Evening Republican, Volume 22, Number 278, Rensselaer, Jasper County, 18 November 1919 — MANY DELICIOUS DISHES MAY EASILY BE PREPARED BY HOUSEKEEPER FROM CHEESE [ARTICLE+ILLUSTRATION]

MANY DELICIOUS DISHES MAY EASILY BE PREPARED BY HOUSEKEEPER FROM CHEESE

(Prepared by the United States Department of Agriculture)— In hot weather even hearty appetites grow tired of meat. Cheese naturally suggests itself as a substitute, since It is rich in the same kind of nutrients which meat supplies and is a material which dan be used in a great variety of ways. Many people believe cheese to be difficult to digest, but extensive Investigations have been carried on in the department of agriculture, the results of which show that cheese, properly prepared and used, is not a general cause of trouble. From the standpoint of the housekeeper cheese is of importance because of its nutritive value (particularly its high percentage of muscleforming materials), because of the ease with which it can be kept and prepared for the table, and because of_ Hs appetizing flavor and the great variety of ways in which it can be served. In- substituting cheese for meat special pains should be taken to serve dishes which are relished by members of the family. A number of recipes for dishes which contain cheese are given below: Cheese Fondues 6 ounces of cheese 1)4 cups soft, stale (1)4 cups of bread crumbs cheese grated 4 eggs fine or cut into 1 cup hot water small pieces) % teaspoon salt Mix the water, bread crumbs, salt and cheese; add the yolks, thoroughly beaten; into this mixture cut and fold (he whites of eggs, beaten until stiff. Pour into/i buttered baking dish and cook 30 minutes in a moderate oven. Serve at once. The food value of this dish, made with the above quantities, is almost exactly same as that of a pound of beef .of average composition and a pound of potatoes combined. Rice Fondue. 1 cup of boiled rice % teaspoon of salt 2 tablespoons milk 1 teaspoon of some 4 eggs commercial meat 1 cup of grated sauce, or similar cheese flavoring Heat the rice in the milk, add the other ingredients, and cook slowly until the cheese is melted. Serve on crackers or toast. The food value is not far from that of a pound of beef of average composition. . ’ . Corn and Cheese Souffle. 1 tablespoon of 1 cup of chopped butter . corn 1 tablespoon o f " 1 cup of g r a te p chopped green cheese pepper 3 eggs % cup of flour , % teaspoon of salt 2 cups of milk —— - Miflr thb tlie pepper thoroughly in it- Make a sauce out of the flour, milk and cheese ; • add" the corn, cheese, yolks and seasoning: cut and fold in the whites beaten sillily; turn into a buttered baking dish and bake in a moderate oven 30 minutes. .. Made with skimmed milk and without butter this dish has a food value slightly in excess of a pound of beef and a pound of potatoes. Tomato Rabbit. 2 tablespoons of 2 tablespoons of flour " butter 1 cup of milk % teaspoon soda 1 pound cheese ~ 2 eggs, slightly % cup of stewed beaten and strained to- Salt, mustard, caymatoes . „ • —— • Cook the butter and the flour together, add the milk, and as soon as the mixture thickens add tomatoes and • soda. TWtn add cheese, eggs and seasoning. Serve on toasted whole-wheat or graham bread. * Green Corn, Tomato and Cheese. 1 tablespoon of %.cup of tomato butter puree 2 cups of grated 2 egg yolks cheese 1 teaspoon salt % Cup of canned % teaspoon of paor grated fresh prika x corn • 1 clove of garlic 1 ripe pimento w 4 slices of bread Into the melted butter stir the cheese until it, too, has melted. Then add the com and pimento, stir for a moment and add the egg yolks beaten and mixed -with the tomato juice and the salt and paprika. Have ready the bread toasted on one side and very lightly rubbed on its untoasted side with thte garlic cut. in two. Pour the mixture over the. untoasted side of the bread and serve at once. A poached egg is sometimes placed bn top of each portion, making a very nutritious combination. Cheese and Macaroni Loaf. H cup of macaroni, _ 1 cup of soft bread broken into small crumbs p ieces 1 teaspoon each of 1 cup of milk chopped onion J tablespoon of and parsley ■> butter * 3 eggs. (tablespoon - 1 teaspoon of salt chopped green % cup of grated pepper . . cheese

Cook the macaroni in boiling salted water until tender, and rinse in cold water. Cook the parsley,, onion and pepper in a little water with the butter. Pour off the water or allow it to boil away. Beat the egg white and yolk separately. Mix all ingredients, cutting and folding In the stiffly beaten whites at the last. Line a quart baking dish with buttered pa<>er; turn she mixture Into it; set the 'baking dish in a pan of hot water, and bake in a moderate oven from one-half to three-fourths of an hour. Sene with tomato sauce. Nut and Cheese Roast. 1 cup of grated 2 tablespoons of cheese chopped onion 1 cup of chopped 1 butEnglish walnuts ter 1 cup of bread Juice of half a qyumbs lemon Salt and pepper - Cook the onion in the» butter anT a little water until it Is tender. Mix the other ingredients and moisten with water)—using the water in which the onion has been cooked. Pour Into a—shallow baking dish and brown in the oven. Creamed Cheese and Eggs. 3 hard-boiled eggs Speck of cayenne 1 tablespoon of cup or 1 ounce flour grated cheese 1 cup of milk 4 slices of toast % teaspoon of salt Make a thin white sauce with the flour and milk_ and Add the cheese and stir until melted. Chop the whites and add them to the sauce. Pour the sauce over the toast, force the yolks through a potato rlcer or strainer, sprinkle over the toast. Scrambled Eggs With Cheese. 1 pound of cheese 1 tablespoon o f grated or cut into chopped parsley small pieces A pinch of nutmeg 8 eggs ‘ . % teaspoon of salt Beat the eggs slightly, mix them with the other ingredients and cook over a very slow fire, stirring constantly, so that the cheese may be melted by the time the eggs are cooked. In food value the dish is equal to nearly two pounds of average beef. Cheese Omelet. Yolks of 2 eggs 1 tablespoon Of 2 tablespoons o f \ butter — hot water Salt and pepper 1 cup of grate d Whites of 4 eggs cheese Beat the yolks until lemon colored and add rhe hot water and the seasoning. .Beat the whites until they are stiff, and add the cheese. Cut and fold the two mixtures together. Heat the butter in omelet pan and cook the mixture very slowly until it is brown on the undey side. If possible "cook the top of the omelet in the of by means of a hbt plate held over it.

Cheese Fondue Means a Splendid Supper Dish.