Fort Worth gazette. [volume] (Fort Worth, Tex.) 1891-1898, 1893-04-23
PREPARED CHEESE,
Cheese Relishss How Prepared by Chefs as
Epieurean AppolIzors.


For the Sunday Gazette:
lt rs not generally known In Ameri-
eau cookery that cheese fills Us great
want and is as important % constituent
Of animal food. and Is us good O digcstpr
az can possibly be- desired
Foreigners are better aware of the
facts An English author. whilst MAX
ing tour through Switzerland was
invited to dine with the monks of 81,
Bernard. As the special guest lac was,
~ COURSE the first iO boz supplied with
soup. A dish Of grated Checsr was
passed, and me-. being young aud bnshful
aud unused to the foreign mnnncr of liv-
ing knew not what 10 DO with H. But
with n bold dash hr spriuklrd some in
the hot soup, and soon learned that thr
prior and the monks did precisely the
same.
Cheese I'm an continental countries Is
considered nutritious and beneficial
addition To- sOup.
In the Swiss cottages the praaantry
rely ON cheese and there is one dish so
commonly used that 90 Is considered an
article of daily food. This Is the
CHEESE FODU.
Crate % quarter of pound Of Guycre
cheese. Add to 10 giil uf milk. Then
heat carefully until The cheese iS COM
plptcly dissolved, Remove from the IRE,
Add three eggs and season with salt and
pepper Put "a lump of butter about the
slr of % hazel nut Zoo each of half %
dozen small moulds When the butter iS
melted pour iu lhe cheese mi&turr. Bake
m "a moderate oven until IL stinrus Serve
m the moulds iu which 10 Is cooked.
This rs capital dish, most sustaining,
IL is used by the Swiss guides when SOME
particularly good mountain climbing is
required. The foudu, with the brown
bread and Thin wine of the country
proves % plentiful meal
Another good. sturdy dish, popular in
these Alpine districts, is the
CHEESE PUDDING.
Make batter of a quart of milk and
four eggs Crate pound of ordinary
chccsc aud miN IL with an cqunl quantity
of bread crumbs. Add both cheese and
bread to the batter Season with salt
aud pepper, aud bake In q pudding dish
until solid and nicely Drowned. This can
be served not only as dish for luncheon,
but will make a iiur supper relish.
CHEESE OMELETrE.
Break twelve eggs In bowl and beat
| lightly for moment only. Add a cup
of milk and two ounces of American or
| Parmcsou cheese grated, Season with
salt aud pepper Put n a frying Iuu
| two ounces of butter, when melted pour
| or the eggs, and when they thiCkcu sui.
| icicutly fold Ia two and serve imme-
diutcly.
Thc secret Of a good omelctte depends
mainly ON two things the right heat and
/ that the eggs should hc cooked $50 we'll
ON the outside as 10 bear turning whilst
/ they are soft ON the inside The ONE.
| lotte must Zoe eaten immediately.
PORTED CHEESE.
Boat I'm mortar ONE pound of good
| English cheesc, Add 90 10 two ounces
/ "a n III uft al
one pinch each of salt cayenne pepper
/ aud mace. Beat an we'll together and
! pack IL in glass jars, Spread over the
| top a layer of butter and cover lightly.
! This Is a delicious relish for bread or
| toast and q charming additions 90 the
menus of Tight housekeeping
WELSH RAREBIT
Crate % half pound of good American
! choose aud put 10 Ia q saucepan with "a
| tablespoonful of butter and a litile salt
| Pepper and mustard. Put the saucepan
! on the ire, ard when the cheese com.
/ mences to melt, stir In slowly a gin Of
! ale or beer When smooth and well
mixed add the yok of AN egg and spread
| the mixture ON slices of huutered toast
and serve In chatting dish
/ Ina nll countries cooked cheese is now
| considered dig'~uhle aud 60 give tone 10
/ the stomach
a learned chemist asserts that whilst
the raw checse b. I'M many cases indi.
| gestihle 10 weak stomachs. tho coolel
cheese can be eaten with impuity. In
| cases where persons arr troubled with
bilious arrangements the brown crust OF
| cooked cheese dishes may be discarded
thar is really ,the only part which is rot
| really dlsesied With the well-to-do and
| rich lt hhus a place on every table as "A
| dlgesler al the close Of the meal N n
doubtless an ancient Observance. Saws
| shakespeare IN his Merry Wives of
WINDSOR II will make an end 10 nv
dinner There Is plppins aud cheese 10
MRS, OLIVER BELL BuNCE