Evening star. [volume] (Washington, D.C.) 1854-1972, 1879-11-15
HOW TO COOT CHEESE.
Dainty Cheese Dishes for Luncheon
and Dessert.

panty CneGSG Dishes for Luncheon
and Dessert.
The first one the best known. the most easily
MADE, Is Stewed cheese. You remember that in
the well-known Welsh rarebit fresh cheese is cut
into slices, put upon buttered toast and laid in
cheese toasteT until it is melted But II this
plan were followed with cheese that was Begin
Ming 10 get CRY 1t 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 until it is melted
The saucepan should then be taken of the fire
ter of pound of cheese, the yolk of one egg
beaten up with half teaspoonful OF mustard
he of @ aad pe
fire for about two minutes The preparation
should then be turned into very hot dish and
served as hot as possible, little three-cornered
pieces Of dry toast being stuck into it here and
there. II the cheese Is not very rich little but
ter may be put into it, and will help to soften it.
can assure you that very many people would
Mgnly appreciate cheese served In this way, but
am bound to tell you also that it Is one of the
most fndigeStible of all dishes.
Macaron1 cheese, always SO much liked by gen.
tlemen, Is much more wholesome. For this CRATE
the cheese as you would CRATE nutmeg, only on
coarSer crater, and take two ounces, weighed
after 1t Is grated, with little pepper and salt
WASH half pound OF Naples macaroni, break it
up, throw 1t into boiling water with lump of
butter in it, and boil 1t till 1t is perfectly tender
but firm and not at all broken. 1t should be re-
membered that the commoner the m lcaroni the
more quickly it will be DONE The best will take
about half an hour to boil When tender drain
1t dry, melt an ounce of butter in a stewpan, mix
smooth paste. This paste should be made smooth
with the back Of a wooden spoon. Add half a
pint of cold milk, and stir the sauce till 1t boils
T fed sa or a sna pinch
tard may be mixed with it !; add half the grated
cheese and the macaron1 drained dry. Turn 1t
upon hot dish, sprinkle the rest OF the cheese
over it, and brown the top in front of the fire.
Serve the preparation very hot. The best way
to brown the top Is to hold red-hot salamander
over 1t for minute or two; that does the bust
ness both quickly and well; the only difficulty Is
that 1t Is not every one who possesses a sala-
mander; but an old iron fire shovel will answer
the same purpose, and most people have that.
All that is necessary Is to make it thoroughly
hot and hold it over the macaroni, moving it
about so that the surface may be equally tol-
ored. can assure you that If it is nicely made
now must tell you of another excellent dish to
be made with grated cheese and that is cheux-
feur au gratin. 1t makes capital dish for sup
per or luncheon, and is inexpensive. 1t can be
made of a whole cauli1ower, or, if preferred, the
SprlgS only of one or two vegetables can be used
When 1t is well managed the caulif1ower kept
Mnoie looks the best It Is, however, rather diff
fcult to kept 1t compact, and when it is stray
CLING all over the dishit does not look very tidy.
In order to avoid this however, it is only neces-
sary 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-sized caulihower, close and
white. need not say be careful that there are
no caterpillars In it. Cut the stalk quite close
and trim away the outer withered leaves Put
1t head downward into large saucepan. with
plenty OF fast-boiling water; slightly salted and
let 1t boil until it Is tender. 1t will take from
quarter OF an hour to twenty minutes, Ii it
turns over in the water, as it is very apt to do
II must be turned back again with fork, for the
flowers will be whittier If they are kept well un-
der the water. Care must be taken, too, to re-
move any scum that rises When the center of
the flower yields readily to pressure, it is DONE
rake IL up carefully with Slice and drain it on
a sieve. But while it was boiling the sauce
should have been prepared. You will need two
ounces Of grated cheese, grated as for the maca-
roni, half an ounce of butter, an ounce of flour
quarter of pint of cold water, a tablespoon
full OF cream, and as much cayenne pepper as
would barely cover tbs fiat surface of a split
pea. Put the butter and the flour into small
stew-pan and mix them thoroughly, off the fire.
with the back OF wooden spoon Add quar-
ter OF pint OF cold water and stir the sauce
over the fire till it is thick and quite smooth;
OF salt When the cauliflower is done enough
to take it up, cut off the outside green leaves,
place it on the dish On which it is to be served,
and squeeze it together, as said before, with
cloth held in both hands. Stir half the cheese
into the sauce, and then pour it gently over the
flour. Sprinkle the remainder OF the cheese
over the top and brown it as the macaroni was
Drowned. Serve it very hot
CroustadeS may be made some day when the
COOK mas been making pastry and has few
trimmings LEFT. The pastry should be good,
and should be rolled out very thin, after which
small patty pans or moulds should be lined with
it. Crate two ounces OF Parmesan into basin,
and mix with it an ounce of warmed (but not
oileO butter, the yolks Of two and the white of
one egg, SaltspOOnful of salt and pinch OF
cayenne. Cayenne should always be used with
preparations of cheese. If the eggs are small
three yolks will be required instead Of two. Put
small spoonful Of the mixture into the lined
moulds, and bake the crustades in a moderately
heated oven. When they are set and the pastry
is lightly colored they are done enough. Thei.
appearance will be improved If a single sprig O.
fried parsley Is put on the top OF each and
grated cheese sprinkled over that.
Now for the cheese strawS. Crate two ounces
OF ParmeSan into bowl Mix this with a
pinch of salt, little cayenne and two ounce;
OF flour, and rub two ounces of butter into the
mixture. Make the ingredients into a stiff
paste with the yolk of one egg. Flour the pas
try board and the rolling pin and roll the pastry
out rather thtnly till it is about half a quarter
of an inch thick. AS the StrawS are to be about
five inches long, it will be well to roll the pastry
to this width. Cut the pastry into fingers half
quarter Of an inch wide; lift them carefully
one by one upon buttered baking sheet and
bake them in hot oven. When they are a
pale brown color they are done enough; they
will take about ten minutes. Sometimes small
rings about the size OF penny piece are cut out
of the paste and six or eight straws are put
through each of these, in imitation of Bundle
OF stlckS or the StrawS are served piled on
dish IN transverse rows. They are eaten cold.
III put away in tin they will keep awhile
[CaSseU's Magazine.