Evening Republican, Volume 16, Number 279, Rensselaer, Jasper County, 21 November 1912 — FOR THOSE FOND OF CHEESE [ARTICLE]

FOR THOSE FOND OF CHEESE

Two Concoctions That Are Greatly ’ * Favored as a Change From the Meat Course 8o Universal. English -Monkf^. —Soak one cupful of stale bread crumbs In one cupful oj milk for thirty minutes and then press through a puree sieve. Season with a quarter teaspoonful of salt and a generous pinch of dry mustard, and stir Into one well beaten egg. Put one tablespoonful of butter into a saucepan, and when it is melted add one cupful of grated cheese. Let the latter melt, add the bread paste and stir vigorously until the mixture is thoroughly heated. Serve on small squares of toasted bread or on toasted crackers. Cheese Soubise Sauce. —Chop fine two medium sized onions, cover with water, and simmer for fifteen minutes. Drain and put over the fire with two tablespoonffils of butter, a palatable seasoning of pepper and salt, and a cube of sugar. Let cook without coloring; add two tablespoonfuls of soft bread crumbs and two cupfuls of broth, and simmer until the whole is reduced to a smooth puree; stir in two tablespoonfuls of grated cheese, mix thoroughly with the other ingredients, add two tablespoonfuls of thick cream, reheat over hot water and serve as an accompaniment to mutton or lamb chops—Delineator.