1906 A Bachelor's Cupboard

A BACHELOR'S CUPBOARD A Chat on Cheese The correct cheese to order after a dinner depends entirely upon the preceding courses and the taste of the dIners-out. While English people often take a bit of Gorgonzola or ripe Stilton, Americans gener- ally order Roquefort, Camembert, or Brie, and Ameri- can cheese Is generally relegated to the noon luncheon as an accompaniment to the Inevitable American tri- angle of pie. A French dinner usually terminates with a bit of cream cheese and a confiture, unless a bit of Roquefort is taken with the cognac and coffee. forms a part. Is frequently served, the Ca- nape Lorenzo of cheese and crab meat, which originated at Delmonlco's, being world-famed. An ordinary cheese canape Is made by browning a circular piece of bread In butter and spreading with French mustard, then with a layer of grated cheese seasoned with salt and cayenne. This Is set In a hot oven and baked until the cheese is melted. CHEESE CANAPE At some dinners, a canape^ In w^hlch cheese

run the gamut from Schweitzer Kase in rye bread with German mustard down to ^ dainty affair served at afternoon teas or

CHEESE SAND- \VICHES

receptions, which is made of a slice of brown bread and a slice of white bread, between which Is a filling made from minced green peppers, English walnuts, and olives, blended with Neufchatel cheese and softened with mayonnaise. Grated Gruyere cheese mixed with chopped walnut meats seasoned with cayenne is a

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