St. Paul daily globe. [volume] (Saint Paul, Minn.) 1884-1896, 1890-02-21
USES OF CHEESE,
Some of the Products the Farm
and Fireside Makes From 1t.

Some of the Products the Farm
and Preside Makes From 1t.
Cheese Omelet-Beat four eggs, add
half teacupful of grated crackers and
three tablespoonfuls of grated cheese;
pour in hot pan and fry.
Pounded Cheese-Pound half pound
of dry cheese with two tablespoonful
of butter, add teaspoonful of mustard,
a. little CAYENNE pepper and pounded
mace. Spread on bread and eat.
Cheese for Luncheon-Frim slices of
bread free of crust and CRATE into
small baking dish, pour in little sweet
milk, break over half dozen of eggs.
season with salt and pepper. CRATE over
the top thick layer of cheese, and set
in the oven to bake brown.
Cheese Souffies-Cut quarter of
pound of cheese in very small pieces
and put In half cup of cream with
little salt and pepper, set over the fire
and stir in the yOlk OF an egg; put bits
OF toast in very small cups. pour the
mixture over and set in the oven one
minute.
Cheese Sandwiches-Cu some thin
slices of brown bread. spread a little
butter over them and lay on the top of
half the slices squares of cheese, put
OilChi III ia DOb ON6U
until the cheese is melted, lay slice of
warm toast on the top of each slice of
CHI esq. and serve at once.
Pastry Ramakins-ROll some puff
paste thin, spread over with grated
cheese. fold, roll out again and spread
with the cheese; repeat this several
times. then roll out thin and cut with
small cake-cutter, brush over with the
beaten yelk of an egg and bake in a
quick oven for ten minutes. When
done serve, very hot, on folded nap
kin.
Cheese Fondee-One tablespoonful
each of butter and flour, three table
spOOnfuls of grated cheese, half tea
cuprul of milk, three eggs, little salt
and white pepper. Melt the butter, stir
in the flour, add the milk. let cook, sea-
son and stir in the beaten eggs. then
the cheese; pour in butter-mOuld,
cover with buttered paper and bake.
Cheese Fingers-Mix four ounces of
-four, five of grated cheese, a little salt
and pepper together, mOisten with the
yOlk of one egg; work into smooth
paste. Roll very thin, cut some of the
paste in little rings and some III strips.
Lay on creased paper AMI set in hot
oven for fifteen minutes. Put the
straws, or little strips, through the
rings in punches.
POlenta-Put o spoonful Of butter in
quart of boiling water, wet cornmeal
with cold water, add salt, and mix
smooth, put in boiling water, let boil,
make into ball and let stand half an
hour, cut in thin slices, lay in the bot
tom Of deep dish. put on it thin slices
of cheese, cover with bits of butter;
then put more mush, cheese and butter
until the dish is full; put the cheese on
top, set in quick oven and bake.
Welsh Rarebit-Take square slices of
stale, light bread, without crust;s butter
them and dip in bowl of hot water.
Lay on heate dish and set to keep
warm. Put half pint of milk in a
small saucepan; stand it over moder-
ate fire; when boiling add oint and a
half of gr ted OF crumbed cheese and
stir until it melts, season with little
salt and pepper. add the yelks of two
eggs, stir, pour over the toast. The
mixture should not be tough OF stringv.
Cheese Ramakins-Put half pint of
milk and two ounces of bread in a small
saucepan, and set OIL stove to boil.
Stir until it is smooth paste; then add
small teacup of grated cheese and two
ounces of butter. Stir over the fire one
minute; take off. Season with salt and
cayenne pepper; add the yelks of two
eggs. Beat the whites of three stiff, and
add gently. Pour in creased pan or
baking dish, and set in the oven fifteen
or twenty minutes.