Freeland tribune. (Freeland, Pa.) 1888-1921, 1898-01-27

In America cheese is regarded more
food, and yet one pound of cheese is
equal in food value to more that two
pounds of meat. 1t being very rich
in both fat and proteids. Considering
this, its price is very low, and it ought
to be treasure to people of limited
means and do good service in replac-
ing sometimes the more expensive
meat.
Cheese rs good value is fully rec
ognized in Italy and Germany, where
it is eaten extensively uncooked, and
also as an addition to cooked food in a
great variety of dishes. An excellent
dish may prepared of,cheese and po-
tatoes, the potatoes being chiefly COM
posed of starch, which is heat-giver,
while the cheese is highly nitrogenous
and supplies the elements in which
the potato is deficient, the two to-
gether forming fair approach to the
theoretically demanded balance of con-
stituents. Cheese and rice make an
other dish, as do spaghetti and cheese,
and breadcrumbs and cheese and
number of other dishes. Several
recipes are given below which are par
ticularly timely in the season for chat
ing g-dish parties.
Cheese and Potatoes Baked-Peel
and cut six large potatoes into
fine slices; CRATE half pound of Amer
lean cheese and mix half teaspoonful
salt with one-quarter teaspoonful white
pepper. Have ready one tablespoon
tul butter. Put a layer of the pota-
toes in pudding dish; sprinkle over
some Of the seasoning and small pieces
Of the butter and cheese. Continue in
alternate layers till all is in the dish.
Place in medium hot oven and bake
till the potatoes are done.
Potatoes au Gratin--Peel eight me-
dunn sized potatoes; put them in
saucepan over the fire; cover with one
quart of water and add one tablespoon
full salt. Boil till tender. Drain off
the water and mash the potatoes fine.
Heat half cupful milk with half table
spoonful butter; add it to the potatoes
md mix all together, adding little
white pepper. Put the potatoes in a
dish and cover with thick layer of
grated cheese. Sprinkle over little
melted butter and bake light brown
in n hot oven.
Macaroni au Gratin-Break half
pound of Italian macaroni into pieces
and place them in a saucepan. Cover
with boiling water, add half table
spoonful salt, and boil forty-five
minutes. Then drain. Crate four
ounces Of American cheese, return the
macaroni to the saucepan, adding half
the cheese, two ounces butter and halt
even teaspoonful white pepper. Toss
the saucepan for few minutes over the
fire. Mix we'll together, then put the
macaroni into dish, sprinkle the re-
naming cheese and pour half-ounce
melted butter over the top Place the
dish in a hot oven, and bake light
brown, about ten minutes. Then serve
in the dish.
Cheese With Rice-Place one cupful
of well washed rice in a saucepan; add
two quarts cold water and one tea.
spoonful salt. Boil till the rice is
done, but not broken. Drain in col.
auder and rinse it off with cold water.
Put the rice alternately with four
ounces grated cheese in a dish; add
half tablespoonful butter and little
white pepper. Mix one egg with one
cup milk. Pour it over the rice and
bake light brown in hot oven.
Cheese Pudding-Grate half pound
cheese and one heaping pint of bread
crumbs and melt one tablespoonful
butter. Mix bread crumbs, cheese
and butter together and put them in
pudding dish. Beat three eggs un-
til light; add one pint milk, pour il
over the ingredients in the dish. Let
stand fifteen minutes, then bake.
Cheese au Gratin-Toast three
slices OF bread to fine golden color,
and place slice of cheese over each
one; lay them on tin plate and bake
in quick oven till the cheese is
melted. Remove, lay the toast on
three hot plates and serve at once.
Welsh Rabbit-Toast four thin
slices of bread to fine golden color;
lay the toast on four hot plates and
keep warm; place saucepan with
half pound of fine-cut American
cheese, four tablespoons cream or
water and half an ounce of butter over
the fire; stir until it forms into
creamy mixture; then pour it over
the hot toast and serve Immediately.
A little English mustard or one tea.
spoonful Worcestershire sauce may be
added, and q sprinkling of cayenne
pepper.
Golden Buck-Prepare Welsh rab-
bit, the same as in the foregoing
recipe, and lay on to each one a
poached egg. Another way is to lay
one slice of boiled bacon over the
rabbit and poached egg on top OF the
bacon.