The Book of Cheese Part 33

to pound of cheese.

teaspoonful of salt.

Speck of cayenne pepper.

Cook the macaroni in the boiling salted water, drain in a strainer, and pour cold water over it to prevent the pieces from adhering to each other. Make a sauce out of the flour, milk, and cheese. Put the sauce and macaroni in alternate layers in a b.u.t.tered baking dish, cover with b.u.t.tered crumbs, and heat in oven until crumbs are brown.

Macaroni and Cheese No. 2

A good way to prepare macaroni and cheese is to make a rich cheese sauce and heat the macaroni in it. The mixture is usually covered with b.u.t.tered crumbs and browned in the oven. The advantage of this way of preparing the dish, however, is that it is unnecessary to have a hot oven, as the sauce and macaroni may be reheated on the top of the stove.

Baked Rice and Cheese No. 1

1 cupful of uncooked rice and 4 cupfuls of milk; or, 3 cupfuls of cooked rice and 1 cupful of milk.

2 tablespoonfuls of flour.

pound of cheese.

teaspoonful of salt.

If uncooked rice is used, it should be cooked in 3 cupfuls of milk. Make a sauce with one cupful of milk, add the flour, cheese and salt. Into a b.u.t.tered baking dish put alternate layers of the cooked rice and the sauce. Cover with b.u.t.tered crumbs and bake until the crumbs are brown.

The proteids in this dish, made with rice cooked in milk, are equal to those of nearly 1 pounds of average beef.

If skimmed-milk is used, the fuel value is equal to nearly 3 pounds of beef. Whole milk raises the fuel value still higher.

Fried Bread with Cheese No. 1

6 slices of bread.

1 cupful of milk.

2 ounces of cheese, or cupful of grated cheese.

teaspoonful of salt.

teaspoonful of pota.s.sium bicarbonate.

b.u.t.ter or other fat for frying.

Scald the milk with the pota.s.sium bicarbonate; add the grated cheese, and stir until it dissolves. Dip the bread in this mixture and fry it in the b.u.t.ter. The pota.s.sium bicarbonate helps to keep the cheese in solution. It is desirable, however, to keep the milk hot while the bread is being dipped.

Plain Cheese Salad

Cut Edam or ordinary American cheese into thin pieces, scatter them over lettuce leaves and serve with French dressing.

Olive and Pimiento Sandwich or Salad Cheese

Mash any of the soft cream cheeses and add chopped olives and pimientos in equal parts. This mixture requires much salt to make it palatable to most palates, the amount depending chiefly on the quant.i.ty of pimiento used. The mixture may be spread between thin slices of bread or it may be made into a roll or molded, cut into slices and served on lettuce leaves with French dressing.

Cheese and Tomato Salad

Stuff cold tomatoes with cream cheese and serve on lettuce leaves with French dressing.

Cheese and Pimiento Salad

Stuff canned pimientos with cream cheese, cut into slices and serve one or two slices to each person on lettuce leaves with French dressing.

(3) Ways to use cottage cheese. Cottage cheese alone is an appetizing and nutritious dish. It may also be served with sweet or sour cream, and some persons add a little sugar, or chives, chopped onion or caraway seed.

The following recipes[154] ill.u.s.trate a number of ways in which cottage cheese may be served:

Cottage Cheese with Preserves and Jellies

Pour over cottage cheese any fruit preserves, such as strawberries, figs or cherries. Serve with bread or crackers. If preferred, cottage cheese b.a.l.l.s may be served separately and eaten with the preserves. A very attractive dish may be made by dropping a bit of jelly into a nest of the cottage cheese.

Cottage Cheese Salad

Mix thoroughly one pound of cheese, one and one-half tablespoonfuls of cream, one tablespoonful of chopped parsley and salt to taste. First, fill a rectangular tin mold with cold water to chill and wet the surface; line the bottom with waxed paper, then pack in three layers of the cheese, putting two or three parallel strips of pimiento, fresh or canned, between the layers. Cover with waxed paper and set in a cool place until ready to serve; then run a knife around the sides and invert the mold. Cut in slices and serve on lettuce leaves with French dressing and wafers or thin bread-and-b.u.t.ter sandwiches. Minced olives may be used instead of the parsley, and chopped nuts also may be added.

Cottage Cheese Rolls

(To be used like meat rolls.)

A large variety of rolls, suitable for serving as the main dish at dinner, may be made by combining legumes (beans of various kinds, cowpeas, lentils or peas) with cottage cheese, and adding bread crumbs to make the mixture thick enough to form into a roll. Beans are usually mashed, but peas or small Lima beans may be combined whole with bread crumbs and cottage cheese, and enough of the liquor in which the vegetables have been cooked should be added to get the right consistency; or, instead of beans or peas, chopped spinach, beet tops or head lettuce may be added.

Boston Roast

1 pound can of kidney beans, or equivalent quant.i.ty of cooked beans.

pound of cottage cheese.

Bread crumbs.

Salt.

Mash the beans or put them through a meat grinder. Add the cheese and bread crumbs enough to make the mixture sufficiently stiff to be formed into a roll. Bake in a moderate oven, basting occasionally with b.u.t.ter or other fat, and water. Serve with tomato sauce. This dish may be flavored with chopped onions cooked until tender in b.u.t.ter or other fat and a very little water.

Pimiento and Cottage Cheese Roast

2 cupfuls of cooked Lima beans.

pound of cottage cheese.

Salt.

3 canned pimientos chopped.

Bread crumbs.

Put the first three ingredients through a meat chopper.

Mix thoroughly and add bread crumbs until it is stiff enough to form into a roll. Brown in the oven, basting occasionally with b.u.t.ter or other fat, and water.

Cottage Cheese and Nut Roast