The Book of Cheese Part 32

Same as cheese sauce No. 1, except that two cupfuls of grated cheese or 8 ounces are used. This may be used upon toast as a subst.i.tute for Welsh rabbit.

Cheese Sauce No. 4

Same as cheese sauce No. 2, save that 2 tablespoonfuls of melted b.u.t.ter are mixed with the flour before the latter is put into the milk. This sauce is therefore very rich in fat and has only a mild flavor of cheese.

Among the recipes for dishes which may be used like meat, the following give products which, eaten in usual quant.i.ties, will provide much the same kind and amount of nutritive material as the ordinary servings of meat dishes used at dinner. In several cases there is a resemblance in appearance and flavor to common meat dishes, which would doubtless be a point in their favor with many families.

(2) For general cooking purposes:

Cheese Fondue No. 1

1-1/3 cupfuls of soft, stale bread crumbs.

6 ounces of cheese (1 cupfuls of grated cheese or 1-1/3 cupfuls of cheese grated fine or cut into small pieces).

4 eggs.

1 cupful of hot water.

teaspoonful of salt.

Mix the water, bread crumbs, salt and cheese; add the yolks thoroughly beaten; into this mixture cut and fold the whites of eggs beaten until stiff. Pour into a b.u.t.tered baking dish and cook 30 minutes in a moderate oven. Serve at once.

The food value of this dish, made with the above quant.i.ties, is almost exactly the same as that of a pound of beef of average composition and a pound of potatoes combined. It contains about 80 grams of proteids and has a fuel value of about 1300 calories.

Cheese Fondue No. 2

1-1/3 cupfuls of hot milk.

1-1/3 cupfuls of soft, stale bread crumbs.

1 tablespoonful of b.u.t.ter.

4 eggs.

1/3 of a pound of cheese (1-1/3 cupfuls of grated cheese or 1 cupful of cheese cut into small pieces).

teaspoonful of salt.

Prepare as in previous recipe.

The protein value of this dish is equal to that of 1-1/8 pounds of potato and beef, the fuel value, however, being much in excess of these.

In making either of these fondues, rice or other cereals may be subst.i.tuted for bread crumbs. One-fourth cupful of rice measured before cooking, or one cupful of cooked rice or other cereals, should be used.

Corn and Cheese Souffle

1 tablespoonful of b.u.t.ter.

1 tablespoonful of chopped green pepper.

cupful of flour.

2 cupfuls of milk.

1 cupful of chopped corn.

1 cupful of grated cheese, 3 eggs.

teaspoonful of salt.

Melt the b.u.t.ter and cook the 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 stiffly; turn into a b.u.t.tered baking dish and bake in a moderate oven 30 minutes.

Made with skimmed-milk and without b.u.t.ter, this dish has a food value slightly in excess of a pound of beef and a pound of potatoes.

Cheese Souffle

2 tablespoonfuls of b.u.t.ter.

3 tablespoonfuls of flour.

cupful of milk (scalded).

teaspoonful of salt A speck of cayenne.

cupful of grated cheese.

3 eggs.

Melt the b.u.t.ter; add the flour and, when well mixed, add gradually the scalded milk. Then add salt, cayenne and cheese. Remove from the fire and add the yolks of the eggs, beaten until lemon colored. Cool the mixture and fold into it the whites of the eggs, beaten until stiff.

Pour into a b.u.t.tered baking dish and cook 20 minutes in a slow oven. Serve at once.

The proteid of this recipe is equal to that of half a pound of beef; the fuel value is equal to that of three-fourths of a pound.

Welsh Rabbit

1 tablespoonful of b.u.t.ter.

1 teaspoonful of corn-starch.

cupful of milk.

pound of cheese, cut into small pieces.

teaspoonful each of salt and mustard.

A speck of cayenne pepper.

Cook the corn-starch in the b.u.t.ter; then add the milk gradually and cook two minutes; add the cheese and stir until it is melted. Season and serve on crackers or bread toasted on one side, the rabbit being poured over the untoasted side. Food value is that of about three-fourths of a pound of beef.

Macaroni and Cheese No. 1

1 cupful of macaroni, broken into small pieces.

2 quarts of boiling salted water.

1 cupful of milk.

2 tablespoonfuls of flour.