SERVING CHEESE TO THE FAMILY

Chronicle (Levin), 29 July 1946, Page 2

SERVING CHEESE TO THE FAMILY

Perliaps it is only the true cheese lover who realiaes just howsuccessfully cheese can be brought into our menus. It is not on our rationed list and we can therefore make full use of this, to adl to the flavour of our meals, help out oui rations and beneiit our health. Let us then serve it more often. Cheese with soup. — Actual cheese. soups are few, but cheese can play an adniirable part in eulivening an otherwise ordinary soup, and making it more nourishing as well. Soups made from vegetables such as celery, leeks, mixed vegetables, potatoes or tomatoes can be served. with cheese: (a) Pour the soup into the soup plates, put on each a small thin slice or roll baked and sprinkled with cheese and browned quickly under the grill. (b) Serve garnished with tiny cubes of toast or fried bread 011 which a little cheese has been sprinkled and then browned. (c) Serve the soup quite plainly, but handing plenty of grated cheese to be caten with it. Cheese soup. — Slice 2 onions and ehop up finely II b of lean bacon, and fry these in a little fat until tlie onions are quite brown. Add 11b of breadcrumbs, li pints of stoek and a pinch of cayenne pepper. Siminer for i an hour and then stir in 2oz of cheese. When the cheese has melted put the soup through a line sieve and heat gently again. Takc off the fire and when posstble thicken with egg yollt beaten with a little stock. Serve with

croutons. Cheese with fisli. — Cheese is usually cooked with fish for two reusons; to give added nutriment as well as flavour and for making a savoury and attraclive dish out of tinned iish, or the romains of boiled fish. The flavours of cheese and iish blend readily together. For example: Ordinary fish cakes can sometimes become a little dull. Try iutroducing a little grated cheese to the mixture to vary the flavour; or to the fish pie add a final layer of cheese anrt breadcrumbs which have been tossed iu a little fat and browned in the usual wav; cover smoked fish with a well seasoned white sauee, sprinkle with cheese and brown quickly. Cheese and Fish Paueakes. — Make a paucake batter and mix with it soine linely flaked cooked fish. Add a little grated cheese as well. Fry small paueakes of this mixture, roll them up and arrange in a long disli, sprinkle them with grated cheese or cover them with a little cheese sauce and grated cheese, and brown the top quickly before serving. A touch of onion flavouring could be used as well.

Cheese with Eggs. — Althougli at prescnt eggs are unobtainablc "cheese with eggs" is included for those that have them; such an addition will help make a dish go further. To the others try the idea when you can. Cheese and ScrambJed Eggs. — (1) For 1 egg allow 1 tablespoon of cheese and a little butter. Cheese should be added last. Substance can be added by incorporating tiny cubes of fried bread or fried potato. (2) Seramble some eggs but do not let them get quite dono. Hpread on a slice of buttered toast and sprinkle each thicklv with finely grated cheese. Put them into a hot oven for a few minutes until the cheese is melted and serve at once. This would be tasty with crisp bacon, or fried tomatoes iu season. Cheese Omelettes. — For each 3 eggs allow 1 tablespoon of grated cheese and cook in the usual manncr. Just before serving sprinkle with a little grated cheese which can be browned quickly if desired. Another idea is to add to the eggs some dices of sauted raw potato and thin sliees of cheese. Serve flat. p— ■ m — — 1 mmmrnmmmmm*