And now we come to the savouries, which I often think are almost the nicest part of a meal, although coming, as they do, quite at the end, those of us who have eaten a hearty meal cannot do them full justice. Fortunately they can be served equally well at cocktail parties, when they are apt to be better appreciated.
A few slices of bread about half an inch thick, Cheddar or Gruyère cheese, milk, salt, pepper, cayenne, mustard.
Cut the bread into neat slices about half an inch thick, remove the crust, and place in a pie dish and cover with milk. Let it soak for about 10 minutes. Remove the bread and put the slices on a plate. Sprinkle freely with the grated cheese, season with salt, pepper, a dash of cayenne, and a little mustard. Now slip these slices in a pan of boiling oil or fat, baste the upper part which has the cheese on with hot fat, so as to just set it, and when set, turn carefully so that this side will be slightly browned. Remove with a skimmer and serve up at once on a very hot dish. The inside of each slice should be quite soft, and the outside crisp, without being hard.