CHEESE SANDWICHES

_Ingredients._—Slices of brown bread-and-butter, thin slices of cheese. _Mode._—Cut from a nice fat Cheshire, or any good rich cheese, some slices about ½ inch thick, and place them between some slices of brown bread-and-butter, like sandwiches. Place them on a plate in the oven, and, when the bread is toasted, serve on a napkin very hot and very quickly. _Time._—10 minutes in a brisk oven. _Average cost_, 1½_d._ each sandwich. _Sufficient._—Allow a sandwich for each person. _Seasonable_ at any time.

CHEESECAKES.

_Ingredients._—8 oz. of pressed curds, 2 oz. of ratafias, 6 oz. of sugar, 2 oz. of butter, the yolks of 6 eggs, nutmegs, salt, rind of 2 oranges or lemons. _Mode._—Rub the sugar on the orange or lemon rind, and scrape it off. Press the curd in a napkin, to get rid of moisture; pound it thoroughly in a mortar with the other ingredients till the whole becomes a soft paste. Line 2 dozen, or more, tartlet-pans with good puff-paste, garnish these with the cheese-custard, place a strip of candied-peel on the top of each, and bake in a moderate oven a light colour; when done, shake a little sifted sugar over them. Currants, dried cherries, sultanas, and citron may be used instead of candied-peel. _Time._—20 minutes to bake. _Average cost_, 6_d._ per dozen. _Seasonable_ at any time.

CHEROKEE, or Store Sauce.

_Ingredients._—½ oz. of cayenne pepper, 5 cloves of garlic, 2 tablespoonfuls of soy, 1 tablespoonful of walnut ketchup, 1 pint of vinegar. _Mode._—Boil all the ingredients _gently_ for about ½ hour; strain the liquor, and bottle off for use. _Time._—½ hour. _Seasonable._—This sauce can be made at any time.

CHERRIES, Dried.

Cherries may be put into a slow oven and thoroughly dried before they begin to change colour; they should then be taken out of the oven, tied in bunches, and stored away in a dry place. In the winter, they may be cooked with sugar for dessert, the same as Normandy pippins. Particular care must be taken that the oven be not too hot. Another method of drying cherries is to stone them, and to put them into a preserving-pan, with plenty of loaf sugar strewed amongst them. They should be simmered till the fruit shrivels, when they should be strained from the juice. The cherries should then be placed in an oven cool enough to dry without baking them. About 5 oz. of sugar would be required for 1 lb. of cherries, and the same syrup may be used again to do another quantity of fruit.

CHERRIES, Morello, to Preserve.

_Ingredients._—To every lb. of cherries allow 1¼ lb. of sugar, 1 gill of water. _Mode._—Select ripe cherries, pick off the stalks, and reject all that have any blemishes. Boil the sugar and water together for 5 minutes; put in the cherries, and boil them for 10 minutes, removing the scum as it rises. Then turn the fruit, &c., into a pan, and let it remain until the next day, when boil it all again for another 10 minutes, and, if necessary, skim well. Put the cherries into small pots, pour over them the syrup, and, when cold, cover down with oiled papers, and the tops of the jars with tissue-paper brushed over on both sides with the white of an egg, and keep in a dry place. _Time._—Altogether, 25 minutes to boil. _Average cost_, from 8_d._ to 10_d._ per lb. pot. _Seasonable._—Make this in July or August.

CHERRIES, to Preserve in Syrup (very delicious).

_Ingredients._—4 lbs. of cherries, 3 lbs. of sugar, 1 pint of white-currant juice. _Mode._—Let the cherries be as clear and as transparent as possible, and perfectly ripe; pick off the stalks, and remove the stones, damaging the fruit as little as you can. Make a syrup with the above proportion of sugar, mix the cherries with it, and boil them for about 15 minutes, carefully skimming them; turn them gently into a pan, and let them remain till the next day, then drain the cherries on a sieve, and put the syrup and white-currant juice into the preserving-pan again. Boil these together until the syrup is somewhat reduced and rather thick, then put in the cherries, and let them boil for about 5 minutes; take them off the fire, skim the syrup, put the cherries into small pots or wide-mouthed bottles; pour the syrup over, and, when quite cold, tie them down carefully, so that the air is quite excluded. _Time._—15 minutes to boil the cherries in the syrup; 10 minutes to boil the syrup and currant-juice; 5 minutes to boil the cherries the second time. _Average cost_ for this quantity, 3_s._ 6_d._ _Seasonable._—Make this in July or August.

CHERRY BRANDY, to make.

_Ingredients._—Morello cherries, good brandy; to every lb. of cherries allow 3 oz. of pounded sugar. _Mode._—Have ready some glass bottles, which must be perfectly dry. Ascertain that the cherries are not too ripe and are freshly gathered, and cut off about half of the stalks. Put them into the bottles, with the above proportion of sugar to every lb. of fruit; strew this in between the cherries, and, when the bottles are nearly full, pour in sufficient brandy to reach just below the cork. A few peach or apricot kernels will add much to their flavour, or a few blanched bitter almonds. Put corks or bungs into the bottles, tie over them a piece of bladder, and store away in a dry place. The cherries will be fit to eat in 2 or 3 months, and will remain good for years. They are liable to shrivel and become tough if too much sugar be added to them. _Average cost_, 1_s._ to 1_s._ 6_d._ per lb. _Sufficient._—1 lb. of cherries and about a ¼ pint of brandy for a quart bottle. _Seasonable_ in August and September.