CHEESE DISHES

Wairarapa Times-Age, 6 March 1939, Page 8

CHEESE DISHES

FARE FOR EVERY MEAL. One of the most obliging commodities on the pantry shelf is cheese. It will rise to any emergency and provide interesting fare for every meal from breakfast to late supper. The following recipes suggest tempting ways of serving cheese hot or cold. Cheese Fondue. Take 1| cupfuls milk, 2 cupfuls soft breadcrumbs, 1J cupfuls grated cheese, 1 teaspoonfi.il salt, 1-8 teaspoonful paprika, dash cayenne,. 1 tablespoonful melted butter, 3 eggs, separated. Pour milk over the breadcrumbs and let it stand until milk is absorbed. Add cheese, seasonings, butter, arid wellbeaten egg-yolks, mixing lightly. Fold in stiffly-beaten egg-whites; turn into well-greased baking dish, and bake in a moderate oven for thirty to fortyfive minutes, or until delicately browned and firm to touch. Serve at once. Cheese and Olive Custard. Take 5 slices bread, 2 tablespoonsfuls butter, 1 cupful grated cheese, 1 cupful sliced, stuffed olives, 3 eggs, slightly beaten, 1-8 teaspoonful dry mustard, 1 cupful olive liquor, 2 cupfuls scalded milk.

Remove the crusts from the bread slices and spread with one tablespoonful butter; cut in cubes and put onethird over bottom of a greased casserole. Arrange layers of one-third of a cupful of cheese and quarter cupful olives over cubes, repeat, then cover with remaining bread cubes and top with remaining 1 one-third cupful of cheese; dot with tablespoonful of butter. Mix eggs, mustard, and olive liquor and gradually stir in the hot milk. Pour over mixture in casserole and bake in a slow oven for about an hour or until knife inserted comes out clean.

Cheese Croquettes. Take 1 cupful grated cheese, paprika to taste, 1 teaspoonful grated onion, 1 tablespoonful finely-minced parsley, 2 cupfuls thick white sauce, breadcrumbs, 1 egg, slightly beaten, 1 table-; spoonful water. Add cheese, paprika, onion, and parsley to white sauce in double boiler, and heat until cheese is melted; turn out on a well-greased. plate and cool. Shape into cylinder, cone, or ball shapes; roll in crumbs, dip in mixture, of egg and water, and roll again in crumbs. Fry in hot, deep fat for about one minute or until golden brown. Serve with a sauce such as tomato or cream sauce, flavoured with anchovy paste. Cheese Croustades. Take 2oz grated cheese, loz breadcrumbs, 1 tablespoonful melted butter, 1 tablespoonful milk, 1 egg-yolk,, a little salt, cayenne pepper, some stale bread and frying fat. From slices of bread half an inch thick stamp out eight or nine croutes one and three-quarter inches in diameter. Then with a .smaller cutter make an inner circle, hollow the centre of each croute to half its depth, and fry the croutes in ho.t fat. Mix together in a basin the cheese, breadcrumbs, add milk, butter, and egg. Season well with salt and cayenne pepper, pile the preparation on the croutes, smoothing it into pyramidal form with a knife, brown in a quick oven, and serve as hot as possible. Cheese and Macaroni Pudding. Take 4oz cheese, 2oz macaroni, 2oz soft brown breadcrumbs, loz white breadcrumbs, | pint milk, 2 eggs, 11 pimentoes, salt and pepper. Put the macaroni into a pan of slightly salted boiling water and boil it till it is tender, then drain and chop it into small pieces. Take the brown and white breadcrumbs, heat the milk and pour it over the breadcrumbs, and let them soak. Meanwhile grate the cheese finely, chop up the pimentoes, and beat the eggs. Add these prepared 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 butter basin cover it securely with a buttered paper and steam it gently from one and a half to two hours. Unmould the pudding, and serve it plain or with white sauce. Swiss Macaroni Cheese. Take 1 tablespoonful breacrumbs, lloz grated cheese, 4oz macaroni, 1 onion, 1 tomato, lloz butter, 1 gill milk. Boil .the macaroni in water and a little salt till quite tender. Drain and cut up in rings. Boil the onion in the same watei’ and slice. Grease a pie-dish and place a layer of macaroni at the bottom. Cover with a layer of cheese, onion, and tomato. Continue till the dish is three-quarters full. Pour milk over, and on top put a plentiful sprinkling of cheese and breadcrumbs and some small pats of butter. Bake for twenty-five minutes and serve at once. Yorkshire Rarebit. Take 4oz cheese, Joz butter, 3 tablespoonfuls milk or beer, some Worces- ' tershire sauce or vinegar, pepper, some buttered toast, 2 poached eggs. Cut the cheese into small pieces. 1 place them in a saucepan with butter, milk or beer, add a little made mustard, a few drops of Worcestershire ! sauce or vinegar, pepper to taste. Stir ■ and cook gently until the mixture resembles thick cream. Meanwhile pre- • pare one slice of buttered toast, trim the edges, and cut it in two, and poach the eggs to as plump a form as possible. Pour the cheese preparation over . the toast, lay the eggs on top, and serve quickly, garnished with parsley.