Evening Republican, Volume 17, Number 122, Rensselaer, Jasper County, 22 May 1913 — The KITCHEN CUPBOARD [ARTICLE+ILLUSTRATION]

The KITCHEN CUPBOARD

* CHEESE FONDUES. THE old idea that cheese la very hard to digest has been explod- ’ ed, and now even government cooking experts are advising us that cheese combined with other foods makes the latter more nutritious. Cheese fondues are dishes In which thelted cheese constituent. If they are baked it is a good idea to send them to the table* right in the baking dish. Well tried recipes for some of these fondues are the following: Nutritious Fare. Plain Cheese Fondu.—Take a cupful and h third of soft stale breadcrumbs, one and one-half cupfuls of grated cheese, four eggs, one cupful of hot water, one-half teaspoouful of salt Mix the water, breadcrumbs, salt and cheese. Add the beaten yolks. Into this mixture fold the whites of eggs, beaten until stiff. Pour into a buttered baking dish and cook thirty ■minutes in a moderate oven. Serve at once. Boiled Cheese Fondu.—Take a cupful and a half each of cheese which has been broken into small pieces, breadcrumbs and milk, one egg, two tablespoonfuls of buffer and six ounces of cracker crumbs.- Soak, the bread and milk. Melt the butter and add the cheese. When the cheese has malted add toe soaked crumbs, the eggs, slightly beaten, and the seasoning. Cook a short time and serve on toasted crackers. Served With Teaet. Rice and Cheese Fondu. —Take a cupful each of grated cheese and boiled rice, four -eggs, three tablespoonfuls of milk, a half teaspoonful of salt and a teaspoonful of some meat sauce. Heat the rice In the milk and cook slowly, adding the other Ingredients. When the cheese is melted it is done. This may be served on crackers or toast Rich Fondu.—Take a pound of cheese and grate or chop it fine. Put In a Saucepan with one tablespoonful of butter, a half teaspoonful of salt a dash of cayenne, one teaspoonful of tomato ketchup, a half teaspoonful of Worcestershire sauce, two well beaten eggs and a half cupful, of cream. Stand over a slow fire and st|r until the cheese Is melted. Pour at once over thin slices of hot toast and serve on hot plates.