Ways With Cheese
I am one of those women whose cooking is all by experiment. It’s by no means always economical, or successful either, but it’s a lot of fun. Take cheese, for instance. The family like it raw or cooked, and it’s good food, so in it goes, in varying quantities, to all sorts of dishes-not only the obvious ones like Macaroni Cheese and Welsh Rarebit, but any that I find it makes more interesting. For instance, a very little finely grated cheese mixed with cayenne pepper and sprinkled over grilled tomatoes brings out their flavour tremendously. I add it to scrambled eggs (in the cooking) as well as to omelettes. By the way, a dab of Tomato Sauce on top when serving improves both these dishes. Cheese sprinkled over baked fish just before removing finally from the oven is excellent, especially
if the former ts cooked with fine herbs. But not many of my friends seem to have tried cheese in soup. About a dessert-spoonful, grated, stirred in to the _plainest of mutton broth will transform it into "mock chicken." And, if I were you, I wouldn’t satisfy the family’s curiosity.
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Bibliographic details
New Zealand Listener, Volume 1, Issue 11, 8 September 1939, Page 10
Word Count
193Ways With Cheese New Zealand Listener, Volume 1, Issue 11, 8 September 1939, Page 10
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Copyright in the work University Entrance by Janet Frame (credited as J.F., 22 March 1946, page 18), is owned by the Janet Frame Literary Trust. The National Library has been granted permission to digitise this article and make it available online as part of this digitised version of the New Zealand Listener. You can search, browse, and print this article for research and personal study only. Permission must be obtained from the Janet Frame Literary Trust for any other use.
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