A Course of Lectures on the Principles of Domestic Economy and Cookery

the leaves, and salt kills them. In regard to the soaking of the green vegetables, of course, directly the insects are dead they naturally fall of their own weight from among the leaves. But if the leaves are closely packed, as sometimes they are in cabbage or lettuce; you want to hold the vegetable by the root and turn it up and with your hands separate the leaves without tearing; if lettuce is used, take care not to tear them; if cauliflower is being washed, take hold of the root and shake it well through the water, so that the motion will dislodge the little creatures. CHEESE CRUSTS. For cheese crusts use bread that is a day or two old, baker's bread or home-made bread; baker's bread is the best for toast of all kinds, and this is a sort of toast. Cut the bread in even slices, rather small, cutting off the crusts. There is no waste in doing that, for I have already told you how to use up pieces of stale bread by making them into crumbs. Grate some cheese so that you have a tablespoonful of cheese for each little slice of bread. On each of the little pieces of bread put a tablespoonful of the grated cheese, a very little dust of pepper and salt and a small piece of butter not larger than a white dried bean. Put the pieces of bread in a pan, set the pan in a rather quick oven, and just brown the cheese crusts. If the oven is in a good condition it will toast the bread and brown the cheese in about ten minutes, or even less; they are very good, those little cheese crusts. You can use them either hot or cold. They are a very nice supper dish. They are very good with salad at dinner, with any green salad. Of course, if you serve them hot the cheese is a little more tender. Any kind of cheese will answer for making the crusts. I think that the ordinary American factory cheese is about as good