Substantial Cheese Dishes

New Zealand Listener, Volume 5, Issue 122, 24 October 1941, Page 45

Substantial Cheese Dishes

Cheese Roly Poly (Californian Recipe) Make the pastry as usual-or use this recipe:-Sift together 1 cup of flour, 1 cup of wholemeal; 1% teaspoon dry mustard; 2 rounded teaspoons of baking powder; a pinch of salt. Chop in or rub in % Ib. of butter, or good dripping, and mix with milk to pastry consistency. Roll lightly to an oblong shape, and half an inch thick. Spread then: with this mixture:-142 cups of cheese put through the mincer; 1 small onion, also minced; mixed with a beaten egg and a tablespoon of melted butter, and a dash of Worcester Sauce. Roll up, press the ends together, and place fold side down in a greased baking dish. Brush over with milk and bake about 30 minutes or 35 minutes in a hot oven. Serve hot, sliced, with a vegetable salad, and tomato sauce. Boiled Vegetables au Gratin Boil cauliflower, cabbage, Brussels Sprouts, green beans, or even asparagus as usual. Strain, and put in an ovendish, sprinkle with a little pepper, and put some days of butter; then dust thickly with grated cheese. Put under the griller for a few minutes, till the cheese melts a little. Or the vegetables may be heaped upon slices of buttered toast, instead of being put in the dish. Bread and Cheese Pudding Into a baking dish or casserole, put a layer of slices of buttered bread, without crusts. Cover with a thick layer of grated cheese, sprinkle with salt and pepper. Now put another layer of buttered bread, and another thick layer of grated cheese and seasoning. Pour over a custard made with 3 eggs, and 21% cups of milk-no sugar. Put a last layer of grated cheese on top, and cook. for about half an hour in a moderate oven, so that the custard Sets, but does not boil. The top should be brown and crisp. Yorkshire Rarebit (traditional) Four ounces of cheese; 12 oz. butter; 3 tablespoonfuls milk; a little vinegar, mustard and pepper; 2 slices buttered toast; 2 poached eggs. Cut the cheese into small pieces, and put into a saucepan with the made mustard, a few drops of vinegar, and pepper to taste. Stir and cook gently until the mixture resembles thick cream. Meanwhile pre-

pare two slices of buttered toast, and pour some of the cheese preparation over each piece. Place a poached egg on top of the cheese, and serve very hot. Cheese Eggs _ Three eggs; 1 oz. butter; 2 oz. grated. cheese; and pepper and salt. Boil the eggs hard and when cold remove the shells, and cut the eggs in half lengthwise. Put the yolks into a pan with the cheese, butter, pepper and. salt. Heat gently, and stir until the butter is melted. Then put the mixture into the white halves of the eggs, and serve cold on a plain doily, or better still, on a bed of lettuce, and cress; or in a whole leaf of lettuce. Yorkshire Cheese Muffins "One egg; 114 cupfuls flour; %4 cupful of grated cheese; 1% teaspoon salt; (Continued on next page)

(Continued from previous page) 2 teaspoonfuls baking powder; and %4 cup milk. Beat the egg lightly, add the salt and milk. Sift the flour and baking powder together, and then put in the grated cheese. Make into a dough with the liquid, beat well, and roll out. Cut into rounds, brush with beaten egg, and bake for ten minutes, about, in a good oven. These are delicious split and spread with butter, and eaten hot. Cheese Straws This recipe came from a Scottish Women’s Institute. Rub together 4 tablespoons of sifted flour, and 2 tablespoons of butter; add pepper-cayenne --and salt to taste; and mix in 4 tablespoons of grated cheese. Bind with one well-beaten egg; roll very thin, and cut in three-inch lengths. Bake a pale brown in a quick oven. Smoked Fish and Cheese Use left over cooked smoked fish. Flake and bone it-say a cupful. Melt a good ounce of butter, and mix it well with the fish, 2 or 3 ounces df grated cheese, a beaten egg, and a tablespoon of milk,.a little pepper, salt and mustard. Stir over the fire till hot, and serve on buttered toast. Cream Cheese (Belgian) Two pints of milk; 2 egg yolks, and some castor sugar. Home made cheese

is a popular course among all classes in Belgium, and this is a Belgian recipe. Put the milk in a wide pan and stand in a warm place, until it curdles into a thick junket. Turn the junket into a piece of butter muslin, and when the first liquid has run through, gather up the corners of the muslin, and tie it round with strong string, leaving a hoop. Hang on a nail, with a basin underneath to catch the whey. After several hours, turn out into a bowl and beat up to the consistency of thick Devonshire Cream. When it is quite smooth, beat in 2 egg yolks, and sweeten with castor sugar. Serve in a china or glass bowl, Cheese Omelette Beat up the eggs-the number depending on the number of people. Do not add much milk; and put plenty of butter in the pan. Add cheese, shaved with a knife, not too finely, but so that you can bite into the pieces of cheese. Pour it all into the hot pan, and just turn the edges over. Serve very hot straight from the pan. This was sent in by a husband. Cheese Souffle One cup of grated cheese; 2 oz. butter; 142 ounces of flour; 42 cup of milk; 3 eggs; and salt and pepper. Melt the butter in a saucepan, stir in the flour, add the milk slowly, and stir till it is very smooth, and has thickened. Add then the pepper and salt, the egg yolks, and the cheese. Stir over heat until the cheese is melted, then allow to cool. Beat the whites of the eggs, and carefully fold them into the cheese mixture, Place in a_ buttered pie-dish, allowing plenty of room to rise, and bake about 20 minutes,