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A
BACHELOR'S
CUPBOARD
A
Chat
071
Cheese
"Bock''
this
dainty:
Melt
in
a
copper
saucepan
over
the
charcoal
brazier
—
a
chafing-dish
will
be
used
over
here
—
a
quarter-pound
of
grated
Gruyere
cheese
w^Ith
a
teaspoonful
of
butter,
some
chopped
onion
and
parsley,
a
cup
of
chicken
broth
—
or
half a
can
of
chicken
soup
strained
—
salt,
pepper,
and
a
suspicion
of
nutmeg.
When
well
blended,
add
four
well-beaten
eggs,
and
after
stirring
until
It
looks
just
good
enough
to
eat,
serve
on
triangles
of
toasted
bread.
FONDUE
A
delicate
fondue au
fromage
may
be
AU
quickly
made
—
of
the
sort
that
one
serves
FROMAGE
^.j^i^
ginger
ale
or
ApoUInarls
lemonade.
Melt
with
a
piece
of
butter
the
size
of
two
chestnuts
(I'm
tired
of
saying
"
a
walnut
")
In
the
blazer,
a
half-
pound
of
broken
or
grated
cheese,
and
stir
until
melted.
Add
a
cupful
of
thin
cream,
a
bit
of
salt,
and
a
sprink-
ling of
pepper.
Serve
on any
biscuit
or
toast
you
fancy
—
but
try
toast
made
from
Boston
brown
bread
If
you
want
a
distinct
novelty
to
connect
two
continents.
QUEEN
Would
not
a
recipe
from
Victoria
the
VIC-
Good
be
acceptable
to
the
loyal
John
TORIA'S
Bull?
Then
let
It
be
toasted
cheese
from
TOASTED
^j^g
Royal
Lodge
at
Windsor,
which
is
done
In
this
fashion:
Grate
half
a
pound
of
cheese
very
fine,
and
add
three
tablespoonfuls
of
ale
and
a
small
glass
of
champagne.
Mix
well
in
a
silver
dish
over
the
hot
water
pan
for
ten
minutes
and
serve
on
toast.
It's
almost
as
good
—
not
quite
—
as
that
served
at
"
Ye
Cheshire
Cheese."
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