THE RIGHT RECIPE

Evening Star, Issue 22454, 26 September 1936, Page 25

THE RIGHT RECIPE

CHEESE DISHES Cheese is one of the most nutritions of foods. It consists essentially of the casein and fat of milk, and is good either in a raw state or cooked. When /it is cooked, however, it should be either graced or broken up and mixed with some starchy food. This helps to make it digestible. A hard kind of cheese is best for grating. In Italy a dish of grated cheese usually stands on every dining table for use with cheese dishes. It is sprinkled over macaroni cheese like castor sugar, even when there is plenty of cheese already in the dish. Have you ever used cheese pastry to cover the apple pie? If not, try it. Apple Pie with Cheese Pastry, Take Ik cupfuls flour, J tcaspoonful salt, J tcaspoonful baking powder, J cupful butter, 1 cupful grated cheese, water to mix pastry, 4 good-sized green apples, 1 cupful sugar, a little nutmeg and cinnamon. Sift together the flour, salt, and baking powder. Add half the butter or margarine by cutting it with a knife. Carefully add' the water, mixing with a knife until dough hangs together. Roll out on a floured board in an oblong shape. Spread it with the remaining butter and one-third of the cheese. Fold to make three layers. Turn quarter-way round with edges of pastry towards you. Repeat twice the rolling, spreading with the butter and cheese, and folding. Put into a cold place until required. Wash, peel, and core the apples and cut into thin slices. Put the apples into a deep fireproof pie dish, add sugar, nutmeg, cinnamon, and place a few small pieces of butter on top. Roll the pastry out to about three-eighths of an inch thick and cover the apples. Trim and decorate the edges of pastry. Bake in a hot oven for about 35 minutes, or until apples are cooked. Cheese an.d Macaroni Pudding, Take 2oz macaroni, Jib cheese, 2oz soft brown breadcrumbs, loz white breadcrumbs, J pint milk, 2 eggs, 1 pimento, salt and pepper. Put the macaroni into a pan of slightly salted boiling water, and boil until tender, then drain and chop into' small pieces. Heat the milk and pour it over the white and brown breadcrumbs, and let them soak. Meanwhile grate the cheese finely, chop up the pimento, and beat the eggs.' Add these ingredients to the soaked crumbs and mix them all together. Add also the chopped macaroni and seasoning to taste. Then turn the mixture into a well-greased basin, t cover it securely with buttered paper, and steam it from one and a-half _ to two hours. _ Unmould the pudding and serve plain or with white sauce. Cheese Pudding. Take 3 thin slices of bread and butter, 2oz grated cheese, 1 egg, 1 teaspoonful made mustard, J pint milk, pepper and salt. Spread the bread and butter with a little mustard. Put alternate layers of bread and butter and grated cheese, seasoned with salt and pepper, into a fireproof dish. Beat the egg and stir in the milk. Pour the egg and milk over the bread and' bake the pudding in a slow oven for about 45 minutes or until set. If this pudding is baked too quickly it will be watery. Welsh Cheese Pudding. Take 1 cupful breadcrumbs, 1 cupful flour, J teaspoonful white pepper, 1 cupful milk, 1 egg, 3 teaspoonfuls baking powder, Soz grated cheese, 1} teaspoonfuls salt, 2 small onions, minced, 1 tablespoonful Worcester sauce, J teaspoonful paprika. Mix cheese, crumbs, flour, onions, and seasoning well together. Stir in the baking powder and beaten egg diluted with the milk. Lastly beat in the sauce, and pour into a buttered pudding basin or mould. Cover with a buttered paper. Place in a saucepan with-boilifig water coming up the sides, and steam gently for about 1J hours. Turn out and serve masked with the following sauce Dissolve 2 tablespoonfuls cornflour in 1J cupfuls of milk, bring to the boil,' cook for five minutes, then take off. and stir in a well-beaten egg, salt, and paprika to taste. Cook again for a few minutes, but do not boil, then add the juice of a lemon. Cheese Carrots. Take Jib yellow cheese, paprika to taste, parsley. Press cheese through a coarse sieve or put through a mincer, season to taste with paprika Take a heaped tablespoonful at a time, place it in the palm of the hand, and roll it until it becomes the shape of a carrot. Plant a sprig of _ parsley in the stem end and serve with salad in place of celery, and accompanied by biscuits or toast. Cheese Custard. Take 1 cupful breadcrumbs, 1 cupful grated cheese, 1 egg, J pint milk, pepper and salt. Beat the egg and add the milk. Pour these over the cheese and breadcrumbs, and season to taste with pepper and salt Pour into a greased fireproof dish and bakp in a moderate oven for about half an hour. Take great care the custard does not boil. Serve very hot and use at once. Cheese Rarebit. ■ Take Jib cheese, J teaspoonful Worcester sauce, 5 teaspoonful paprika, 1 small finely-grated onion, 2 tablespoonfuls butter, J cupful thick tomato pulp, | teaspoonful flour, salt to taste, squares of toast. Grate the cheese. Place the butter in a saucepan. Add onion, tomato pulp (wb ich has been passed through a fine sieve and thickened with flour), Worcester sauce, salt, and paprika. Cook until onion is soft. Acid cheese, and tir until cheese is melted and mixture well blended. Serve at once on squares of hot buttered toast. Potted Cheese. Take Jib grated cheese, 1 egg-yolk, J cupful cream, 1 tablospoonful butter, salt, cayenne. ‘ Melt the butter in a saucepan and stir in the cheese and cayenne. When melted, gradually mix in the wellbeaten egg-yolk diluted with the cream, and cook, stirring all the time until thickened and smooth. Pack into small meat or fish-paste pots, and seal at once. Store till wanted in a cool place. Serve with toast or biscuits.