.</i></p> <p>Natural Port du Salut type described as "zesty" by some of @@ -10320,24 +9543,23 @@ <p><b>Chantilly</b> <i>see</i> Hablé.</p> - <p><!-- Page 200 --><a name="Page_200" - id="Page_200"></a> <b>Chaource</b><br /> + <p><!-- Page 200 --><a id="Page_200"></a> <b>Chaource</b><br > <i>Champagne, France</i></p> <p>Soft, nice to nibble with the bottled product of this same high-living Champagne Province. A kind of Camembert.</p> - <p><b>Chapelle</b><br /> + <p><b>Chapelle</b><br > <i>France</i></p> <p>Soft.</p> - <p><b>Charmey Fine</b><br /> + <p><b>Charmey Fine</b><br > <i>Switzerland</i></p> <p>Gruyère type.</p> - <p><b>Chaschol, or Chaschosis</b><br /> + <p><b>Chaschol, or Chaschosis</b><br > <i>Canton of Grisons, Switzerland</i></p> <p>Hard; skim; small wheels, eighteen to twenty-two inches in @@ -10348,14 +9570,14 @@ <p><b>Chateauroux</b> <i>see</i> Fromage de Chèvre.</p> - <p><b>Chaumont</b><br /> + <p><b>Chaumont</b><br > <i>Champagne, France</i></p> <p>Season November to May.</p> <p><b>Chavignol</b> <i>see</i> Crottin.</p> - <p><b>Chechaluk</b><br /> + <p><b>Chechaluk</b><br > <i>Armenia</i></p> <p>Soft; pot; flaky; creamy.</p> @@ -10363,7 +9585,7 @@ <p><b>Cheddar</b> <i>see</i> <a href="#Page_17">Chapter 3</a>.</p> - <p><b>Cheese bread</b><br /> + <p><b>Cheese bread</b><br > <i>Russia and U.S.A.</i></p> <p>For centuries Russia has excelled in making a salubrious @@ -10374,22 +9596,21 @@ its full cheesy savor. Good when overlaid with cheese butter of contrasting piquance, say one mixed with Sapsago.</p> - <p><!-- Page 201 --><a name="Page_201" - id="Page_201"></a> <b>Cheese butter</b></p> + <p><!-- Page 201 --><a id="Page_201"></a> <b>Cheese butter</b></p> <p>Equal parts of creamed butter and finely grated or soft cheese and mixtures thereof. The imported but still cheap green Sapsago is not to be forgotten when mixing your own cheese butter.</p> - <p><b>Cheese food</b><br /> + <p><b>Cheese food</b><br > <i>U.S.A.</i></p> <p>"Any mixtures of various lots of cheese and other solids derived from milk with emulsifying agents, coloring matter, seasonings, condiments, relishes and water, heated or not, into a homogeneous mass." (A long and kind word for a homely, - tasteless, heterogeneous mess.) From an advertisement</p> + tasteless, heterogeneous mess.) From an advertisement.</p> <p><b>Cheese hoppers</b> <i>see</i> Hoppers.</p> @@ -10398,7 +9619,7 @@ <p><b>Cheshire and Cheshire imitations</b> <i>see</i> with Cheddar in <a href="#Page_17">Chapter 3</a>.</p> - <p><b>Cheshire-Stilton</b><br /> + <p><b>Cheshire-Stilton</b><br > <i>England</i></p> <p>In making this combination of Cheshire and Stilton, the blue @@ -10410,20 +9631,19 @@ Cheddar. Another combination is Yorkshire-Stilton, and quite as distinguished.</p> - <p><b>Chester</b><br /> + <p><b>Chester</b><br > <i>England</i></p> <p>Another name for Cheshire, used in France where formerly some was imported to make the visiting Britishers feel at home.</p> - <p><!-- Page 202 --><a name="Page_202" - id="Page_202"></a> <b>Chevalier</b><br /> + <p><!-- Page 202 --><a id="Page_202"></a> <b>Chevalier</b><br > <i>France</i></p> <p>Curds sweetened with sugar.</p> - <p><b>Chevèlle</b><br /> + <p><b>Chevèlle</b><br > <i>U.S.A.</i></p> <p>A processed Wisconsin.</p> @@ -10437,13 +9657,13 @@ <p><b>Chèvre, Tome de</b> <i>see</i> Tome.</p> - <p><b>Chevretin</b><br /> + <p><b>Chevretin</b><br > <i>Savoy, France</i></p> <p>Goat; small and square. Named after the mammy nanny, as so many are.</p> - <p><b>Chevrets, Ponta & St. Rémy</b><br /> + <p><b>Chevrets, Ponta & St. Rémy</b><br > <i>Bresse & Franche-Comté, France</i></p> <p>Dry and semi-dry; crumbly; goat; small squares; lightly @@ -10451,42 +9671,41 @@ named in the plural in France.</p> <p><b>Chevretons du Beaujolais à la crème, - les</b><br /> + les</b><br > <i>Lyonnais, France</i></p> <p>Small goat-milkers served with cream. This is a fair sample of the railroad names some French cheeses stagger under.</p> - <p><b>Chevrotins</b><br /> + <p><b>Chevrotins</b><br > <i>Savoy, France</i></p> <p>Soft, dried goat milk; white; small; tangy and semi-tangy. Made and eaten from March to December.</p> - <p><b>Chhana</b><br /> + <p><b>Chhana</b><br > <i>Asia</i></p> <p>All we know is that this is made of the whole milk of cows, soured, and it is not as unusual as the double "h" in its name.</p> - <p><b>Chiavari</b><br /> + <p><b>Chiavari</b><br > <i>Italy</i></p> <p>There are two different kinds named for the Chiavari region, - and both are hard:<br /> + and both are hard:<br > <span style="margin-left: 0.5em;">I. Sour cow's milk, also - known as Cacio Romano.</span><br /> + known as Cacio Romano.</span><br > II. Sweet whole milker, similar to Corsican Broccio. Chiavari, - the<br /> + the<br > <span style="margin-left: 2em;">historic little port between - Genoa and Pisa, is more noted as the</span><br /> + Genoa and Pisa, is more noted as the</span><br > <span style="margin-left: 2em;">birthplace of the barbaric - "chivaree" razzing of newlyweds with</span><br /> + "chivaree" razzing of newlyweds with</span><br > <span style="margin-left: 2em;">its raucous serenade of - dishpans, sour-note bugling and such.</span><br /> - <!-- Page 203 --><a name="Page_203" - id="Page_203"></a></p> + dishpans, sour-note bugling and such.</span><br > + <!-- Page 203 --><a id="Page_203"></a></p> <p><b>Chives cream cheese</b></p> @@ -10496,47 +9715,46 @@ when the chives are added at home, as it's done in Germany, in person at the table or just before.</p> - <p><b>Christalinna</b><br /> + <p><b>Christalinna</b><br > <i>Canton Graubünden, Switzerland</i></p> <p>Hard; smooth; sharp; tangy.</p> - <p><b>Christian IX</b><br /> + <p><b>Christian IX</b><br > <i>Denmark</i></p> <p>A distinguished spiced cheese.</p> - <p><b>Ciclo</b><br /> + <p><b>Ciclo</b><br > <i>Italy</i></p> <p>Soft, small cream cheese.</p> - <p><b>Cierp de Luchon</b><br /> + <p><b>Cierp de Luchon</b><br > <i>France</i></p> <p>Made from November to May in the Comté de Foix, where it has the distinction of being the only local product worth listing with France's three hundred notables.</p> - <p><b>Citeaux</b><br /> + <p><b>Citeaux</b><br > <i>Burgundy, France</i></p> <p>Trappist Port-Salut.</p> - <p><b>Clabber cheese</b><br /> + <p><b>Clabber cheese</b><br > <i>England</i></p> <p>Simply cottage cheese left in a cool place until it grows soft and automatically changes its name from cottage to clabber.</p> - <p><b>Clairvaux</b><br /> + <p><b>Clairvaux</b><br > <i>France</i></p> <p>Formerly made in a Benedictine monastery of that name.</p> - <p><!-- Page 204 --><a name="Page_204" - id="Page_204"></a> <b>Claqueret, le</b><br /> + <p><!-- Page 204 --><a id="Page_204"></a> <b>Claqueret, le</b><br > <i>Lyonnais, France</i></p> <p>Fresh cream whipped with chives, chopped fine with onions. @@ -10544,7 +9762,7 @@ <p><b>Clérimbert</b> <i>see</i> Alpin.</p> - <p><b>Cleves</b><br /> + <p><b>Cleves</b><br > <i>France</i></p> <p>French imitation of the German imitation of a Holland-Dutch @@ -10553,7 +9771,7 @@ <p><b>Cloves</b> <i>see</i> Nagelkäse.</p> <p><b>Club, Potted Club, Snappy, Cold-pack and Comminuted - cheese</b><br /> + cheese</b><br > <i>U.S.A. and Canada</i></p> <p>Probably McLaren's Imperial Club in pots was first to be @@ -10579,26 +9797,25 @@ <p>Recommended from stock by Phil Alpert's "Cheeses of all Nations" stores:</p> - <p>Argentine aged Gruyère<br /> - Canadian d'Oka<br /> - French Bleu<br /> - <!-- Page 205 --><a name="Page_205" - id="Page_205"></a> Brie<br /> - Camembert<br /> - Fontainebleu<br /> - Pont l'Evêque<br /> - Port du Salut<br /> - Roblochon<br /> - Roquefort<br /> - Grecian Feta<br /> - Hungarian Brinza<br /> - Polish Warshawski Syr<br /> - Rumanian Kaskaval<br /> - Swiss Schweizerkäse<br /> - American Cheddar in brandy<br /> + <p>Argentine aged Gruyère<br > + Canadian d'Oka<br > + French Bleu<br > + <!-- Page 205 --><a id="Page_205"></a> Brie<br > + Camembert<br > + Fontainebleu<br > + Pont l'Evêque<br > + Port du Salut<br > + Roblochon<br > + Roquefort<br > + Grecian Feta<br > + Hungarian Brinza<br > + Polish Warshawski Syr<br > + Rumanian Kaskaval<br > + Swiss Schweizerkäse<br > + American Cheddar in brandy<br > Hopi Indian</p> - <p><b>Coeur à la Crème</b><br /> + <p><b>Coeur à la Crème</b><br > <i>Burgundy, France</i></p> <p>This becomes Fromage à la Crème II @@ -10606,7 +9823,7 @@ heart of cream after being molded into that romantic shape in a wicker or willow-twig basket.</p> - <p><b>Coeurs d'Arras</b><br /> + <p><b>Coeurs d'Arras</b><br > <i>Artois, France</i></p> <p>These hearts of Arras are soft, smooth, mellow, caressingly @@ -10620,7 +9837,7 @@ satisfy the universal craving by putting coffee in for flavor.</p> - <p><b>Coimbra</b><br /> + <p><b>Coimbra</b><br > <i>Portugal</i></p> <p>Goat or cow; semihard; firm; round; salty; sharp. Not only @@ -10628,12 +9845,11 @@ bearing the honored name of Portugal's ancient academic center.</p> - <p><b>Colby</b><br /> + <p><b>Colby</b><br > <i>U.S.A.</i></p> <p>Similar to Cheddar, but of softer body and more open - texture. Contains more <!-- Page 206 --><a name="Page_206" - id="Page_206"></a> moisture, and doesn't keep as well as + texture. Contains more <!-- Page 206 --><a id="Page_206"></a> moisture, and doesn't keep as well as Cheddar.</p> <p><b>College-educated</b></p> @@ -10653,13 +9869,13 @@ <p><b>Colwick</b> <i>see</i> Slipcote.</p> - <p><b>Combe-air</b><br /> + <p><b>Combe-air</b><br > <i>France</i></p> <p>Small; similar to Italian Stracchino in everything but size.</p> - <p><b>Commission</b><br /> + <p><b>Commission</b><br > <i>Holland</i></p> <p>Hard; ball-shaped like Edam and resembling it except being @@ -10668,20 +9884,19 @@ Holland and in Friesland. It is often preferred to Edam for size and nutty flavor.</p> - <p><b>Compiègne</b><br /> + <p><b>Compiègne</b><br > <i>France</i></p> <p>Soft</p> <p><b>Comté</b> <i>see</i> Gruyère.</p> - <p><b>Conches</b><br /> + <p><b>Conches</b><br > <i>France</i></p> <p>Emmentaler type.</p> - <p><!-- Page 207 --><a name="Page_207" - id="Page_207"></a> <b>Condrieu, Rigotte de la</b><br /> + <p><!-- Page 207 --><a id="Page_207"></a> <b>Condrieu, Rigotte de la</b><br > <i>Rhone Valley below Lyons, France</i></p> <p>Semihard; goat; small; smooth; creamy; mellow; tasty. A @@ -10692,7 +9907,7 @@ <p><b>Confits au Vin Blanc</b> <i>see</i> Epoisses.</p> - <p><b>Cooked, or Pennsylvania pot</b><br /> + <p><b>Cooked, or Pennsylvania pot</b><br > <i>U.S.A.</i></p> <p>Named from cooking sour clabbered curd to the melting point. @@ -10708,22 +9923,21 @@ cheese all its own, with or without caraway, such as the following:</p> - <p>Belgium—Kochtounkäse<br /> - Germany—Kochkäse, Topfen<br /> - Luxembourg—Kochenkäse<br /> - France—Fromage Ouit & Le P'Teux<br /> + <p>Belgium—Kochtounkäse<br > + Germany—Kochkäse, Topfen<br > + Luxembourg—Kochenkäse<br > + France—Fromage Ouit & Le P'Teux<br > Sardinia—Pannedas, Freisa</p> <p><b>Coon</b> <i>see</i> <a href="#Page_37">Chapter 4</a>.</p> - <p><b>Cornhusker</b><br /> + <p><b>Cornhusker</b><br > <i>U.S.A.</i></p> <p>A Nebraska product similar to Cheddar and Colby, but with softer body and more moisture.</p> - <p><!-- Page 208 --><a name="Page_208" - id="Page_208"></a> <b>Cornimont</b><br /> + <p><!-- Page 208 --><a id="Page_208"></a> <b>Cornimont</b><br > <i>Vosges, France</i></p> <p>A splendid French version of Alsatian Münster spiked @@ -10731,22 +9945,22 @@ It is similar to Géromé and the harvest cheese of Gérardmer in the same lush Vosges Valley.</p> - <p><b>Corse, Roquefort de</b><br /> + <p><b>Corse, Roquefort de</b><br > <i>Corsica, France</i></p> <p>Corsican imitation of the real Roquefort, and not nearly so good, of course.</p> - <p><b>Cossack</b><br /> + <p><b>Cossack</b><br > <i>Caucasus</i></p> <p>Cow or sheep. There are two varieties: I. Soft, cured in - brine and still soft and mild after two months in<br /> - <span style="margin-left: 1.5em;">the salt bath.</span><br /> + brine and still soft and mild after two months in<br > + <span style="margin-left: 1.5em;">the salt bath.</span><br > II. Semihard and very sharp after aging in brine for a year or more.</p> - <p><b>Cotherstone</b><br /> + <p><b>Cotherstone</b><br > <i>Yorkshire, England</i></p> <p>Also known as Yorkshire-Stilton, and Wensleydale No. I. @@ -10765,25 +9979,24 @@ called Glumse in Deutschland, and, together with cream, formed the basis of all of our fine Pennsylvania Dutch cuisine.</p> - <p><b>Cottenham or Double Cottenham</b><br /> + <p><b>Cottenham or Double Cottenham</b><br > <i>English Midlands</i></p> <p>Semihard; double cream; blue mold. Similar to Stilton but creamier and richer, and made in flatter and broader forms.</p> - <p><!-- Page 209 --><a name="Page_209" - id="Page_209"></a> <b>Cottslowe</b><br /> + <p><!-- Page 209 --><a id="Page_209"></a> <b>Cottslowe</b><br > <i>Cotswold, England</i></p> <p>A brand of cream cheese named for its home in Cotswold, Gloucester. Although soft, it tastes like hard Cheddar.</p> - <p><b>Coulommiers Frais, or Petit-Moule</b><br /> + <p><b>Coulommiers Frais, or Petit-Moule</b><br > <i>Ile-de-France, France</i></p> <p>Fresh cream similar to Petit Suisse. (<i>See</i>.)</p> - <p><b>Coulommiers, le, or Brie de Coulommiers</b><br /> + <p><b>Coulommiers, le, or Brie de Coulommiers</b><br > <i>France</i></p> <p>Also called Petit-moule, from its small form. This genuine @@ -10801,7 +10014,7 @@ identifying word is added, such as Berliner Kuhkäse and Alt Kuhkäse: old cow cheese.</p> - <p><b>Cream cheese</b><br /> + <p><b>Cream cheese</b><br > <i>International</i></p> <p>England, France and America go for it heavily. English cream @@ -10814,37 +10027,36 @@ specialties are the following, named from their place of origin or commercial brands:</p> - <p>Cambridge<br /> - Cottslowe<br /> - Cornwall<br /> - <!-- Page 210 --><a name="Page_210" - id="Page_210"></a> Farm Vale<br /> - Guilford<br /> - Homer's<br /> - "Italian"<br /> - Lincoln<br /> - New Forest<br /> + <p>Cambridge<br > + Cottslowe<br > + Cornwall<br > + <!-- Page 210 --><a id="Page_210"></a> Farm Vale<br > + Guilford<br > + Homer's<br > + "Italian"<br > + Lincoln<br > + New Forest<br > Rush (from being made on rush or straw mats—<i>see</i> - Rush)<br /> + Rush)<br > St. Ivel (distinguished for being made with acidophilus - bacteria)<br /> - Scotch Caledonian<br /> - Slipcote (famous in the eighteenth century)<br /> - Victoria<br /> + bacteria)<br > + Scotch Caledonian<br > + Slipcote (famous in the eighteenth century)<br > + Victoria<br > York</p> <p><b>Crème Chantilly</b> <i>see</i> Hablé.</p> <p><b>Crème de Gien</b> <i>see</i> Fromage.</p> - <p><b>Crème de Gruyère</b><br /> + <p><b>Crème de Gruyère</b><br > <i>Franche-Comté France</i></p> <p>Soft Gruyère cream cheese, arrives in America in perfect condition in tin foil packets. Expensive but worth it.</p> - <p><b>Crème des Vosges</b><br /> + <p><b>Crème des Vosges</b><br > <i>Alsace, France</i></p> <p>Soft cream. Season October to April.</p> @@ -10861,13 +10073,12 @@ <p><b>Crème St Gervais</b> <i>see</i> Pots de Crème St Gervais.</p> - <p><b>Crèmet Nantais</b><br /> + <p><b>Crèmet Nantais</b><br > <i>Lower Loire, France</i></p> <p>Soft fresh cream of Nantes.</p> - <p><!-- Page 211 --><a name="Page_211" - id="Page_211"></a> <b>Crèmets, les</b><br /> + <p><!-- Page 211 --><a id="Page_211"></a> <b>Crèmets, les</b><br > <i>Anjou, France</i></p> <p>A fresh cream equal to English Devonshire, served more as a @@ -10875,7 +10086,7 @@ egg whites, drained and eaten with more fresh cream, sprinkled with vanilla and sugar.</p> - <p><b>Cremini</b><br /> + <p><b>Cremini</b><br > <i>Italy</i></p> <p>Soft, small cream cheese from Cremona, the violin town. And @@ -10883,55 +10094,54 @@ form of musical instruments, statues, still life groups and everything.</p> - <p><b>Creole</b><br /> + <p><b>Creole</b><br > <i>Louisiana, U.S.A.</i></p> <p>Soft, rich, unripened cottage cheese type, made by mixing cottage-type curd and rich cream.</p> <p><b>Crescenza, Carsenza, Stracchino Crescenza, Crescenza - Lombardi</b><br /> + Lombardi</b><br > <i>Lombardy, Italy</i></p> <p>Uncooked; soft; creamy; mildly sweet; fast-ripening; yellowish; whole milk. Made from September to April.</p> - <p><b>Creuse</b><br /> + <p><b>Creuse</b><br > <i>Creuse, France</i></p> <p>A two-in-one farm cheese of skimmed milk, resulting from two different ways of ripening, after the cheese has been removed from perforated earthen molds seven inches in diameter and five or six inches high, where it has drained for several - days:<br /> + days:<br > <span style="margin-left: 0.5em;">I. It is salted and turned - frequently until very dry and hard.</span><br /> + frequently until very dry and hard.</span><br > II. It is ripened by placing in tightly closed mold, lined - with straw.<br /> + with straw.<br > <span style="margin-left: 2em;">This softens, flavors, and - turns it golden-yellow. (<i>See</i> Hay</span><br /> + turns it golden-yellow. (<i>See</i> Hay</span><br > <span style="margin-left: 2em;">or Fromage de Foin.)</span></p> - <p><b>Creusois, or Guéret</b><br /> + <p><b>Creusois, or Guéret</b><br > <i>Limousin, France</i></p> <p>Season, October to June.</p> - <p><b>Croissant Demi-sel</b><br /> + <p><b>Croissant Demi-sel</b><br > <i>France</i></p> <p>Soft, double cream, semisalty. All year.</p> - <p><!-- Page 212 --><a name="Page_212" - id="Page_212"></a> <b>Crottin de Chavignol</b><br /> + <p><!-- Page 212 --><a id="Page_212"></a> <b>Crottin de Chavignol</b><br > <i>Berry, France</i></p> <p>Semihard; goat's milk; small; lightly salted; mellow. In season April to December. The name is not exactly complimentary.</p> - <p><b>Crowdie, or Cruddy butter</b><br /> + <p><b>Crowdie, or Cruddy butter</b><br > <i>Scotland</i></p> <p>Named from the combination of fresh sweet milk curds pressed @@ -10960,7 +10170,7 @@ <p><b>Curd</b> <i>see</i> Granular curd, Sweet curd and York curd.</p> - <p><b>Curds and butter</b><br /> + <p><b>Curds and butter</b><br > <i>Arabia</i></p> <p>Fresh sweet milk curd and fresh butter are pressed together @@ -10970,9 +10180,7 @@ <p><b>Curé, Fromage de</b> <i>see</i> Nantais.</p> - <h3><!-- Page 213 --><a name="Page_213" - id="Page_213"></a> <a name="AtoZ_D" - id="AtoZ_D"></a><br /> + <h3><!-- Page 213 --><a id="Page_213"></a> <a id="AtoZ_D"></a><br > D</h3> <p><b>Daisies, fresh</b></p> @@ -10981,25 +10189,25 @@ English. Known as an "all-around cheese," to eat raw, cook, let ripen, and use for seasoning.</p> - <p><b>Dalmatian</b><br /> + <p><b>Dalmatian</b><br > <i>Austria</i></p> <p>Hard ewe's-milker.</p> - <p><b>Dambo</b><br /> + <p><b>Dambo</b><br > <i>Denmark</i></p> <p>Semihard and nutty.</p> <p><b>Damen, or Glory of the Mountains (Gloires des - Montagnes)</b><br /> + Montagnes)</b><br > <i>Hungary</i></p> <p>Soft, uncured, mild ladies' cheese, as its name asserts. Popular Alpine snack in Viennese cafés with coffee gossip in the afternoon.</p> - <p><b>Danish Blue</b><br /> + <p><b>Danish Blue</b><br > <i>Denmark</i></p> <p>Semihard, rich, blue-veined, piquant, delicate, excellent @@ -11010,48 +10218,47 @@ Gorgonzola, it rivals them and definitely leads lesser Blues.</p> - <p><b>Danish Export</b><br /> + <p><b>Danish Export</b><br > <i>Denmark</i></p> <p>Skim milk and buttermilk. Round and flat, mild and mellow. A fine cheese, as many Danish exports are.</p> - <p><b>Dansk Schweizerost</b><br /> + <p><b>Dansk Schweizerost</b><br > <i>Denmark</i></p> <p>Danish Swiss cheese, imitation Emmentaler, but with small holes. Nutty, sweet dessert or "picnic cheese," as Swiss is often called.</p> - <p><b>Danzig</b><br /> + <p><b>Danzig</b><br > <i>Poland</i></p> <p>A pleasant cheese to accompany a glass of the great liqueur, Goldwasser, Eau de Vie de Danzig, from the same celebrated city.</p> - <p><!-- Page 214 --><a name="Page_214" - id="Page_214"></a> <b>Darling</b><br /> + <p><!-- Page 214 --><a id="Page_214"></a> <b>Darling</b><br > <i>U.S.A.</i></p> <p>One of the finest Vermont Cheddars, handled for years by one of America's finest fancy food suppliers, S.S. Pierce of Boston.</p> - <p><b>Dauphin</b><br /> + <p><b>Dauphin</b><br > <i>Flanders, France</i></p> <p>Season, November to May.</p> <p><b>d'Aurigny, Fromage</b> <i>see</i> Alderney.</p> - <p><b>Daventry</b><br /> + <p><b>Daventry</b><br > <i>England</i></p> <p>A Stilton type, white, small, round, flat and very rich, with "blue" veins of a darker green.</p> - <p><b>Decize</b><br /> + <p><b>Decize</b><br > <i>Nivernaise, France</i></p> <p>In season all year. Soft, creamy, mellow, resembles @@ -11059,7 +10266,7 @@ <p><b>de Foin, Fromage</b> <i>see</i> Hay.</p> - <p><b>de Fontine</b><br /> + <p><b>de Fontine</b><br > <i>Spain</i></p> <p>Crumbly, sharp, nutty.</p> @@ -11068,7 +10275,7 @@ <p><b>de Gérardmer</b> <i>see</i> Récollet.</p> - <p><b>Delft</b><br /> + <p><b>Delft</b><br > <i>Holland</i></p> <p>About the same as Leyden. (<i>See</i>.)</p> @@ -11077,7 +10284,7 @@ <p>The brand name of a truly delicious Brie.</p> - <p><b>Delikat</b><br /> + <p><b>Delikat</b><br > <i>U.S.A.</i></p> <p>A mellow breakfast spread, on the style of the German @@ -11096,8 +10303,7 @@ <p>The name for an extra small Petit Suisse to distinguish it from the Gros.</p> - <p><!-- Page 215 --><a name="Page_215" - id="Page_215"></a> <b>Demi-Sel</b><br /> + <p><!-- Page 215 --><a id="Page_215"></a> <b>Demi-Sel</b><br > <i>Normandy, France</i></p> <p>Soft, whole, creamy, lightly salted, resembles Gournay but @@ -11107,7 +10313,7 @@ <p><b>Demi-Sel, Croissant</b> <i>see</i> Croissant Demi-Sel.</p> - <p><b>Derby, or Derbyshire</b><br /> + <p><b>Derby, or Derbyshire</b><br > <i>England</i></p> <p>Hard; shape like Austrian Nagelkassa and the size of @@ -11119,7 +10325,7 @@ Cheddar." So it's unlikely to win in any cheese derby in spite of its name.</p> - <p><b>Devonshire cream and cheese</b><br /> + <p><b>Devonshire cream and cheese</b><br > <i>England</i></p> <p>Devonshire cream is world famous for its thickness and @@ -11128,26 +10334,25 @@ ripened on straw, which gives it a special flavor, such as that of French Foin or Hay cheese.</p> - <p><b>Dolce Verde</b><br /> + <p><b>Dolce Verde</b><br > <i>Italy</i></p> <p>This creamy blue-vein variety is named Sweet Green, because cheesemongers are color-blind when it comes to the blue-greens and the green-blues.</p> - <p><b>Domaci Beli Sir</b><br /> + <p><b>Domaci Beli Sir</b><br > <i>Yugoslavia</i></p> <p>"Sir" is not a title but the word for cheese. This is a typical ewe's-milker cured in a fresh sheep skin.</p> - <p><b>Domestic Gruyère</b><br /> + <p><b>Domestic Gruyère</b><br > <i>U.S.A.</i></p> <p>An imitation of a cheese impossible to imitate.</p> - <p><!-- Page 216 --><a name="Page_216" - id="Page_216"></a> <b>Domestic Swiss</b><br /> + <p><!-- Page 216 --><a id="Page_216"></a> <b>Domestic Swiss</b><br > <i>U.S.A</i></p> <p>Same as domestic Gruyère, maybe more so, since it is @@ -11155,7 +10360,7 @@ and Ohio. The trouble is there is no Alpine pasturage and Emmentaler Valley in our country.</p> - <p><b>Domiati</b><br /> + <p><b>Domiati</b><br > <i>Egypt</i></p> <p>Whole or partly skimmed cow's or buffalo's milk. Soft; @@ -11164,7 +10369,7 @@ in the Near East.</p> <p><b>Dorset, Double Dorset, Blue Dorset, or Blue - Vinny</b><br /> + Vinny</b><br > <i>England</i></p> <p>Blue mold type from Dorsetshire; crumbly, sharp; made in @@ -11172,7 +10377,7 @@ the family of F.E. Dare, who says that in all probability it was made longer ago than that." (<i>See</i> Blue Vinny.)</p> - <p><b>Dotter</b><br /> + <p><b>Dotter</b><br > <i>Nürnberg, Germany</i></p> <p>An entirely original cheese perfected by G. Leuchs in @@ -11186,23 +10391,22 @@ Double Cottenham, Double Dorset, Double Gloucester. "Singles" are cheeses from which some of the cream has been removed.</p> - <p><b>Double-cream</b><br /> + <p><b>Double-cream</b><br > <i>England</i></p> <p>Similar to Wensleydale.</p> - <p><b>Double-crème</b><br /> + <p><b>Double-crème</b><br > <i>France</i></p> <p>There are several of this name, made in the summer when milk is richest in cream. The full name is Fromage à la <!-- Page 217 --> - <a name="Page_217" - id="Page_217"></a>Double-crème, and Pommel is one + <a id="Page_217"></a>Double-crème, and Pommel is one well known. They are made throughout France in season and are much in demand.</p> - <p><b>Dresdener Bierkäse</b><br /> + <p><b>Dresdener Bierkäse</b><br > <i>Germany</i></p> <p>A celebrated hand cheese made in Dresden. The typical soft, @@ -11217,7 +10421,7 @@ noses. This peps up the drinks in somewhat the same way as ale and beer are laced with pepper sauce in some parts.</p> - <p><b>Dry</b><br /> + <p><b>Dry</b><br > <i>Germany</i></p> <p>From the drinking cheese just above to dry cheese is quite a @@ -11235,15 +10439,14 @@ where it becomes very hard, when it is ready for eating." (From U.S. Department of Agriculture <i>Bulletin</i> No. 608.)</p> - <p><!-- Page 218 --><a name="Page_218" - id="Page_218"></a> <b>Dubreala</b> <i>see</i> Brina.</p> + <p><!-- Page 218 --><a id="Page_218"></a> <b>Dubreala</b> <i>see</i> Brina.</p> - <p><b>Duel</b><br /> + <p><b>Duel</b><br > <i>Austria</i></p> <p>Soft; skim milk; hand type; two by two by one-inch cube.</p> - <p><b>Dunlop</b><br /> + <p><b>Dunlop</b><br > <i>Scotland</i></p> <p>One of the national cheeses of Scotland, but now far behind @@ -11254,13 +10457,13 @@ Renfrew and sold in the markets of Kilmarnock, Kirkcudbright and Wigtown.</p> - <p><b>Durak</b><br /> + <p><b>Durak</b><br > <i>Turkey</i></p> <p>Mixed with butter; mellow and smoky. Costs three dollars a pound.</p> - <p><b>Duralag, or Bgug-Panir</b><br /> + <p><b>Duralag, or Bgug-Panir</b><br > <i>Armenia</i></p> <p>Sheep; semisoft to brittle hard; square; sharp but mellow @@ -11269,7 +10472,7 @@ <p><b>Durmar, Rarush</b> <i>see</i> Rarush.</p> - <p><b>Dutch</b><br /> + <p><b>Dutch</b><br > <i>Holland</i></p> <p>Cream cheese of skim milk, very perishable spread.</p> @@ -11278,7 +10481,7 @@ <p>American vernacular for cottage or pot cheese.</p> - <p><b>Dutch Cream Cheese</b><br /> + <p><b>Dutch Cream Cheese</b><br > <i>England</i></p> <p>Made in England although called Dutch. Contains eggs, and is @@ -11286,7 +10489,7 @@ America we call the original Holland-kind Dutch, cottage, pot, and farmer.</p> - <p><b>Dutch Mill</b><br /> + <p><b>Dutch Mill</b><br > <i>U.S.A.</i></p> <p>A specialty of Oakland, California.</p> @@ -11295,19 +10498,17 @@ <p>English name for Edam.</p> - <h3><!-- Page 219 --><a name="Page_219" - id="Page_219"></a> <a name="AtoZ_E" - id="AtoZ_E"></a><br /> + <h3><!-- Page 219 --><a id="Page_219"></a> <a id="AtoZ_E"></a><br > E</h3> - <p><b>Echourgnac, Trappe d'</b><br /> + <p><b>Echourgnac, Trappe d'</b><br > <i>Périgord, France</i></p> <p>Trappist monastery Port-Salut made in Limousin.</p> <p><b>Edam</b> <i>see</i> <a href="#Page_17">Chapter 3</a>.</p> - <p><b>Egg</b><br /> + <p><b>Egg</b><br > <i>Finland</i></p> <p>Semihard. One of the few cheeses made by adding eggs to the @@ -11320,38 +10521,37 @@ the Scotch as well, in the oat bin. But none of them is left a century to ripen, as eggs are said to be in China.</p> - <p><b>Elbinger, or Elbing</b><br /> + <p><b>Elbinger, or Elbing</b><br > <i>West Prussia</i></p> <p>Hard; crumbly; sharp. Made of whole milk except in winter when it is skimmed. Also known as Werderkäse and Niederungskäse.</p> - <p><b>Ekiwani</b><br /> + <p><b>Ekiwani</b><br > <i>Caucasus</i></p> <p>Hard; sheep; white; sharp; salty with some of the brine it's bathed in.</p> - <p><b>Elisavetpolen, or Eriwani</b><br /> + <p><b>Elisavetpolen, or Eriwani</b><br > <i>Caucasus</i></p> <p>Hard; sheep; sweetish-sharp and slightly salty when fresh from the brine bath. Also called Kasach (Cossack), Tali, Kurini and Karab in different locales.</p> - <p><b>Elmo Table</b><br /> + <p><b>Elmo Table</b><br > <i>Italy</i></p> <p>Soft, mellow, tasty.</p> - <p><b>Emiliano</b><br /> + <p><b>Emiliano</b><br > <i>Italy</i></p> <p>Hard; flavor varies from mild to sharp. Parmesan type.</p> - <p><!-- Page 220 --><a name="Page_220" - id="Page_220"></a> <b>Emmentaler</b><br /> + <p><!-- Page 220 --><a id="Page_220"></a> <b>Emmentaler</b><br > <i>Switzerland</i></p> <p>There are so many, many types of this celebrated Swiss all @@ -11366,12 +10566,12 @@ to English packet and our process. Raw natural cheese the French refer to frankly as <i>nu</i>, "in the nude."</p> - <p><b>Engadine</b><br /> + <p><b>Engadine</b><br > <i>Graubünden, Switzerland</i></p> <p>Semihard; mild; tangy-sweet.</p> - <p><b>English Dairy</b><br /> + <p><b>English Dairy</b><br > <i>England and U.S.A.</i></p> <p>Extra-hard, crumbly and sharp. Resembles Cheddar and has @@ -11380,7 +10580,7 @@ <p><b>Entrechaux, le Cachat d'</b> <i>see</i> Cachat.</p> - <p><b>Epoisses, Fromage d'</b><br /> + <p><b>Epoisses, Fromage d'</b><br > <i>Côte d'Or, Upper Burgundy, France</i></p> <p>Soft, small cylinder with flattened end, about five inches @@ -11389,14 +10589,14 @@ <i>marc</i> to d'Epoisses in making <i>confits</i> with that name.</p> - <p><b>Erbo</b><br /> + <p><b>Erbo</b><br > <i>Italy</i></p> <p>Similar to Gorgonzola. The Galvani cheesemakers of Italy who put out both Bel Paese and Taleggio also export Erbo to our shores.</p> - <p><b>Erce</b><br /> + <p><b>Erce</b><br > <i>Languedoc, France</i></p> <p>Soft, smooth and sharp. A winter cheese in season only from @@ -11404,8 +10604,7 @@ <p><b>Eriwani</b> <i>see</i> Elisavetpolen.</p> - <p><!-- Page 221 --><a name="Page_221" - id="Page_221"></a> <b>Ervy</b><br /> + <p><!-- Page 221 --><a id="Page_221"></a> <b>Ervy</b><br > <i>Champagne, France</i></p> <p>Soft; yellow rind; smooth; tangy; piquant; seven by @@ -11413,7 +10612,7 @@ A washed cheese, also known as Fromage de Troyes. In season November to May.</p> - <p><b>Essex</b><br /> + <p><b>Essex</b><br > <i>U.S.A.</i></p> <p>Imitation of an extinct or at least dormant English @@ -11421,41 +10620,40 @@ <p><b>Estrella</b> <i>see</i> Serra da Estrella.</p> - <p><b>Étuve and Demi-Étuve</b><br /> + <p><b>Étuve and Demi-Étuve</b><br > <i>Holland</i></p> <p>Semihard; smooth; mellow. In full size and demi (half) size. In season all year.</p> - <p><b>Evarglice</b><br /> + <p><b>Evarglice</b><br > <i>Yugoslavia</i></p> <p>Sharp, nutty flavor.</p> - <p><b>Excelsior</b><br /> + <p><b>Excelsior</b><br > <i>Normandy, France</i></p> <p>Season all year.</p> - <h3><a name="AtoZ_F" - id="AtoZ_F"></a><br /> + <h3><a id="AtoZ_F"></a><br > F</h3> - <p><b>Factory Cheddar</b><br /> + <p><b>Factory Cheddar</b><br > <i>U.S.A.</i></p> <p>Very Old Factory Cheddar is the trade name for well-aged sharp Cheddar. New Factory is just that—mild, young and tractable—too tractable, in fact.</p> - <p><b>Farm</b><br /> + <p><b>Farm</b><br > <i>France</i></p> <p>Known as Ferme; Maigre (thin); Fromage à la Pie (nothing to do with apple pie); and Mou (weak). About the same as our cottage cheese.</p> - <p><b>Farmer</b><br /> + <p><b>Farmer</b><br > <i>U.S.A.</i></p> <p>This is curd only and is nowadays mixed with pepper, lachs, @@ -11465,8 +10663,7 @@ <p><b>Farmhouse</b> <i>see</i> Herrgårdsost.</p> - <p><!-- Page 222 --><a name="Page_222" - id="Page_222"></a> <b>Farm Vale</b><br /> + <p><!-- Page 222 --><a id="Page_222"></a> <b>Farm Vale</b><br > <i>England</i></p> <p>Cream cheese of Somerset wrapped in tin foil and boxed in @@ -11481,12 +10678,12 @@ <p><b>Feta</b> <i>see</i> <a href="#Page_17">Chapter 3</a>.</p> - <p><b>Feuille de Dreux</b><br /> + <p><b>Feuille de Dreux</b><br > <i>Béarn, France</i></p> <p>November to May.</p> - <p><b>"Filled cheese"</b><br /> + <p><b>"Filled cheese"</b><br > <i>England</i></p> <p>Before our processed and food cheese era some scoundrels in @@ -11500,31 +10697,30 @@ fats are whipped in violently and extra rennet is added to speed up coagulation.</p> - <p><b>Fin de Siècle</b><br /> + <p><b>Fin de Siècle</b><br > <i>Normandy, France</i></p> <p>Although this is an "all year" cheese its name dates it back to the years at the close of the nineteenth century.</p> - <p><b>Fiore di Alpe</b><br /> + <p><b>Fiore di Alpe</b><br > <i>Italy</i></p> <p>Hard; sharp; tangy. Romantically named "Flowers of the Alps."</p> - <p><b>Fiore Sardo</b><br /> + <p><b>Fiore Sardo</b><br > <i>Italy</i></p> <p>Ewe's milk. Hard. Table cheese when immature; a condiment when fully cured.</p> - <p><!-- Page 223 --><a name="Page_223" - id="Page_223"></a> <b>Flandre, Tuile de</b><br /> + <p><!-- Page 223 --><a id="Page_223"></a> <b>Flandre, Tuile de</b><br > <i>France</i></p> <p>A kind of Marolles.</p> - <p><b>Fleur de Deauville</b><br /> + <p><b>Fleur de Deauville</b><br > <i>France</i></p> <p>A type of Brie, in season December to May.</p> @@ -11532,19 +10728,19 @@ <p><b>Fleur des Alpes</b> <i>see</i> Bel Paese and Millefiori.</p> - <p><b>Floedeost</b><br /> + <p><b>Floedeost</b><br > <i>Norway</i></p> <p>Like Gjedeost, but not so rich because it's made of cow's milk.</p> - <p><b>Fløtost</b><br /> + <p><b>Fløtost</b><br > <i>Norway</i></p> <p>Although the name translates Cream Cheese it is made of boiled whey. Similar to Mysost, but fatter.</p> - <p><b>Flower</b><br /> + <p><b>Flower</b><br > <i>England</i></p> <p>Soft and fragrant with petals of roses, violets, marigolds @@ -11561,7 +10757,7 @@ so silo or barn-fed cows can't give the kind of milk it takes.</p> - <p><b>Foggiano</b><br /> + <p><b>Foggiano</b><br > <i>Apulia, Italy</i></p> <p>A member of the big Pecorino family because it's made of @@ -11571,42 +10767,41 @@ <p><b>Fondu, Vacherin</b> <i>see</i> Vacherin Fondu.</p> - <p><b>Fontainebleau</b><br /> + <p><b>Fontainebleau</b><br > <i>France</i></p> <p>Named after its own royal commune. Soft; fresh cream; smooth; mellow; summer variety.</p> - <p><!-- Page 224 --><a name="Page_224" - id="Page_224"></a><b>Fontina</b> <i>Val d'Acosta, + <p><!-- Page 224 --><a id="Page_224"></a><b>Fontina</b> <i>Val d'Acosta, Italy</i></p> <p>Soft; goat; creamy; with a nutty flavor and delightful aroma.</p> - <p><b>Fontine, de</b><br /> + <p><b>Fontine, de</b><br > <i>Franche-Comté, France</i></p> <p>A favorite all-year product.</p> - <p><b>Fontinelli</b><br /> + <p><b>Fontinelli</b><br > <i>Italy</i></p> <p>Semidry; flaky; nutty; sharp.</p> - <p><b>Fontini</b><br /> + <p><b>Fontini</b><br > <i>Parma, Italy</i></p> <p>Hard; goat; similar to Swiss, but harder and sharper. From the same region as Parmesan.</p> - <p><b>Food cheese</b><br /> + <p><b>Food cheese</b><br > <i>U.S.A.</i></p> <p>An unattractive type of processed mixes, presumably with some cheese content to flavor it.</p> - <p><b>Forez, also called d'Ambert</b><br /> + <p><b>Forez, also called d'Ambert</b><br > <i>France</i></p> <p>The process of making this is said to be very crude, and the @@ -11620,12 +10815,12 @@ for descriptions of hundreds of varieties in this alphabet.)</p> - <p><b>Formagelle</b><br /> + <p><b>Formagelle</b><br > <i>Northwest Italy</i></p> <p>Soft, ripened specialty put up in half-pound packages.</p> - <p><b>Formaggi di Pasta Filata</b><br /> + <p><b>Formaggi di Pasta Filata</b><br > <i>Italy</i></p> <p>A group of Italian cheeses made by curdling milk with @@ -11634,9 +10829,8 @@ while hot. Provolone, Caciocavallo and Mozzarella are in this group.</p> - <p><!-- Page 225 --><a name="Page_225" - id="Page_225"></a> <b>Formaggini, and Formaggini di - Lecco</b><br /> + <p><!-- Page 225 --><a id="Page_225"></a> <b>Formaggini, and Formaggini di + Lecco</b><br > <i>Italy</i></p> <p>Several small cheeses answer to this name, of which Lecco is @@ -11646,7 +10840,7 @@ cow and goat milk mixed, with the addition of oil and vinegar, as well as salt, pepper, sugar and cinnamon.</p> - <p><b>Formaggio d'Oro</b><br /> + <p><b>Formaggio d'Oro</b><br > <i>Northwest Italy</i></p> <p>Hard, sharp, mountain-made.</p> @@ -11656,7 +10850,7 @@ <p><b>Fort</b> <i>see</i> Fromage Fort.</p> - <p><b>Fourme, Cantal, and la Tome</b><br /> + <p><b>Fourme, Cantal, and la Tome</b><br > <i>Auvergne, France</i></p> <p>This is a big family in the rich cheese province of @@ -11665,7 +10859,7 @@ Rôche and Salers. (<i>See</i> Fourme d'Ambert and Cantal.)</p> - <p><b>Fourme de Montebrison</b><br /> + <p><b>Fourme de Montebrison</b><br > <i>Auvergne, France</i></p> <p>This belongs to the Fourme clan and is in season from @@ -11674,18 +10868,18 @@ <p><b>Fourme de Salers</b> <i>see</i> Cantal, which it resembles so closely it is sometimes sold under that name.</p> - <p><b>Fresa, or Pannedas</b><br /> + <p><b>Fresa, or Pannedas</b><br > <i>Sardinia, Italy</i></p> <p>A soft, mild and sweet cooked cheese.</p> - <p><b>Fribourg</b><br /> + <p><b>Fribourg</b><br > <i>Italy and Switzerland</i></p> <p>Hard; cooked-curd, Swiss type very similar to Spalen. (<i>See</i>)</p> - <p><b>Frissche Kaas, Fresh cheese</b><br /> + <p><b>Frissche Kaas, Fresh cheese</b><br > <i>Holland</i></p> <p>Dutch generic name for any soft, fresh spring cheese, @@ -11693,42 +10887,41 @@ <p><b>Friesian</b> <i>see</i> West Friesian.</p> - <p><!-- Page 226 --><a name="Page_226" - id="Page_226"></a> <b>Fromage à la Creme</b><br /> + <p><!-- Page 226 --><a id="Page_226"></a> <b>Fromage à la Creme</b><br > <i>France</i></p> <p><span style="margin-left: 1em;">I. Sour milk drained and - mixed with cream. Eaten with sugar. That of</span><br /> + mixed with cream. Eaten with sugar. That of</span><br > <span style="margin-left: 2.5em;">Gien is a noted produce, and - so is d'Isigny.</span><br /> + so is d'Isigny.</span><br > <span style="margin-left: 0.5em;">II. Franche-Comté—fresh sheep milk melted with fresh - thick cream,</span><br /> + thick cream,</span><br > <span style="margin-left: 2.5em;">whipped egg whites and - sugar.</span><br /> + sugar.</span><br > III. Morvan—homemade cottage cheese. When milk has - soured solid it is<br /> + soured solid it is<br > <span style="margin-left: 2.5em;">hung in cheesecloth in a - cool place to drain, then mixed with a</span><br /> + cool place to drain, then mixed with a</span><br > <span style="margin-left: 2.5em;">little fresh milk and served - with cream.</span><br /> + with cream.</span><br > <span style="margin-left: 0.5em;">IV. When Morvan or other - type is put into a heart-shaped wicker basket</span><br /> + type is put into a heart-shaped wicker basket</span><br > <span style="margin-left: 2.5em;">for a mold, and marketed in - that, it becomes Coeur à la Crème,</span><br /> + that, it becomes Coeur à la Crème,</span><br > <span style="margin-left: 2.5em;">heart of cream, to be eaten with sugar.</span></p> <p><b>Fromage à la Pie</b> <i>see</i> Fromage Blanc just below, and Farm</p> - <p><b>Fromage Bavarois à la Vanille</b><br /> + <p><b>Fromage Bavarois à la Vanille</b><br > <i>France</i></p> <p>Dessert cheese sweetened and flavored with vanilla and named after Bavaria where it probably originated.</p> - <p><b>Fromage Blanc</b><br /> + <p><b>Fromage Blanc</b><br > <i>France</i></p> <p>Soft cream or cottage cheese, called à la Pie, too, @@ -11742,14 +10935,13 @@ <p>Every milky province has its own Blanc. In Champagne it's made of fresh ewe milk. In Upper Brittany it is named after Nantes and also called Fromage de - <!-- Page 227 --><a name="Page_227" - id="Page_227"></a> Curé. Other districts devoted to + <!-- Page 227 --><a id="Page_227"></a> Curé. Other districts devoted to it are Alsace-Lorraine, Auvergne, Languedoc, and Ile-de-France.</p> <p><b>Fromage Bleu</b> <i>see</i> Bleu d'Auvergne.</p> - <p><b>Fromage Cuit (cooked cheese)</b><br /> + <p><b>Fromage Cuit (cooked cheese)</b><br > <i>Thionville, Lorraine, France</i></p> <p>Although a specialty of Lorraine, this cooked cheese is @@ -11760,12 +10952,12 @@ <p><b>Fromage d'Aurigny</b> <i>see</i> Alderney.</p> - <p><b>Fromage de Bayonne</b><br /> + <p><b>Fromage de Bayonne</b><br > <i>Bayonne, France</i></p> <p>Made with ewe's milk.</p> - <p><b>Fromage de Bôite</b><br /> + <p><b>Fromage de Bôite</b><br > <i>Doubs, France</i></p> <p>Soft, mountain-made, in the fall only. Resembles Pont @@ -11775,14 +10967,14 @@ <p><i>see</i> Burgundy.</p> - <p><b>Fromage de Chèvre de Chateauroux</b><br /> + <p><b>Fromage de Chèvre de Chateauroux</b><br > <i>Berry, France</i></p> <p>A seasonal goat cheese.</p> <p><b>Fromage de Curé</b> <i>see</i> Nantais.</p> - <p><b>Fromage de Fontenay-le Comté</b><br /> + <p><b>Fromage de Fontenay-le Comté</b><br > <i>Poitou, France</i></p> <p>Half goat and half cow milk.</p> @@ -11793,13 +10985,12 @@ <p><b>Fromage de St. Rémy</b> <i>see</i> Chevrets.</p> - <p><!-- Page 228 --><a name="Page_228" - id="Page_228"></a> <b>Fromage de Serac</b><br /> + <p><!-- Page 228 --><a id="Page_228"></a> <b>Fromage de Serac</b><br > <i>Savoy, France</i></p> <p>Half and half, cow and goat, from Serac des Allues.</p> - <p><b>Fromage de Troyes</b><br /> + <p><b>Fromage de Troyes</b><br > <i>France</i></p> <p>Two cheeses have this name. (<i>See</i> Barberry and @@ -11809,7 +11000,7 @@ <p>Another name for Autun.</p> - <p><b>Fromage de Monsieur Fromage</b><br /> + <p><b>Fromage de Monsieur Fromage</b><br > <i>Normandy, France</i></p> <p>This Cheese of Mr. Cheese is as exceptional as its name. Its @@ -11819,7 +11010,7 @@ its own. The playful name suggests the celebrated dish, Poulette de Madame Poulet, Chick of Mrs. Chicken.</p> - <p><b>Fromage Fort</b><br /> + <p><b>Fromage Fort</b><br > <i>France</i></p> <p>Several cooked cheeses are named Fort (strong) chiefly in @@ -11838,8 +11029,7 @@ salt and white wine.</p> <p><i>Fort No. II</i>: That from Franche-Comté Small dry - goat cheeses pounded and <!-- Page 229 --><a name="Page_229" - id="Page_229"></a> potted with thyme, tarragon, leeks, + goat cheeses pounded and <!-- Page 229 --><a id="Page_229"></a> potted with thyme, tarragon, leeks, pepper and brandy. (<i>See</i> Hazebrook.)</p> <p><i>Fort No. III</i>: From Provence, also called Cachat @@ -11847,7 +11037,7 @@ sheep milk, mixed with brandy, white wine, strong herbs and seasonings and well marinated.</p> - <p><b>Fromage Gras (fat cheese)</b><br /> + <p><b>Fromage Gras (fat cheese)</b><br > <i>Savoy, France</i></p> <p>Soft, round, fat ball called <i>tête de mort</i>, @@ -11858,10 +11048,10 @@ <div class="poem"> <div class="stanza"> <span><i>Les gens à l'humeur - morose</i><br /></span> <span><i>Prennent la - Tête-de-Mort</i>.<br /></span> <span>People of a - morose disposition<br /></span> <span>Take the Death's - Head.<br /></span> + morose</i><br ></span> <span><i>Prennent la + Tête-de-Mort</i>.<br ></span> <span>People of a + morose disposition<br ></span> <span>Take the Death's + Head.<br ></span> </div> </div> @@ -11873,7 +11063,7 @@ <p><b>Fromagère</b> <i>see</i> Canquillote.</p> - <p><b>Fromages de Chèvre</b><br /> + <p><b>Fromages de Chèvre</b><br > <i>Orléanais, France</i></p> <p>Small, dried goat-milkers.</p> @@ -11885,17 +11075,15 @@ Cheeses on which many Germans and Americans break their fast.</p> - <p><b>Ftinoporino</b><br /> + <p><b>Ftinoporino</b><br > <i>Macedonia, Greece</i></p> <p>Sheep's-milker similar to Brinza.</p> - <h3><!-- Page 230 --><a name="Page_230" - id="Page_230"></a> <a name="AtoZ_G" - id="AtoZ_G"></a><br /> + <h3><!-- Page 230 --><a id="Page_230"></a> <a id="AtoZ_G"></a><br > G</h3> - <p><b>Gaiskäsli</b><br /> + <p><b>Gaiskäsli</b><br > <i>Germany and Switzerland</i></p> <p>A general name for goat's milk cheese. Usually a small @@ -11905,7 +11093,7 @@ and turned after two days to salt the other side. They ripen in three weeks with a very pleasing flavor.</p> - <p><b>Gammelost</b><br /> + <p><b>Gammelost</b><br > <i>Norway</i></p> <p>Hard, golden-brown, sour-milker. After being pressed it is @@ -11919,7 +11107,7 @@ flavored by fungi, one is practically eating fungi flavored with cheese."</p> - <p><b>Garda</b><br /> + <p><b>Garda</b><br > <i>Italy</i></p> <p>Soft, creamy, fermented. A truly fine product made in the @@ -11928,18 +11116,17 @@ edible, including the moldy crust that could hardly be called a rind.</p> - <p><b>Garden</b><br /> + <p><b>Garden</b><br > <i>U.S.A.</i></p> <p>Cream cheese with some greens or vegetables mixed in.</p> - <p><b>Garlic</b><br /> + <p><b>Garlic</b><br > <i>U.S.A.</i></p> <p>A processed Cheddar type flavored with garlic.</p> - <p><!-- Page 231 --><a name="Page_231" - id="Page_231"></a> <b>Garlic-onion Link</b><br /> + <p><!-- Page 231 --><a id="Page_231"></a> <b>Garlic-onion Link</b><br > <i>U.S.A.</i></p> <p>A strong processed Cheddar put up to look like links of @@ -11947,19 +11134,19 @@ <p><b>Gascony, Fromage de</b> <i>see Castillon.</i></p> - <p><b>Gautrias</b><br /> + <p><b>Gautrias</b><br > <i>Mayenne, France</i></p> <p>Soft, cylinder weighing about five pounds and resembling Port-Salut.</p> - <p><b>Gavot</b><br /> + <p><b>Gavot</b><br > <i>Hautes-Alpes, France</i></p> <p>A good Alpine cheese whether made of sheep, goat or cow milk.</p> - <p><b>Geheimrath</b><br /> + <p><b>Geheimrath</b><br > <i>Netherlands</i></p> <p>A factory cheese turned out in small quantities. The color @@ -11978,17 +11165,16 @@ Allgäuer)</p> </div> - <p><b>Géromé, la</b><br /> + <p><b>Géromé, la</b><br > <i>Vosges, France</i></p> <p>Semihard: cylinders up to eleven pounds; brick-red rind; like Münster, but larger. Strong, fragrant and - <!-- Page 232 --><a name="Page_232" - id="Page_232"></a>flavorsome, sometimes with aniseed. It + <!-- Page 232 --><a id="Page_232"></a>flavorsome, sometimes with aniseed. It stands high at home, where it is in season from October to April.</p> - <p><b>Gervais</b><br /> + <p><b>Gervais</b><br > <i>Ile-de-France, France</i></p> <p>Cream cheese like Neufchâtel, long made by Maison @@ -11999,18 +11185,18 @@ <p><b>Gesundheitkäse, Holsteiner</b> <i>see</i> Holstein Health.</p> - <p><b>Getmesost</b><br /> + <p><b>Getmesost</b><br > <i>Sweden</i></p> <p>Soft; goat; whey; sweet.</p> - <p><b>Gex</b><br /> + <p><b>Gex</b><br > <i>Pays de Gex, France</i></p> <p>Semihard; skim milk; blue-veined. A "little" Roquefort in season from November to May.</p> - <p><b>Gex Marbré</b><br /> + <p><b>Gex Marbré</b><br > <i>France</i></p> <p>A very special type marbled with rich milks of cow, goat and @@ -12020,74 +11206,73 @@ <p><b>Gien</b> <i>see</i> Fromage à la Crème.</p> - <p><b>Gislev</b><br /> + <p><b>Gislev</b><br > <i>Scandinavia</i></p> <p>Hard; mild, made from skimmed cow's milk.</p> - <p><b>Gjetost</b><br /> + <p><b>Gjetost</b><br > <i>Norway</i></p> <p>A traditional chocolate-colored companion piece to Gammelost, but made with goat's milk.</p> - <p><b>Glavis</b><br /> + <p><b>Glavis</b><br > <i>Switzerland</i></p> <p>The brand name of a cone of Sapsago. (<i>See</i>.)</p> - <p><b>Glattkäse, or Gelbkäse</b><br /> + <p><b>Glattkäse, or Gelbkäse</b><br > <i>Germany</i></p> <p>Smooth cheese or yellow cheese. A classification of sour-milkers that includes Olmützer Quargel.</p> - <p><!-- Page 233 --><a name="Page_233" - id="Page_233"></a> <b>Cloire des Montagnes</b> <i>see</i> + <p><!-- Page 233 --><a id="Page_233"></a> <b>Cloire des Montagnes</b> <i>see</i> Damen.</p> - <p><b>3/Dec/2004 15:38</b><br /> + <p><b>Gloucester</b><br > <i>Gloucestershire, England</i></p> - <p>There are two types:<br /> + <p>There are two types:<br > <span style="margin-left: 0.5em;">I. Double, the better of the - two Gloucesters, is eaten only after six</span><br /> + two Gloucesters, is eaten only after six</span><br > <span style="margin-left: 2em;">months of ripening. "It has a - pronounced, but mellow, delicacy of</span><br /> + pronounced, but mellow, delicacy of</span><br > <span style="margin-left: 2em;">flavor...the tiniest morsel - being pregnant with savour. To measure</span><br /> + being pregnant with savour. To measure</span><br > <span style="margin-left: 2em;">its refinement, it can undergo - the same comparison as that we apply</span><br /> + the same comparison as that we apply</span><br > <span style="margin-left: 2em;">to vintage wines. Begin with a - small piece of Red Cheshire. If you</span><br /> + small piece of Red Cheshire. If you</span><br > <span style="margin-left: 2em;">then pass to a morsel of - Double Gloucester, you will find that the</span><br /> + Double Gloucester, you will find that the</span><br > <span style="margin-left: 2em;">praises accorded to the latter - have been no whit exaggerated."</span><br /> + have been no whit exaggerated."</span><br > <span style="margin-left: 2em;"><i>A Concise Encyclopedia of - Gastronomy,</i> by André L. Simon.</span><br /> + Gastronomy,</i> by André L. Simon.</span><br > II. Single. By way of comparison, the spring and summer Single - Gloucester<br /> + Gloucester<br > <span style="margin-left: 2em;">ripens in two months and is - not as big as its "large grindstone"</span><br /> + not as big as its "large grindstone"</span><br > <span style="margin-left: 2em;">brother. And neither is it - "glorified Cheshire." It is mild and</span><br /> + "glorified Cheshire." It is mild and</span><br > <span style="margin-left: 2em;">"as different in qualify of - flavour as a young and crisp wine is</span><br /> + flavour as a young and crisp wine is</span><br > <span style="margin-left: 2em;">from an old vintage."</span></p> - <p><b>Glumse</b><br /> + <p><b>Glumse</b><br > <i>West Prussia, Germany</i></p> <p>A common, undistinguished cottage cheese.</p> - <p><b>Glux</b><br /> + <p><b>Glux</b><br > <i>Nivernais, France</i></p> <p>Season, all year.</p> - <p><b>Goat</b><br /> + <p><b>Goat</b><br > <i>France</i></p> <p>A frank and fair name for a semihard, brittle mouthful of @@ -12097,8 +11282,7 @@ chimney. No matter how you slice it, goat cheese is always notable or noble.</p> - <p><!-- Page 234 --><a name="Page_234" - id="Page_234"></a> <b>Gold-N-Rich</b><br /> + <p><!-- Page 234 --><a id="Page_234"></a> <b>Gold-N-Rich</b><br > <i>U.S.A.</i></p> <p>Golden in color and rich in taste. Bland, as American taste @@ -12106,14 +11290,14 @@ sweet. A good and deservedly popular cheese none the less, easily recognized by its red rind.</p> - <p><b>Gomost</b><br /> + <p><b>Gomost</b><br > <i>Norway</i></p> <p>Usually made from cow's milk, but sometimes from goat's. Milk is curdled with rennet and condensed by heating until it has a butter-like consistency. (<i>See</i> Mysost.)</p> - <p><b>Gorgonzola</b><br /> + <p><b>Gorgonzola</b><br > <i>Italy</i></p> <p>Besides the standard type exported to us (<i>See</i> @@ -12124,7 +11308,7 @@ <p><b>Gouda</b> <i>see</i> <a href="#Page_17">Chapter 3</a>.</p> - <p><b>Gouda, Kosher</b><br /> + <p><b>Gouda, Kosher</b><br > <i>Holland</i></p> <p>The same semihard good Gouda, but made with kosher rennet. @@ -12132,7 +11316,7 @@ products, is stamped by the Jewish authorities who prepare it.</p> - <p><b>Goya</b><br /> + <p><b>Goya</b><br > <i>Corrientes, Argentine</i></p> <p>Hard, dry, Italian type for grating. Like all fine Argentine @@ -12145,8 +11329,7 @@ milk does the same for their cheeses, most of which are Italian imitations and some of which excel the originals.</p> - <p><!-- Page 235 --><a name="Page_235" - id="Page_235"></a> <b>Gournay</b><br /> + <p><!-- Page 235 --><a id="Page_235"></a> <b>Gournay</b><br > <i>Seine, France</i></p> <p>Soft, similar to Demi-sel, comes in round and flat forms @@ -12154,19 +11337,19 @@ resemble corks about ¾ of an inch thick and four inches long.</p> - <p><b>Grana</b><br /> + <p><b>Grana</b><br > <i>Italy</i></p> <p>Another name for Parmesan. From "grains", the size of big shot, that the curd is cut into.</p> - <p><b>Grana Lombardo</b><br /> + <p><b>Grana Lombardo</b><br > <i>Lombardy</i></p> <p>The same hard type for grating, named after its origin in Lombardy.</p> - <p><b>Grana Reggiano</b><br /> + <p><b>Grana Reggiano</b><br > <i>Reggio, Italy</i></p> <p>A brand of Parmesan type made near Reggio and widely @@ -12174,14 +11357,14 @@ Argentine where it goes by a pet name of its own—Regianito.</p> - <p><b>Grande Bornand, la</b><br /> + <p><b>Grande Bornand, la</b><br > <i>Switzerland</i></p> <p>A luscious half-dried sheep's milker.</p> <p><b>Granular curd</b> <i>see</i> Stirred curd.</p> - <p><b>Gras, or Velvet Kaas</b><br /> + <p><b>Gras, or Velvet Kaas</b><br > <i>Holland</i></p> <p>Named from its butterfat content and called "Moors Head", @@ -12191,25 +11374,24 @@ popular name for Brie that's made in the autumn in France and sold from November to May. (<i>See</i> Brie.)</p> - <p><b>Gratairon</b><br /> + <p><b>Gratairon</b><br > <i>France</i></p> <p>Goat milk named, as so many are, from the place it is made.</p> - <p><b>Graubünden</b><br /> + <p><b>Graubünden</b><br > <i>Switzerland</i></p> <p>A luscious half-dried sheep's milker.</p> - <p><!-- Page 236 --><a name="Page_236" - id="Page_236"></a> <b>Green Bay</b><br /> + <p><!-- Page 236 --><a id="Page_236"></a> <b>Green Bay</b><br > <i>U.S.A.</i></p> <p>Medium-sharp, splendid White Cheddar from Green Bay, Wisconsin, the Limburger county.</p> - <p><b>Grey</b><br /> + <p><b>Grey</b><br > <i>Germany and Austrian Tyrol</i></p> <p>Semisoft; sour skim milk with salty flavor from curing in @@ -12219,19 +11401,18 @@ <p><b>Gruyère</b> <i>see</i> <a href="#Page_17">Chapter 3</a>.</p> - <p><b>Güssing, or Land-l-kas</b><br /> + <p><b>Güssing, or Land-l-kas</b><br > <i>Austria</i></p> <p>Similar to Brick. Skim milk. Weight between four and eight pounds.</p> - <h3><a name="AtoZ_H" - id="AtoZ_H"></a><br /> + <h3><a id="AtoZ_H"></a><br > H</h3> <p><b>Habas</b> <i>see</i> Caille.</p> - <p><b>Hablé Crème Chantilly</b><br /> + <p><b>Hablé Crème Chantilly</b><br > <i>Ösmo, Sweden</i></p> <p>Soft ripened dessert cheese made from pasteurized cream by @@ -12243,12 +11424,12 @@ <p><b>Hand</b> <i>see</i> <a href="#Page_17">Chapter 3</a>.</p> - <p><b>Hard</b><br /> + <p><b>Hard</b><br > <i>Puerto Rico</i></p> <p>Dry; tangy.</p> - <p><b>Harzkäse, Harz</b><br /> + <p><b>Harzkäse, Harz</b><br > <i>Harz Mountains, Germany</i></p> <p>Tiny hand cheese. Probably the world's smallest soft cheese, @@ -12257,29 +11438,28 @@ rinds, as close as sardines. And like Harz canaries, they thrive on seeds, chiefly caraway.</p> - <p><!-- Page 237 --><a name="Page_237" - id="Page_237"></a> <b>Harzé</b><br /> + <p><!-- Page 237 --><a id="Page_237"></a> <b>Harzé</b><br > <i>Belgium</i></p> <p>Port-Salut type from the Trappist monastery at Harzé.</p> - <p><b>Hasandach</b><br /> + <p><b>Hasandach</b><br > <i>Turkey</i></p> <p>Bland; sweet.</p> - <p><b>Hauskäse.</b><br /> + <p><b>Hauskäse.</b><br > <i>Germany</i></p> <p>Limburger type. Disk-shaped.</p> - <p><b>Haute Marne</b><br /> + <p><b>Haute Marne</b><br > <i>France</i></p> <p>Soft; square.</p> - <p><b>Hay, or Fromage au Foin</b><br /> + <p><b>Hay, or Fromage au Foin</b><br > <i>Seine, France</i></p> <p>A skim-milker resembling "a poor grade of Livarot." Nothing @@ -12291,11 +11471,11 @@ <p>There are two kinds:</p> <p><span style="margin-left: 0.5em;">I. Flemish; a Fromage Fort - type with white wine, juniper, salt and</span><br /> + type with white wine, juniper, salt and</span><br > <span style="margin-left: 2em;">pepper. Excessively strong for - bland American tasters.</span><br /> + bland American tasters.</span><br > II. Franche-Comté, France; small dry goat's milker, - pounded, potted and<br /> + pounded, potted and<br > <span style="margin-left: 2em;">marinated in a mixture of thyme, tarragon, leeks, pepper and brandy.</span></p> @@ -12303,9 +11483,9 @@ <p>Four cheeses are called Head:</p> - <p>The French Death's Head.<br /> - Swiss Monk's Head.<br /> - Dutch Cat's Head.<br /> + <p>The French Death's Head.<br > + Swiss Monk's Head.<br > + Dutch Cat's Head.<br > Moor's Head.</p> <p>There's headcheese besides but that's made of a pig's head @@ -12313,20 +11493,19 @@ <p><b>Health</b> <i>see</i> Holstein.</p> - <p><b>Herbesthal</b><br /> + <p><b>Herbesthal</b><br > <i>Germany</i></p> <p>Named from a valley full of rich <i>herbes</i> for grazing.</p> - <p><!-- Page 238 --><a name="Page_238" - id="Page_238"></a> <b>Herkimer</b><br /> + <p><!-- Page 238 --><a id="Page_238"></a> <b>Herkimer</b><br > <i>U.S.A.</i></p> <p>Cheddar type; nearly white. <i>See</i> <a href="#Page_37">Chapter 4</a>.</p> - <p><b>Herrgårdsost, Farm House or Manor House</b><br /> + <p><b>Herrgårdsost, Farm House or Manor House</b><br > <i>West Gothland and Jamtland, Sweden</i></p> <p>Hard Emmentaler type in two qualities: full cream and half @@ -12335,7 +11514,7 @@ <p><b>Herrgårdstyp</b> <i>see</i> Hushållsost.</p> - <p><b>Hervé</b><br /> + <p><b>Hervé</b><br > <i>Belgium</i></p> <p>Soft; made in cubes and peppered with <i>herbes</i> such as @@ -12343,20 +11522,20 @@ May and comes in three qualities: extra cream, cream, and part skim milk.</p> - <p><b>Hickory Smoked</b><br /> + <p><b>Hickory Smoked</b><br > <i>U.S.A.</i></p> <p>Good smoke is often wasted on bad cheese.</p> <p><b>Hohenburg</b> <i>see</i> Box No. II.</p> - <p><b>Hohenheim</b><br /> + <p><b>Hohenheim</b><br > <i>Germany</i></p> <p>Soft; part skimmed milk; half-pound cylinders. (See Box No. I.)</p> - <p><b>Hoi Poi</b><br /> + <p><b>Hoi Poi</b><br > <i>China</i></p> <p>Soybean cheese, developed by vegetable rennet. Exported in @@ -12364,7 +11543,7 @@ <p><b>Hoja</b> <i>see</i> Queso de.</p> - <p><b>Hollander</b><br /> + <p><b>Hollander</b><br > <i>North Germany</i></p> <p>Imitation Dutch Goudas and Edams, chiefly from Neukirchen in @@ -12372,41 +11551,40 @@ <p><b>Holstein Dairy</b> <i>see</i> Leather.</p> - <p><b>Holsteiner, or Old Holsteiner</b><br /> + <p><b>Holsteiner, or Old Holsteiner</b><br > <i>Germany</i></p> <p>Eaten best when old, with butter, or in the North, with dripping.</p> <p><b>Holstein Health, or Holsteiner - Gesundheitkäse</b><br /> + Gesundheitkäse</b><br > <i>Germany</i></p> <p>Sour-milk curd pressed hard and then cooked in a tin kettle with a little cream and salt. When mixed and melted it is poured into half-pound molds and cooled.</p> - <p><!-- Page 239 --><a name="Page_239" - id="Page_239"></a> <b>Holstein Skim Milk or Holstein - Magerkäse</b><br /> + <p><!-- Page 239 --><a id="Page_239"></a> <b>Holstein Skim Milk or Holstein + Magerkäse</b><br > <i>Germany</i></p> <p>Skim-milker colored with saffron. Its name, "thin cheese," tells all.</p> - <p><b>Hop, Hopfen</b><br /> + <p><b>Hop, Hopfen</b><br > <i>Germany</i></p> <p>Small, one inch by 2½ inches, packed in hops to ripen. An ideal beer cheese, loaded with lupulin.</p> - <p><b>Hopi</b><br /> + <p><b>Hopi</b><br > <i>U.S.A.</i></p> <p>Hard; goat; brittle; sharp; supposed to have been made first by the Hopi Indians out west where it's still at home.</p> - <p>Horner's<br /> + <p>Horner's<br > <i>England</i></p> <p>An old cream cheese brand in Redditch where Worcestershire @@ -12418,28 +11596,27 @@ because of the horse's head used to trademark the first edition of it.</p> - <p><b>Hum</b><br /> + <p><b>Hum</b><br > <i>Holland</i></p> <p>Brand name of one of those mild little red Baby Goudas that make you say "Ho-hum."</p> - <p><b>Hushållsost, Household Cheese</b><br /> + <p><b>Hushållsost, Household Cheese</b><br > <i>Sweden</i></p> - <p>Popular in three types: Popular in three types:<br /> - Herrgårdstyp—Farmhouse<br /> - Västgötatyp—Westgotland<br /> + <p>Popular in three types: Popular in three types:<br > + Herrgårdstyp—Farmhouse<br > + Västgötatyp—Westgotland<br > Sveciatyp—Swedish</p> - <p><b>Hvid Gjetost</b><br /> + <p><b>Hvid Gjetost</b><br > <i>Norway</i></p> <p>A strong variety of Gjetost, little known and less liked outside of Scandinavia.</p> - <h3><a name="AtoZ_I" - id="AtoZ_I"></a><br /> + <h3><a id="AtoZ_I"></a><br > I</h3> <p><b>Icelandic</b></p> @@ -12449,13 +11626,12 @@ a brown sweet cheese, like the Norwegian." Doubtless the latter is Gjetost.</p> - <p><!-- Page 240 --><a name="Page_240" - id="Page_240"></a> <b>Ihlefield</b><br /> + <p><!-- Page 240 --><a id="Page_240"></a> <b>Ihlefield</b><br > <i>Mecklenburg, Germany</i></p> <p>A hand cheese.</p> - <p><b>Ilha, Queijo de</b><br /> + <p><b>Ilha, Queijo de</b><br > <i>Azores</i></p> <p>Semihard "Cheese of the Isle," largely exported to mother @@ -12467,13 +11643,13 @@ <p><b>Impérial, Ancien</b> <i>see</i> Ancien.</p> - <p><b>Imperial Club</b><br /> + <p><b>Imperial Club</b><br > <i>Canada</i></p> <p>Potted Cheddar; snappy; perhaps named after the famous French Ancien Impérial.</p> - <p><b>Incanestrato</b><br /> + <p><b>Incanestrato</b><br > <i>Sicily, Italy</i></p> <p>Very sharp; white; cooked; spiced; formed into large round @@ -12487,7 +11663,7 @@ imitations named after their native places of manufacture: Ardagh, Galtee, Whitehorn, Three Counties, etc.</p> - <p><b>Isigny</b><br /> + <p><b>Isigny</b><br > <i>France</i></p> <p>Full name Fromage à la Crème d'Isigny. @@ -12500,8 +11676,7 @@ cream that's as famous as England's Devonshire and comes as close to being cheese as any cream can.</p> - <p><!-- Page 241 --><a name="Page_241" - id="Page_241"></a> <b>Island of Orléans</b><br /> + <p><!-- Page 241 --><a id="Page_241"></a> <b>Island of Orléans</b><br > <i>Canada</i></p> <p>This soft, full-flavored cheese was doubtless brought from @@ -12511,26 +11686,25 @@ Raffiné de l'Ile d'Orléans, and lives up to the name "refined."</p> - <h3><a name="AtoZ_J" - id="AtoZ_J"></a><br /> + <h3><a id="AtoZ_J"></a><br > J</h3> <p><b>Jack</b> <i>see</i> Monterey.</p> - <p><b>Jochberg</b><br /> + <p><b>Jochberg</b><br > <i>Tyrol, Germany</i></p> <p>Cow and goat milk mixed in a fine Tyrolean product, as all mountain cheese are. Twenty inches in diameter and four inches high, it weighs in at forty-five pounds with the rind on.</p> - <p><b>Jonchée</b><br /> + <p><b>Jonchée</b><br > <i>Santonge, France</i></p> <p>A superior Caillebotte, flavored with rum, orange-flower water or, uniquely, black coffee.</p> - <p><b>Josephine</b><br /> + <p><b>Josephine</b><br > <i>Silesia, Germany</i></p> <p>Soft and ladylike as its name suggests. Put up in small @@ -12539,85 +11713,83 @@ <p><b>Journiac</b> <i>see</i> <a href="#Page_17">Chapter 3</a>.</p> - <p><b>Julost</b><br /> + <p><b>Julost</b><br > <i>Sweden</i>.</p> <p>Semihard; tangy.</p> - <p><b>Jura Bleu, or Septmoncel</b><br /> + <p><b>Jura Bleu, or Septmoncel</b><br > <i>France</i></p> <p>Hard: blue-veined; sharp; tangy.</p> - <h3><a name="AtoZ_K" - id="AtoZ_K"></a><br /> + <h3><a id="AtoZ_K"></a><br > K</h3> - <p><b>Kaas, Oude</b><br /> + <p><b>Kaas, Oude</b><br > <i>Belgium</i></p> <p>Flemish name for the French Boule de Lille.</p> - <p><!-- Page 242 --><a name="Page_242" - id="Page_242"></a> <b>Kackavalj</b><br /> + <p><!-- Page 242 --><a id="Page_242"></a> <b>Kackavalj</b><br > <i>Yugoslavia</i></p> <p>Same as Italian Caciocavallo.</p> - <p><b>Kaiser-käse</b><br /> + <p><b>Kaiser-käse</b><br > <i>Germany</i></p> <p>This was an imperial cheese in the days of the kaisers and is still made under that once awesome name. Now it's just a jolly old mellow, yellow container of tang.</p> - <p><b>Kajmar, or Serbian Butter</b><br /> + <p><b>Kajmar, or Serbian Butter</b><br > <i>Serbia and Turkey</i></p> <p>Cream cheese, soft and bland when young but ages to a tang between that of any goat's-milker and Roquefort.</p> - <p><b>Kamembert</b><br /> + <p><b>Kamembert</b><br > <i>Yugoslavia</i></p> <p>Imitation Camembert.</p> - <p><b>Karaghi La-La</b><br /> + <p><b>Karaghi La-La</b><br > <i>Turkey</i></p> <p>Nutty and tangy.</p> - <p><b>Kareish</b><br /> + <p><b>Kareish</b><br > <i>Egypt</i></p> <p>A pickled cheese, similar to Domiati.</p> - <p><b>Karut</b><br /> + <p><b>Karut</b><br > <i>India</i></p> <p>Semihard; mellow; for grating and seasoning.</p> - <p><b>Karvi</b><br /> + <p><b>Karvi</b><br > <i>Norway</i></p> <p>Soft; caraway-seeded; comes in smallish packages.</p> - <p><b>Kash</b><br /> + <p><b>Kash</b><br > <i>Rumania</i></p> <p>Soft, white, somewhat stringy cheese named cheese.</p> - <p><b>Kashcavallo, Caskcaval</b><br /> + <p><b>Kashcavallo, Caskcaval</b><br > <i>Greece</i></p> <p>A good imitation of Italian Caciocavallo.</p> - <p><b>Kasher, or Caher, Penner</b><br /> + <p><b>Kasher, or Caher, Penner</b><br > <i>Turkey</i></p> <p>Hard; white; sharp.</p> - <p><b>Kash Kwan</b><br /> + <p><b>Kash Kwan</b><br > <i>Bulgaria and the Balkans</i></p> <p>An all-purpose goat's milk, Parmesan type, eaten sliced when @@ -12625,8 +11797,7 @@ failed. It is sold in Near East quarters in New York, Washington and all big American cities.</p> - <p><!-- Page 243 --><a name="Page_243" - id="Page_243"></a> <b>Kaskaval</b><br /> + <p><!-- Page 243 --><a id="Page_243"></a> <b>Kaskaval</b><br > <i>Rumania</i></p> <p>Identical with Italian Caciocavallo, widely imitated, and @@ -12634,48 +11805,48 @@ neighboring lands. As popular as Cheddar in England, Canada and U.S.A.</p> - <p><b>Kasseri</b><br /> + <p><b>Kasseri</b><br > <i>Greece</i></p> <p>Hard; ewe's milk, usually.</p> - <p><b>Katschkawalj</b><br /> + <p><b>Katschkawalj</b><br > <i>Serbia</i></p> <p>Just another version of the international Caciocavallo.</p> - <p><b>Katzenkopf, Cat's Head</b><br /> + <p><b>Katzenkopf, Cat's Head</b><br > <i>Holland</i></p> <p>Another name for Edam. (<i>See</i> <a href="#Page_17">Chapter 3</a>.)</p> - <p><b>Kaukauna Club</b><br /> + <p><b>Kaukauna Club</b><br > <i>U.S.A.</i></p> <p>Widely advertised processed cheese food.</p> - <p><b>Kauna</b><br /> + <p><b>Kauna</b><br > <i>Lithuania</i></p> <p>A hearty cheese that's in season all the year around.</p> - <p><b>Kefalotir, Kefalotyi</b><br /> + <p><b>Kefalotir, Kefalotyi</b><br > <i>Yugoslavia, Greece and Syria</i></p> <p>Both of these hard, grating cheeses are made from either goat's or ewe's milk and named after their shape, resembling a Greek hat, or Kefalo.</p> - <p><b>Keg-ripened</b><br /> + <p><b>Keg-ripened</b><br > <i>see</i> Brand.</p> - <p><b>King Christian IX</b><br /> + <p><b>King Christian IX</b><br > <i>Denmark</i></p> <p>Sharp with caraway. Popular with everybody.</p> - <p><b>Kingdom Farm</b><br /> + <p><b>Kingdom Farm</b><br > <i>U.S.A, near Ithaca, N.Y.</i> The Rutherfordites or Jehovah's Witnesses make Brick, Limburger and Münster that are said to be most delectable by those mortals lucky enough to @@ -12684,20 +11855,19 @@ <p><b>Kirgischerkäse</b> <i>see</i> Krutt.</p> - <p><!-- Page 244 --><a name="Page_244" - id="Page_244"></a> <b>Kjarsgaard</b><br /> + <p><!-- Page 244 --><a id="Page_244"></a> <b>Kjarsgaard</b><br > <i>Denmark</i></p> <p>Hard; skim; sharp; tangy.</p> - <p><b>Klatschkäse, Gossip Cheese</b><br /> + <p><b>Klatschkäse, Gossip Cheese</b><br > <i>Germany</i></p> <p>A rich "ladies' cheese" corresponding to Damen; both designed to promote the flow of gossip in afternoon <i>Kaffee-klatsches</i> in the <i>Konditories</i>.</p> - <p><b>Kloster, Kloster Käse</b><br /> + <p><b>Kloster, Kloster Käse</b><br > <i>Bavaria</i></p> <p>Soft; ripe; finger-shaped, one by one by four inches. In @@ -12706,23 +11876,23 @@ freshly broached tun." Named from being made by monks in early cloisters, down to this day.</p> - <p><b>Kochenkäse</b><br /> + <p><b>Kochenkäse</b><br > <i>Luxembourg</i></p> <p>Cooked white dessert cheese. Since it is salt-free it is recommended for diets.</p> - <p><b>Koch Käse</b><br /> + <p><b>Koch Käse</b><br > <i>Germany</i></p> <p>This translates "cooked cheese."</p> - <p><b>Kochtounkäse</b><br /> + <p><b>Kochtounkäse</b><br > <i>Belgium</i></p> <p>Semisoft, cooked and smoked. Bland flavor.</p> - <p><b>Kolos-monostor</b><br /> + <p><b>Kolos-monostor</b><br > <i>Rumania</i></p> <p>Sheep; rectangular four-pounder, 8½ by five by three @@ -12730,29 +11900,28 @@ students and professors at the Agricultural School of Transylvania.</p> - <p><b>Kolosvarer</b><br /> + <p><b>Kolosvarer</b><br > <i>Rumania</i></p> <p>A Trappist Port-Salut imitation made with water-buffalo milk, as are so many of the world's fine cheeses.</p> - <p><b>Komijnekaas, Komynekass</b><br /> + <p><b>Komijnekaas, Komynekass</b><br > <i>North Holland</i></p> <p>Spiked with caraway seeds and named after them.</p> - <p><b>Konigskäse</b><br /> + <p><b>Konigskäse</b><br > <i>Germany</i></p> <p>A regal name for a German imitation of Bel Paese.</p> - <p><!-- Page 245 --><a name="Page_245" - id="Page_245"></a> <b>Kopanisti</b><br /> + <p><!-- Page 245 --><a id="Page_245"></a> <b>Kopanisti</b><br > <i>Greece</i></p> <p>Blue-mold cheese with sharp, peppery flavor.</p> - <p><b>Koppen, Cup, or Bauden</b><br /> + <p><b>Koppen, Cup, or Bauden</b><br > <i>Germany</i></p> <p>Semihard; goat; made in a cup-shaped mold that gives both @@ -12760,7 +11929,7 @@ pungent; somewhat smoky. Imitated in U.S.A. in half-pound packages.</p> - <p><b>Korestin</b><br /> + <p><b>Korestin</b><br > <i>Russia</i></p> <p>Semisoft; mellow; cured in brine.</p> @@ -12772,20 +11941,20 @@ Jewish authorities, for the use of religious persons. (<i>See</i> Gouda, Kosher.)</p> - <p><b>Krauterkäse</b><br /> + <p><b>Krauterkäse</b><br > <i>Brazil</i></p> <p>Soft-paste herb cheese put up in a tube by German Brazilians near the Argentine border. A rich, full-flavored adaptation of Swiss Krauterkäse even though it is processed.</p> - <p><b>Kreuterkäse, Herb Cheese</b><br /> + <p><b>Kreuterkäse, Herb Cheese</b><br > <i>Switzerland</i></p> <p>Hard, grating cheese flavored with herbs; like Sapsago or Grunkäse.</p> - <p><b>Krutt, or Kirgischerkäse</b><br /> + <p><b>Krutt, or Kirgischerkäse</b><br > <i>Asian Steppes</i></p> <p>A cheese turned out en route by nomadic tribes in the @@ -12793,77 +11962,74 @@ camel. The salted and pressed curd is made into small balls and dried in the sun.</p> - <p><b>Kühbacher</b><br /> + <p><b>Kühbacher</b><br > <i>Bavaria</i></p> <p>Soft, ripe, and chiefly interesting because of its name, Cow Creek, where it is made.</p> - <p><b>Kuminost</b><br /> + <p><b>Kuminost</b><br > <i>Norway</i></p> <p>Semihard; caraway-seeded.</p> - <p><!-- Page 246 --><a name="Page_246" - id="Page_246"></a> <b>Kumminost</b><br /> + <p><!-- Page 246 --><a id="Page_246"></a> <b>Kumminost</b><br > <i>Sweden</i></p> <p>This is Bondost with caraway added.</p> - <p><b>Kummin Ost</b><br /> + <p><b>Kummin Ost</b><br > <i>Wisconsin, U.S.A.</i></p> <p>Imitation of the Scandinavian, with small production in Wisconsin where so many Swedes and Norwegians make their home and their <i>ost</i>.</p> - <p><b>Kümmel, Leyden, or Leidsche Kaas</b><br /> + <p><b>Kümmel, Leyden, or Leidsche Kaas</b><br > <i>Holland</i></p> <p>Caraway-seeded and named.</p> - <p><b>Kümmelkäse</b><br /> + <p><b>Kümmelkäse</b><br > <i>Germany and U.S.A.</i></p> <p>Semihard; sharp with caraway. Milwaukee Kümmelkäse has made a name for itself as a nibble most suitable with most drinks, from beer to imported kümmel liqueur.</p> - <h3><a name="AtoZ_L" - id="AtoZ_L"></a><br /> + <h3><a id="AtoZ_L"></a><br > L</h3> - <p><b>Labneh</b><br /> + <p><b>Labneh</b><br > <i>Syria</i></p> <p>Sour-milk.</p> - <p><b>La Foncée, or Fromage de Pau</b><br /> + <p><b>La Foncée, or Fromage de Pau</b><br > <i>France</i></p> <p>Cream cheese.</p> - <p><b>Lager Käse</b><br /> + <p><b>Lager Käse</b><br > <i>U.S.A.</i></p> <p>Semidry and mellow. While <i>lager</i> means merely "to store," there is more than a subtle suggestion of lager beer here.</p> - <p><b>Laguiole, Fromage de, and Guiole</b><br /> + <p><b>Laguiole, Fromage de, and Guiole</b><br > <i>Aveyron, France</i></p> <p>An ancient Cantal type said to have flourished since the Roman occupation. Many consider Laguiole superior to Cantal. It is in full season from November to May.</p> - <p><b>Lamothe-Bougon, La Mothe St. Heray</b><br /> + <p><b>Lamothe-Bougon, La Mothe St. Heray</b><br > <i>Poitou</i></p> <p>Goat cheese made from May to November.</p> - <p><!-- Page 247 --><a name="Page_247" - id="Page_247"></a> <b>Lancashire, or Lancaster</b><br /> + <p><!-- Page 247 --><a id="Page_247"></a> <b>Lancashire, or Lancaster</b><br > <i>North England</i></p> <p>White; crumbly; sharp; a good Welsh Rabbit cheese if you can @@ -12874,19 +12040,19 @@ accountable for a loose, friable texture. Deep orange in color.</p> - <p><b>Land-l-kas, or Güssing</b><br /> + <p><b>Land-l-kas, or Güssing</b><br > <i>Austria</i></p> <p>Skim-milker, similar to U.S. Brick. Square loaves, four to eight pounds.</p> - <p><b>Langlois Blue</b><br /> + <p><b>Langlois Blue</b><br > <i>U.S.A.</i></p> <p>A Colorado Blue with an excellent reputation, though it can hardly compete with Roquefort.</p> - <p><b>Langres</b><br /> + <p><b>Langres</b><br > <i>Haute-Marne, France</i></p> <p>Semihard; fermented whole milk; farm-made; full-flavored, @@ -12895,44 +12061,43 @@ kings. Cylindrical, five by eight inches, they weigh one and a half to two pounds. Consumed mostly at home.</p> - <p><b>Lapland</b><br /> + <p><b>Lapland</b><br > <i>Lapland</i></p> <p>Reindeer milk. Resembles hard Swiss. Of unusual shape, both round and flat, so a cross-section looks like a dumbbell with angular ends.</p> - <p><b>Laredo</b><br /> + <p><b>Laredo</b><br > <i>Mexico</i></p> <p>Soft; creamy; mellow, made and named after the North Mexico city.</p> - <p><b>Larron</b><br /> + <p><b>Larron</b><br > <i>France</i></p> <p>A kind of Maroilles.</p> - <p><b>Latticini</b><br /> + <p><b>Latticini</b><br > <i>Italy</i></p> <p>Trade name for a soft, water-buffalo product as creamy as Camembert.</p> - <p><!-- Page 248 --><a name="Page_248" - id="Page_248"></a> <b>Laumes, les</b><br /> + <p><!-- Page 248 --><a id="Page_248"></a> <b>Laumes, les</b><br > <i>Burgundy, France</i></p> <p>Made from November to July.</p> - <p><b>Lauterbach</b><br /> + <p><b>Lauterbach</b><br > <i>Germany</i></p> <p>Breakfast cheese</p> <p><b>Leaf</b> <i>see</i> Tschil.</p> - <p><b>Leather, Leder, or Holstein Dairy</b><br /> + <p><b>Leather, Leder, or Holstein Dairy</b><br > <i>Germany</i></p> <p>A skim-milker with five to ten percent buttermilk, all from @@ -12941,12 +12106,12 @@ it's "broken up with a harp or a stirring stick and stirred with a Danish stirrer."</p> - <p><b>Lebanie</b><br /> + <p><b>Lebanie</b><br > <i>Syria</i></p> <p>Dessert cottage cheese often served with yogurt.</p> - <p><b>Lecco, Formaggini di</b><br /> + <p><b>Lecco, Formaggini di</b><br > <i>Italy</i></p> <p>Soft; cow or goat; round dessert variety; representative of @@ -12955,14 +12120,14 @@ <p><b>Lees</b> <i>see</i> Appenzeller, Festive, No. II.</p> - <p><b>LeGuéyin</b><br /> + <p><b>LeGuéyin</b><br > <i>Lorraine, France</i></p> <p>Half-dried; small; salted; peppered and sharp. The salt <i>and</i> pepper make it unusual, though not as peppery as Italian Pepato.</p> - <p><b>Leicester</b><br /> + <p><b>Leicester</b><br > <i>England</i></p> <p>Hard; shallow; flat millstone of Cheddar-like cheese @@ -12975,24 +12140,23 @@ <p><b>Leidsche Kaas</b> <i>see</i> Leyden.</p> - <p><!-- Page 249 --><a name="Page_249" - id="Page_249"></a> <b>Leonessa</b></p> + <p><!-- Page 249 --><a id="Page_249"></a> <b>Leonessa</b></p> <p>A kind of Pecorino.</p> - <p><b>Leroy</b><br /> + <p><b>Leroy</b><br > <i>U.S.A.</i></p> <p>Notable because it's a natural cheese in a mob of modern processed.</p> - <p><b>Lerroux</b><br /> + <p><b>Lerroux</b><br > <i>France</i></p> <p>Goat; in season from February to September and not eaten in fall or winter months.</p> - <p><b>Lescin</b><br /> + <p><b>Lescin</b><br > <i>Caucasus</i></p> <p>Curious because the sheep's milk that makes it is milked @@ -13007,7 +12171,7 @@ cheese and wine in a region where wine is still drunk from skin bags with nozzles, as in many wild and mountainous parts.</p> - <p><b>Les Petits Bressans</b><br /> + <p><b>Les Petits Bressans</b><br > <i>Bresse, France</i></p> <p>Small goat cheeses named from food-famous Bresse, of the @@ -13019,18 +12183,17 @@ <p><b>Le Vacherin</b></p> - <p>Name given to two entirely different varieties:<br /> + <p>Name given to two entirely different varieties:<br > <span style="margin-left: 0.5em;">I. Vacherin à la - Main</span><br /> + Main</span><br > II. Vacherin Fondu. (<i>See</i> Vacherin.)</p> - <p><!-- Page 250 --><a name="Page_250" - id="Page_250"></a> <b>Levroux</b><br /> + <p><!-- Page 250 --><a id="Page_250"></a> <b>Levroux</b><br > <i>Berry, France</i></p> <p>A goat cheese in season from May to December.</p> - <p><b>Leyden, Komijne Kaas, Caraway Cheese</b><br /> + <p><b>Leyden, Komijne Kaas, Caraway Cheese</b><br > <i>Holland</i></p> <p>Semihard, tangy with caraway. Similar Delft. There are two @@ -13044,19 +12207,19 @@ <p><b>Limburger</b> <i>see</i> <a href="#Page_17">Chapter 3</a>.</p> - <p><b>Lincoln</b><br /> + <p><b>Lincoln</b><br > <i>England</i></p> <p>Cream cheese that keeps two to three weeks. This is in England, where there is much less refrigeration than in the U.S.A., and that's a big break for most natural cheeses.</p> - <p><b>Lindenhof</b><br /> + <p><b>Lindenhof</b><br > <i>Belgium</i></p> <p>Semisoft; aromatic; sharp.</p> - <p><b>Lipta, Liptauer, Liptoiu</b><br /> + <p><b>Lipta, Liptauer, Liptoiu</b><br > <i>Hungary</i></p> <p>A classic mixture with condiments, especially the great @@ -13068,14 +12231,13 @@ various containers and known as "pickled cheese." (<i>See</i> <a href="#Page_17">Chapter 3</a>.)</p> - <p><b>Lipto</b><br /> + <p><b>Lipto</b><br > <i>Hungary</i></p> <p>Soft; sheep; white; mild and milky taste. A close relative of both Liptauer and Brinza.</p> - <p><!-- Page 251 --><a name="Page_251" - id="Page_251"></a> <b>Little Nippy</b><br /> + <p><!-- Page 251 --><a id="Page_251"></a> <b>Little Nippy</b><br > <i>U.S.A.</i></p> <p>Processed cheese with a cute name, wrapped up both plain and @@ -13083,7 +12245,7 @@ spreading," but no matter how you slice, mash and whip it, it's still processed.</p> - <p><b>Livarot</b><br /> + <p><b>Livarot</b><br > <i>Calvados, France</i></p> <p>Soft paste, colored with annatto-brown or deep red (also, @@ -13099,131 +12261,128 @@ leaves, both to give flavor and help hold in the ammonia and other essentials for making a strong, piquant Livarot.</p> - <p><b>Livlander</b><br /> + <p><b>Livlander</b><br > <i>Russia</i></p> <p>A popular hand cheese. A most unusual variety because the cheese itself is red, not the rind.</p> - <p><b>Locatelli</b><br /> + <p><b>Locatelli</b><br > <i>Italy</i></p> <p>A brand of Pecorino differing slightly from Bomano Pecorino.</p> - <p><b>Lodigiano, or Lombardo</b><br /> + <p><b>Lodigiano, or Lombardo</b><br > <i>Lodi, Italy</i></p> <p>Sharp; fragrant; sometimes slightly bitter; yellow. Cylindrical; surface colored dark and oiled. Used for grating. Similar to Parmesan but not as fine in quality.</p> - <p><!-- Page 252 --><a name="Page_252" - id="Page_252"></a> <b>Longhorn</b><br /> + <p><!-- Page 252 --><a id="Page_252"></a> <b>Longhorn</b><br > <i>Wisconsin, U.S.A.</i></p> <p>This fine American Cheddar was named from its resemblance to the long horn of a popular milking breed of cattle, or just from the Longhorn breed of cow that furnished the makings.</p> - <p><b>Lorraine</b><br /> + <p><b>Lorraine</b><br > <i>Lorraine, Germany</i></p> <p>Hard; small; delicate; unique because it's seasoned with pistachio nuts besides salt and pepper. Eaten while quite young, in two-ounce portions that bring a very high price.</p> - <p><b>Lumburger</b><br /> + <p><b>Lumburger</b><br > <i>Belgium</i></p> <p>Semisoft and tangy dessert cheese. The opposite of Limburger because it has no odor.</p> - <p><b>Lunch</b><br /> + <p><b>Lunch</b><br > <i>Germany and U.S.A.</i></p> <p>The same as Breakfast and Frühstück. A Limburger type of eye-opener.</p> - <p><b>Lüneberg</b><br /> + <p><b>Lüneberg</b><br > <i>West Austria</i></p> <p>Swiss type; saffron-colored; made in a copper kettle; not as strong as Limburger, or as mild as Emmentaler, yet piquant and aromatic, with a character of its own.</p> - <p><b>Luxembourg</b><br /> + <p><b>Luxembourg</b><br > <i>U.S.A.</i></p> <p>Tiny tin-foiled type of Liederkranz. A mild, bland, would-be Camembert.</p> - <h3><a name="AtoZ_M" - id="AtoZ_M"></a><br /> + <h3><a id="AtoZ_M"></a><br > M</h3> - <p><b>Maconnais</b><br /> + <p><b>Maconnais</b><br > <i>France</i></p> <p>Soft; goat's milk; two inches square by one and a half inches thick.</p> - <p><b>Macqueline</b><br /> + <p><b>Macqueline</b><br > <i>Oise, France</i></p> <p>Soft Camembert type, made in the same region, but sold at a cheaper price.</p> - <p><b>Madridejos</b><br /> + <p><b>Madridejos</b><br > <i>Spain</i></p> <p>Named for Madrid where it is made.</p> - <p><b>Magdeburger-kuhkäse</b><br /> + <p><b>Magdeburger-kuhkäse</b><br > <i>Germany</i></p> <p>"Cow cheese" made in Magdeburg.</p> - <p><!-- Page 253 --><a name="Page_253" - id="Page_253"></a> <b>Magerkäse</b> <i>see</i> Holstein + <p><!-- Page 253 --><a id="Page_253"></a> <b>Magerkäse</b> <i>see</i> Holstein Skim Milk</p> - <p><b>Maggenga, Sorte</b><br /> + <p><b>Maggenga, Sorte</b><br > <i>Italy</i></p> <p>A term for Parmesan types made between April and September.</p> - <p><b>Maguis</b><br /> + <p><b>Maguis</b><br > <i>Belgium</i></p> <p>Also called Fromage Mou. Soft; white; sharp; spread.</p> - <p><b>Maigre</b><br /> + <p><b>Maigre</b><br > <i>France</i></p> <p>A name for Brie made in summer and inferior to both the winter Gras and spring Migras.</p> - <p><b>Maile</b><br /> + <p><b>Maile</b><br > <i>Crimea</i></p> <p>Sheep; cooked; drained; salted; made into forms and put into a brine bath where it stays sometimes a year.</p> - <p><b>Maile Pener (Fat Cheese)</b><br /> + <p><b>Maile Pener (Fat Cheese)</b><br > <i>Crimea</i></p> <p>Sheep; crumbly; open texture and pleasing flavor when ripened.</p> - <p><b>Mainauer</b><br /> + <p><b>Mainauer</b><br > <i>German</i></p> <p>Semihard; full cream; round; red outside, yellow within. Weight three pounds.</p> - <p><b>Mainzer Hand</b><br /> + <p><b>Mainzer Hand</b><br > <i>German</i></p> <p>Typical hand cheese, kneaded by hand thoroughly, which makes @@ -13232,26 +12391,25 @@ weeks. As in making bread, the skill in kneading Mainzer makes a worthy craft.</p> - <p><b>Majocchino</b><br /> + <p><b>Majocchino</b><br > <i>Sicily, Italy</i></p> <p>An exceptional variety of the three usual milks mixed together: goat, sheep and cow, flavored with spices and olive oil. A kind of Incanestrato.</p> - <p><b>Malakoff</b><br /> + <p><b>Malakoff</b><br > <i>France</i></p> <p>A form of Neufchâtel about a half inch by two inches, eaten fresh or ripe.</p> - <p><b>Manicamp</b><br /> + <p><b>Manicamp</b><br > <i>French Flanders</i></p> <p>In season from October to July.</p> - <p><!-- Page 254 --><a name="Page_254" - id="Page_254"></a> <b>Mano, Queso de</b><br /> + <p><!-- Page 254 --><a id="Page_254"></a> <b>Mano, Queso de</b><br > <i>Venezuela</i></p> <p>A kind of Venezuelan hand cheese, as its Spanish name @@ -13259,14 +12417,14 @@ <p><b>Manor House</b> <i>see</i> Herrgårdsost.</p> - <p><b>Manteca, Butter</b><br /> + <p><b>Manteca, Butter</b><br > <i>Italy</i></p> <p>Cheese and butter combined in a small brick of butter with a covering of Mozzarella. This is for slicing—not for cooking—which is unusual for any Italian cheese.</p> - <p><b>Manur, or Manuri</b><br /> + <p><b>Manur, or Manuri</b><br > <i>Yugoslavia</i></p> <p>Sheep or cow's milk heated to boiling, then cooled "until @@ -13275,39 +12433,38 @@ the whey in a cloth and allowed to drain, when it is kneaded like bread, lightly salted, and dried."</p> - <p><b>Maqueé</b><br /> + <p><b>Maqueé</b><br > <i>Belgium</i></p> <p>Another name for Fromage Mou, Soft Cheese.</p> - <p><b>Marches</b><br /> + <p><b>Marches</b><br > <i>Tuscany, Italy</i></p> <p>Ewe's milk; hard.</p> - <p><b>Margarine</b><br /> + <p><b>Margarine</b><br > <i>England</i></p> <p>An oily cheese made with oleomargarine.</p> - <p><b>Margherita</b><br /> + <p><b>Margherita</b><br > <i>Italy</i></p> <p>Soft; cream; small.</p> - <p><b>Marienhofer</b><br /> + <p><b>Marienhofer</b><br > <i>Austria</i></p> <p>Limburger type. About 4½ inches square and 1½ inches thick; weight about a pound. Wrapped in tin foil.</p> - <p><b>Märkisch, or Märkisch Hand</b><br /> + <p><b>Märkisch, or Märkisch Hand</b><br > <i>Germany</i></p> <p>Soft; smelly; hand type.</p> - <p><!-- Page 255 --><a name="Page_255" - id="Page_255"></a> <b>Maroilles, Marolles, Marole</b><br /> + <p><!-- Page 255 --><a id="Page_255"></a> <b>Maroilles, Marolles, Marole</b><br > <i>Flanders, France</i></p> <p>Semisoft and semihard, half way between Pont l'Evêque @@ -13315,19 +12472,19 @@ yellow within. Five inches square and 2¼ inches thick; some larger.</p> - <p><b>Martha Washington Aged Cheese</b><br /> + <p><b>Martha Washington Aged Cheese</b><br > <i>U.S.A.</i></p> <p>Made by Kasper of Bear Creek, Wisconsin. (<i>See under</i> Wisconsin in <a href="#Page_37">Chapter 4</a>.)</p> - <p><b>Mascarpone, or Macherone</b><br /> + <p><b>Mascarpone, or Macherone</b><br > <i>Italy</i></p> <p>Soft; white; delicate fresh cream from Lombardy. Usually packed in muslin or gauze bags, a quarter to a half pound.</p> - <p><b>McIntosh</b><br /> + <p><b>McIntosh</b><br > <i>Alaska</i></p> <p>An early Klondike Cheddar named by its maker, Peter @@ -13336,92 +12493,91 @@ mining-camp counters." <i>The Cheddar Box</i> by Dean Collins.</p> - <p><b>McLaren's</b><br /> + <p><b>McLaren's</b><br > <i>U.S.A.</i></p> <p>Pioneer club type of snappy Cheddar in a pot, originally made in Canada, now by Kraft in the U.S A.</p> - <p><b>Meadowbloom</b><br /> + <p><b>Meadowbloom</b><br > <i>U.S.A.</i></p> <p>Made by the Iowa State College at Ames.</p> - <p><b>Mecklenburg Skim</b><br /> + <p><b>Mecklenburg Skim</b><br > <i>Germany</i></p> <p>No more distinguished than most skim-milkers.</p> - <p><b>Meilbou</b><br /> + <p><b>Meilbou</b><br > <i>France</i></p> <p>Made in the Champagne district.</p> - <p><b>Mein Käse</b><br /> + <p><b>Mein Käse</b><br > <i>U.S.A.</i></p> <p>Sharp; aromatic; trade-marked package.</p> - <p><b>Melfa</b><br /> + <p><b>Melfa</b><br > <i>U.S.A.</i></p> <p>Excellent for a processed cheese. White; flavorsome. Packed in half moons.</p> - <p><!-- Page 256 --><a name="Page_256" - id="Page_256"></a> <b>Melun</b><br /> + <p><!-- Page 256 --><a id="Page_256"></a> <b>Melun</b><br > <i>France</i> Brown-red rind, yellow inside; high-smelling. There is also a Brie de Melun.</p> - <p><b>Mentelto</b><br /> + <p><b>Mentelto</b><br > <i>Italy</i></p> <p>Sharp; goat; from the Mentelto mountains</p> - <p><b>Merignac</b><br /> + <p><b>Merignac</b><br > <i>France</i></p> <p>Goat.</p> - <p><b>Merovingian</b><br /> + <p><b>Merovingian</b><br > <i>Northeast France</i></p> <p>Semisoft; white; creamy; sharp; historic since the time of the Merovingian kings.</p> - <p><b>Mersem</b><br /> + <p><b>Mersem</b><br > <i>France</i></p> <p>Lightly cooked.</p> - <p><b>Mesitra</b><br /> + <p><b>Mesitra</b><br > <i>Crimea</i></p> <p>Eaten when fresh and unsalted; also when ripened. Soft, ewe's milk.</p> - <p><b>Mesost</b><br /> + <p><b>Mesost</b><br > <i>Sweden</i></p> <p>Whey; sweetish.</p> - <p><b>Metton</b><br /> + <p><b>Metton</b><br > <i>Franche-Comté, France</i></p> <p>Season October to June.</p> - <p><b>Meuse</b><br /> + <p><b>Meuse</b><br > <i>France</i></p> <p>Soft; piquant; aromatic.</p> - <p><b>Midget Salami Provolone</b><br /> + <p><b>Midget Salami Provolone</b><br > <i>U.S.A.</i></p> <p>This goes Baby Goudas and Edams one better by being a sort of sausage, too.</p> - <p><b>Mignot</b><br /> + <p><b>Mignot</b><br > <i>Calvados, France</i></p> <p><i>White, No. I:</i> Soft; fresh; in small cubes or @@ -13433,13 +12589,12 @@ goes specially well with Calvados cider, fresh, hard or distilled.</p> - <p><!-- Page 257 --><a name="Page_257" - id="Page_257"></a> <b>Migras</b></p> + <p><!-- Page 257 --><a id="Page_257"></a> <b>Migras</b></p> <p>Name given to spring Brie—midway between fat winter Gras and thin summer Maigre.</p> - <p><b>Milano, Stracchino di Milano, Fresco, Quardo</b><br /> + <p><b>Milano, Stracchino di Milano, Fresco, Quardo</b><br > <i>Italy</i></p> <p>Similar to Bel Paese. Yellow, with thin rind. 1½ to @@ -13447,14 +12602,14 @@ <p><b>Milk Mud</b> <i>see</i> Schlickermilch.</p> - <p><b>Millefiori</b><br /> + <p><b>Millefiori</b><br > <i>Milan, Italy</i></p> <p>A Thousand Flowers—as highly scented as its sentimental name. Yet no cheeses are so freshly fragrant as these flowery Alpine ones.</p> - <p><b>Milltown Bar</b><br /> + <p><b>Milltown Bar</b><br > <i>U.S.A.</i></p> <p>Robust texture and flavor reminiscent of free-lunch and @@ -13474,14 +12629,13 @@ <p>U.S. pure food laws prohibit cheeses made of unusual or strange animal's milk, such as camel, llama and zebra.</p> - <p><!-- Page 258 --><a name="Page_258" - id="Page_258"></a> <b>Milwaukee Kümmelkäse<br /> + <p><!-- Page 258 --><a id="Page_258"></a> <b>Milwaukee Kümmelkäse<br > and Hand Käse</b> <i>U.S.A.</i></p> <p>Aromatic with caraway, brought from Germany by early emigrants and successfully imitated.</p> - <p><b>Minas</b><br /> + <p><b>Minas</b><br > <i>Brazil</i></p> <p>Name for the Brazilian state of Minas Geraes, where it is @@ -13491,50 +12645,49 @@ Agricultural University in the State Capital, Bello Horizonte.</p> - <p><b>Minnesota Blue</b><br /> + <p><b>Minnesota Blue</b><br > <i>U.S.A.</i></p> <p>A good national product known from coast to coast. Besides Blue, Minnesota makes good all-American Brick and Cheddar, natural nationals to be proud of.</p> - <p><b>Mintzitra</b><br /> - <i>in Macedonia; and</i><br /> - <b>Mitzithra</b><br /> + <p><b>Mintzitra</b><br > + <i>in Macedonia; and</i><br > + <b>Mitzithra</b><br > <i>in Greece</i></p> <p>Sheep; soft; succulent; and as pleasantly greasy as other sheep cheeses from Greece. It's a by-product of the fabulous Feta.</p> - <p><b>Modena, Monte</b><br /> + <p><b>Modena, Monte</b><br > <i>U.S.A.</i></p> <p>Made in U.S.A. during World War II. Parmesan-type.</p> - <p><b>Mohawk Limburger Spread</b><br /> + <p><b>Mohawk Limburger Spread</b><br > <i>U.S.A.</i></p> <p>A brand that comes in one-pound jars.</p> - <p><b>Moliterno</b><br /> + <p><b>Moliterno</b><br > <i>Italy</i></p> <p>Similar to Caciocavallo. <i>(See.)</i></p> - <p><b>Monceau</b><br /> + <p><b>Monceau</b><br > <i>Champagne, France</i></p> <p>Semihard, similar to Maroilles.</p> - <p><b>Moncenisio</b><br /> + <p><b>Moncenisio</b><br > <i>Italy</i></p> <p>Similar to Gorgonzola.</p> - <p><!-- Page 259 --><a name="Page_259" - id="Page_259"></a> <b>Mondseer, Mondseer Schachtelkäse, - Mondseer Schlosskäse</b><br /> + <p><!-- Page 259 --><a id="Page_259"></a> <b>Mondseer, Mondseer Schachtelkäse, + Mondseer Schlosskäse</b><br > <i>Austria</i></p> <p>This little family with a lot of long names is closely @@ -13546,7 +12699,7 @@ by being called Castle Cheese, probably because it is richer than the others, being made of whole milk.</p> - <p><b>Money made of cheese</b><br /> + <p><b>Money made of cheese</b><br > <i>China</i></p> <p>In the Chase National Bank collection of moneys of the world @@ -13564,26 +12717,25 @@ <p><b>Monk's Head</b> <i>see</i> Tête de Moine.</p> - <p><b>Monostorer</b><br /> + <p><b>Monostorer</b><br > <i>Transylvania, Rumania</i></p> <p>Ewe's milk.</p> - <p><b>Monsieur</b><br /> + <p><b>Monsieur</b><br > <i>France</i></p> <p>Soft; salted; rich in flavor.</p> - <p><!-- Page 260 --><a name="Page_260" - id="Page_260"></a> <b>Monsieur Fromage</b> <i>see</i> + <p><!-- Page 260 --><a id="Page_260"></a> <b>Monsieur Fromage</b> <i>see</i> Fromage de Monsieur Fromage.</p> - <p><b>Montana</b><br /> + <p><b>Montana</b><br > <i>Catalonia</i></p> <p>A mountain cheese.</p> - <p><b>Montasio</b><br /> + <p><b>Montasio</b><br > <i>Austria and Italy</i></p> <p>Usually skimmed goat and cow milk mixed. When finished, the @@ -13594,23 +12746,23 @@ longer and grated for seasoning. Widely imitated in America.</p> - <p><b>Montauban de Bretagne, Fromage de</b><br /> + <p><b>Montauban de Bretagne, Fromage de</b><br > <i>Brittany, France</i></p> <p>A celebrated cheese of Brittany.</p> - <p><b>Montavoner</b><br /> + <p><b>Montavoner</b><br > <i>Austria</i></p> <p>Sour and sometimes sweet milk, made tasty with dried herbs of the <i>Achittea</i> family.</p> - <p><b>Mont Blanc</b><br /> + <p><b>Mont Blanc</b><br > <i>France</i></p> <p>An Alpine cheese.</p> - <p><b>Mont Cenis</b><br /> + <p><b>Mont Cenis</b><br > <i>Southeastern France</i> Usually made of all three available milks, cow, goat and sheep; it is semi-hard and blue-veined like the other Roquefort imitations, Gex and Septmoncel. @@ -13619,18 +12771,17 @@ bread. Large rounds, eighteen by six to eight inches, weighing twenty-five pounds.</p> - <p><b>Mont-des-Cats</b><br /> + <p><b>Mont-des-Cats</b><br > <i>French Flanders</i></p> <p>Trappist monk-made Port-Salut.</p> - <p><!-- Page 261 --><a name="Page_261" - id="Page_261"></a> <b>Montdidier</b><br /> + <p><!-- Page 261 --><a id="Page_261"></a> <b>Montdidier</b><br > <i>France</i></p> <p>A fresh cream.</p> - <p><b>Mont d'or, le, or Mont Dore</b><br /> + <p><b>Mont d'or, le, or Mont Dore</b><br > <i>Lyonnais, France</i></p> <p>Soft; whole milk; originally goat, now cow; made throughout @@ -13641,13 +12792,13 @@ turned out at Mont d'Or, with runners-up in St. Cyr and St. Didier.</p> - <p><b>Montavoner</b><br /> + <p><b>Montavoner</b><br > <i>Austria</i></p> <p>A sour-milker made fragrant with herbs added to the curd.</p> - <p><b>Monterey</b><br /> + <p><b>Monterey</b><br > <i>Mexico</i></p> <p>Hard; sharp; perhaps inspired by Montery Jack that's made in @@ -13656,7 +12807,7 @@ <p><b>Monterey Jack</b> <i>see</i> <a href="#Page_37">Chapter 4</a>.</p> - <p><b>Monthéry</b><br /> + <p><b>Monthéry</b><br > <i>Seine-et-Oise, France</i></p> <p>Whole or partly skimmed milk; soft in quality and large in @@ -13664,28 +12815,27 @@ patriotic tri-color in ripening, with whitish mold that turns blue and has red spots.</p> - <p><b>Montpellier</b><br /> + <p><b>Montpellier</b><br > <i>France</i></p> <p>Sheep.</p> - <p><b>Moravian</b><br /> + <p><b>Moravian</b><br > <i>Czechoslovakia</i></p> <p>Semihard and sharp.</p> - <p><b>Morbier</b><br /> + <p><b>Morbier</b><br > <i>Bresse, France</i></p> <p>In season from November to July.</p> - <p><b>Mostoffait</b><br /> + <p><b>Mostoffait</b><br > <i>France</i></p> <p>A little-known product of Champagne.</p> - <p><!-- Page 262 --><a name="Page_262" - id="Page_262"></a> <b>Mother's milk</b></p> + <p><!-- Page 262 --><a id="Page_262"></a> <b>Mother's milk</b></p> <p>In his book about French varieties, <i>Les Fromages</i>, Maurice des Ombiaux sums up the many exotic milks made into @@ -13696,19 +12846,19 @@ de femme"</i> and an astounded turophile exclaimed, "Then all of us are cannibals."</p> - <p><b>Mountain</b><br /> + <p><b>Mountain</b><br > <i>Bavaria</i></p> <p>Soft; yellow; sharp.</p> <p><b>Mountain, Azuldoch</b> <i>see</i> Azuldoch.</p> - <p><b>Mount Hope</b><br /> + <p><b>Mount Hope</b><br > <i>U.S.A.</i></p> <p>Yellow; mellow; mild and porous California Cheddar.</p> - <p><b>Mouse or Mouse Trap</b><br /> + <p><b>Mouse or Mouse Trap</b><br > <i>U.S.A.</i></p> <p>Common name for young, green, cracked, leathery or rubbery @@ -13716,7 +12866,7 @@ and sharp, however, the same cheese can be bait for caseophiles.</p> - <p><b>Mozzarella</b><br /> + <p><b>Mozzarella</b><br > <i>Italy</i></p> <p>Soft; water-buffalo milk; moistly fresh and unripened; @@ -13727,25 +12877,24 @@ all over America that it is imitated widely, and often badly, with a bitter taste.</p> - <p><b>Mozzarella-Affumicata, also called Scamozza</b><br /> + <p><b>Mozzarella-Affumicata, also called Scamozza</b><br > <i>Italy</i></p> <p>Semisoft; smooth; white; bland; un-salted. Put up in pear shapes of about one pound, with tan rind, from smoking.</p> - <p><!-- Page 263 --><a name="Page_263" - id="Page_263"></a> Eaten chiefly sliced, but prized, both + <p><!-- Page 263 --><a id="Page_263"></a> Eaten chiefly sliced, but prized, both fresh and smoked, in true Italian one-dish meals such as Lasagne and Pizza.</p> - <p><b>Mozzarinelli</b><br /> + <p><b>Mozzarinelli</b><br > <i>Italy</i></p> <p>A pet name for a diminutive edition of Mozzarella.</p> <p><b>Mrsav</b> <i>see</i> Sir Posny.</p> - <p><b>Münster</b><br /> + <p><b>Münster</b><br > <i>Germany</i></p> <p>German originally, now made from Colmar, Strassburg and @@ -13769,17 +12918,16 @@ younger. They are supposed to blend the taste of Brick and Limburger; maybe they do.</p> - <p><b>Mustard</b><br /> + <p><b>Mustard</b><br > <i>U.S.A.</i></p> <p>A processed domestic, Gruyère type.</p> - <p><!-- Page 264 --><a name="Page_264" - id="Page_264"></a> <b>Myjithra</b></p> + <p><!-- Page 264 --><a id="Page_264"></a> <b>Myjithra</b></p> <p>Imitated with goat's milk in Southern Colorado.</p> - <p><b>Mysost, Mytost</b><br /> + <p><b>Mysost, Mytost</b><br > <i>Scandinavia</i></p> <p>Made in all Scandinavian countries and imitated in the @@ -13789,12 +12937,11 @@ American imitations are cylindrical and wrapped in tin foil.</p> - <h3><a name="AtoZ_N" - id="AtoZ_N"></a><br /> + <h3><a id="AtoZ_N"></a><br > N</h3> <p><b>Nagelkassa (Fresh), Fresh Clove Cheese, called Nageles in - Holland</b><br /> + Holland</b><br > <i>Austria</i></p> <p>Skim milk; curd mixed with caraway and cloves called nails, @@ -13802,134 +12949,131 @@ resemble English Derby.</p> <p><b>Nantais, or Fromage du Curé, Cheese of the - Curate</b><br /> + Curate</b><br > <i>Brittany, France</i></p> <p>A special variety dedicated to some curate of Nantes.</p> - <p><b>Nessel</b><br /> + <p><b>Nessel</b><br > <i>England</i></p> <p>Soft; whole milk; round and very thin.</p> - <p><b>Neufchâtel, or Petit Suisse</b><br /> + <p><b>Neufchâtel, or Petit Suisse</b><br > <i>Normandy, France</i></p> <p>Soft; whole milk; small loaf. See Ancien Impérial, Bondon, and <a href="#Page_129">Chapter 9</a>.</p> - <p><b>New Forest</b><br /> + <p><b>New Forest</b><br > <i>England</i></p> <p>Cream cheese from the New Forest district.</p> - <p><b>Nieheimer</b><br /> + <p><b>Nieheimer</b><br > <i>Westphalia, Germany</i></p> <p>Sour milk; with salt and caraway seed added, sometimes beer or milk. Covered lightly with straw and packed in kegs with hops to ripen. Both beer and hops in one cheese is unique.</p> - <p><!-- Page 265 --><a name="Page_265" - id="Page_265"></a> <b>Niolo</b><br /> + <p><!-- Page 265 --><a id="Page_265"></a> <b>Niolo</b><br > <i>Corsica</i></p> <p>In season from October to May.</p> - <p><b>Noekkelost or Nögelost</b><br /> + <p><b>Noekkelost or Nögelost</b><br > <i>Norway</i></p> <p>Similar to spiced Leyden or Edam with caraway, and shaped like a Gouda.</p> - <p><b>Nordlands-Ost "Kalas"</b><br /> + <p><b>Nordlands-Ost "Kalas"</b><br > <i>U.S.A.</i></p> <p>Trade name for an American imitation of a Scandinavian variety, perhaps suggested by Swedish Nordost.</p> - <p><b>Nordost</b><br /> + <p><b>Nordost</b><br > <i>Sweden</i></p> <p>Semisoft; white; baked; salty and smoky.</p> - <p><b>North Wilts</b><br /> + <p><b>North Wilts</b><br > <i>Wiltshire, England</i></p> <p>Cheddar type; smooth; hard rind; rich but delicate in flavor. Small size, ten to twelve pounds; named for its locale.</p> - <p><b>Nostrale</b><br /> + <p><b>Nostrale</b><br > <i>Northwest Italy</i></p> <p>An ancient-of-days variety of which there are two - kinds:<br /> + kinds:<br > <span style="margin-left: 0.5em;">I. <i>Formaggio Duro:</i> - hard, as its name says, made in the spring</span><br /> + hard, as its name says, made in the spring</span><br > <span style="margin-left: 2em;">when the cows are in the - valley.</span><br /> + valley.</span><br > II. <i>Formaggio Tenero:</i> soft and richer, summer-made with - milk<br /> + milk<br > <span style="margin-left: 2em;">from lush mountain-grazing.</span></p> - <p><b>Notruschki (cheese bread)</b><br /> + <p><b>Notruschki (cheese bread)</b><br > <i>Russia</i></p> <p>Made with Tworog cheese and widely popular.</p> - <p><b>Nova Scotia Smoked</b><br /> + <p><b>Nova Scotia Smoked</b><br > <i>U.S.A.</i></p> <p>The name must mean that the cheese was smoked in the Nova Scotia manner, for it is smoked mostly in New York City, like sturgeon, to give the luxurious flavor.</p> - <p><b>Nuworld</b><br /> + <p><b>Nuworld</b><br > <i>U.S.A.</i></p> <p>This semisoft newcomer arrived about 1954 and is advertised as a brand-new variety. It is made in the Midwest and packed in small, heavily waxed portions - <!-- Page 266 --><a name="Page_266" - id="Page_266"></a> to preserve all of its fine, full aroma + <!-- Page 266 --><a id="Page_266"></a> to preserve all of its fine, full aroma and flavor.</p> <p>A cheese all America can be proud of, whether it is an entirely new species or not.</p> - <h3><a name="AtoZ_O" - id="AtoZ_O"></a><br /> + <h3><a id="AtoZ_O"></a><br > O</h3> <p><b>Oaxaca</b> <i>see</i> Asadero.</p> - <p><b>Oka, or La Trappe</b><br /> + <p><b>Oka, or La Trappe</b><br > <i>Canada</i></p> <p>Medium soft; aromatic; the Port-Salut made by Trappist monks in Canada after the secret method of the order that originated in France. <i>See</i> Trappe.</p> - <p><b>Old English Club</b><br /> + <p><b>Old English Club</b><br > <i>U.S.A.</i></p> <p>Not old, not English, and representing no club we know of.</p> - <p><b>Old Heidelberg</b><br /> + <p><b>Old Heidelberg</b><br > <i>U.S.A.</i></p> <p>Soft, piquant rival of Liederkranz.</p> - <p><b>Oléron Isle, Fromage d'Ile</b><br /> + <p><b>Oléron Isle, Fromage d'Ile</b><br > <i>France</i></p> <p>A celebrated sheep cheese from this island of Oléron.</p> - <p><b>Olive Cream</b><br /> + <p><b>Olive Cream</b><br > <i>U.S.A.</i></p> <p>Ground olives mixed to taste with cream cheese. Olives rival @@ -13937,20 +13081,19 @@ bland American taste. A more exciting olive cream may be made with Greek Calatma olives and Feta sheep cheese.</p> - <p><b>Olivet</b><br /> + <p><b>Olivet</b><br > <i>Orléans, France</i></p> - <p>Soft sheep cheese sold in three forms:<br /> + <p>Soft sheep cheese sold in three forms:<br > <span style="margin-left: 1em;">I. Fresh; summer, white; cream - cheese.</span><br /> + cheese.</span><br > <span style="margin-left: 0.5em;">II. Olivet-Bleu—mold - inoculated; half-ripened.</span><br /> + inoculated; half-ripened.</span><br > III. Olivet-Cendré, ripened in the ashes. Season, October to June.</p> - <p><!-- Page 267 --><a name="Page_267" - id="Page_267"></a> <b>Olmützer Quargel, also - Olmützer Bierkäse</b><br /> + <p><!-- Page 267 --><a id="Page_267"></a> <b>Olmützer Quargel, also + Olmützer Bierkäse</b><br > <i>Austria</i></p> <p>Soft; skim milk-soured; salty. The smallest of hand cheeses, @@ -13960,22 +13103,22 @@ are packed together in a box ready to drop into wine or beer drinks at home or at the bar.</p> - <p><b>Oloron, or Fromage de la Vallee d'ossour</b><br /> + <p><b>Oloron, or Fromage de la Vallee d'ossour</b><br > <i>Béarn, France</i></p> <p>In season from October to May.</p> - <p><b>Onion with garlic links</b><br /> + <p><b>Onion with garlic links</b><br > <i>U.S.A</i></p> <p>Processed and put up like frankfurters, in links.</p> - <p><b>Oporto</b><br /> + <p><b>Oporto</b><br > <i>Portugal</i></p> <p>Hard; sharp; tangy. From the home town of port wine.</p> - <p><b>Orkney</b><br /> + <p><b>Orkney</b><br > <i>Scotland</i></p> <p>A country cheese of the Orkney Islands where it is buried in @@ -13984,59 +13127,58 @@ Southey, Johnson and Boswell have all remarked the fine savor of such cheese with oatcakes.</p> - <p><b>Orléans</b><br /> + <p><b>Orléans</b><br > <i>France</i></p> <p>Named after the Orléans district Soft; creamy; tangy.</p> - <p><b>Ossetin, Tuschninsk, or Kasach</b><br /> + <p><b>Ossetin, Tuschninsk, or Kasach</b><br > <i>Caucasus</i></p> - <p>Comes in two forms:<br /> + <p>Comes in two forms:<br > <span style="margin-left: 0.5em;">I. Soft and mild sheep or - cow cheese ripened in brine for two months.</span><br /> + cow cheese ripened in brine for two months.</span><br > II. Hard, after ripening a year and more in brine. The type - made of<br /> + made of<br > <span style="margin-left: 2em;">sheep milk is the better.</span></p> - <p><b>Ostiepek, Oschtjepek, Oschtjpeka</b><br /> + <p><b>Ostiepek, Oschtjepek, Oschtjpeka</b><br > <i>Czechoslovakia</i></p> <p>Sheep in the Carpathian Mountains supply the herb-rich milk for this type, similar to Italian Caciocavallo.</p> - <p><!-- Page 268 --><a name="Page_268" - id="Page_268"></a> <b>Oswego</b><br /> + <p><!-- Page 268 --><a id="Page_268"></a> <b>Oswego</b><br > <i>U.S.A.</i></p> <p>New York State Cheddar of distinction.</p> - <p><b>Oude Kaas</b><br /> + <p><b>Oude Kaas</b><br > <i>Belgium</i></p> <p>Popular in France as Boule de Lille.</p> - <p><b>Oust, Fromage de</b><br /> + <p><b>Oust, Fromage de</b><br > <i>Roussillon, France</i></p> <p>Of the Camembert family.</p> - <p><b>Ovár</b><br /> + <p><b>Ovár</b><br > <i>Hungarian</i></p> <p>Semisoft to semihard, reddish-brown rind, reddish-yellow inside. Mild but pleasantly piquant It has been called Hungarian Tilsit.</p> - <p><b>Oveji Sir</b><br /> + <p><b>Oveji Sir</b><br > <i>Yugoslavian Alpine</i></p> <p>Hard, mountain-sheep cheese of quality Cellar-ripened three months. Weight six to ten pounds.</p> - <p><b>Oxfordshire</b><br /> + <p><b>Oxfordshire</b><br > <i>England</i></p> <p>An obsolescent type, now only of literary interest because @@ -14056,28 +13198,26 @@ had a bit of your lordship's Oxfordshire cheese.'"</p> </div> - <h3><a name="AtoZ_P" - id="AtoZ_P"></a><br /> + <h3><a id="AtoZ_P"></a><br > P</h3> - <p><b>Pabstett</b><br /> + <p><b>Pabstett</b><br > <i>U.S.A</i></p> <p>The Pabst beer people got this out during Prohibition, and although beer and cheese are brothers under their ferment, and Prohibition has long since been - <!-- Page 269 --><a name="Page_269" - id="Page_269"></a> done away with, the relation of the + <!-- Page 269 --><a id="Page_269"></a> done away with, the relation of the processed paste to a natural cheese is still as distant as near beer from regular beer.</p> - <p><b>Packet cheese</b><br /> + <p><b>Packet cheese</b><br > <i>England</i></p> <p>This corresponds to our process cheese and is named from the package or packet it comes in.</p> - <p><b>Paglia</b><br /> + <p><b>Paglia</b><br > <i>Switzerland</i></p> <p>Italian-influenced Canton of Ticino. Soft. A copy of @@ -14085,34 +13225,34 @@ further interest because in Switzerland, the motherland of cheese, it is an imitation of a foreign type.</p> - <p><b>Pago</b><br /> + <p><b>Pago</b><br > <i>Dalmatia, Yugoslavia</i></p> <p>A sheep-milk specialty made on the island of Pago in Dalmatia, in weights from ½ to eight pounds.</p> - <p><b>Paladru</b><br /> + <p><b>Paladru</b><br > <i>Savoy, France</i></p> <p>In season from November to May.</p> - <p><b>Palpuszta</b><br /> + <p><b>Palpuszta</b><br > <i>Hungary</i></p> <p>Fairly strong Limburger type.</p> - <p><b>Pannarone</b><br /> + <p><b>Pannarone</b><br > <i>Italy</i></p> <p>Gorgonzola type with white curd but without blue veining.</p> - <p><b>Parenica</b><br /> + <p><b>Parenica</b><br > <i>Hungary</i></p> <p>Sheep. Caciocavallo type.</p> - <p><b>Parmesan, Parmigiano</b><br /> + <p><b>Parmesan, Parmigiano</b><br > <i>Italy</i></p> <p>The grand mogul of all graters. Called "The hardest cheese @@ -14122,28 +13262,27 @@ garlic, olive oil and basil, pounded in a mortar with a pestle.</p> - <p><!-- Page 270 --><a name="Page_270" - id="Page_270"></a> <b>Passauer Rahmkäse, Crème - de Passau</b><br /> + <p><!-- Page 270 --><a id="Page_270"></a> <b>Passauer Rahmkäse, Crème + de Passau</b><br > <i>German</i></p> <p>Noted Bavarian cream cheese, known in France as Crème de Passau.</p> - <p><b>Pasta Cotta</b><br /> + <p><b>Pasta Cotta</b><br > <i>Italy</i></p> <p>The ball or <i>grana</i> of curd used in making Parmesan.</p> - <p><b>Pasta Filata</b><br /> + <p><b>Pasta Filata</b><br > <i>Italy</i></p> <p>A "drawn" curd, the opposite of the little balls or grains into which Grana is chopped.(<i>See</i> Formaggi di Pasta Filata.)</p> - <p><b>Pasteurized Process Cheese Food</b><br /> + <p><b>Pasteurized Process Cheese Food</b><br > <i>U.S.A.</i></p> <p>This is the ultimate desecration of natural fermented @@ -14151,28 +13290,28 @@ would do to a world of cheese, he might have stayed his hand.</p> - <p><b>Pastorella</b><br /> + <p><b>Pastorella</b><br > <i>Italy</i></p> <p>Soft, rich table cheese.</p> - <p><b>Patagras</b><br /> + <p><b>Patagras</b><br > <i>Cuba</i></p> <p>Similar to Gouda.</p> - <p><b>Pecorino</b><br /> + <p><b>Pecorino</b><br > <i>Italy</i></p> <p>Italian cheese made from ewe's milk. Salted in brine. Granular.</p> - <p><b>Pelardon de Rioms</b><br /> + <p><b>Pelardon de Rioms</b><br > <i>Languedoc, France</i></p> <p>A goat cheese in season from May to November.</p> - <p><b>Peneteleu</b><br /> + <p><b>Peneteleu</b><br > <i>Rumania</i></p> <p>One of the international Caciocavallo family.</p> @@ -14185,20 +13324,19 @@ to fifteen days a second spore develops on the surface, snow-white <i>Penicillium Album</i>.</p> - <p><b>Pennich</b><br /> + <p><b>Pennich</b><br > <i>Turkey</i></p> <p>Mellow sheep cheese packed in the skin of sheep or lamb.</p> - <p><!-- Page 271 --><a name="Page_271" - id="Page_271"></a> <b>Pennsylvania Hand Cheese</b><br /> + <p><!-- Page 271 --><a id="Page_271"></a> <b>Pennsylvania Hand Cheese</b><br > <i>U.S.A.</i></p> <p>This German original has been made by the Pennsylvania Dutch ever since they arrived from the old country. Also Pennsylvania pot, or cooked.</p> - <p><b>Penroque</b><br /> + <p><b>Penroque</b><br > <i>Pennsylvania, U.S.A</i></p> <p>Cow milk imitation Roquefort, inoculated with <i>Penicillium @@ -14208,7 +13346,7 @@ more likely to be the fault of mother cow than mother nature.</p> - <p><b>Pepato</b><br /> + <p><b>Pepato</b><br > <i>Italy</i></p> <p>Hard; stinging, with whole black peppers that make the lips @@ -14216,25 +13354,25 @@ <p>An American imitation is made in Northern Michigan.</p> - <p><b>Persillé de Savoie</b><br /> + <p><b>Persillé de Savoie</b><br > <i>Savoie, France</i></p> <p>In season from May to January, flavored with parsley in a manner similar to that of sage in Vermont Cheddar.</p> - <p><b>Petafina, La</b><br /> + <p><b>Petafina, La</b><br > <i>Dauphiné, France</i></p> <p>Goat or cow milk mixed together, with yeast of dried cheese added, plus salt and pepper, olive oil, brandy and absinthe.</p> - <p><b>Petit Carré</b><br /> + <p><b>Petit Carré</b><br > <i>France</i></p> <p>Fresh, unripened Ancien Impérial.</p> - <p><b>Petit Gruyère</b><br /> + <p><b>Petit Gruyère</b><br > <i>Denmark</i></p> <p>Imitation Gruyère, pasteurized, processed and made @@ -14244,19 +13382,18 @@ a fair sample of one of several foreign imitations that are actually worse than we can do at home.</p> - <p><!-- Page 272 --><a name="Page_272" - id="Page_272"></a> <b>Petit Moule</b><br /> + <p><!-- Page 272 --><a id="Page_272"></a> <b>Petit Moule</b><br > <i>Ile-de-France, France</i></p> <p>A pet name for Coulommiers.</p> - <p><b>Petit Suisse</b><br /> + <p><b>Petit Suisse</b><br > <i>France</i></p> <p>Fresh, unsalted cream cheese. The same as Neufchâtel - and similar to Coulommiers. It comes in two sizes:<br /> + and similar to Coulommiers. It comes in two sizes:<br > <span style="margin-left: 1em;">Gros—a largest - cylinder</span><br /> + cylinder</span><br > <span style="margin-left: 1em;">Demi—a small one</span></p> @@ -14265,67 +13402,66 @@ Normandy, Switzerland, or Petropolis, Brazil, by early Swiss settlers, it is ideal with honey.</p> - <p><b>Petit Vacher</b><br /> + <p><b>Petit Vacher</b><br > <i>France</i></p> <p>"Little Cowboy," an appropriate name for a small cow's-milk cheese.</p> - <p><b>Petits Bourgognes</b><br /> + <p><b>Petits Bourgognes</b><br > <i>Lower Burgundy, France</i></p> <p>Soft; sheep; white, small, tangy. Other notable Petits also beginning with B are Banons and Bressans.</p> - <p><b>Petits Fromages de Chasteaux, les</b><br /> + <p><b>Petits Fromages de Chasteaux, les</b><br > <i>France</i></p> <p>Small, sheep cream cheeses from Lower Limousin.</p> - <p><b>Petits Fromages de Chèvre</b><br /> + <p><b>Petits Fromages de Chèvre</b><br > <i>France</i></p> <p>Little cheeses from little goats grazing on the little mountains of Provence.</p> - <p><b>Petits Pots de Caillé de Poitiers</b><br /> + <p><b>Petits Pots de Caillé de Poitiers</b><br > <i>Poitou, France</i></p> <p>Clotted milk in small pots.</p> - <p><b>Pfister</b><br /> + <p><b>Pfister</b><br > <i>Cham, Switzerland</i></p> <p>Emmentaler type, although differing in its method of making with fresh skim milk. It is named for Pfister Huber who was the first to manufacture it, in Chain.</p> - <p><b>Philadelphia Cream</b><br /> + <p><b>Philadelphia Cream</b><br > <i>U.S.A.</i></p> <p>An excellent cream cheese that has been standard for seventy years. Made in New York State in spite of its name.</p> - <p><!-- Page 273 --><a name="Page_273" - id="Page_273"></a> <b>Picnic</b><br /> + <p><!-- Page 273 --><a id="Page_273"></a> <b>Picnic</b><br > <i>U.S.A.</i></p> <p>Handy-size picnic packing of mild American Cheddar. Swiss has long been called picnic cheese in America, its home away from home.</p> - <p><b>Picodon de Dieule Fit</b><br /> + <p><b>Picodon de Dieule Fit</b><br > <i>Dauphiné, France</i></p> <p>In season from May to December.</p> - <p><b>Pie, Fromage à la</b><br /> + <p><b>Pie, Fromage à la</b><br > <i>France</i></p> <p>Another name for Fromage Blanc or Farm; soft, creamy cottage-cheese type.</p> - <p><b>Pie Cheese</b><br /> + <p><b>Pie Cheese</b><br > <i>U.S.A</i></p> <p>An apt American name for any round store cheese that can be @@ -14340,7 +13476,7 @@ nine months." That's long enough to make a baby, but not a "natural" out of a processed "Cheddar."</p> - <p><b>Pimiento</b><br /> + <p><b>Pimiento</b><br > <i>U.S.A.</i></p> <p>Because pimiento is the blandest of peppers, it just suits @@ -14355,40 +13491,39 @@ <p><b>Pineapple</b> <i>see</i> <a href="#Page_37">Chapter 4</a>.</p> - <p><!-- Page 274 --><a name="Page_274" - id="Page_274"></a> <b>Piora</b><br /> + <p><!-- Page 274 --><a id="Page_274"></a> <b>Piora</b><br > <i>Tessin, Switzerland</i></p> - <p>Whole milk, either cow's or a mixture of goat's and + <p>Hard cheese with small eyes. Whole milk, either cow's or a mixture of goat's and cow's.</p> - <p><b>Pippen</b><br /> + <p><b>Pippen</b><br > <i>U.S.A.</i></p> - <p>Borden brand of Cheddar. Also Pippen Roll</p> + <p>Borden brand of Cheddar. Also Pippen Roll.</p> - <p><b>Pithiviers au Foin</b><br /> + <p><b>Pithiviers au Foin</b><br > <i>France</i></p> <p>Orléans variety ripened on hay from October to May.</p> - <p><b>Poitiers</b><br /> + <p><b>Poitiers</b><br > <i>France</i></p> <p>Goat's milker named from its Poitou district.</p> - <p><b>Pommel</b><br /> + <p><b>Pommel</b><br > <i>France</i></p> <p>All year. Double cream; unsalted.</p> - <p><b>Ponta Delgada</b><br /> + <p><b>Ponta Delgada</b><br > <i>Azores</i></p> <p>Semifirm; delicate; piquant</p> - <p><b>Pontgibaud</b><br /> + <p><b>Pontgibaud</b><br > <i>France</i></p> <p>Similar to Roquefort Ripened at a very low temperature.</p> @@ -14399,7 +13534,7 @@ Huge-like Romanticism." (<i>See</i> <a href="#Page_17">Chapter 3</a>.) An imported brand is called "The Inquisitive Cow."</p> - <p><b>Poona</b><br /> + <p><b>Poona</b><br > <i>U.S.A.</i></p> <p>Semisoft; mellow; New York Stater of distinctive flavor. @@ -14409,23 +13544,22 @@ <p><b>Port-Salut, Port du Salut</b> <i>see</i> <a href="#Page_17">Chapter 3</a>.</p> - <p><b>Port, Blue Links</b><br /> + <p><b>Port, Blue Links</b><br > <i>U.S.A.</i></p> <p>"Blue" flavored with red port and put up in pseudo-sausage links.</p> - <p><b>Pot cheese</b><br /> + <p><b>Pot cheese</b><br > <i>U.S.A.</i></p> <p>Cottage cheese with a dry curd, not creamed. An old English favorite for fruited cheese cakes with perfumed plums, lemons, - almonds and macaroons. <!-- Page 275 --><a name="Page_275" - id="Page_275"></a> In Ireland it was used in connection with + almonds and macaroons. <!-- Page 275 --><a id="Page_275"></a> In Ireland it was used in connection with the sheep-shearing ceremonies, although itself a common cow curd. Pennsylvania pot cheese is cooked.</p> - <p><b>Potato</b><br /> + <p><b>Potato</b><br > <i>Germany and U.S.A.</i></p> <p>Made in Thuringia from sour cow milk with sheep or goat @@ -14443,31 +13577,30 @@ essentials it appears to be the same." From U.S. Department of Agriculture <i>Bulletin</i> No. 608.</p> - <p><b>Potato Pepper</b><br /> + <p><b>Potato Pepper</b><br > <i>Italy</i></p> <p>Italian Potato cheese is enlivened with black pepper, like Pepato, only not so stony hard.</p> - <p><b>Pots de Crème St. Gervais</b><br /> + <p><b>Pots de Crème St. Gervais</b><br > <i>St. Gervais-sur-mer, France</i></p> <p>The celebrated cream that rivals English Devonshire and is eaten both as a sweet and as a fresh cheese.</p> - <p><b>Pouligny-St. Pierre</b><br /> + <p><b>Pouligny-St. Pierre</b><br > <i>Touraine, France</i></p> <p>A celebrated cylindrical cheese made in Indre. Season from May to December.</p> - <p><b>Poustagnax, le</b><br /> + <p><b>Poustagnax, le</b><br > <i>France</i></p> <p>A fresh cow-milk cheese of Gascony.</p> - <p><!-- Page 276 --><a name="Page_276" - id="Page_276"></a> <b>Prato</b><br /> + <p><!-- Page 276 --><a id="Page_276"></a> <b>Prato</b><br > <i>Brazil</i></p> <p>Semihard, very yellow imitation of the Argentine imitation @@ -14476,13 +13609,13 @@ district of the Argentine from whence it was borrowed long ago.</p> - <p><b>Prattigau</b><br /> + <p><b>Prattigau</b><br > <i>Switzerland</i></p> <p>Aromatic and sharp, Limburger type, from skim milk. Named for its home valley.</p> - <p><b>Prestost or Saaland Flarr</b><br /> + <p><b>Prestost or Saaland Flarr</b><br > <i>Sweden</i></p> <p>Similar to Gouda, but unique—the curd being mixed with @@ -14490,50 +13623,49 @@ cloth changed daily; and on the third day finally washed with whiskey.</p> - <p><b>Primavera, Spring</b><br /> + <p><b>Primavera, Spring</b><br > <i>Minas Geraes, Brazil</i></p> <p>Semihard white brand of Minas cheese high quality, with a springlike fragrance.</p> - <p><b>Primost</b><br /> + <p><b>Primost</b><br > <i>Norway</i></p> <p>Soft; whey; unripened; light brown; mild flavor.</p> - <p><b>Primula</b><br /> + <p><b>Primula</b><br > <i>Norway</i></p> <p>A blend of French Brie and Petit Gruyère, mild table cheese imitate in Norway, sold in small packages. Danish Appetitost is similar, but with caraway added.</p> - <p><b>Processed</b><br /> + <p><b>Processed</b><br > <i>U.S.A.</i></p> <p>From here around the world. Natural cheese melted and modified by emulsification with a harmless agent and thus changed into a plastic mass.</p> - <p><b>Promessi</b><br /> + <p><b>Promessi</b><br > <i>Italy</i></p> <p>Small soft-cream cheese.</p> - <p><b>Provatura</b><br /> + <p><b>Provatura</b><br > <i>Italy</i></p> <p>A water-buffalo variety. This type of milk makes a good beginning for a fine cheese, no matter how it is made.</p> - <p><!-- Page 277 --><a name="Page_277" - id="Page_277"></a> <b>Providence</b><br /> + <p><!-- Page 277 --><a id="Page_277"></a> <b>Providence</b><br > <i>France</i></p> <p>Port-Salut from the Trappist monastery at Briquebec.</p> <p><b>Provole, Provolone, Provolocine, Provoloncinni, - Provoletti, and Provolino</b><br /> + Provoletti, and Provolino</b><br > <i>Italy</i></p> <p>All are types, shapes and sizes of Italy's most widely known @@ -14550,53 +13682,51 @@ decorative shapes, big ones become monumental sculptures that are works of art to compare with butter and soap modeling.</p> - <p><b>P'teux, le, or Fromage Cuit</b><br /> + <p><b>P'teux, le, or Fromage Cuit</b><br > <i>Lorraine, France</i></p> <p>Cooked cheese worked with white wine instead of milk, and potted.</p> - <p><b>Puant Macere</b><br /> + <p><b>Puant Macere</b><br > <i>Flanders</i></p> <p>"The most candidly named cheese in existence." In season from November to June.</p> - <p><b>Pultost or Knaost</b><br /> + <p><b>Pultost or Knaost</b><br > <i>Norway</i></p> <p>Sour milk with some buttermilk, farm made in mountains.</p> - <p><b>Pusztador</b><br /> + <p><b>Pusztador</b><br > <i>Hungary</i></p> <p>Semihard, Limburger-Romadur type. Full flavor, high scent.</p> - <p><b>Pyrenees, Fromage des</b><br /> + <p><b>Pyrenees, Fromage des</b><br > <i>France</i></p> <p>A fine mountain variety.</p> - <h3><!-- Page 278 --><a name="Page_278" - id="Page_278"></a> <a name="AtoZ_Q" - id="AtoZ_Q"></a><br /> + <h3><!-- Page 278 --><a id="Page_278"></a> <a id="AtoZ_Q"></a><br > Q</h3> - <p><b>Quartiolo</b><br /> + <p><b>Quartiolo</b><br > <i>Italy</i></p> <p>Term used to distinguish Parmesan-type cheese made between September and November.</p> - <p><b>Quacheq</b><br /> + <p><b>Quacheq</b><br > <i>Macedonia, Greece</i></p> <p>Sheep, eaten both fresh and ripened.</p> <p><b>Quargel</b> <i>see</i> Olmützer.</p> - <p><b>Quartirolo</b><br /> + <p><b>Quartirolo</b><br > <i>Italy</i></p> <p>Soft, cow's milk.</p> @@ -14606,17 +13736,17 @@ Alemtejo, Azeitão, Cardiga, Ilha, Prato and Serra da Estrella.</p> - <p><b>Queso Anejo</b><br /> + <p><b>Queso Anejo</b><br > <i>Mexico</i></p> <p>White, dry, skim milk.</p> - <p><b>Queso de Bola</b><br /> + <p><b>Queso de Bola</b><br > <i>Mexico</i></p> <p>Whole milk, similar to Edam.</p> - <p><b>Queso de Cavallo</b><br /> + <p><b>Queso de Cavallo</b><br > <i>Venezuela</i></p> <p>Pear-shaped cheese.</p> @@ -14624,46 +13754,45 @@ <p><b>Quesos Cheeses: Blanco, Cartera and Palma Metida</b> <i>see</i> Venezuela.</p> - <p><b>Queso de Cincho</b><br /> + <p><b>Queso de Cincho</b><br > <i>Venezuela</i></p> <p>Hard, round orange balls weighing four pounds and wrapped in palm leaves.</p> - <p><b>Queso de Crema</b><br /> + <p><b>Queso de Crema</b><br > <i>Costa Rica</i></p> <p>Similar to soft Brick.</p> - <p><b>Queso de Hoja, Leaf Cheese</b><br /> + <p><b>Queso de Hoja, Leaf Cheese</b><br > <i>Puerto Rico</i></p> <p>Named from its appearance when cut, like leaves piled on top of each other.</p> - <p><!-- Page 279 --><a name="Page_279" - id="Page_279"></a> <b>Queso de Mano</b><br /> + <p><!-- Page 279 --><a id="Page_279"></a> <b>Queso de Mano</b><br > <i>Venezuela</i></p> <p>Aromatic, sharp, in four-ounce packages.</p> - <p><b>Queso del Fais, Queso de la Tierra</b><br /> + <p><b>Queso del Pais, Queso de la Tierra</b><br > <i>Puerto Rico</i></p> <p>White; pressed; semisoft Consumed locally,</p> - <p><b>Queso de Prensa</b><br /> + <p><b>Queso de Prensa</b><br > <i>Puerto Rico</i></p> <p>The name means pressed cheese. It is eaten either fresh or after ripening two or three months.</p> - <p><b>Queso de Puna</b><br /> + <p><b>Queso de Puna</b><br > <i>Puerto Rico</i></p> <p>Like U.S. cottage or Dutch cheese, eaten fresh.</p> - <p><b>Queso de Tapara</b><br /> + <p><b>Queso de Tapara</b><br > <i>Venezuela</i></p> <p>Made in Carora, near Barqisimeto, called <i>tapara</i> from @@ -14671,7 +13800,7 @@ fresh, but by the time it arrives in Carora it is often bad and dry." D.K.K. in <i>Bueno Provecho.</i></p> - <p><b>Queso Fresco</b><br /> + <p><b>Queso Fresco</b><br > <i>El Salvador</i></p> <p>Cottage-cheese type.</p> @@ -14681,64 +13810,62 @@ <p><b>Queyras</b> <i>see</i> Champoléon.</p> - <h3><a name="AtoZ_R" - id="AtoZ_R"></a><br /> + <h3><a id="AtoZ_R"></a><br > R</h3> - <p><b>Rabaçal</b><br /> + <p><b>Rabaçal</b><br > <i>Coimbra, Portugal</i></p> <p>Semisoft; sheep or goat; thick, round, four to five inches in diameter. Pleasantly oily, if made from sheep milk.</p> - <p><b>Rabbit Cheese</b><br /> + <p><b>Rabbit Cheese</b><br > <i>U.S.A.</i></p> <p>A playful name for Cheddar two to three years old.</p> - <p><b>Radener</b><br /> + <p><b>Radener</b><br > <i>Germany</i></p> <p>Hard; skim, similar to Emmentaler; made in Mecklenburg. Sixteen by four inches, weight 32 pounds.</p> - <p><!-- Page 280 --><a name="Page_280" - id="Page_280"></a> <b>Radolfzeller Cream</b><br /> + <p><!-- Page 280 --><a id="Page_280"></a> <b>Radolfzeller Cream</b><br > <i>Germany, Switzerland, Austria</i></p> <p>Similar to Münster.</p> <p><b>Ragnit</b> <i>see</i> Tilsit.</p> - <p><b>Rahmkäse, Allgäuer</b><br /> + <p><b>Rahmkäse, Allgäuer</b><br > <i>German</i></p> <p>Cream.</p> - <p><b>Rainbow</b><br /> + <p><b>Rainbow</b><br > <i>Mexico</i></p> <p>Mild; mellow.</p> - <p><b>Ramadoux</b><br /> + <p><b>Ramadoux</b><br > <i>Belgium</i></p> <p>Soft; sweet cream; formed in cubes. Similar to Hervé</p> - <p><b>Rammil or Rammel</b><br /> + <p><b>Rammil or Rammel</b><br > <i>England</i></p> <p>André Simon calls this "the best cheese made in Dorsetshire." Also called Rammilk, because made from whole or "raw milk." Practically unobtainable today.</p> - <p><b>Rangiport</b><br /> + <p><b>Rangiport</b><br > <i>France</i></p> <p>A good imitation of Port-Salut made in Seine-et-Oise.</p> - <p><b>Rarush Durmar</b><br /> + <p><b>Rarush Durmar</b><br > <i>Turkey</i></p> <p>Brittle; mellow; nutty.</p> @@ -14748,59 +13875,58 @@ <p>The name for all smoked cheese in Germanic countries, where it is very popular.</p> - <p><b>Raviggiolo</b><br /> + <p><b>Raviggiolo</b><br > <i>Tuscany, Italy</i></p> <p>Ewe's milk. Uncooked; soft; sweet; creamy.</p> - <p><b>Rayon or Raper</b><br /> + <p><b>Rayon or Raper</b><br > <i>Switzerland</i></p> <p>A blind Emmentaler called Rayon is shipped young to Italy, where it is hardened by aging and then sold as Raper, for grating and seasoning.</p> - <p><b>Reblochon or Roblochon</b><br /> + <p><b>Reblochon or Roblochon</b><br > <i>Savoy</i></p> <p>Sheep; soft; whole milk; in season from October to June. Weight one to two pounds. A cooked cheese imitated as Brizecon in the same section.</p> - <p><!-- Page 281 --><a name="Page_281" - id="Page_281"></a> <b>Récollet de - Gérardmer</b><br /> + <p><!-- Page 281 --><a id="Page_281"></a> <b>Récollet de + Gérardmer</b><br > <i>Vosges, France</i></p> <p>A harvest variety similar to Géromé, made from - October to April</p> + October to April.</p> - <p><b>Red</b><br /> + <p><b>Red</b><br > <i>Russia</i></p> <p><i>see</i> Livlander.</p> - <p><b>Red Balls</b><br /> + <p><b>Red Balls</b><br > <i>Dutch</i></p> <p><i>see</i> Edam.</p> <p><b>Reggiano</b> <i>see</i> Grana.</p> - <p><b>Regianito</b><br /> + <p><b>Regianito</b><br > <i>Argentine</i></p> <p>Italian Reggiano type with a name of its own, for it is not a mere imitation in this land of rich milk and extra fine cheeses.</p> - <p><b>Reichkäse</b><br /> + <p><b>Reichkäse</b><br > <i>German</i></p> <p>Patriotically hailed as cheese of the empire, when Germany had one.</p> - <p><b>Reindeer</b><br /> + <p><b>Reindeer</b><br > <i>Lapland, Iceland, Sweden, Norway</i></p> <p>In all far northern lands a type of Swiss is made from @@ -14808,42 +13934,41 @@ production is curiously formed, like a dumbbell with angular instead of round ends.</p> - <p><b>Relish cream cheese</b><br /> + <p><b>Relish cream cheese</b><br > <i>U.S.A.</i></p> <p>Mixed with any piquant relish and eaten fresh.</p> - <p><b>Remoudon, or Fromage Piquant</b><br /> + <p><b>Remoudon, or Fromage Piquant</b><br > <i>Belgium</i></p> <p>The two names combine in re-ground piquant cheese, and that's what it is. The season is winter, from November to June.</p> - <p><b>Requeijão</b><br /> + <p><b>Requeijão</b><br > <i>Portugal and Brazil</i></p> <p>Recooked.</p> <p><b>Resurrection</b> <i>see</i> Welsh.</p> - <p><b>Rhubarbe</b><br /> + <p><b>Rhubarbe</b><br > <i>France</i></p> <p>A type of Roquefort which, in spite of its name, is no relation to our pie plant.</p> - <p><!-- Page 282 --><a name="Page_282" - id="Page_282"></a> <b>Riceys</b> <i>see</i> Champenois.</p> + <p><!-- Page 282 --><a id="Page_282"></a> <b>Riceys</b> <i>see</i> Champenois.</p> - <p><b>Ricotta Romano</b><br /> + <p><b>Ricotta Romano</b><br > <i>Italy</i></p> <p>Soft and fresh. The best is made from sheep buttermilk. Creamy, piquant, with subtle fragrance. Eaten with sugar and cinnamon, sometimes with a dusting of powdered coffee.</p> - <p><b>Ricotta</b><br /> + <p><b>Ricotta</b><br > <i>Italy and U.S.A.</i></p> <p>Fresh, moist, unsalted cottage cheese for sandwiches, @@ -14858,29 +13983,29 @@ hard and too salty for eating as is, and is mostly used for grating.</p> - <p><b>Riesengebirge</b><br /> + <p><b>Riesengebirge</b><br > <i>Bohemia</i></p> <p>Semisoft; goat or cow; delicate flavor, lightly smoked in Bohemia's northern mountains.</p> - <p><b>Rinnen</b><br /> + <p><b>Rinnen</b><br > <i>Germany</i></p> <p>This traditional Pomeranian sour-milk, caraway-seeded variety is named from the wooden trough in which it is laid to drain.</p> - <p><b>Riola</b><br /> + <p><b>Riola</b><br > <i>Normandy, France</i></p> <p>Soft; sheep or goat; sharp; resembles Mont d'Or but takes longer to ripen, two to three months.</p> - <p><b>Robbiole<br /> - Robbiola<br /> - Robbiolini</b><br /> - <i>Lombardy</i><br /> + <p><b>Robbiole<br > + Robbiola<br > + Robbiolini</b><br > + <i>Lombardy</i><br > <i>Italian</i></p> <p>Very similar to Crescenza (<i>see</i>.) Alpine winter cheese @@ -14888,48 +14013,47 @@ eight ounces to two pounds, while Robbiolini, the baby of the family tips the scale at just under four ounces.</p> - <p><!-- Page 283 --><a name="Page_283" - id="Page_283"></a> <b>Roblochon, le</b></p> + <p><!-- Page 283 --><a id="Page_283"></a> <b>Roblochon, le</b></p> <p>Same as Reblochon. A delicious form of it is made of half-dried sheep's milk in Le Grand Bornand.</p> - <p><b>Rocamadur</b><br /> + <p><b>Rocamadur</b><br > <i>Limousin, France</i></p> <p>Tiny sheep milk cheese weighing two ounces. In season November to May.</p> - <p><b>Rocroi</b><br /> + <p><b>Rocroi</b><br > <i>France</i></p> <p>From the Champagne district.</p> - <p><b>Rokadur</b><br /> + <p><b>Rokadur</b><br > <i>Yugoslavia</i></p> <p>Imitation Roquefort.</p> - <p><b>Roll</b><br /> + <p><b>Roll</b><br > <i>England</i></p> <p>Hard cylinder, eight by nine inches, weighing twenty pounds.</p> - <p><b>Rollot or Rigolot</b><br /> + <p><b>Rollot or Rigolot</b><br > <i>Picardy and Montdidier, France</i></p> <p>Soft; fermented; mold-inoculated; resembles Brie and Camembert, but much smaller. In season October to May. This is Picardy's one and only cheese.</p> - <p><b>Roma</b><br /> + <p><b>Roma</b><br > <i>Italy</i></p> <p>Soft cream.</p> <p><b>Romadour, Romadura, and other national - spellings</b><br /> + spellings</b><br > <i>Germany, Austria, Hungary, Switzerland</i></p> <p>A great Linburger. The eating season is from November to @@ -14937,73 +14061,72 @@ refrigeration is scarce. Fine brands are exported to America from several countries.</p> - <p><b>Romano, Romano Vacchino</b><br /> + <p><b>Romano, Romano Vacchino</b><br > <i>Italy</i></p> - <p>Strong: flavoring cheese like Parmesan and Pecorino.</p> + <p>Strong flavoring cheese like Parmesan and Pecorino.</p> - <p><b>Romanello</b><br /> + <p><b>Romanello</b><br > <i>U.S.A.</i></p> <p>Similar to Romano Vacchino and Old Monterey Jack. Small grating cheese, cured one year.</p> - <p><b>Roquefort</b><br /> + <p><b>Roquefort</b><br > <i>France</i></p> <p>King of cheeses, with its "tingling Rabelaisian pungency." <i>See</i> <a href="#Page_17">Chapter 3</a>.</p> - <p><!-- Page 284 --><a name="Page_284" - id="Page_284"></a> <b>Roquefort cheese dressing, - bottled</b><br /> + <p><!-- Page 284 --><a id="Page_284"></a> <b>Roquefort cheese dressing, + bottled</b><br > <i>U.S.A.</i></p> <p>Made with genuine imported Roquefort, but with cottonseed oil instead of olive, plain instead of wine vinegar, sugar, salt, paprika, mustard, flour and spice oil.</p> - <p><b>Roquefort de Corse</b><br /> + <p><b>Roquefort de Corse</b><br > <i>Corsica, France</i></p> <p>This Corsican imitation is blue-colored and correctly made of sheep milk, but lacks the chalk caves of Auvergne for ripening.</p> - <p><b>Roquefort de Tournemire</b><br /> + <p><b>Roquefort de Tournemire</b><br > <i>France</i></p> <p>Another Blue cheese of sheep milk from Languedoc, using the royal Roquefort name.</p> - <p><b>Rougerets, les</b><br /> + <p><b>Rougerets, les</b><br > <i>Lyonnais, France</i></p> <p>A typical small goat cheese from Forez, in a section where practically every variety is made with goat milk.</p> - <p><b>Rouennais</b><br /> + <p><b>Rouennais</b><br > <i>France</i></p> <p>This specialty, named after its city, Rouen, is a winter cheese, eaten from October to May.</p> - <p><b>Round Dutch</b><br /> + <p><b>Round Dutch</b><br > <i>Holland</i></p> <p>An early name for Edam.</p> - <p><b>Rouy, le</b><br /> + <p><b>Rouy, le</b><br > <i>Normandy, France</i></p> <p>From the greatest of the cheese provinces, Normandy.</p> - <p><b>Royal Brabant</b><br /> + <p><b>Royal Brabant</b><br > <i>Belgium</i></p> <p>Whole milk. Small, Limburger type.</p> - <p><b>Royal Sentry</b><br /> + <p><b>Royal Sentry</b><br > <i>Denmark</i></p> <p>Processed Swiss made in Denmark and shipped to Americans who @@ -15014,19 +14137,18 @@ non-fat dry milk solids, cheese whey solids and disodium phosphate.</p> - <p><b>Ruffec, Fromage de</b><br /> + <p><b>Ruffec, Fromage de</b><br > <i>Saintonge, France</i></p> <p>Fresh; goat.</p> - <p><!-- Page 285 --><a name="Page_285" - id="Page_285"></a> <b>Runesten</b><br /> + <p><!-- Page 285 --><a id="Page_285"></a> <b>Runesten</b><br > <i>Denmark and U.S.A.</i></p> <p>Similar to Herrgårdsost. Small eyes. "Wheel" weighs about three pounds. Wrapped in red transparent film.</p> - <p><b>Rush Cream Cheese</b><br /> + <p><b>Rush Cream Cheese</b><br > <i>England and France</i></p> <p>Not named from the rush in which many of our cheeses are @@ -15048,19 +14170,17 @@ and stringing them with a needle and thread. The mats or baskets should not be used a second time.</p> - <h3><a name="AtoZ_S" - id="AtoZ_S"></a><br /> + <h3><a id="AtoZ_S"></a><br > S</h3> - <p><b>Saaland Pfarr, or Prestost</b><br /> + <p><b>Saaland Pfarr, or Prestost</b><br > <i>Sweden</i></p> <p>Firm; sharp; biting; unique of its kind because it is made with whiskey as an ingredient and the finished product is also washed with whiskey.</p> - <p><!-- Page 286 --><a name="Page_286" - id="Page_286"></a> <b>Saanen</b><br /> + <p><!-- Page 286 --><a id="Page_286"></a> <b>Saanen</b><br > <i>Switzerland</i></p> <p>Semihard and as mellow as all good Swiss cheese. This is the @@ -15073,7 +14193,7 @@ eyes are small and scarce. The average period needed for ripening is six years, but some take nine.</p> - <p><b>Sage, or Green cheese</b><br /> + <p><b>Sage, or Green cheese</b><br > <i>England</i></p> <p>This is more of a cream cheese, than a Cheddar, as Sage is @@ -15081,7 +14201,7 @@ to milk by the method described in <a href="#Page_37">Chapter 4</a>.</p> - <p><b>Saint-Affrique</b><br /> + <p><b>Saint-Affrique</b><br > <i>Guyenne, France</i></p> <p>This gourmetic center, hard by the celebrated town of @@ -15092,17 +14212,17 @@ of the host of cheeses honored with the names of Saints, it is seldom shipped abroad.</p> - <p><b>Saint-Agathon</b><br /> + <p><b>Saint-Agathon</b><br > <i>Brittany, France</i></p> <p>Season, October to July.</p> - <p><b>Saint-Amand-Montrond</b><br /> + <p><b>Saint-Amand-Montrond</b><br > <i>Berry, France</i></p> <p>Made from goat's milk.</p> - <p><b>Saint-Benoit</b><br /> + <p><b>Saint-Benoit</b><br > <i>Loiret, France</i></p> <p>Soft Olivet type distinguished by charcoal being added to @@ -15110,8 +14230,7 @@ ripens in twelve to fifteen days in summer, and eighteen to twenty in winter. It is about six inches in diameter.</p> - <p><!-- Page 287 --><a name="Page_287" - id="Page_287"></a> <b>Saint-Claude</b><br /> + <p><!-- Page 287 --><a id="Page_287"></a> <b>Saint-Claude</b><br > <i>Franche-Comté, France</i></p> <p>Semihard; blue; goat; mellow; small; square; a quarter to a @@ -15122,64 +14241,63 @@ <p><b>Saint-Didier au Mont d'Or</b> <i>see</i> Mont d'Or.</p> - <p><b>Saint-Florentin</b><br /> + <p><b>Saint-Florentin</b><br > <i>Burgundy, France</i></p> <p>A lusty cheese, soft but salty, in season from November to July.</p> - <p><b>Saint-Flour</b><br /> + <p><b>Saint-Flour</b><br > <i>Auvergne, France</i></p> <p>Another seasonal specialty from this province of many cheeses.</p> - <p><b>Saint-Gelay</b><br /> + <p><b>Saint-Gelay</b><br > <i>Poitou, France</i></p> <p>Made from goat's milk.</p> <p><b>Saint-Gervais, Pots de Creme, or Le Saint - Gervais</b><br /> + Gervais</b><br > <i>see</i> Pots de Crème.</p> <p><b>Saint-Heray</b> <i>see</i> La Mothe.</p> - <p><b>Saint-Honoré</b><br /> + <p><b>Saint-Honoré</b><br > <i>Nivernais, France</i></p> <p>A small goat cheese.</p> - <p><b>Saint-Hubert</b><br /> + <p><b>Saint-Hubert</b><br > <i>France</i></p> <p>Similar to Brie.</p> - <p><b>Saint-Ivel</b><br /> + <p><b>Saint-Ivel</b><br > <i>England</i></p> <p>Fresh dairy cream cheese containing <i>Lactobacillus acidophilus</i>. Similar to the yogurt cheese of the U.S.A., which is made with <i>Bacillus Bulgaricus.</i></p> - <p><b>Saint-Laurent</b><br /> + <p><b>Saint-Laurent</b><br > <i>Roussillon, France</i></p> <p>Mountain sheep cheese.</p> - <p><b>Saint-Lizier</b><br /> + <p><b>Saint-Lizier</b><br > <i>Béarn, France</i></p> <p>A white, curd cheese.</p> - <p><!-- Page 288 --><a name="Page_288" - id="Page_288"></a> <b>Saint-Loup, Fromage de</b><br /> + <p><!-- Page 288 --><a id="Page_288"></a> <b>Saint-Loup, Fromage de</b><br > <i>Poitou and Vendée, France</i></p> <p>Half-goat, half-cow milk, in season February to September</p> - <p><b>Saint-Marcellin</b><br /> + <p><b>Saint-Marcellin</b><br > <i>Dauphiné, France</i></p> <p>One of the very best of all goat cheeses. Three by ¾ @@ -15187,12 +14305,12 @@ December. Sometimes sheep milk may be added, even cow's, but this is essentially a goat cheese.</p> - <p><b>Saint-Moritz</b><br /> + <p><b>Saint-Moritz</b><br > <i>Switzerland</i></p> <p>Soft and tangy.</p> - <p><b>Saint-Nectaire, or Senecterre</b><br /> + <p><b>Saint-Nectaire, or Senecterre</b><br > <i>Auvergne, France</i></p> <p>Noted as one of the greatest of all French goat cheeses.</p> @@ -15205,42 +14323,41 @@ <p><b>Saint-Reine</b> <i>see</i> Alise.</p> - <p><b>Saint-Rémy, Fromage de</b><br /> + <p><b>Saint-Rémy, Fromage de</b><br > <i>Haute-Saône, France</i></p> <p>Soft Pont l'Evêque type.</p> - <p><b>Saint-Stefano</b><br /> + <p><b>Saint-Stefano</b><br > <i>German</i></p> <p>Bel Paese type.</p> - <p><b>Saint-Winx</b><br /> + <p><b>Saint-Winx</b><br > <i>Flanders, France</i></p> <p>The fromage of Saint-Winx is a traditional leader in this Belgian border province noted for its strong, spiced dairy products.</p> - <p><b>Sainte-Anne d'Auray</b><br /> + <p><b>Sainte-Anne d'Auray</b><br > <i>Brittany, France</i></p> <p>A notable Port-Salut made by Trappist monks.</p> - <p><b>Sainte-Marie</b><br /> + <p><b>Sainte-Marie</b><br > <i>Franche-Comté, France</i></p> <p>A creamy concoction worthy of its saintly name.</p> - <p><!-- Page 289 --><a name="Page_289" - id="Page_289"></a> <b>Sainte-Maure, le, or Fromage de - Sainte-Maure-de-Touraine</b><br /> + <p><!-- Page 289 --><a id="Page_289"></a> <b>Sainte-Maure, le, or Fromage de + Sainte-Maure-de-Touraine</b><br > <i>France</i></p> <p>Made in Touraine from May to November. Similar to Valençay.</p> - <p><b>Salamana</b><br /> + <p><b>Salamana</b><br > <i>Southern Europe</i></p> <p>Soft sheep's milk cheese stuffed into bladderlike sausage, @@ -15248,7 +14365,7 @@ bread, or to mix with cornmeal and cook into a highly cheese-flavored porridge.</p> - <p><b>Salame</b><br /> + <p><b>Salame</b><br > <i>France</i></p> <p>Soft cream cheese stuffed into skins like salami sausages. @@ -15257,17 +14374,17 @@ links—it has became extremely popular for processed and cheese foods throughout America.</p> - <p><b>Salers, Bleu de</b><br /> + <p><b>Salers, Bleu de</b><br > <i>France</i></p> <p>One of the very good French Blues.</p> - <p><b>Saligny</b><br /> + <p><b>Saligny</b><br > <i>Champagne, France</i></p> <p>White cheese made from sheep's milk.</p> - <p><b>Saloio</b><br /> + <p><b>Saloio</b><br > <i>Lisbon, Portugal</i></p> <p>An aromatic farm-made hand cheese of skim milk. Short @@ -15275,13 +14392,13 @@ quarter of a pound. Made near the capital, Lisbon, on many small farms.</p> - <p><b>Salonite</b><br /> + <p><b>Salonite</b><br > <i>Italy</i></p> <p>Favorite of Emperor Augustus a couple of thousand years ago.</p> - <p><b>Saltee</b><br /> + <p><b>Saltee</b><br > <i>Ireland</i></p> <p>Firm; highly colored; tangy; boxed in half-pound slabs. The @@ -15293,8 +14410,7 @@ <p>U.S. cottage; French fresh goat cheese; and Luxembourg Kochenkäse.</p> - <p><!-- Page 290 --><a name="Page_290" - id="Page_290"></a> <b>Samsö</b><br /> + <p><!-- Page 290 --><a id="Page_290"></a> <b>Samsö</b><br > <i>Denmark</i></p> <p>Hard; white; sharp; slightly powdery and sweetish. This is @@ -15308,29 +14424,29 @@ <p><b>Sapsago</b> <i>see</i> <a href="#Page_17">Chapter 3</a>.</p> - <p><b>Sardegna</b><br /> + <p><b>Sardegna</b><br > <i>Sardinia</i></p> <p>A Romano type made in Sardinia.</p> - <p><b>Sardinian</b><br /> + <p><b>Sardinian</b><br > <i>Sardinia, Italy</i></p> <p>The typical hard grating cheese of this section of Italy.</p> - <p><b>Sardo</b><br /> + <p><b>Sardo</b><br > <i>Sardinia, Italy</i></p> <p>Hard; sharp; for table and for seasoning. Imitated in the Argentine. There is also a Pecorino named Sardo.</p> - <p><b>Sarraz or Sarrazin</b><br /> + <p><b>Sarraz or Sarrazin</b><br > <i>Vaud, Switzerland</i></p> <p>Roquefort type.</p> - <p><b>Sassenage</b><br /> + <p><b>Sassenage</b><br > <i>Dauphiny, France</i></p> <p>Semihard; bluer and stronger than Stilton. This makes a @@ -15339,30 +14455,29 @@ sheep. A succulent fermented variety for which both Grenoble and Sassenage are celebrated.</p> - <p><b>Satz</b><br /> + <p><b>Satz</b><br > <i>Germany</i></p> <p>Hard cheese made in Saxony.</p> - <p><b>Savoy, Savoie</b><br /> + <p><b>Savoy, Savoie</b><br > <i>France</i></p> <p>Semisoft; mellow; tangy Port-Salut made by Trappist monks in Savoy.</p> - <p><b>Sbrinz</b><br /> + <p><b>Sbrinz</b><br > <i>Argentine</i></p> <p>Hard; dry; nutty; Parmesan grating type.</p> - <p><!-- Page 291 --><a name="Page_291" - id="Page_291"></a> <b>Scanno</b><br /> + <p><!-- Page 291 --><a id="Page_291"></a> <b>Scanno</b><br > <i>Abruzzi, Italy</i></p> <p>Soft as butter; sheep; burnt taste, delicious with fruits. Blackened rind, deep yellow interior.</p> - <p><b>Scarmorze or Scamorze</b><br /> + <p><b>Scarmorze or Scamorze</b><br > <i>Italy</i></p> <p>Hard; buffalo milk; mild Provolone type. Also called Pear @@ -15376,13 +14491,13 @@ <p><b>Schabziger</b> <i>see</i> <a href="#Page_17">Chapter 3</a>.</p> - <p><b>Schafkäse (Sheep Cheese)</b><br /> + <p><b>Schafkäse (Sheep Cheese)</b><br > <i>Germany</i></p> <p>Soft; part sheep milk; smooth and delightful.</p> - <p><b>Schamser, or Rheinwald</b><br /> - <i>Canton Graubiinden, Switzerland</i></p> + <p><b>Schamser, or Rheinwald</b><br > + <i>Canton Graubünden, Switzerland</i></p> <p>Large skim-milker eighteen by five inches, weighing forty to forty-six pounds.</p> @@ -15392,7 +14507,7 @@ <p>This might be translated "milk mud." It's another name for Bloder, sour milk "waddle" cheese.</p> - <p><b>Schlesische Sauermilchkäse</b><br /> + <p><b>Schlesische Sauermilchkäse</b><br > <i>Silesia, Poland</i></p> <p>Hard; sour-milker; made like hand cheese. Laid on @@ -15401,19 +14516,18 @@ ripen in a cellar three to eight weeks and washed with warm water two or three times a week.</p> - <p><b>Schlesischer Weichquarg</b><br /> + <p><b>Schlesischer Weichquarg</b><br > <i>Silesia, Poland</i></p> <p>Soft, fresh skim, sour curd, broken up and cooked at 100° for a short time. Lightly pressed in a cloth sack twenty-<!-- Page 292 --> - <a name="Page_292" - id="Page_292"></a>four hours, then kneaded and shaped by + <a id="Page_292"></a>four hours, then kneaded and shaped by hand, as all hand cheeses are. Sometimes sharply flavored with onions or caraway. Eaten fresh, before the strong hand cheese odor develops.</p> - <p><b>Schloss, Schlosskäse, or Bismarck</b><br /> + <p><b>Schloss, Schlosskäse, or Bismarck</b><br > <i>German</i></p> <p>This Castle cheese, also named for Bismarck and probably a @@ -15428,35 +14542,35 @@ <p><b>Schnitzelbank Pot</b> <i>see</i> Liederkranz, <a href="#Page_37">Chapter 4</a>.</p> - <p><b>Schönland</b><br /> + <p><b>Schoenland</b><br > <i>German</i></p> <p>Imitation of Italian Bel Paese, also translated "beautiful land."</p> - <p><b>Schützenkäse</b><br /> + <p><b>Schützenkäse</b><br > <i>Austria</i></p> <p>Romadur-type. Small rectangular blocks weighing less than four ounces and wrapped in tin foil.</p> - <p><b>Shottengsied</b><br /> + <p><b>Shottengsied</b><br > <i>Alpine</i></p> <p>A whey cheese made and consumed locally in the Alps.</p> - <p><b>Schwarzenberger</b><br /> + <p><b>Schwarzenberger</b><br > <i>Hungary and Bohemia</i></p> <p>One part skim to two parts fresh milk. It takes two to three months to ripen.</p> - <p><b>Schweizerkäse</b><br /> + <p><b>Schweizerkäse</b><br > <i>Switzerland</i></p> <p>German for Swiss cheese. (<i>See</i> Emmentaler.)</p> - <p><b>Schweizerost Dansk, Danish Swiss Cheese</b><br /> + <p><b>Schweizerost Dansk, Danish Swiss Cheese</b><br > <i>Denmark</i></p> <p>A popular Danish imitation of Swiss Swiss cheese that is @@ -15465,19 +14579,18 @@ <p><b>Select Brick</b> <i>see</i> <a href="#Page_158">Chapter 12</a>.</p> - <p><b>Selles-sur Cher</b><br /> + <p><b>Selles-sur Cher</b><br > <i>Berry, France</i></p> <p>A goat cheese, eaten from February to September.</p> - <p><!-- Page 293 --><a name="Page_293" - id="Page_293"></a> <b>Sénecterre</b><br /> + <p><!-- Page 293 --><a id="Page_293"></a> <b>Sénecterre</b><br > <i>Puy-de-Dôme, France</i></p> <p>Soft, whole-milk; cylindrical, weighing about 1½ pounds.</p> - <p><b>Septmoncel</b><br /> + <p><b>Septmoncel</b><br > <i>France</i></p> <p>Semihard; skim; blue-veined; made of all three milks: cow, @@ -15485,7 +14598,7 @@ some, and next to Stilton. Also called Jura Bleu, and a member of the triple milk triplets with Gex and Sassenage.</p> - <p><b>Serbian</b><br /> + <p><b>Serbian</b><br > <i>Serbia</i></p> <p>Made most primitively by dropping heated stones into a @@ -15502,7 +14615,7 @@ <p><b>Serbian Butter</b> <i>see</i> Kajmar.</p> <p><b>Serra da Estrella, Queijo da (Cheese of the Star Mountain - Range)</b><br /> + Range)</b><br > <i>Portugal</i></p> <p>The finest of several superb mountain-sheep cheeses in @@ -15516,15 +14629,14 @@ <p><b>Sharp-flavored cheese</b></p> <p>U.S. aged Cheddars, including Monterey Jack; Italian Romano - Fecorino, Old <!-- Page 294 --><a name="Page_294" - id="Page_294"></a> Asiago, Gorgonzola, Incanestrato and + Fecorino, Old <!-- Page 294 --><a id="Page_294"></a> Asiago, Gorgonzola, Incanestrato and Caciocavallo; Spanish de Fontine; Aged Roumanian Kaskaval.</p> <p><b>Shefford</b> <i>see</i> <a href="#Page_11">Chapter 2</a>.</p> - <p><b>Silesian</b><br /> + <p><b>Silesian</b><br > <i>Poland and Germany</i></p> <p>White; mellow; caraway-seeded. Imitated in the U.S.A. (see @@ -15538,7 +14650,7 @@ both American Brick and Limburger. They are much fewer than the Saint cheeses in France.</p> - <p><b>Sir Iz Mjesine</b><br /> + <p><b>Sir Iz Mjesine</b><br > <i>Dalmatia, Yugoslavia</i></p> <p>Primitively made by heating skim sheep milk in a bottle over @@ -15549,12 +14661,12 @@ or cut into cubes, salted, packed in green sheep or goat hides, and put away to ripen.</p> - <p><b>Sir Mastny</b><br /> + <p><b>Sir Mastny</b><br > <i>Montenegro</i></p> <p>Fresh sheep milk.</p> - <p><b>Sir Posny</b><br /> + <p><b>Sir Posny</b><br > <i>Montenegro</i></p> <p>Hard; skim sheep milk; white, with many small holes. Also @@ -15564,13 +14676,12 @@ <p><b>Sir, Warshawski</b> <i>see</i> Warshawski Syr.</p> - <p><!-- Page 295 --><a name="Page_295" - id="Page_295"></a> <b>Siraz</b><br /> + <p><!-- Page 295 --><a id="Page_295"></a> <b>Siraz</b><br > <i>Serbia</i></p> <p>Semisoft; whole milk. Mellow.</p> - <p><b>Skyr</b><br /> + <p><b>Skyr</b><br > <i>Iceland</i></p> <p>The one standard cheese of the country. A cross between @@ -15581,7 +14692,7 @@ take coffee and Skyr together just before riding, as it gives you diarrhea."</p> - <p><b>Slipcote, or Colwick</b><br /> + <p><b>Slipcote, or Colwick</b><br > <i>England</i></p> <p>Soft; unripened; small; white; rich as butter. The curd is @@ -15593,7 +14704,7 @@ cream cheese in England and was made then, as today, in Wissenden, Rutlandshire.</p> - <p><b>Smältost</b><br /> + <p><b>Smältost</b><br > <i>Sweden</i></p> <p>Soft and melting.</p> @@ -15603,7 +14714,7 @@ <p>Old English corruption of German Schmierkäse, long used in America for cottage cheese.</p> - <p><b>Smoked Block</b><br /> + <p><b>Smoked Block</b><br > <i>Austria</i></p> <p>A well-smoked cheese in block form.</p> @@ -15611,21 +14722,20 @@ <p><b>Smoked Mozzarella</b> <i>see</i> Mozzarella Affumicata.</p> - <p><b>Smoked Szekely</b><br /> + <p><b>Smoked Szekely</b><br > <i>Hungary</i></p> <p>Soft; sheep; packed like sausage in skins or bladders and smoked.</p> - <p><!-- Page 296 --><a name="Page_296" - id="Page_296"></a> <b>Smokelet</b><br /> + <p><!-- Page 296 --><a id="Page_296"></a> <b>Smokelet</b><br > <i>Norway</i>.</p> <p>A small smoked cheese.</p> <p><b>Soaked-curd cheese</b> <i>see</i> Washed-curd cheese.</p> - <p><b>Sorbais</b><br /> + <p><b>Sorbais</b><br > <i>Champagne, France</i></p> <p>Semihard; whole milk; fermented; yellow, with reddish brown @@ -15636,12 +14746,12 @@ <p>Two "sorts" of Italian Parmesan.</p> - <p><b>Soumaintrain, Fromage de</b><br /> + <p><b>Soumaintrain, Fromage de</b><br > <i>France</i></p> <p>Soft; fine; strong variety from Upper Burgundy.</p> - <p><b>Soybean</b><br /> + <p><b>Soybean</b><br > <i>China</i></p> <p>Because this cheese is made of vegetable milk and often @@ -15650,7 +14760,7 @@ rennet is never eaten by Chinese and the mere mention of it has been known to make them shiver.</p> - <p><b>Spalen or Stringer</b><br /> + <p><b>Spalen or Stringer</b><br > <i>Switzerland</i></p> <p>A small Emmentaler of fine reputation made in the Canton of @@ -15660,68 +14770,66 @@ <p><b>Sperrkäse</b> <i>see</i> Dry.</p> - <p><b>Spiced</b><br /> + <p><b>Spiced</b><br > <i>International</i></p> <p>Many a bland cheese is saved from oblivion by the addition of spice, to give it zest. One or more spices are added in the making and thoroughly mixed with the finished product, so the cheese often takes the name of the spice: Kuminost - <!-- Page 297 --><a name="Page_297" - id="Page_297"></a> or Kommenost for cumin; Caraway in + <!-- Page 297 --><a id="Page_297"></a> or Kommenost for cumin; Caraway in English and several other languages, among them Kümmel, Nokkelost and Leyden; Friesan Clove and Nagelkass; Sage; Thyme, cloverleaf Sapsago; whole black pepper Pepato, etc.</p> - <p><b>Spiced and Spiced Spreads</b><br /> + <p><b>Spiced and Spiced Spreads</b><br > <i>U.S.A.</i></p> <p>Government standards for spiced cheeses and spreads specify not less than 1½ ounces of spice to 100 pounds of cheese.</p> - <p><b>Spiced Fondue</b> <i>see</i> Vacherin Fondu.<br /> + <p><b>Spiced Fondue</b> <i>see</i> Vacherin Fondu.<br > <i>France</i></p> - <p><b>Spitz Spitzkase</b><br /> + <p><b>Spitz Spitzkase</b><br > <i>Germany</i></p> <p>Small cylinder, four by one and a half inches. Caraway spiced, Limburger-like. <i>see</i> Backsteiner.</p> - <p><b>Sposi</b><br /> + <p><b>Sposi</b><br > <i>Italy</i></p> <p>Soft; small; cream.</p> - <p><b>Spra</b><br /> + <p><b>Spra</b><br > <i>Greek</i></p> <p>Sharp and pleasantly salty, packed fresh from the brine bath in one-pound jars. As tasty as all Greek cheeses because they are made principally from sheep milk.</p> - <p><b>Stängenkase</b><br /> + <p><b>Stängenkase</b><br > <i>Germany</i></p> <p>Limburger type.</p> - <p>Stein Käse<br /> + <p>Stein Käse<br > <i>U.S.A.</i></p> <p>Aromatic, piquant "stone." A beer stein accompaniment well made after the old German original.</p> - <p><b>Steinbuscher-Käse</b><br /> + <p><b>Steinbuscher-Käse</b><br > <i>German</i></p> <p>Semihard; firm; full cream; mildly sour and pungent. Brick forms, reddish and buttery. Originated in Frankfurt. Highly thought of at home but little known abroad.</p> - <p><!-- Page 298 --><a name="Page_298" - id="Page_298"></a> <b>Steppe</b><br /> + <p><!-- Page 298 --><a id="Page_298"></a> <b>Steppe</b><br > <i>Russia, Germany, Austria, Denmark</i></p> <p>German colonists made and named this in Russia. Rich and @@ -15731,13 +14839,13 @@ <p>Stilton <i>see</i> <a href="#Page_17">Chapter 3</a>.</p> - <p><b>Stirred curd cheese</b><br /> + <p><b>Stirred curd cheese</b><br > <i>U.S.A.</i></p> <p>Similar to Cheddar, but more granular, softer in texture and marketed younger.</p> - <p><b>Stracchino</b><br /> + <p><b>Stracchino</b><br > <i>Italy</i></p> <p>Soft; goat; fresh cream; winter; light yellow; very sharp, @@ -15749,19 +14857,19 @@ <p>Stracchino Crescenza is an extremely soft and highly colored member of this distinguished family.</p> - <p><b>Stravecchio</b><br /> + <p><b>Stravecchio</b><br > <i>Italy</i></p> <p>Well-aged, according to the name. Creamy and mellow.</p> <p><b>Stringer</b> <i>see</i> Spalen.</p> - <p><b>Styria</b><br /> + <p><b>Styria</b><br > <i>Austria</i></p> <p>Whole milk. Cylindrical form.</p> - <p><b>Suffolk</b><br /> + <p><b>Suffolk</b><br > <i>England</i></p> <p>An old-timer, seldom seen today. Stony-hard, horny "flet @@ -15772,7 +14880,7 @@ <div class="poem"> <div class="stanza"> <span style="margin-left: 2em;">"Hunger will break - through stone walls and anything</span><br /> + through stone walls and anything</span><br > <span style="margin-left: 2.5em;">except a Suffolk cheese."</span> </div> @@ -15780,27 +14888,26 @@ <div class="poem"> <div class="stanza"> - <!-- Page 299 --><a name="Page_299" - id="Page_299"></a> <span>"Those that made me were - uncivil<br /></span> <span>For they made me harder - than the devil.<br /></span> <span>Knives won't - cut me; fire won't sweat me;<br /></span> + <!-- Page 299 --><a id="Page_299"></a> <span>"Those that made me were + uncivil<br ></span> <span>For they made me harder + than the devil.<br ></span> <span>Knives won't + cut me; fire won't sweat me;<br ></span> <span>Dogs bark at me, but can't eat - me."<br /></span> + me."<br ></span> </div> </div> - <p><b>Surati, Panir</b><br /> + <p><b>Surati, Panir</b><br > <i>India</i></p> <p>Buffalo milk. Uncolored.</p> - <p><b>Suraz</b><br /> + <p><b>Suraz</b><br > <i>Serbia</i></p> <p>Semihard and semisoft.</p> - <p><b>Sveciaost</b><br /> + <p><b>Sveciaost</b><br > <i>Sweden</i></p> <p>A national pride, named for its country, Swedish cheese, to @@ -15810,7 +14917,7 @@ A whole-hearted, whole-milk, wholesome cheese named after the country rather than a part of it as most <i>osts</i> are.</p> - <p><b>Sweet-curd</b><br /> + <p><b>Sweet-curd</b><br > <i>U.S.A.</i></p> <p>Hard Cheddar, differing in that the milk is set sweet and @@ -15818,7 +14925,7 @@ When ripe, however, it is hardly distinguishable from the usual Cheddar made by the granular process.</p> - <p><b>Swiss</b><br /> + <p><b>Swiss</b><br > <i>U.S.A.</i></p> <p>In 1845 emigrants from Galrus, Switzerland, founded New @@ -15830,8 +14937,7 @@ states who turn out the typical cartwheels, which still look like the genuine imported Emmentaler.</p> - <p><!-- Page 300 --><a name="Page_300" - id="Page_300"></a> <b>Szekely</b><br /> + <p><!-- Page 300 --><a id="Page_300"></a> <b>Szekely</b><br > <i>Transylvania, Hungary</i></p> <p>Soft; sheep; packed in links of bladders and sometimes @@ -15839,80 +14945,78 @@ style for American processed links, with wine flavors and everything.</p> - <h3><a name="AtoZ_T" - id="AtoZ_T"></a><br /> + <h3><a id="AtoZ_T"></a><br > T</h3> - <p><b>Taffel, Table, Taffelost</b><br /> + <p><b>Taffel, Table, Taffelost</b><br > <i>Denmark</i></p> <p>A Danish brand name for an ordinary slicing cheese.</p> - <p><b>Tafi</b><br /> + <p><b>Tafi</b><br > <i>Argentina</i></p> <p>Made in the rich province of Tucuman.</p> - <p><b>Taiviers, les Petits Fromages de</b><br /> + <p><b>Taiviers, les Petits Fromages de</b><br > <i>Périgord, France</i></p> <p>Very small and tasty goat cheese.</p> - <p><b>Taleggio</b><br /> + <p><b>Taleggio</b><br > <i>Lombardy, Italy</i></p> <p>Soft, whole-milk, Stracchino type.</p> - <p><b>Tallance</b><br /> + <p><b>Tallance</b><br > <i>France</i></p> <p>Goat.</p> - <p><b>Tamie</b><br /> + <p><b>Tamie</b><br > <i>France</i></p> <p>Port-Salut made by Trappist monks at Savoy from their method that is more or less a trade secret. Tome de Beaumont is an imitation produced not far away.</p> - <p><b>Tanzenberger</b><br /> + <p><b>Tanzenberger</b><br > <i>Carinthia, Austria</i></p> <p>Limburger type.</p> - <p><b>Tao-foo or Tofu</b><br /> + <p><b>Tao-foo or Tofu</b><br > <i>China, Japan, the Orient</i></p> <p>Soybean curd or cheese made from the "milk" of soybeans. The beans are ground and steeped, made into a paste that's boiled so the starch dissolves with the casein. After being strained off, the "milk" is coagulated with a solution of gypsum. This - is then handled in the <!-- Page 301 --><a name="Page_301" - id="Page_301"></a>same way as animal milk in making ordinary + is then handled in the <!-- Page 301 --><a id="Page_301"></a>same way as animal milk in making ordinary cow-milk cheeses. After being salted and pressed in molds it is ready to be warmed up and added to soups and cooked dishes, as well as being eaten as is.</p> - <p><b>Teleme</b><br /> + <p><b>Teleme</b><br > <i>Rumania</i></p> <p>Similar to Brinza and sometimes called Branza de Bralia. Made of sheep's milk and rapidly ripened, so it is ready to eat in ten days.</p> - <p><b>Terzolo</b><br /> + <p><b>Terzolo</b><br > <i>Italy</i></p> <p>Term used to designate Parmesan-type cheese made in winter.</p> <p><b>Tête à Tête, Tête de Maure, - Moor's Head</b><br /> + Moor's Head</b><br > <i>France</i></p> <p>Round in shape. French name for Dutch Edam.</p> - <p><b>Tête de Moine, Monk's Head</b><br /> + <p><b>Tête de Moine, Monk's Head</b><br > <i>France</i></p> <p>A soft "head" weighing ten to twenty pounds. Creamy, tasty, @@ -15922,7 +15026,7 @@ <p><b>Tête de Mort</b> <i>see</i> Fromage Gras for this death's head.</p> - <p><b>"The Tempting cheese of Fyvie"</b><br /> + <p><b>"The Tempting cheese of Fyvie"</b><br > <i>Scotland</i></p> <p>Something on the order of Eve's apple, according to the @@ -15930,12 +15034,12 @@ <div class="poem"> <div class="stanza"> - <span>The first love token ye gae me<br /></span> - <span>Was the tempting cheese of Fyvie.<br /></span> - <span>O wae be to the tempting cheese,<br /></span> - <span>The tempting cheese of Fyvie,<br /></span> - <span>Gat me forsake my ain gude man<br /></span> - <span>And follow a fottman laddie.<br /></span> + <span>The first love token ye gae me<br ></span> + <span>Was the tempting cheese of Fyvie.<br ></span> + <span>O wae be to the tempting cheese,<br ></span> + <span>The tempting cheese of Fyvie,<br ></span> + <span>Gat me forsake my ain gude man<br ></span> + <span>And follow a fottman laddie.<br ></span> </div> </div> @@ -15944,36 +15048,35 @@ <p>Sheep's milk cheese of three or four pounds made on the island of Texel, off the coast of the Netherlands.</p> - <p><!-- Page 302 --><a name="Page_302" - id="Page_302"></a> <b>Thenay</b><br /> + <p><!-- Page 302 --><a id="Page_302"></a> <b>Thenay</b><br > <i>Vendôme, France</i></p> <p>Resembles Camembert and Vendôme.</p> - <p><b>Thion</b><br /> + <p><b>Thion</b><br > <i>Switzerland</i></p> <p>A fine Emmentaler.</p> - <p><b>Three Counties</b><br /> + <p><b>Three Counties</b><br > <i>Ireland</i></p> <p>An undistinguished Cheddar named for the three counties that make most of the Irish cheese.</p> - <p><b>Thuringia Caraway</b><br /> + <p><b>Thuringia Caraway</b><br > <i>Germany</i></p> <p>A hand cheese spiked with caraway.</p> - <p><b>Thyme</b><br /> + <p><b>Thyme</b><br > <i>Syria</i></p> <p>Soft and mellow, with the contrasting pungence of thyme. Two other herbal cheeses are flavored with thyme—both French: Fromage Fort II, Hazebrook II.</p> - <p><b>Tibet</b><br /> + <p><b>Tibet</b><br > <i>Tibet</i></p> <p>The small, hard, grating cheeses named after the country @@ -15983,13 +15086,13 @@ and doubtless served as currency, in the same way as Chinese cheese money. (<i>See under</i> Money.)</p> - <p><b>Tignard</b><br /> + <p><b>Tignard</b><br > <i>Savoy, France</i></p> <p>Hard; sheep or goat; blue-veined; sharp; tangy; from Tigne Valley in Savoy. Similar to Gex, Sassenage and Septmoncel.</p> - <p><b>Tijuana</b><br /> + <p><b>Tijuana</b><br > <i>Mexico</i></p> <p>Hard; sharp; biting; named from the border race-track @@ -15999,7 +15102,7 @@ 4</a>.</p> <p><b>Tilsit, or Tilsiter Käse, also called - Ragnit</b><br /> + Ragnit</b><br > <i>Germany</i></p> <p>This classical variety of East Prussia is similar to @@ -16007,8 +15110,7 @@ give it an open texture, as in Port-Salut, which it also resembles, although it is stronger and coarser.</p> - <p><!-- Page 303 --><a name="Page_303" - id="Page_303"></a>Old Tilsiter is something special in + <p><!-- Page 303 --><a id="Page_303"></a>Old Tilsiter is something special in aromatic tang, and attempts to imitate it are made around the world. One of them, Ovár, is such a good copy it is called Hungarian Tilsit. There are American, Danish, and @@ -16018,60 +15120,59 @@ flavor; a good snack cheese, but not suitable for elegant post-prandial dallying."</p> - <p><b>Tilziski</b><br /> + <p><b>Tilziski</b><br > <i>Yugoslavia</i></p> <p>A Montenegrin imitation Tilsiter.</p> - <p><b>Tome de Beaumont</b><br /> + <p><b>Tome de Beaumont</b><br > <i>France</i></p> <p>Whole cow's milk.</p> - <p><b>Tome, la</b><br /> + <p><b>Tome, la</b><br > <i>Auvergne, France</i></p> <p>Also called Fourme, Cantal, or Fromage de Cantal. A kind of Cheddar that comes from Ambert, Aubrac, Aurillac, Grand-Murol, Rôche, Salers, etc.</p> - <p><b>Tome de Chèvre</b><br /> + <p><b>Tome de Chèvre</b><br > <i>Savoy, France</i></p> <p>Soft goat cheese.</p> - <p><b>Tome de Savoie</b><br /> + <p><b>Tome de Savoie</b><br > <i>France</i></p> <p>Soft paste; goat or cow. Others in the same category are: Tome des Beagues, Tome au Fenouil, Tome Doudane.</p> - <p><b>Tomelitan Gruyère</b><br /> + <p><b>Tomelitan Gruyère</b><br > <i>Norway</i></p> <p>Imitation of French Gruyère in 2½ ounce packages.</p> - <p><b>Topf or Topfkäse</b><br /> + <p><b>Topf or Topfkäse</b><br > <i>Germany</i></p> <p>A cooked cheese to which Pennsylvania pot is similar. Sour skim milk cheese, eaten fresh and sold in packages of one ounce. When cured it is flaky.</p> - <p><b>Toscano, or Pecorino Toscano</b><br /> + <p><b>Toscano, or Pecorino Toscano</b><br > <i>Tuscany, Italy</i></p> <p>Sheep's milk cheese like Romano but softer, and therefore used as a table cheese.</p> - <p><!-- Page 304 --><a name="Page_304" - id="Page_304"></a> <b>Toscanello</b><br /> + <p><!-- Page 304 --><a id="Page_304"></a> <b>Toscanello</b><br > <i>Tuscany, Italy</i></p> <p>A smaller edition of Toscano.</p> - <p><b>Touareg</b><br /> + <p><b>Touareg</b><br > <i>Berber, Africa</i></p> <p>Skim milk often curdled with Korourou leaves. The soft curd @@ -16080,28 +15181,28 @@ turning. Very hard and dry and never salted. Made from Lake Tchad to the Barbary States by Berber tribes.</p> - <p><b>Tour Eiffel</b><br /> + <p><b>Tour Eiffel</b><br > <i>Berry, France</i></p> <p>Besides naming this Berry cheese, Tour Eiffel serves as a picturesque label and trademark for a brand of Camembert.</p> - <p><b>Touloumisio</b><br /> + <p><b>Touloumisio</b><br > <i>Greece</i></p> <p>Similar to Feta.</p> - <p><b>Tournette</b><br /> + <p><b>Tournette</b><br > <i>France</i></p> <p>Small goat cheese.</p> - <p><b>Tourne de chèvre</b><br /> + <p><b>Tourne de chèvre</b><br > <i>Dauphiné, France</i></p> <p>Goat cheese.</p> - <p><b>Trappe, la, or Oka</b><br /> + <p><b>Trappe, la, or Oka</b><br > <i>Canada</i></p> <p>Truly fine Port-Salut named for the Trappist order and its @@ -16110,18 +15211,18 @@ <p><b>Trappist</b> <i>see</i> <a href="#Page_17">Chapter 3</a>.</p> - <p><b>Trappist</b><br /> + <p><b>Trappist</b><br > <i>Yugoslavia</i></p> <p>Trappist Port-Salut imitation.</p> - <p><b>Trauben (Grape)</b><br /> + <p><b>Trauben (Grape)</b><br > <i>Switzerland</i></p> <p>Swiss or Gruyère aged in Swiss Neuchâtel wine and so named for the grape.</p> - <p><b>Travnik, Travnicki</b><br /> + <p><b>Travnik, Travnicki</b><br > <i>Albania, Russia, Yugoslavia</i></p> <p>Soft, sheep whole milk with a little goat sometimes and @@ -16129,14 +15230,13 @@ Europe, Turkey and adjacent lands where it is also known as Arnauten, Arnautski Sir and Vlasic.</p> - <p><!-- Page 305 --><a name="Page_305" - id="Page_305"></a>When fresh it is almost white and has a + <p><!-- Page 305 --><a id="Page_305"></a>When fresh it is almost white and has a mild, pleasing taste. It ripens to a stronger flavor in from two weeks to several months, and is not so good if holes should develop in it. The pure sheep-milk type when aged is characteristically oily and sharp.</p> - <p><b>Traz os Montes</b><br /> + <p><b>Traz os Montes</b><br > <i>Portugal</i></p> <p>Soft; sheep; oily; rich; sapid. For city turophiles @@ -16144,22 +15244,22 @@ oily, some of it a bit muttony, but none of it at all tallowy.</p> - <p><b>Trecce</b><br /> + <p><b>Trecce</b><br > <i>Italy</i></p> <p>Small, braided cheese, eaten fresh.</p> - <p><b>Triple Aurore</b><br /> + <p><b>Triple Aurore</b><br > <i>France</i></p> <p>Normandy cheese in season all the year around.</p> - <p><b>Troo</b><br /> + <p><b>Troo</b><br > <i>France</i></p> <p>Made and consumed in Touraine from May to January.</p> - <p><b>Trouville</b><br /> + <p><b>Trouville</b><br > <i>France</i></p> <p>Soft, fresh, whole milk. Pont l'Evêque type of @@ -16167,7 +15267,7 @@ <p><b>Troyes, Fromage de</b> <i>see</i> Barberey and Ervy.</p> - <p><b>Truckles</b><br /> + <p><b>Truckles</b><br > <i>England</i></p> <p>No. I: Wiltshire, England. Skimmed milk; blue-veined variety @@ -16177,35 +15277,34 @@ <div class="poem"> <div class="stanza"> - <span>Pray, dame, something,<br /></span> <span>An - apple or a dumpling,<br /></span> <span>Or a piece of - Truckle cheese<br /></span> <span>Of your own - making.<br /></span> + <span>Pray, dame, something,<br ></span> <span>An + apple or a dumpling,<br ></span> <span>Or a piece of + Truckle cheese<br ></span> <span>Of your own + making.<br ></span> </div> </div> - <p><!-- Page 306 --><a name="Page_306" - id="Page_306"></a>No. II: Local name in the West of England + <p><!-- Page 306 --><a id="Page_306"></a>No. II: Local name in the West of England for a full cream Cheddar put up in loaves.</p> - <p><b>Tschil</b><br /> + <p><b>Tschil</b><br > <i>Armenia</i></p> <p>Also known as Leaf, Telpanir and Zwirn. Skim milk of either sheep or cows. Made into cakes and packed in skins in a land where wine is drunk from skin canteens, often with Tschil.</p> - <p><b>Tuile de Flandre</b><br /> + <p><b>Tuile de Flandre</b><br > <i>France</i></p> <p>A type of Marolles.</p> - <p><b>Tullum Penney</b><br /> + <p><b>Tullum Penney</b><br > <i>Turkey</i></p> <p>Salty from being soaked in brine.</p> - <p><b>Tuna, Prickly Pear</b><br /> + <p><b>Tuna, Prickly Pear</b><br > <i>Mexico</i></p> <p>Not an animal milk cheese, but a vegetable one, made by @@ -16216,69 +15315,67 @@ very long time and has been a dessert or confection in Mexico for centuries.</p> - <p><b>Tuscano</b><br /> + <p><b>Tuscano</b><br > <i>Italy</i></p> <p>Semihard; cream color; a sort of Tuscany Parmesan.</p> - <p><b>Twdr Sir</b><br /> + <p><b>Twdr Sir</b><br > <i>Serbia</i></p> <p>Semisoft sheep skim-milk cheese with small holes and a sharp taste. Pressed in forms two by ten to twelve inches in diameter. Similar to Brick or Limburger.</p> - <p><b>Twin Cheese</b><br /> + <p><b>Twin Cheese</b><br > <i>U.S.A.</i></p> <p>Outstanding American Cheddar marketed by Joannes Brothers, Green Bay, Wisconsin.</p> - <p><b>Tworog</b><br /> + <p><b>Tworog</b><br > <i>Russia</i></p> <p>Semihard sour milk farm (not factory) made. It is used in the cheese bread called Notruschki.</p> - <p><!-- Page 307 --><a name="Page_307" - id="Page_307"></a> <b>Tybo</b><br /> + <p><!-- Page 307 --><a id="Page_307"></a> <b>Tybo</b><br > <i>Denmark</i></p> <p>Made in Copenhagen from pasteurized skim milk.</p> - <p><b>Tyrol Sour</b><br /> + <p><b>Tyrol Sour</b><br > <i>German</i></p> <p>A typical Tyrolean hand cheese.</p> - <p><b>Tzgone</b><br /> + <p><b>Tzgone</b><br > <i>Dalmatia</i></p> <p>The opposite number of Tzigen, just below.</p> - <p><b>Tzigenkäse</b><br /> + <p><b>Tzigenkäse</b><br > <i>Austria</i></p> <p>Semisoft; skimmed sheep, goat or cow milk. White; sharp and salty; originated in Dalmatia.</p> - <h3><a name="AtoZ_U" - id="AtoZ_U"></a><br /> + <h3><a id="AtoZ_U"></a><br > U</h3> - <p><b>Urda</b><br /> + <p><b>Urda</b><br > <i>Rumania</i></p> <p>Creamy; sweet; mild.</p> - <p><b>Uri</b><br /> + <p><b>Uri</b><br > <i>Switzerland</i></p> <p>Hard; brittle; white; tangy. Made in the Canton of Uri. Eight by eight to twelve inches, weight twenty to forty pounds.</p> - <p><b>Urseren</b><br /> + <p><b>Urseren</b><br > <i>Switzerland</i></p> <p>Mild flavored. Cooked curd.</p> @@ -16287,11 +15384,10 @@ <p>Soft Port-Salut type of the Basque country.</p> - <h3><a name="AtoZ_V" - id="AtoZ_V"></a><br /> + <h3><a id="AtoZ_V"></a><br > V</h3> - <p><b>Vacherin</b><br /> + <p><b>Vacherin</b><br > <i>France and Switzerland</i></p> <p>I. Vacherin à la Main. Savoy, France. Firm, leathery @@ -16303,8 +15399,7 @@ with a spoon, dunked in, or spread on bread. The local name is Tome de Montague.</p> - <p><!-- Page 308 --><a name="Page_308" - id="Page_308"></a>II. Vacherin Fondu, or Spiced Fondu. + <p><!-- Page 308 --><a id="Page_308"></a>II. Vacherin Fondu, or Spiced Fondu. Switzerland. Although called Fondu from being melted, the No. I Vacherin comes much closer to our conception of the dish Fondue, which we spell with an "e."</p> @@ -16314,23 +15409,23 @@ the same as the Swiss classic and is afterward melted, spiced and reformed into Vacherin.</p> - <p><b>Val-d'Andorre, Fromage du</b><br /> + <p><b>Val-d'Andorre, Fromage du</b><br > <i>Andorra, France</i></p> <p>Sheep milk.</p> - <p><b>Valdeblore, le</b><br /> + <p><b>Valdeblore, le</b><br > <i>Nice, France</i></p> <p>Hard, dried, small Alpine goat cheese.</p> - <p><b>Valençay, or Fromage de Valençay</b><br /> + <p><b>Valençay, or Fromage de Valençay</b><br > <i>Touraine, France</i></p> <p>Soft; cream; goat milk; similar to Saint-Maure. In season from May to December. This was a favorite with Francis I.</p> - <p><b>Valio</b><br /> + <p><b>Valio</b><br > <i>Finland</i></p> <p>One-ounce wedges, six to a box, labeled pasteurized process @@ -16338,144 +15433,141 @@ Association, Helsinki, Finland, to sell to North Americans to help them forget what real cheese is.</p> - <p><b>Valsic</b><br /> + <p><b>Valsic</b><br > <i>Albania</i></p> <p>Crumbly and sharp.</p> - <p><b>Varalpenland</b><br /> + <p><b>Varalpenland</b><br > <i>Germany</i></p> <p>Alpine. Piquant, strong in flavor and smell.</p> - <p><b>Varennes, Fromage de</b><br /> + <p><b>Varennes, Fromage de</b><br > <i>France</i></p> <p>Soft, fine, strong variety from Upper Burgundy.</p> - <p><!-- Page 309 --><a name="Page_309" - id="Page_309"></a> <b>Västerbottenost</b><br /> + <p><!-- Page 309 --><a id="Page_309"></a> <b>Västerbottenost</b><br > <i>West Bothnia</i></p> <p>Slow-maturing. One to one-and-a-half years in ripening to a pungent, almost bitter taste.</p> - <p><b>Västgötaost</b><br /> + <p><b>Västgötaost</b><br > <i>West Gothland, Sweden</i></p> <p>Semihard; sweet and nutty. Takes a half year to mature. Weight twenty to thirty pounds.</p> - <p><b>Vendôme, Fromage de</b><br /> + <p><b>Vendôme, Fromage de</b><br > <i>France</i></p> <p>Hard; sheep; round and flat; like la Cendrée in being ripened under ashes. There is also a soft Vendôme sold mostly in Paris.</p> - <p><b>Veneto, Venezza</b><br /> + <p><b>Veneto, Venezza</b><br > <i>Italy</i></p> <p>Parmesan type, similar to Asiago. Usually sharp.</p> - <p><b>Vic-en-Bigorre</b><br /> + <p><b>Vic-en-Bigorre</b><br > <i>France</i></p> <p>Winter cheese of Béarn in season October to May.</p> - <p><b>Victoria</b><br /> + <p><b>Victoria</b><br > <i>England</i></p> <p>The brand name of a cream cheese made in Guilford.</p> - <p><b>Ville Saint-Jacques</b><br /> + <p><b>Ville Saint-Jacques</b><br > <i>France</i></p> <p>Ile-de-France winter specialty in season from November to May.</p> - <p><b>Villiers</b><br /> + <p><b>Villiers</b><br > <i>France</i></p> <p>Soft, one-pound squares made in Haute-Marne.</p> - <p><b>Viry-vory, or Vary</b><br /> + <p><b>Viry-vory, or Vary</b><br > <i>France</i></p> <p>Fresh cream cheese.</p> - <p><b>Viterbo</b><br /> + <p><b>Viterbo</b><br > <i>Italy</i></p> <p>Sheep milk usually curdled with wild artichoke, <i>Cynara Scolymus</i>. Strong grating and seasoning type of the Parmesan-Romano-Pecorino family.</p> - <p><b>Vize</b><br /> + <p><b>Vize</b><br > <i>Greece</i></p> <p>Ewe's milk; suitable for grating.</p> - <p><b>Void</b><br /> + <p><b>Void</b><br > <i>Meuse, France</i></p> <p>Soft associate of Pont l'Evêque and Limburger.</p> - <p><!-- Page 310 --><a name="Page_310" - id="Page_310"></a> <b>Volvet Kaas</b><br /> + <p><!-- Page 310 --><a id="Page_310"></a> <b>Volvet Kaas</b><br > <i>Holland</i></p> <p>The name means "full cream" cheese and that—according to law—has 45% fat in the dry product (<i>See</i> Gras.)</p> - <p><b>Vorarlberg Sour-milk</b><br /> + <p><b>Vorarlberg Sour-milk</b><br > <i>Greasy</i></p> <p>Hard; greasy; semicircular form of different sizes, with extra-strong flavor and odor. The name indicates that it is made of sour milk.</p> - <p><b>Vory, le</b><br /> + <p><b>Vory, le</b><br > <i>France</i></p> <p>Fresh cream variety like Neufchâtel and Petit Suisse.</p> - <h3><a name="AtoZ_W" - id="AtoZ_W"></a><br /> + <h3><a id="AtoZ_W"></a><br > W</h3> - <p><b>Warshawski Syr</b><br /> + <p><b>Warshawski Syr</b><br > <i>Poland</i></p> <p>Semihard; fine nutty flavor; named for the capital city of Poland.</p> - <p><b>Warwickshire</b><br /> + <p><b>Warwickshire</b><br > <i>England</i></p> <p>Derbyshire type.</p> - <p><b>Washed-curd cheese</b><br /> + <p><b>Washed-curd cheese</b><br > <i>U.S.A.</i></p> <p>Similar to Cheddar. The curd is washed to remove acidity and any abnormal flavors.</p> - <p><b>Wedesslborg</b><br /> + <p><b>Wedesslborg</b><br > <i>Denmark</i></p> <p>A mild, full cream loaf of Danish blue that can be very good if fully ripened.</p> - <p><b>Weisschmiere</b><br /> + <p><b>Weisschmiere</b><br > <i>Bavaria, Germany</i></p> <p>Similar to Weisslacker, a slow-ripening variety that takes four months.</p> - <p><b>Weisslacker, White Lacquer</b><br /> + <p><b>Weisslacker, White Lacquer</b><br > <i>Bavaria</i></p> <p>Soft; piquant; semisharp; Allgäuer-type put up in @@ -16489,8 +15581,7 @@ Caerphilly was famous at one time, and nowadays has usually a factory flavor. A soft cream cheese can be obtained at some farms, and sometimes holds the same delicate melting - sensuousness <!-- Page 311 --><a name="Page_311" - id="Page_311"></a>that is found in the poems of John + sensuousness <!-- Page 311 --><a id="Page_311"></a>that is found in the poems of John Keats.</p> <p>"The 'Resurrection Cheese' of Llanfihangel Abercowyn is no @@ -16500,11 +15591,11 @@ would be inscribed with such wording as 'Here lies Blodwen Evans, aged 72.'" (From <i>My Wales</i> by Rhys Davies.)</p> - <p><b>Wensleydale</b><br /> + <p><b>Wensleydale</b><br > <i>England</i></p> <p><span style="margin-left: 0.5em;">I. England, Yorkshire. - Hard; blue-veined; double cream; similar to</span><br /> + Hard; blue-veined; double cream; similar to</span><br > Stilton. This production of the medieval town of Wensleydale in the Ure Valley is also called Yorkshire-Stilton and is in season from June to September. It is put up in the same @@ -16516,12 +15607,12 @@ greater No. I is made (throughout the summer) and beginning to be made again in the fall and winter.</p> - <p><b>Werder, Elbinger and Niederungskäse</b><br /> + <p><b>Werder, Elbinger and Niederungskäse</b><br > <i>West Prussia</i></p> <p>Semisoft cow's-milker, mildly acid, shaped like Gouda.</p> - <p><b>West Friesian</b><br /> + <p><b>West Friesian</b><br > <i>Netherlands</i></p> <p>Skim-milk cheese eaten when only a week old. The honored @@ -16531,14 +15622,13 @@ <div class="poem"> <div class="stanza"> <span>Good bread, good butter and good - cheese<br /></span> <span>Is good English and good - Friese.<br /></span> + cheese<br ></span> <span>Is good English and good + Friese.<br ></span> </div> </div> - <p><!-- Page 312 --><a name="Page_312" - id="Page_312"></a> <b>Westphalia Sour Milk, or - Brioler</b><br /> + <p><!-- Page 312 --><a id="Page_312"></a> <b>Westphalia Sour Milk, or + Brioler</b><br > <i>Germany</i></p> <p>Sour-milk hand cheese, kneaded by hand. Butter and/or egg @@ -16559,7 +15649,7 @@ <p>The English sometimes miscall it Bristol from a Hobson-Jobson of the name Briol.</p> - <p><b>Whale Cheese</b><br /> + <p><b>Whale Cheese</b><br > <i>U.S.A.</i></p> <p>In <i>The Cheddar Box,</i> Dean Collins tells of an ancient @@ -16569,51 +15659,50 @@ cheese made by the aboriginal Indians after milking the whales.</p> - <p><b>White, Fromage Blanc</b><br /> + <p><b>White, Fromage Blanc</b><br > <i>France</i></p> <p>Skim-milk summer cheese made in many parts of the country and eaten fresh, with or without salt.</p> - <p><b>White Cheddar</b><br /> + <p><b>White Cheddar</b><br > <i>U.S.A.</i></p> <p>Any Cheddar that isn't colored with anatto is known as White Cheddar. Green Bay brand is a fine example of it.</p> - <p><!-- Page 313 --><a name="Page_313" - id="Page_313"></a> <b>White Gorgonzola</b></p> + <p><!-- Page 313 --><a id="Page_313"></a> <b>White Gorgonzola</b></p> <p>This type without the distinguishing blue veins is little known outside of Italy where it is highly esteemed. (<i>See</i> Gorgonzola.)</p> - <p><b>White Stilton</b><br /> + <p><b>White Stilton</b><br > <i>England</i></p> <p>This white form of England's royal blue cheese lacks the aristocratic veins that are really as green as Ireland's flag.</p> - <p><b>Whitethorn</b><br /> + <p><b>Whitethorn</b><br > <i>Ireland</i></p> <p>Firm; white; tangy; half-pound slabs boxed. Saltee is the same, except that it is colored.</p> - <p><b>Wilstermarsch-Käse Holsteiner Marsch</b><br /> + <p><b>Wilstermarsch-Käse Holsteiner Marsch</b><br > <i>Schleswig-Holstein, Germany</i></p> <p>Semihard; full cream; rapidly cured; Tilsit type; very fine; made at Itzehoe.</p> - <p><b>Wiltshire or Wilts</b><br /> + <p><b>Wiltshire or Wilts</b><br > <i>England</i></p> <p>A Derbyshire type of sharp Cheddar popular in Wiltshire. (<i>See</i> North Wilts.)</p> - <p><b>Wisconsin Factory Cheeses</b><br /> + <p><b>Wisconsin Factory Cheeses</b><br > <i>U.S.A.</i></p> <p>Have the date of manufacture stamped on the rind, indicating @@ -16625,7 +15714,7 @@ <p>Notable Wisconsiners are Loaf, Limburger, Redskin and Swiss.</p> - <p><b>Withania</b><br /> + <p><b>Withania</b><br > <i>India</i></p> <p>Cow taboos affect the cheesemaking in India, and in place of @@ -16633,19 +15722,17 @@ berries. This names a cheese of agreeable flavor when ripened, but, unfortunately, it becomes acrid with age.</p> - <h3><!-- Page 314 --><a name="Page_314" - id="Page_314"></a> <a name="AtoZ_Y" - id="AtoZ_Y"></a><br /> + <h3><!-- Page 314 --><a id="Page_314"></a> <a id="AtoZ_Y"></a><br > Y</h3> - <p><b>Yoghurt, or Yogurt</b><br /> + <p><b>Yoghurt, or Yogurt</b><br > <i>U.S.A.</i></p> <p>Made with <i>Bacillus bulgaricus</i>, that develops the acidity of the milk. It is similar to the English Saint Ivel.</p> - <p><b>York, York Curd and Cambridge York</b><br /> + <p><b>York, York Curd and Cambridge York</b><br > <i>England</i></p> <p>A high-grade cream cheese similar to Slipcote, both of which @@ -16653,7 +15740,7 @@ is too rich to keep any length of time and is sold on the straw mat on which it is cured, for local consumption.</p> - <p><b>Yorkshire-Stilton</b><br /> + <p><b>Yorkshire-Stilton</b><br > <i>Cotherstone, England</i></p> <p>This Stilton, made chiefly at Cotherstone, develops with age @@ -16661,45 +15748,43 @@ general favorite with English epicures who like their game well hung.</p> - <p><b>York State</b><br /> + <p><b>York State</b><br > <i>U.S.A.</i></p> <p>Short for New York State, the most venerable of our Cheddars.</p> - <p><b>Young America</b><br /> + <p><b>Young America</b><br > <i>U.S.A.</i></p> <p>A mild, young, yellow Cheddar.</p> - <p><b>Yo-yo</b><br /> + <p><b>Yo-yo</b><br > <i>U.S.A.</i></p> <p>Copying pear-and apple-shaped balls of Italian Provolone hanging on strings, a New York cheesemonger put out a Cheddar on a string, shaped like a yo-yo.</p> - <h3><a name="AtoZ_Z" - id="AtoZ_Z"></a><br /> + <h3><a id="AtoZ_Z"></a><br > Z</h3> - <p><b>Ziegel</b><br /> + <p><b>Ziegel</b><br > <i>Austria</i></p> <p>Whole milk, or whole milk with cream added. Aged only two months.</p> - <p><b>Ziegenkäse</b><br /> + <p><b>Ziegenkäse</b><br > <i>Germany</i></p> <p>A general name in Germanic lands for cheeses made of goat's milk. Altenburger is a leader among Ziegenkäse.</p> - <p><!-- Page 315 --><a name="Page_315" - id="Page_315"></a> <b>Ziger</b></p> + <p><!-- Page 315 --><a id="Page_315"></a> <b>Ziger</b></p> <p><span style="margin-left: 0.5em;">I. This whey product is - not a true cheese, but a cheap form of food</span><br /> + not a true cheese, but a cheap form of food</span><br > made in all countries of central Europe and called albumin cheese, Recuit, Ricotta, Broccio, Brocotte, Serac, Ceracee, etc. Some are flavored with cider and others with vinegar. @@ -16711,7 +15796,7 @@ <p><b>Zips</b> <i>see</i> Brinza.</p> - <p><b>Zomma</b><br /> + <p><b>Zomma</b><br > <i>Turkey</i></p> <p>Similar to Caciocavallo.</p> @@ -16719,537 +15804,525 @@ <p><b>Zwirn</b> <i>see</i> Tschil.</p> <p> </p> - <hr style="width: 65%;" /> + <hr style="width: 65%;" > - <p><!-- Page 316 --><a name="Page_316" - id="Page_316"></a> </p> + <p><!-- Page 316 --><a id="Page_316"></a> </p> <p> </p> <div> - <img src="images/316.gif" - width="500" - height="237" - alt="Illustration" /> + <img src="images/316.gif" alt="Illustration" style="width: 500px; height: 237px"> </div> <h2>Index of Recipes</h2> <!-- NOTE: Page Numbers in this document are numbered higher by 5 than the numbers in the printed book, due to the title and table of contents pages. --> - <p>American Cheese Salad, <a href="#Page_133">128</a><br /> - Angelic Camembert, <a href="#Page_125">120</a><br /> - Apple and Cheese Salad, <a href="#Page_135">130</a><br /> + <p>American Cheese Salad, <a href="#Page_133">128</a><br > + Angelic Camembert, <a href="#Page_125">120</a><br > + Apple and Cheese Salad, <a href="#Page_135">130</a><br > Apple Pie à la Cheese, - <a href="#Page_124">119</a><br /> - Apple Pie Adorned, <a href="#Page_124">119</a><br /> - Apple Pie, Cheese-crusty, <a href="#Page_124">119</a><br /> + <a href="#Page_124">119</a><br > + Apple Pie Adorned, <a href="#Page_124">119</a><br > + Apple Pie, Cheese-crusty, <a href="#Page_124">119</a><br > Asparagus and Cheese, Italian, - <a href="#Page_115">110</a><br /> - au Gratin<br /> + <a href="#Page_115">110</a><br > + au Gratin<br > <span style="margin-left: 1em;">Eggs, - <a href="#Page_130">125</a></span><br /> + <a href="#Page_130">125</a></span><br > <span style="margin-left: 1em;">Potatoes, - <a href="#Page_130">125</a></span><br /> + <a href="#Page_130">125</a></span><br > <span style="margin-left: 1em;">Tomatoes, - <a href="#Page_130">125</a></span><br /> - <br /> - Blintzes, <a href="#Page_116">111</a><br /> - Brie or Camembert Salad, <a href="#Page_133">128</a><br /> - <br /> - Camembert, Angelic, <a href="#Page_125">120</a><br /> + <a href="#Page_130">125</a></span><br > + <br > + Blintzes, <a href="#Page_116">111</a><br > + Brie or Camembert Salad, <a href="#Page_133">128</a><br > + <br > + Camembert, Angelic, <a href="#Page_125">120</a><br > Champagned Roquefort or Gorgonzola, - <a href="#Page_127">122</a><br /> - Cheddar Omelet, <a href="#Page_140">135</a><br /> - Cheese and Nut Salad, <a href="#Page_133">128</a><br /> - Cheese and Pea Salad, <a href="#Page_135">130</a><br /> - Cheese Cake, Pineapple, <a href="#Page_122">117</a><br /> - Cheese Charlotte, <a href="#Page_138">133</a><br /> - Cheese-crusty Apple Pie, <a href="#Page_124">119</a><br /> - Cheese Custard, <a href="#Page_123">118</a><br /> - Cheese Pie, Open-faced, <a href="#Page_123">118</a><br /> - Cheese Sauce, Plain, <a href="#Page_136">131</a><br /> - Cheese Waffles, <a href="#Page_117">112</a><br /> - Cheesed Mashed Potatoes, <a href="#Page_142">137</a><br /> - Chicken Cheese Soup, <a href="#Page_132">127</a><br /> - Cottage Cheese Pancakes, <a href="#Page_117">112</a><br /> - Christmas Cake Sandwiches, <a href="#Page_125">120</a><br /> - Cold Dunking, <a href="#Page_138">133</a><br /> - Custard, Cheese, <a href="#Page_123">118</a><br /> - <br /> - Dauphiny Ravioli, <a href="#Page_114">109</a><br /> - Diablotins, <a href="#Page_140">135</a><br /> - Dumpling, Napkin, <a href="#Page_117">112</a><br /> - Dunking, Cold, <a href="#Page_138">133</a><br /> - <br /> - Eggs au Gratin, <a href="#Page_130">125</a><br /> - <br /> - <!-- Page 317 --><a name="Page_317" - id="Page_317"></a> Flan au Fromage, - <a href="#Page_124">119</a><br /> - Fondue<br /> + <a href="#Page_127">122</a><br > + Cheddar Omelet, <a href="#Page_140">135</a><br > + Cheese and Nut Salad, <a href="#Page_133">128</a><br > + Cheese and Pea Salad, <a href="#Page_135">130</a><br > + Cheese Cake, Pineapple, <a href="#Page_122">117</a><br > + Cheese Charlotte, <a href="#Page_138">133</a><br > + Cheese-crusty Apple Pie, <a href="#Page_124">119</a><br > + Cheese Custard, <a href="#Page_123">118</a><br > + Cheese Pie, Open-faced, <a href="#Page_123">118</a><br > + Cheese Sauce, Plain, <a href="#Page_136">131</a><br > + Cheese Waffles, <a href="#Page_117">112</a><br > + Cheesed Mashed Potatoes, <a href="#Page_142">137</a><br > + Chicken Cheese Soup, <a href="#Page_132">127</a><br > + Cottage Cheese Pancakes, <a href="#Page_117">112</a><br > + Christmas Cake Sandwiches, <a href="#Page_125">120</a><br > + Cold Dunking, <a href="#Page_138">133</a><br > + Custard, Cheese, <a href="#Page_123">118</a><br > + <br > + Dauphiny Ravioli, <a href="#Page_114">109</a><br > + Diablotins, <a href="#Page_140">135</a><br > + Dumpling, Napkin, <a href="#Page_117">112</a><br > + Dunking, Cold, <a href="#Page_138">133</a><br > + <br > + Eggs au Gratin, <a href="#Page_130">125</a><br > + <br > + <!-- Page 317 --><a id="Page_317"></a> Flan au Fromage, + <a href="#Page_124">119</a><br > + Fondue<br > <span style="margin-left: 1em;">à l'Italienne, - <a href="#Page_89">84</a></span><br /> + <a href="#Page_89">84</a></span><br > <span style="margin-left: 1em;">All-American, - <a href="#Page_90">85</a></span><br /> + <a href="#Page_90">85</a></span><br > <span style="margin-left: 1em;">au Fromage, - <a href="#Page_95">90</a></span><br /> + <a href="#Page_95">90</a></span><br > <span style="margin-left: 1em;">Baked Tomato, - <a href="#Page_94">89</a></span><br /> + <a href="#Page_94">89</a></span><br > <span style="margin-left: 1em;">Brick, - <a href="#Page_97">92</a></span><br /> + <a href="#Page_97">92</a></span><br > <span style="margin-left: 1em;">Catsup Tummy Fondiddy, - Quickie, <a href="#Page_96">91</a></span><br /> + Quickie, <a href="#Page_96">91</a></span><br > <span style="margin-left: 1em;">Cheddar Dunk Bowl, - <a href="#Page_98">93</a></span><br /> + <a href="#Page_98">93</a></span><br > <span style="margin-left: 1em;">Cheese, - <a href="#Page_97">92</a></span><br /> + <a href="#Page_97">92</a></span><br > <span style="margin-left: 1em;">Cheese, and Corn, - <a href="#Page_97">92</a></span><br /> + <a href="#Page_97">92</a></span><br > <span style="margin-left: 1em;">Cheese and Rice, - <a href="#Page_96">91</a></span><br /> + <a href="#Page_96">91</a></span><br > <span style="margin-left: 1em;">Chives, - <a href="#Page_93">88</a></span><br /> + <a href="#Page_93">88</a></span><br > <span style="margin-left: 1em;">Comtois, - <a href="#Page_93">88</a></span><br /> + <a href="#Page_93">88</a></span><br > <span style="margin-left: 1em;">Corn and Cheese, - <a href="#Page_97">92</a></span><br /> + <a href="#Page_97">92</a></span><br > <span style="margin-left: 1em;">Neufchâtel Style, - <a href="#Page_87">82</a></span><br /> + <a href="#Page_87">82</a></span><br > <span style="margin-left: 1em;">100% American, - <a href="#Page_95">90</a></span><br /> + <a href="#Page_95">90</a></span><br > <span style="margin-left: 1em;">Parmesan, - <a href="#Page_91">86</a></span><br /> + <a href="#Page_91">86</a></span><br > <span style="margin-left: 1em;">Quickie Catsup Tummy Fondiddy, - <a href="#Page_96">91</a></span><br /> + <a href="#Page_96">91</a></span><br > <span style="margin-left: 1em;">Rice, and Cheese, - <a href="#Page_96">91</a></span><br /> + <a href="#Page_96">91</a></span><br > <span style="margin-left: 1em;">Sapsago Swiss, - <a href="#Page_91">86</a></span><br /> + <a href="#Page_91">86</a></span><br > <span style="margin-left: 1em;">Tomato, - <a href="#Page_94">89</a></span><br /> + <a href="#Page_94">89</a></span><br > <span style="margin-left: 1em;">Tomato - Baked,<a href="#Page_94">89</a></span><br /> + Baked,<a href="#Page_94">89</a></span><br > <span style="margin-left: 1em;">Vacherin-Fribourg, - <a href="#Page_93">88</a></span><br /> - Fritters, Italian, <a href="#Page_114">109</a><br /> - Fritto Misto, Italian, <a href="#Page_142">137</a><br /> - <br /> - Garlic on Cheese, <a href="#Page_115">110</a><br /> - Gorgonzola and Banana Salad, <a href="#Page_134">129</a><br /> - Green Cheese Salad Julienne, <a href="#Page_132">127</a><br /> - <br /> + <a href="#Page_93">88</a></span><br > + Fritters, Italian, <a href="#Page_114">109</a><br > + Fritto Misto, Italian, <a href="#Page_142">137</a><br > + <br > + Garlic on Cheese, <a href="#Page_115">110</a><br > + Gorgonzola and Banana Salad, <a href="#Page_134">129</a><br > + Green Cheese Salad Julienne, <a href="#Page_132">127</a><br > + <br > Italian Asparagus and Cheese, - <a href="#Page_115">110</a><br /> - Italian Fritters, <a href="#Page_114">109</a><br /> - Italian Fritto Misto, <a href="#Page_142">137</a><br /> - Italian-Swiss Scallopini, <a href="#Page_113">108</a><br /> - <br /> - Little Hats, Cappelletti, <a href="#Page_113">108</a><br /> - <br /> - Meal-in-One Omelet, A, <a href="#Page_140">135</a><br /> - Miniature Pizzas, <a href="#Page_112">107</a><br /> - <br /> - Napkin Dumpling, <a href="#Page_117">112</a><br /> - Neapolitan Baked Lasagne, <a href="#Page_113">108</a><br /> - <br /> - Omelet<br /> + <a href="#Page_115">110</a><br > + Italian Fritters, <a href="#Page_114">109</a><br > + Italian Fritto Misto, <a href="#Page_142">137</a><br > + Italian-Swiss Scallopini, <a href="#Page_113">108</a><br > + <br > + Little Hats, Cappelletti, <a href="#Page_113">108</a><br > + <br > + Meal-in-One Omelet, A, <a href="#Page_140">135</a><br > + Miniature Pizzas, <a href="#Page_112">107</a><br > + <br > + Napkin Dumpling, <a href="#Page_117">112</a><br > + Neapolitan Baked Lasagne, <a href="#Page_113">108</a><br > + <br > + Omelet<br > <span style="margin-left: 1em;">Cheddar, - <a href="#Page_140">135</a></span><br /> + <a href="#Page_140">135</a></span><br > <span style="margin-left: 1em;">Meal-in-One, - <a href="#Page_140">135</a></span><br /> + <a href="#Page_140">135</a></span><br > <span style="margin-left: 1em;">Parmesan, - <a href="#Page_140">135</a></span><br /> + <a href="#Page_140">135</a></span><br > <span style="margin-left: 1em;">Tomato, - <a href="#Page_141">136</a></span><br /> + <a href="#Page_141">136</a></span><br > <span style="margin-left: 1em;">with Cheese Sauce, - <a href="#Page_141">136</a></span><br /> - Onion Soup, <a href="#Page_131">126</a><br /> - Onion Soup au Gratin, <a href="#Page_131">126</a><br /> - Open-faced Cheese Pie, <a href="#Page_123">118</a><br /> - <br /> - Pancakes, Cottage Cheese, <a href="#Page_117">112</a><br /> - Parmesan Omelet, <a href="#Page_140">135</a><br /> - Parsleyed Cheese Sauce, <a href="#Page_136">131</a><br /> + <a href="#Page_141">136</a></span><br > + Onion Soup, <a href="#Page_131">126</a><br > + Onion Soup au Gratin, <a href="#Page_131">126</a><br > + Open-faced Cheese Pie, <a href="#Page_123">118</a><br > + <br > + Pancakes, Cottage Cheese, <a href="#Page_117">112</a><br > + Parmesan Omelet, <a href="#Page_140">135</a><br > + Parsleyed Cheese Sauce, <a href="#Page_136">131</a><br > Pfeffernüsse and Caraway, - <a href="#Page_139">134</a><br /> - Pineapple Cheese Cake, <a href="#Page_122">117</a><br /> - Piroghs, Polish, <a href="#Page_142">137</a><br /> - Pizza, <a href="#Page_111">106</a><br /> + <a href="#Page_139">134</a><br > + Pineapple Cheese Cake, <a href="#Page_122">117</a><br > + Piroghs, Polish, <a href="#Page_142">137</a><br > + Pizza, <a href="#Page_111">106</a><br > <span style="margin-left: 1em;">Cheese, - <a href="#Page_112">107</a></span><br /> + <a href="#Page_112">107</a></span><br > <span style="margin-left: 1em;">Dough, - <a href="#Page_111">106</a></span><br /> + <a href="#Page_111">106</a></span><br > <span style="margin-left: 1em;">Miniature, - <a href="#Page_112">107</a></span><br /> + <a href="#Page_112">107</a></span><br > <span style="margin-left: 1em;">Tomato Paste, - <a href="#Page_112">107</a></span><br /> - Polish Piroghs, <a href="#Page_142">137</a><br /> - Potatoes au Gratin, <a href="#Page_130">125</a><br /> - Potatoes, Mashed, Cheesed, <a href="#Page_142">137</a><br /> - Puffs<br /> + <a href="#Page_112">107</a></span><br > + Polish Piroghs, <a href="#Page_142">137</a><br > + Potatoes au Gratin, <a href="#Page_130">125</a><br > + Potatoes, Mashed, Cheesed, <a href="#Page_142">137</a><br > + Puffs<br > <span style="margin-left: 1em;">Breakfast, - <a href="#Page_105">100</a></span><br /> + <a href="#Page_105">100</a></span><br > <span style="margin-left: 1em;">Cheese, New England, - <a href="#Page_105">100</a></span><br /> + <a href="#Page_105">100</a></span><br > <span style="margin-left: 1em;">Cream Cheese, - <a href="#Page_105">100</a></span><br /> + <a href="#Page_105">100</a></span><br > <span style="margin-left: 1em;">Danish Fondue, - <a href="#Page_105">100</a></span><br /> + <a href="#Page_105">100</a></span><br > <span style="margin-left: 1em;">Fried, - <a href="#Page_104">99</a></span><br /> + <a href="#Page_104">99</a></span><br > <span style="margin-left: 1em;">New England Cheese, - <a href="#Page_105">100</a></span><br /> + <a href="#Page_105">100</a></span><br > <span style="margin-left: 1em;">Parmesan, - <a href="#Page_104">99</a></span><br /> + <a href="#Page_104">99</a></span><br > <span style="margin-left: 1em;">Roquefort, - <a href="#Page_104">99</a></span><br /> + <a href="#Page_104">99</a></span><br > <span style="margin-left: 1em;">Three-in-One, - <a href="#Page_103">98</a></span><br /> - <br /> - Rabbit<br /> + <a href="#Page_103">98</a></span><br > + <br > + Rabbit<br > <span style="margin-left: 1em;">After-Dinner, - <a href="#Page_60">55</a></span><br /> + <a href="#Page_60">55</a></span><br > <span style="margin-left: 1em;">All-American Succotash, - <a href="#Page_82">77</a></span><br /> + <a href="#Page_82">77</a></span><br > <span style="margin-left: 1em;">American Woodchuck, - <a href="#Page_68">63</a></span><br /> + <a href="#Page_68">63</a></span><br > <span style="margin-left: 1em;">Anchovy, - <a href="#Page_75">70</a></span><br /> + <a href="#Page_75">70</a></span><br > <span style="margin-left: 1em;">Asparagus, - <a href="#Page_73">68</a></span><br /> - <span style="margin-left: 1em;">Basic</span><br /> + <a href="#Page_73">68</a></span><br > + <span style="margin-left: 1em;">Basic</span><br > <span style="margin-left: 2em;">No. 1 (with beer), - <a href="#Page_54">49</a></span><br /> + <a href="#Page_54">49</a></span><br > <span style="margin-left: 2em;">No. 2 (with milk), - <a href="#Page_55">50</a></span><br /> + <a href="#Page_55">50</a></span><br > <span style="margin-left: 1em;">Blushing Bunny, - <a href="#Page_68">63</a></span><br /> - <!-- Page 318 --><a name="Page_318" - id="Page_318"></a> + <a href="#Page_68">63</a></span><br > + <!-- Page 318 --><a id="Page_318"></a> <span style="margin-left: 1em;">Border-hopping Bunny, - <a href="#Page_65">60</a></span><br /> + <a href="#Page_65">60</a></span><br > <span style="margin-left: 1em;">"Bouquet of the Sea," - <a href="#Page_74">69</a></span><br /> + <a href="#Page_74">69</a></span><br > <span style="margin-left: 1em;">Buttermilk, - <a href="#Page_81">76</a></span><br /> + <a href="#Page_81">76</a></span><br > <span style="margin-left: 1em;">Celery and Onion, - <a href="#Page_72">67</a></span><br /> + <a href="#Page_72">67</a></span><br > <span style="margin-left: 1em;">Chipped Beef, - <a href="#Page_71">66</a></span><br /> + <a href="#Page_71">66</a></span><br > <span style="margin-left: 1em;">Cream Cheese, - <a href="#Page_80">75</a></span><br /> + <a href="#Page_80">75</a></span><br > <span style="margin-left: 1em;">Crumby, - <a href="#Page_75">70</a></span><br /> + <a href="#Page_75">70</a></span><br > <span style="margin-left: 1em;">Crumby Tomato, - <a href="#Page_76">71</a></span><br /> + <a href="#Page_76">71</a></span><br > <span style="margin-left: 1em;">Curry, - <a href="#Page_81">76</a></span><br /> + <a href="#Page_81">76</a></span><br > <span style="margin-left: 1em;">Danish, - <a href="#Page_82">77</a></span><br /> + <a href="#Page_82">77</a></span><br > <span style="margin-left: 1em;">Devil's Own, The, - <a href="#Page_70">65</a></span><br /> + <a href="#Page_70">65</a></span><br > <span style="margin-left: 1em;">Dr. Maginn's, - <a href="#Page_59">54</a></span><br /> + <a href="#Page_59">54</a></span><br > <span style="margin-left: 1em;">Dried Beef, - <a href="#Page_71">66</a></span><br /> + <a href="#Page_71">66</a></span><br > <span style="margin-left: 1em;">Dutch, - <a href="#Page_77">72</a></span><br /> + <a href="#Page_77">72</a></span><br > <span style="margin-left: 1em;">Easy English, - <a href="#Page_83">78</a></span><br /> + <a href="#Page_83">78</a></span><br > <span style="margin-left: 1em;">Eggnog, - <a href="#Page_82">77</a></span><br /> + <a href="#Page_82">77</a></span><br > <span style="margin-left: 1em;">Fish, Fresh or Dried, - <a href="#Page_74">69</a></span><br /> + <a href="#Page_74">69</a></span><br > <span style="margin-left: 1em;">Fluffy, Eggy, - <a href="#Page_69">64</a></span><br /> + <a href="#Page_69">64</a></span><br > <span style="margin-left: 1em;">Frijole, - <a href="#Page_65">60</a></span><br /> + <a href="#Page_65">60</a></span><br > <span style="margin-left: 1em;">Gherkin, - <a href="#Page_76">71</a></span><br /> + <a href="#Page_76">71</a></span><br > <span style="margin-left: 1em;">Ginger Ale, - <a href="#Page_81">76</a></span><br /> + <a href="#Page_81">76</a></span><br > <span style="margin-left: 1em;">Golden Buck, - <a href="#Page_64">59</a></span><br /> + <a href="#Page_64">59</a></span><br > <span style="margin-left: 1em;">Golden Buck II, - <a href="#Page_64">59</a></span><br /> + <a href="#Page_64">59</a></span><br > <span style="margin-left: 1em;">Grilled Sardine, - <a href="#Page_74">69</a></span><br /> + <a href="#Page_74">69</a></span><br > <span style="margin-left: 1em;">Grilled Tomato, - <a href="#Page_70">65</a></span><br /> + <a href="#Page_70">65</a></span><br > <span style="margin-left: 1em;">Grilled Tomato and Onion, - <a href="#Page_70">65</a></span><br /> + <a href="#Page_70">65</a></span><br > <span style="margin-left: 1em;">Gruyère, - <a href="#Page_78">73</a></span><br /> + <a href="#Page_78">73</a></span><br > <span style="margin-left: 1em;">Kansas Jack, - <a href="#Page_71">66</a></span><br /> + <a href="#Page_71">66</a></span><br > <span style="margin-left: 1em;">Lady Llanover's Toasted, - <a href="#Page_57">52</a></span><br /> + <a href="#Page_57">52</a></span><br > <span style="margin-left: 1em;">Latin-American Corn, - <a href="#Page_72">67</a></span><br /> + <a href="#Page_72">67</a></span><br > <span style="margin-left: 1em;">Mexican Chilaly, - <a href="#Page_69">64</a></span><br /> + <a href="#Page_69">64</a></span><br > <span style="margin-left: 1em;">Mushroom-Tomato, - <a href="#Page_72">67</a></span><br /> + <a href="#Page_72">67</a></span><br > <span style="margin-left: 1em;">Onion Rum Tum Tiddy, - <a href="#Page_67">62</a></span><br /> + <a href="#Page_67">62</a></span><br > <span style="margin-left: 1em;">Original Recipe, Ye, - <a href="#Page_62">57</a></span><br /> + <a href="#Page_62">57</a></span><br > <span style="margin-left: 1em;">Oven, - <a href="#Page_63">58</a></span><br /> + <a href="#Page_63">58</a></span><br > <span style="margin-left: 1em;">Oyster, - <a href="#Page_73">68</a></span><br /> + <a href="#Page_73">68</a></span><br > <span style="margin-left: 1em;">Pink Poodle, - <a href="#Page_79">74</a></span><br /> + <a href="#Page_79">74</a></span><br > <span style="margin-left: 1em;">Pumpernickel, - <a href="#Page_77">72</a></span><br /> + <a href="#Page_77">72</a></span><br > <span style="margin-left: 1em;">Reducing, - <a href="#Page_80">75</a></span><br /> + <a href="#Page_80">75</a></span><br > <span style="margin-left: 1em;">Roe, - <a href="#Page_74">69</a></span><br /> + <a href="#Page_74">69</a></span><br > <span style="margin-left: 1em;">Rum Tum Tiddy, - <a href="#Page_66">61</a></span><br /> + <a href="#Page_66">61</a></span><br > <span style="margin-left: 1em;">Rum Tum Tiddy, Onion, - <a href="#Page_67">62</a></span><br /> + <a href="#Page_67">62</a></span><br > <span style="margin-left: 1em;">Rum Tum Tiddy, Sherry, - <a href="#Page_67">62</a></span><br /> + <a href="#Page_67">62</a></span><br > <span style="margin-left: 1em;">Running, - <a href="#Page_68">63</a></span><br /> + <a href="#Page_68">63</a></span><br > <span style="margin-left: 1em;">Sardine, Grilled, - <a href="#Page_74">69</a></span><br /> + <a href="#Page_74">69</a></span><br > <span style="margin-left: 1em;">Sardine, Plain, - <a href="#Page_74">69</a></span><br /> + <a href="#Page_74">69</a></span><br > <span style="margin-left: 1em;">Savory Eggy Dry, - <a href="#Page_80">75</a></span><br /> + <a href="#Page_80">75</a></span><br > <span style="margin-left: 1em;">Scotch Woodcock, - <a href="#Page_68">63</a></span><br /> + <a href="#Page_68">63</a></span><br > <span style="margin-left: 1em;">Sea-food, - <a href="#Page_73">68</a></span><br /> + <a href="#Page_73">68</a></span><br > <span style="margin-left: 1em;">Sherry, - <a href="#Page_78">73</a></span><br /> + <a href="#Page_78">73</a></span><br > <span style="margin-left: 1em;">Sherry Rum Tum Tiddy, - <a href="#Page_67">62</a></span><br /> + <a href="#Page_67">62</a></span><br > <span style="margin-left: 1em;">Smoked Cheddar, - <a href="#Page_75">70</a></span><br /> + <a href="#Page_75">70</a></span><br > <span style="margin-left: 1em;">Smoked fish, - <a href="#Page_75">70</a></span><br /> + <a href="#Page_75">70</a></span><br > <span style="margin-left: 1em;">South African Tomato, - <a href="#Page_66">61</a></span><br /> + <a href="#Page_66">61</a></span><br > <span style="margin-left: 1em;">Spanish Sherry, - <a href="#Page_79">74</a></span><br /> + <a href="#Page_79">74</a></span><br > <span style="margin-left: 1em;">Stieff Recipe, The, - <a href="#Page_56">51</a></span><br /> + <a href="#Page_56">51</a></span><br > <span style="margin-left: 1em;">Swiss Cheese, - <a href="#Page_78">73</a></span><br /> + <a href="#Page_78">73</a></span><br > <span style="margin-left: 1em;">Tomato, - <a href="#Page_66">61</a></span><br /> + <a href="#Page_66">61</a></span><br > <span style="margin-left: 1em;">Tomato and Onion, Grilled, - <a href="#Page_70">65</a></span><br /> + <a href="#Page_70">65</a></span><br > <span style="margin-left: 1em;">Tomato, Crumby, - <a href="#Page_76">71</a></span><br /> + <a href="#Page_76">71</a></span><br > <span style="margin-left: 1em;">Tomato, Grilled, - <a href="#Page_70">65</a></span><br /> + <a href="#Page_70">65</a></span><br > <span style="margin-left: 1em;">Tomato Soup, - <a href="#Page_67">62</a></span><br /> + <a href="#Page_67">62</a></span><br > <span style="margin-left: 1em;">Tomato, South American, - <a href="#Page_66">61</a></span><br /> + <a href="#Page_66">61</a></span><br > <span style="margin-left: 1em;">Venerable Yorkshire Buck, The, - <a href="#Page_64">59</a></span><br /> + <a href="#Page_64">59</a></span><br > <span style="margin-left: 1em;">Yale College, - <a href="#Page_64">59</a></span><br /> + <a href="#Page_64">59</a></span><br > <span style="margin-left: 1em;">Yorkshire, - <a href="#Page_63">58</a></span><br /> - Ramekins<br /> + <a href="#Page_63">58</a></span><br > + Ramekins<br > <span style="margin-left: 1em;">à la Parisienne, - <a href="#Page_108">103</a></span><br /> + <a href="#Page_108">103</a></span><br > <span style="margin-left: 1em;">Casserole, - <a href="#Page_110">105</a></span><br /> + <a href="#Page_110">105</a></span><br > <span style="margin-left: 1em;">Cheese I, - <a href="#Page_106">101</a></span><br /> + <a href="#Page_106">101</a></span><br > <span style="margin-left: 1em;">Cheese II, - <a href="#Page_107">102</a></span><br /> + <a href="#Page_107">102</a></span><br > <span style="margin-left: 1em;">Cheese III, - <a href="#Page_107">102</a></span><br /> + <a href="#Page_107">102</a></span><br > <span style="margin-left: 1em;">Cheese IV, - <a href="#Page_108">103</a></span><br /> + <a href="#Page_108">103</a></span><br > <span style="margin-left: 1em;">Frying Pan, - <a href="#Page_110">105</a></span><br /> + <a href="#Page_110">105</a></span><br > <span style="margin-left: 1em;">Morézien, - <a href="#Page_109">104</a></span><br /> + <a href="#Page_109">104</a></span><br > <span style="margin-left: 1em;">Puff Paste, - <a href="#Page_110">105</a></span><br /> + <a href="#Page_110">105</a></span><br > <span style="margin-left: 1em;">Roquefort-Swiss, - <a href="#Page_109">104</a></span><br /> + <a href="#Page_109">104</a></span><br > <span style="margin-left: 1em;">Swiss-Roquefort, - <a href="#Page_109">104</a></span><br /> - Ravioli, Dauphiny, <a href="#Page_114">109</a><br /> - Roquefort, Champagned, <a href="#Page_127">122</a><br /> + <a href="#Page_109">104</a></span><br > + Ravioli, Dauphiny, <a href="#Page_114">109</a><br > + Roquefort, Champagned, <a href="#Page_127">122</a><br > Roquefort Cheese Salad Dressing, - <a href="#Page_135">130</a><br /> + <a href="#Page_135">130</a><br > Rosie's Swiss Breakfast Cheese Salad, - <a href="#Page_134">129</a><br /> - <br /> - <!-- Page 319 --><a name="Page_319" - id="Page_319"></a> Salad<br /> + <a href="#Page_134">129</a><br > + <br > + <!-- Page 319 --><a id="Page_319"></a> Salad<br > <span style="margin-left: 1em;">American Cheese, - <a href="#Page_133">128</a></span><br /> + <a href="#Page_133">128</a></span><br > <span style="margin-left: 1em;">Apple and Cheese, - <a href="#Page_135">130</a></span><br /> + <a href="#Page_135">130</a></span><br > <span style="margin-left: 1em;">Brie, - <a href="#Page_133">128</a></span><br /> + <a href="#Page_133">128</a></span><br > <span style="margin-left: 1em;">Camembert, - <a href="#Page_133">128</a></span><br /> + <a href="#Page_133">128</a></span><br > <span style="margin-left: 1em;">Cheese and Nut, - <a href="#Page_133">128</a></span><br /> + <a href="#Page_133">128</a></span><br > <span style="margin-left: 1em;">Cheese and Pea, - <a href="#Page_135">130</a></span><br /> + <a href="#Page_135">130</a></span><br > <span style="margin-left: 1em;">Gorgonzola and Banana, - <a href="#Page_134">129</a></span><br /> + <a href="#Page_134">129</a></span><br > <span style="margin-left: 1em;">Green Cheese Salad Julienne, - <a href="#Page_132">127</a></span><br /> + <a href="#Page_132">127</a></span><br > <span style="margin-left: 1em;">Rosie's Swiss Breakfast - Cheese, <a href="#Page_134">129</a></span><br /> + Cheese, <a href="#Page_134">129</a></span><br > <span style="margin-left: 1em;">Swiss Cheese, - <a href="#Page_134">129</a></span><br /> + <a href="#Page_134">129</a></span><br > <span style="margin-left: 1em;">Three-in-One Mold, - <a href="#Page_133">128</a></span><br /> - Sandwiches<br /> + <a href="#Page_133">128</a></span><br > + Sandwiches<br > <span style="margin-left: 1em;">Alpine Club, - <a href="#Page_146">141</a></span><br /> + <a href="#Page_146">141</a></span><br > <span style="margin-left: 1em;">Boston Beany, Open-face, - <a href="#Page_146">141</a></span><br /> + <a href="#Page_146">141</a></span><br > <span style="margin-left: 1em;">Cheeseburgers, - <a href="#Page_146">141</a></span><br /> + <a href="#Page_146">141</a></span><br > <span style="margin-left: 1em;">Deviled Rye, - <a href="#Page_147">142</a></span><br /> + <a href="#Page_147">142</a></span><br > <span style="margin-left: 1em;">Egg, Open-faced, - <a href="#Page_147">142</a></span><br /> + <a href="#Page_147">142</a></span><br > <span style="margin-left: 1em;">French-fried Swiss, - <a href="#Page_147">142</a></span><br /> + <a href="#Page_147">142</a></span><br > <span style="margin-left: 1em;">Grilled Chicken-Ham-Cheddar, - <a href="#Page_147">142</a></span><br /> + <a href="#Page_147">142</a></span><br > <span style="margin-left: 1em;">He-man, Open-faced, - <a href="#Page_148">143</a></span><br /> + <a href="#Page_148">143</a></span><br > <span style="margin-left: 1em;">International, - <a href="#Page_148">143</a></span><br /> + <a href="#Page_148">143</a></span><br > <span style="margin-left: 1em;">Jurassiennes, or Croûtes - Comtoises, <a href="#Page_148">143</a></span><br /> + Comtoises, <a href="#Page_148">143</a></span><br > <span style="margin-left: 1em;">Kümmelkäse, - <a href="#Page_148">143</a></span><br /> + <a href="#Page_148">143</a></span><br > <span style="margin-left: 1em;">Limburger Onion, or Catsup, - <a href="#Page_148">143</a></span><br /> + <a href="#Page_148">143</a></span><br > <span style="margin-left: 1em;">Meringue, Open-faced, - <a href="#Page_149">144</a></span><br /> + <a href="#Page_149">144</a></span><br > <span style="margin-left: 1em;">Neufchâtel and Honey, - <a href="#Page_149">144</a></span><br /> + <a href="#Page_149">144</a></span><br > <span style="margin-left: 1em;">Newfoundland Toasted Cheese, - <a href="#Page_153">148</a></span><br /> + <a href="#Page_153">148</a></span><br > <span style="margin-left: 1em;">Oskar's Ham-Cam, - <a href="#Page_149">144</a></span><br /> + <a href="#Page_149">144</a></span><br > <span style="margin-left: 1em;">Pickled Camembert, - <a href="#Page_150">145</a></span><br /> + <a href="#Page_150">145</a></span><br > <span style="margin-left: 1em;">Queijo da Serra, - <a href="#Page_150">145</a></span><br /> + <a href="#Page_150">145</a></span><br > <span style="margin-left: 1em;">Roquefort Nut, - <a href="#Page_150">145</a></span><br /> + <a href="#Page_150">145</a></span><br > <span style="margin-left: 1em;">Smoky, Sturgeon-smoked, - <a href="#Page_150">145</a></span><br /> + <a href="#Page_150">145</a></span><br > <span style="margin-left: 1em;">Tangy, - <a href="#Page_151">146</a></span><br /> + <a href="#Page_151">146</a></span><br > <span style="margin-left: 1em;">Toasted Cheese, - <a href="#Page_153">148</a></span><br /> + <a href="#Page_153">148</a></span><br > <span style="margin-left: 1em;">Unusual—of Flowers, Hay and Clover, - <a href="#Page_151">146</a></span><br /> + <a href="#Page_151">146</a></span><br > <span style="margin-left: 1em;">Vegetarian, - <a href="#Page_151">146</a></span><br /> + <a href="#Page_151">146</a></span><br > <span style="margin-left: 1em;">Witch's, - <a href="#Page_152">147</a></span><br /> + <a href="#Page_152">147</a></span><br > <span style="margin-left: 1em;">Xochomilco, - <a href="#Page_152">147</a></span><br /> + <a href="#Page_152">147</a></span><br > <span style="margin-left: 1em;">Yolk Picnic, - <a href="#Page_152">147</a></span><br /> - Sauce<br /> + <a href="#Page_152">147</a></span><br > + Sauce<br > <span style="margin-left: 1em;">Cheese, - <a href="#Page_136">131</a></span><br /> + <a href="#Page_136">131</a></span><br > <span style="margin-left: 1em;">Mornay, - <a href="#Page_136">131</a></span><br /> + <a href="#Page_136">131</a></span><br > <span style="margin-left: 1em;">Parsleyed Cheese, - <a href="#Page_136">131</a></span><br /> - Sauce Mornay, <a href="#Page_136">131</a><br /> - Scallopini, Italian-Swiss, <a href="#Page_113">108</a><br /> - Schnitzelbank Pot, <a href="#Page_42">37</a><br /> - Soufflé<br /> + <a href="#Page_136">131</a></span><br > + Sauce Mornay, <a href="#Page_136">131</a><br > + Scallopini, Italian-Swiss, <a href="#Page_113">108</a><br > + Schnitzelbank Pot, <a href="#Page_42">37</a><br > + Soufflé<br > <span style="margin-left: 1em;">Basic, - <a href="#Page_100">95</a></span><br /> + <a href="#Page_100">95</a></span><br > <span style="margin-left: 1em;">Cheese-Corn, - <a href="#Page_101">96</a></span><br /> + <a href="#Page_101">96</a></span><br > <span style="margin-left: 1em;">Cheese Fritter, - <a href="#Page_103">98</a></span><br /> + <a href="#Page_103">98</a></span><br > <span style="margin-left: 1em;">Cheese-Mushroom, - <a href="#Page_102">97</a></span><br /> + <a href="#Page_102">97</a></span><br > <span style="margin-left: 1em;">Cheese-Potato, - <a href="#Page_102">97</a></span><br /> + <a href="#Page_102">97</a></span><br > <span style="margin-left: 1em;">Cheese-Sea-food, - <a href="#Page_102">97</a></span><br /> + <a href="#Page_102">97</a></span><br > <span style="margin-left: 1em;">Cheese-Spinach, - <a href="#Page_101">96</a></span><br /> + <a href="#Page_101">96</a></span><br > <span style="margin-left: 1em;">Cheese-Tomato, - <a href="#Page_101">96</a></span><br /> + <a href="#Page_101">96</a></span><br > <span style="margin-left: 1em;">Corn-Cheese, - <a href="#Page_101">96</a></span><br /> + <a href="#Page_101">96</a></span><br > <span style="margin-left: 1em;">Mushroom-Cheese, - <a href="#Page_102">97</a></span><br /> + <a href="#Page_102">97</a></span><br > <span style="margin-left: 1em;">Parmesan, - <a href="#Page_100">95</a></span><br /> + <a href="#Page_100">95</a></span><br > <span style="margin-left: 1em;">Parmesan-Swiss, - <a href="#Page_101">96</a></span><br /> + <a href="#Page_101">96</a></span><br > <span style="margin-left: 1em;">Potato-Cheese, - <a href="#Page_102">97</a></span><br /> + <a href="#Page_102">97</a></span><br > <span style="margin-left: 1em;">Sea-food-Cheese, - <a href="#Page_102">97</a></span><br /> + <a href="#Page_102">97</a></span><br > <span style="margin-left: 1em;">Spinach-Cheese, - <a href="#Page_101">96</a></span><br /> + <a href="#Page_101">96</a></span><br > <span style="margin-left: 1em;">Swiss, - <a href="#Page_101">96</a></span><br /> + <a href="#Page_101">96</a></span><br > <span style="margin-left: 1em;">Tomato-Cheese, - <a href="#Page_101">96</a></span><br /> - Soup<br /> + <a href="#Page_101">96</a></span><br > + Soup<br > <span style="margin-left: 1em;">Chicken Cheese, - <a href="#Page_132">127</a></span><br /> + <a href="#Page_132">127</a></span><br > <span style="margin-left: 1em;">Onion, - <a href="#Page_131">126</a></span><br /> + <a href="#Page_131">126</a></span><br > <span style="margin-left: 1em;">Onion, au Gratin, - <a href="#Page_131">126</a></span><br /> + <a href="#Page_131">126</a></span><br > <span style="margin-left: 1em;">Supa Shetgia, - <a href="#Page_138">133</a></span><br /> - Spanish Flan—Quesillo, <a href="#Page_141">136</a><br /> - Straws, <a href="#Page_138">133</a><br /> - Stuffed Celery, <a href="#Page_137">132</a><br /> - Supa Shetgia, <a href="#Page_138">133</a><br /> - Swiss Cheese Salad, <a href="#Page_134">129</a><br /> - <br /> - Three-in-One Mold, <a href="#Page_133">128</a><br /> - Tomato Omelet, <a href="#Page_141">136</a><br /> - Tomatoes au Gratin, <a href="#Page_130">125</a><br /> - <br /> - Vatroushki, <a href="#Page_116">111</a><br /> - <br /> + <a href="#Page_138">133</a></span><br > + Spanish Flan—Quesillo, <a href="#Page_141">136</a><br > + Straws, <a href="#Page_138">133</a><br > + Stuffed Celery, <a href="#Page_137">132</a><br > + Supa Shetgia, <a href="#Page_138">133</a><br > + Swiss Cheese Salad, <a href="#Page_134">129</a><br > + <br > + Three-in-One Mold, <a href="#Page_133">128</a><br > + Tomato Omelet, <a href="#Page_141">136</a><br > + Tomatoes au Gratin, <a href="#Page_130">125</a><br > + <br > + Vatroushki, <a href="#Page_116">111</a><br > + <br > Waffles, Cheese, <a href="#Page_117">112</a></p> <p> </p> - <hr style="width: 65%;" /> + <hr style="width: 65%;" > <p> </p> - <h2><a name="ABOUT_THE_AUTHOR" - id="ABOUT_THE_AUTHOR"></a> - <!-- Page 320 --><a name="Page_320" - id="Page_320"></a> <img src="images/320.gif" - width="125" - height="100" - alt="Illustration: house" /> ABOUT THE AUTHOR</h2> - <hr style="width: 75%;" /> + <h2><a id="ABOUT_THE_AUTHOR"></a> + <!-- Page 320 --><a id="Page_320"></a> <img src="images/320.gif" alt="Illustration: house" style="width: 125px; height: 100px"> ABOUT THE AUTHOR</h2> + <hr style="width: 75%;" > <p>Bob Brown, after living thirty years in as many foreign lands and enjoying countless national cheeses at the source, @@ -17282,8 +16355,7 @@ <p>In 1928 he retired to write and travel. After a couple of years spent in collecting books and bibelots throughout - <!-- Page 321 --><a name="Page_321" - id="Page_321"></a> the Orient, he settled down in Paris with + <!-- Page 321 --><a id="Page_321"></a> the Orient, he settled down in Paris with the expatriate group of Americans and invented the Reading Machine for their delectation. Nancy Cunard published his <i>Words</i> and Harry Crosby printed <i>1450-1950</i> at @@ -17310,14 +16382,13 @@ <p> </p> <div class="blockquot"> - <p><!-- Page 322 --><a name="Page_322" - id="Page_322"></a> [Compiler's Notes: Moved page on + <p><!-- Page 322 --><a id="Page_322"></a> [Compiler's Notes: Moved page on author's other books from page 1 of project to follow - the title page.<br /> + the title page.<br > Removed publisher's copyright information from page - 3.<br /> + 3.<br > Removed references to Introduction, as it was omitted from - the book project.<br /> + the book project.<br > Added A to Z links to the Appendix in the Table of Contents]</p> </div> |