Evening Republican, Volume 18, Number 209, Rensselaer, Jasper County, 4 September 1914 — COOKED CHEESE BEST [ARTICLE]

COOKED CHEESE BEST

DAINTY TITBITS THAT ARE NOT INDIGESTIBLE.

Toasted and Served on Saltine Cracker* With a Dash of Worcestershire Is an English Favorite—--1 Variations of the Rabbit.

Cheese is credited with containing as much nutriment in one pound as is contained in two pounds of beef. It bothers the digestion of some, but the melting or cooking of it does away with this trouble, and there are many who believe that the merits of cheese are all on the side of ease of digestion and that is one reason why it has always remained the last dish of the dinner.

In the old days when heavy feeding and many bottles of port were dinner fashions, the dish of cheese was ©f immefifee importance. It was not a morsel then as it is now to give zest to the meal. Huge cheeses were brought whole to the banquet board and were carved and served with a great flourish. Big Stilton cheeses-were scooped out and filled with champagne for special occasions, and many mixtures were made of the softer creams with butter and wine, forming a paste to spread on cracker*. Toasted cheese is a great English delicacy, but for eome reason it is not much in favor in this country except in the “rabbit” The old London tavern on Fleet street, the Cheshire cheese, got its name from the excellence of its toasted cheese. A handy way to cook cheese in I the manner called toasted is to chop or grate a quantity of it—-the mild American cream is best —and then spread it neatly on saltine crackers. Place them side by side ona flat pan and put them in under th'e broiler long enough to melt the cheese. With a drop of Worcestershire these are very dainty and appetizing. The ordinary rabbit made with melted cheese blended with ale or beer and poured over buttered toast satisfies most people, but there are variations. One way is to boll large onions, chop them and mix them with butter, cream, salt, mustard and a small cup of grated cheese. This can be poured over toast or crackers. •

Broiled sardines also mix nicely in a rabbit They are placed on the toast, skinned and boned, and the cheese is poured over them. A Mexican Way is to use tomatoes. Break up half a cupful of American cream cheese and rub it to a paste with butter, mixed mustard, a little cream and tabasco sauce, Stir this as it melts and have this sauce ready as it melts. Three peeled tomatoes, an onion and a chopped pepper cooked together.