The Cooking Manual of Practical Directions for Economical Every-Day Cookery

to the table at once. 29. =Golden Buck.=--Prepare the cheese and toast as in receipt No. 28; cut the toast in eight pieces; while the cheese is melting poach eight eggs, by dropping them gently into plenty of boiling water containing a teaspoonful of salt, and half a gill of vinegar; as soon as the whites are firm, take them carefully out on a skimmer, trim off the edges, and slip them again into warm water, while you divide the cheese on the pieces of toast; then lay an egg on each piece, and serve at once. The success of the dish depends upon having the eggs, cheese, and toast ready at the same moment, putting them together very quickly, and serving them before they cool. 30. =Mock Crab.=--Break up half a pound of soft, rich cheese with a fork, mix with it a teaspoonful of dry mustard, a saltspoonful of salt, half a saltspoonful of pepper, and a dessertspoonful of vinegar; serve it cold, with a plate of thin bread and butter, or crisp crackers. 31. =English bread and butter.=--Cut an even slice off a large loaf of fresh homemade bread; butter the cut end of the loaf thinly, then hold it against the side with the left hand and arm, and with a sharp, thin knife, cut an even slice not more than an eighth of an inch thick; a little practice, and a steady grasp of bread and knife, will enable any one to produce regular whole slices; fold each one double, with the butter inside; and cut as many as you require; serve them on a clean napkin, and send them to the table with any other of the above relishes. 32. =Cheese Straws.=--Sift six ounces of flour on the pastry board, make a hole or well in the centre; into this well put two tablespoonfuls of cream, three ounces of grated Parmesan, or any rich dry cheese, four ounces of butter, half a teaspoonful of salt, quarter of a teaspoonful of white pepper, and the same quantity of grated nutmeg, together with as much cayenne