CHEESE IS TASTY

Wairarapa Times-Age, 31 March 1941, Page 8

CHEESE IS TASTY

WHEN USED THIS WAY.

CHEESE MUFFINS.

Sift together two level cups plain flour, 3 level teaspoons baking powder, Llevel teaspoon salt. Add about one cup fmely-grated cheese, a little paprika, and 1 tablespoon sugar. Beat 1 egg well and add it to 1 cup milk and 3 level tablespoons of melted butter or margarine. Form into soft batter and bake in patty or muffin pans in a hot oven for about 20 minutes. CHEESE AND NUT SCONES. Sift 2 cups plain flour, 1 level teaspoon salt, 1 teaspoon baking powder, and a pinch of cayenne. Rub in 6oz. butter, then add Boz. minced cheese. Add 1 tablespoon chopped walnuts and from into a stiff paste with a little beaten egg. Roll out about 4-inch thick and cut into rounds. Brush with beaten egg and sprinkle with chopped walnuts. Bake in a moderate oven for about 20 minutes. CHEESE’CHARLOTTE. Butter a round tin or mould well and sprinkle with breadcrumbs. Cut some white or brown bread thinly and spread with butter. Place a layer on top of the breadcrumbs, then a layer of grated cheese, pepper and salt, and if liked paprika or cayenne and 1 teaspoon finely-chopped red pepper. Continue until mould is almost full, using cheese for top layer. Beat 2 eggs and add J-pint milk, and, if the charlotte is bigger, us another egg and a little more milk. Pour over contents and allow to stand for about 15 minutes. Bake in moderate oven until set, or the charlotte may be steamed gently. Turn out and serve with cheese auce. FRIED CHEESE CAKES. Melt 2oz. butter ‘in saucepan, add 3oz. plain flour, cook a little, then add 2 cups hot milk and stir over the gas until mixture leaves the pan clean. Allow to cool, then add the yolks of 3 large or four small eggs. Now add 4oz. grated cheese, salt, pepper, and a little cayenne to taste, and a little grated nutmeg. .Mix well and spread on a flat dish or board. Cut into strips or any fancy shape and roll in seasoned flour, then in beaten egg and fine breadcrumbs. Fry in boiling fat until a golden brown. Drain well and serve as a luncheon dish.