CHEESE DISHES.
Cheese Crusts. —An excellent savoury and one easily made is "cheese crusts, or, if you prefer it, "croutws au Parmesan." To make it, cut as many slices as desired from a loaf of white bread: a lon 6 , round let is ■ l"*. ,>>«• crusts and do not cut verv thin, bpreau prated cheese, pressing gentl\ so that £ s smooth layer Put a saltspoonful of French mustard in the centre of olch slice and bake in a quick oven until they turn golden yellow. Cheese and Tomato Savouries.—Four small tomatoes, 2o*. of parmesan cheese, o oz of butter, breadcrumbs, a seasoning of salt and pepper. Take some patty pans and butter them, line them with a layer of fine breadcrumbs. Upon these put a slice of tomato, then a layer of grated cheese highly seasoned with pejjper and salt. Repeat the process, finishing with a layer of breadcrumbs at the top. Piaca some little pieces of butter upon each.antl bake in a good oven for about eight minutes. Cut some circles of brs&i slightly larger than patty patwi. toast them, batter them and carefully of th» savouries on to roth. K 5 - I' 1 v ( IPi 1
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Bibliographic details
New Zealand Herald, Volume LXIII, Issue 19453, 8 October 1926, Page 7
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197CHEESE DISHES. New Zealand Herald, Volume LXIII, Issue 19453, 8 October 1926, Page 7
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