The Chemistry of Cookery

of the cheese into an air-tight leathery skin that is abnormally indigestible. The following is my own simplified recipe: Take a quarter of a pound of grated cheese; add it to a gill of milk in which is dissolved as much powdered _bicarbonate of potash_ as will stand upon a threepenny-piece; mustard, pepper, &c., as prescribed above by Cre-Fydd.[13] Heat this carefully until the cheese is completely dissolved. Then beat up three eggs, yolks and whites together, and add them to this solution of cheese, stirring the whole. Now take a shallow metal or earthenware dish or tray that will bear heating; put a little butter on this, and heat the butter till it frizzles. Then pour the mixture into the tray, and bake or fry it until it is nearly solidified. A cheaper dish may be made by increasing the proportion of cheese—say, six to eight ounces to three eggs, or only one egg to a quarter of a pound of cheese for a hard-working man with powerful digestion. Mr. E. D. Girdlestone writes as follows (I quote with permission): ‘As regards the “cheese _fondu_,” your recipe for which has enabled me to turn cheese to practical account as _food_, you may be glad to hear that it has become a common dish in our microscopic _ménage_. Indeed cheese, which formerly was poison to me, is now alike pleasant and digestible. But some of your readers may like to know that the addition of _bread-crumbs_ is, in my judgment at least, a great improvement, giving greater lightness to the compost, and removing the harshness of flavour otherwise incidental to a mixture which comprises so large a proportion of cheese. We (my wife and I) think this a _great_ improvement.’ I have received two other letters making, quite independently, the same suggestion concerning the bread-crumbs. I have tried the addition, and agree with Mr. Girdlestone that it is a great improvement as food for such as ourselves, who are brain-workers, and for all others whose occupations are at all sedentary. The undiluted _fondu_ is too nutritious for us, though suitable