Evening star. [volume] (Washington, D.C.) 1854-1972, 1879-06-14
How to Cook Cheese.

the well-known Welsh rarebit, fresh cheese is
cut into slices, put upon buttered toast, aud
laid In a cheese tOaster till it Is melted. But I
this plan were followed with cheese that was
beginning to get dry, it would not melt easily,
and, therefore, cheese OF this sort Is better to
be stewed. For this it should be cut into thin
slices, and put into saucepan with a little old
ale, then stirred over The fire till it is melted.
The saucepan should then be taken off the fire
quarter OF pound Of cheese, the yOlk OF one
egg beaten up with half teaspoonful of mus
tara and little cayenne should De STIRRED into
the mixture, first off the fire and then on the
fire for about two minutes. The preparation
should then be turned upon very hot dish,
and served as hot as possible, little three-cor
cred pieces Of dry toast being stuck into 1t here
and there. If the cheese is not very rich lit
tie butter may be put with it, and will help to
soften it. I can assure you that very many
people would highly appreciate cheese served
In this way, but l am bound to tell you also
that it is one Of the most indigesttble Of all
dishes.
gentlemen, is much more wholesome. For this,
CRATE the cheese as you would CRATE nutmeg,
only on coarser crater, and take two ounces,
and salt. Wash half pound of Naples maca-
rOni, break 1t up, throw it into boiling water
with lump of butter in it. and boil it till it is
perfectly tender, but firm and not at all broken
1t should be remembered that the comm )ner
the macaronf the more quickly 1T will be done.
The best will take about half an hour to boil
When tender drain 1t dry; melt an ounce Of
butter in Stewpan, mix with it over the fire
an ounce of flour to make smooth paste. This
paste should be made smooth with the back Of
a wooden spoon. Add half pint Of cold milk
and stir the sauce till 1t boiis Season it with
salt and pepper, and pinch of cayenne If liked.
or half teaSpOOnful Of mustard may be mixed
with It; add half the grated cheese and the
dish, sprinkle the rest Of the cheese over it and
brown the top In the front of the-fire Serve
sne preparation very hot, The best way to-
brown the top Is to hold a red-hot salanander
over it for minute or two; that does the bust
ness both quickly and WE'LL the only difficulty
is that it is not every one who possesses sa,a-
MAJ out an Old iron fire shovel will answer
the same purpose, and most people have that
All that Is necessary is to make 1t thoroughly
hot and hold 1t over the macaron moving il
ABOUT, SO that the surface may be equally
coiored. can assure you that il 1t Is nicely
made the macaroni cheese Is sure to find favor
But now l must tell you Of another excellent
dish to be made with grated cheese, and that is
choua-teur an gratin. 1t makes a capital dish
1Of supper or luncheon, and is inexpensive 1t
can be made OF whole cauiflower, or II pre-
Ierred, the sprigs only OF one or two vegetables
When it is well managed the caulidower kent
whole looks the best. 1t is, however rather
difficult to keep 1t compact, and when it is
struggling all over the dish it does not look very
tidy. In order to avoid this, however it is OnJy
necessary that the cook, just before she pourS
the sauce over it, should squeeze it together
with clean cloth held in both hands For the
sauce procure moderate-sked caulif over
close and white. l need not say, be careful that
CneTe are no caterpillarS in it. Cut the stalk
quite close and trim away the outer Witherei
leaves. Put it head downwards into a large
saucepan with plenty OF fast-bofling water
signify salted, and let 1t boil until it Is tender
minutes. If 1t turns over In the water as II Is
very apt to do, 1t must be turned back again
Win foTk for the flowers will be whittier II
they are kept well under the water. Care must
be taken, too, to remove any scum that rises
Nhen the centre OF the flower yields readily to
pressure it is done. Take it up carefully with
boiling the sauce should have been prepared,
You VIII need two ounces of grated cheese
grated as for the macarOni, half an ounce of
Dut.er, an ounce OF flour, a quarter OF a pint of
colo water, a tablespoonful OF cream, and as
much cayenne as would barely cover the fiat
surface or split pea. Put the butter and the
Hour into small stewpan and mix them thor
oughly, of the fire, with the back of a wooden
spoon. Add quarter OF pint Of cold water
and Stir the sauce over the fire till it is thick
and quite smooth; then add the cream and the
mower Is done enough take 1t up, cut Off the out
side green leaves, place 1t on the dish on which
IL Is 70 De served, and squeeze 1T together. as l
said before, with cloth held in both hands.
Stir half the cheese into the sauce and then
pour It gently all over the flower. Sprinkle the
remainder OF the cheese over the top and brown
hot. ''
Croustades may be made some " when cook
mas ma 30 peen N, making pastry and has few trim:
mlngs !eft The pastry should be good, AID
should be rolled out very thin, after which
small patty pans or moulds should be lined with
IL. crate Two ounces OF ParmeSan into ba Sin
and mix with 1t an ounce Of warmed (but NOT
oiled) butter, the yelks OF two and the white OF
one egg, a salt5pOonful of salt and pinch of
cayenne. Cayenne should always be used with
preparations OF cheese. Ii the eggs are small
three yelks viii be required instead of two pnt
small spoonful Of the mixture into the incl
mouidS and bake the crOuStadeS In q moderately
heated oven. When they are set and the pastry
Is nightly colored they are done enough Their
appearance Will be improved If single spr1g OF
Irled parsley Is put Oh the top of each and
grated cheese sprinkled over that.
NOW Tor the cheeSe-st Crate two ounces
OF Parmesan into bowl. Mix this with It a pncI
OF salt, little cay enne and two ounces of Il our
and rub two ounces OF butter into the mixture.
Make the ingredients into stiff paste with the
yelk OF one egg. Flour the pastry board and
the rolling pin. and roll the pastry out rather
thinly Till IL is about half a quarter OF an incl
tnlcK. AS the StrawS are to be about five inches
VIII De well to roll the pastry to this width
CUT Inc pastry into fingers half quarter of an
buttered baking sheet and bake them la 8 no.
oven. When they are pale brown color they
are done enough; they will take about ten min
les. sometimes small rings about the size of a
penny -piece are cut out of the paste and six or
eight straWs are put through each OF these. l.,
imitation or bundle OF sticks; or the stra rs are
served piled on dish in traverse rows. Taev
are eaten cold. II put away I'm tln they viii
keep aWhlle.-t Cassetfs (London) Magaziae
MARRIAGE AMONG THE AUSTRALIANs.-In Aus.
tralla as elsewhere, a tie OF more or less per-
manence and acknowledged validity binds mon