Home Makers' Column

White Ribbon, Volume 18, Issue 8, 1 September 1946, Page 7

Home Makers' Column

SOMETHING about cheese By “Lynette” The value of cheese as a has been much emphasised during the war, largely Because it is an easily ctnred and easily transported concentrate of “the perfect food” —Milk. Though in New Zealand the commercial manufacture of cheese is confined almost solely to the “Cheddar” variety, overseas there arc many types. We read of the Lapps making this nutritious food from reindeer milk, and the Arabs from camel milk, while Roquefort. one of the most expensive and highly esteemed cheeses of Europe and America, is made from a mixture of sheep’s and goat’s milk. The ripening of cheese is perhaps the most Important part of its manufacture, for here changes occur in the protein similar to the digestive processes of the human body, which help to make it such an easily digested food. With our Cheddar cheese and many others, this ripening is largely due to the Lactic Acid Bacillus and other bacteria; but some varieties, such as Gorgonzola and Stilton, are ripened by moulds, first cousins to the mould used in the manufacture of Penicillin. Contrary to popular opinion, “mild” cheese is just as nutritious as “tasty,” and cheese is not composed of “mites.” The mites are merely harmless little creatures which enjoy cheese as much as we do. In the cooking of cheese, the main noit.t to remember is that over-

heating renders it rubbery anti indigestible. When grated, it mixes more readily with other ingredients, and is therefore lei? likely to he overcooked. Among the most easily prepared cheese dishes ate those made with cheese sauce; where boded onions, cauliflower, or mixed vegetables are served with the following sauce: —Melt two level tablespoonfuls of butter, add two level tablespoonfuls flour, salt and pepper to taste, and mix in one cup of cold milk. Cook, stirring all the time till thickened; remove from stove and add :] cup of grated cheese iust before serving.

Cheese Souffle 3 tablespoons butter 3 tablespoons flour i cup grated cheese u cups of milk. 4 eggs Salt and pepper Melt butter, add flour, then milk, and cook till thick. Add cheese and beaten egg yolks. Stir over boiling water till cooked. Cool thoroughly and add stifly beaten whites. Season and bake at 300 degrees for one hour. Cheese Fondu 1 cup scalded milk 1 cup stale breadcrumbs. 1 lb. grated cheese. 1 tablespoon butter melted 4 teaspoon salt 3 eggs Mix milk, crumbs, cheese, butter and salt, and add yolks well beaten. Pour into stiffly beaten whites and bake at 300 degrees for one hour.

Macaroni Cheese £ cup macaroni 4 tablespoons flour 1 teaspoon salt 13 cups milk 1 dessertspoon onion juice 1 cup grated cheese 4 tablespoons butter -• teaspoon mustard $ teaspoon pepper Cook macaroni fifteen minutes in boiling, salted water, and strain. Melt iMittcr, add flour and seasoning, then milk. (ook till thick. Remove from heat, add cheese, and add all to the macaroni in a casserole. Sprinkle with bread crumbs and a little butter. Brown in the oven.