CHEESE DISHES

New Zealand Listener, Volume 9, Issue 231, 26 November 1943, Page 19

CHEESE DISHES

source of calcium, which we need for teeth and bones; besides furnishing protein for muscle-building, and fat for energy. It should be used as a meat substitute instead of being eaten in substantial amounts at the end of a hearty meat meal in place of sweets or fruits. It is a very concentrated foodone pound of cheese represents the fat and protein of a gallon of miik. Cheese should therefore be eaten in small amounts, and in conjunction with bulky foods like fruit and vegetables. Wholemilk cheese being so rich in fat, there should be very little other fat provided at the same meal. Macaroni and Cheese Pudding Have ready a pan of boiling salted water. Into it break some macaronifrom % to Y2lb. to 4 teacups waterand boil briskly for 30 minutes, then strain. Place alternate layers of macaroni with a few pieces of butter and grated cheese and breadcrumbs in a pudding dish-top layer being breadcrumbs. Pour over alli a little milk, and bake in a brisk oven till a light brown. Nice Breakfast Dish Dip half slices of bread in milk-do not soak. Make sandwiches with thin slices of cheese between. Season with salt and pepper and fry in pan slowly, with plenty of dripping. Honeysome This is the quaint name given to a favourite breakfast in Shropshire. It needs no preparation, and is sustaining and very palatable. Simply spread good wholemeal bread (home-made is best), first with butter, then with honey, and top it with generous slices of cheese. An apple is eaten afterwards. Farm Toast This is another Shropshire breakfast -or tea. Fry rashers of bacon crisp, and place on a hot dish. Then fry an equal number of slices of bread in bacon fat, and also sufficient thick slices of apple. Drain the fried bread, cover each piece with slices of cheese, and place under grill or at top of oven till cheese is soft and hot. Then put a rasher of bacon on top of the cheese, coveg with the fried apple, sprinkle with pepper and salt and a pinch of sugar. Serve at once. @ Cheese Muffins , Cream 2oz. butter with 1 teaspoon icing sugar, add 1 well-beaten egg, then 4 cup milk, with 14 teaspoon of celery flavouring, stirred into the milk. Sift 1 large cup flour, a good teaspoon of baking powder, 1% teaspoon salt, and a pinch of cayenne. Lastly, add 1 cup of grated cheese, Mix all very lightly together, and if needed, add a little more milk. The mixture must be nice and soft (like the mixture for gems). Half fill well-greased muffin (or patty) pans, and bake in a hot oven for 20 minutes, When they have been in the oven about 15 minutes, lift out and sprinkle with a little grated cheese and paprika. Put back until well browned, split and spread with butter, and join together HEESE is an_ important economical food, and a _ valuable

again when cold. Only half-fill the muffin pans, as they puff up like cream puffs. They are light as a feather, and delicious. Well grease the pans, and they will just drop out, leaving the little pans quite clean.

Cheese Pie Line a deep pie-plate with a good pastry -- preferably wholemeal, and bake. Then fill with the following mix-ture:-Two ounces of butter and "lb. grated cheese (or finely-shaved processed packet-cheese), melted together and cooled. Beat 2 eggs well, add a teacup of milk. Season with pepper and salt, and either a little cayenne or mustard, add all to the melted mixture. Bake in a medium oven till the custard is nicely set and lightly browned.