IDEAS ON SERVING

Chronicle (Levin), 3 August 1946, Page 2

IDEAS ON SERVING

To eontinue last week's suggestions of serving cheese with the various parts of a ineal, we begiii at "Clieese with Meat. ' ' Cheese is useful with mcats, particu* lurly for contriving something unxisual and appetisiiig. It is valuable also iu lieJping to eke out thc remains of a joiiit> for example; to your niiuee or eold meat add a lliick layer of ehoeso and breadcrurubs, then brown quiekly in the oven; or add grated cheese to the top of the shepherd's pie, or to the mixture of egg and breadcrumbs used to coat veal cutlets or sausage. Iu faet, try oeeasionally to iutroduee it in your service of Ioft-over mcats.

Cheese and Bacon Pie Groase a pie plate or tin, and cover it fairly thicklv with pastrv, then put in a layer of grated cheese about £'in. thick, and sprinkle this with a littlc onion flavouring, now a layer oi' very small dieed bacon, and sea son with pepper. Cover with more pastrv and bako in the oven for about 40 iuinutes. Cheese and Bacon Rolls Eoll out some pastry, eut it into pieces about 3in. long by ljin. wide. Cut some iingers of cheese a littlc smaller, and roll each in a tliin slice of cooked bacon. Eoll this up in the pastry, moistening the edges and pinching well together. Bake for 10 minutes or so in a hot o.vcn. , , ,

• - Cheese; Potato and Sausage Pie Mask some potatoes, and cut up some cooked sausage. Mix well togctlier (noat of thc potato will help to mashi up the sausage and make a good evohj puree of the two), and put in a gi'easedj pudding basin or pie dish. If possible I beat in a egg. Chopped parsley mayj also be added. Now cover the top witli a mixture of grated cheese and breadcrumbs. Bake the whole thing in a| moderale oven for about half an liour.'j Cheese with Vegetables Cheese hclps us serve vegetables as: Ihe main eourse of a meal. It assistsj to "dress them up" so that we i'eel thc . dish is complete and not just part. I Cheese with Brussels Sprouts Cook and draiu the Brussels sprouts I and toss them in a little fat (bacon if j desired). Put a layer in a lreproof dish.! Next add a layer of cheese. Repoat; this several times. Pour over enoughj white sauce to nearly iill the dish.j Cover with more grated cheese and a| few shavings of butter. Bake in oven; about 10 minutes until top is liglitly browned. . | This can be used as a basic recipc,! substituting for Brussels sprouts usingi any other vegetable such as cabbagc, beetroot, cauliilower, onions, etc. lustcad of a white sauce topped with a layer' of cheese and breadcrumbs, a cheese sauce may be used witli a broadcrumb top dotted with small pieces of crisp fried bacon. Cheese and Vegetable Pie Cut 2 sticks of celery and carrots iuloi small eubes, and cook in fat withouti browning them until thcy are soft. Pare dlbs. of potatoes and cut them! into thick rjngs, add them to the otlierl vegetables, witli 2 teaspoons of parsley,' some onion flavouring and a toucli otb leinon flavouring, and just cover them! with boiling vegetable stock or water. j Cook for I hour and then put iu greasedj pic dish and sprinkle well with grated j cheese and brown in a oven for .1 hour. Anothcr idea. — Just before serving; your fried vegetables, wlicn thcy wiilj be very hot, sprinkle with grgted! cheese. This will then partiully melt and will give a delieious flavour. CIIEESK DLSHEB Cheese Pie 1 Tune a tin with pastry and fill with a mixture of luashed potatoes to which! you buve added grated cheese, to your taste, and fiiii.il ly bound with a beaten egg. Bake until the top is brown. Ai little onion flavouring eould bc. added j to the mixture. Cheese Yorkshire Pudding To Jlb. of flour, 1 pint of milk and 1 egg, add 3oz. of grated cheese and bake in the samc way as any Yorkshire pudding. IServe as a dish by itself witli gravy and vegetables. - - - Cheese Devilled Melt 2oz. grated cheese with a piece of butter the size of a wainui; add 1 teaspooui'ul of ehopped picklcs, and a seasouiug of eayenne pepper and mustard. Sen'C on rounds of toast.