The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1899-11-01
sAVORY CHEESE DISHES.

with the arrival of cool weather, the
housekeepsr may plan for many dishes
that were unsuitable for the summer
heats. More need is felt of warmth and
force producers and it must be the eff
fort of the house mother to supply these
In due quantities. The task is COM
paratively easy for those who are able
to spend money freely in the purchase
of meats, but where a certain measure
Of economy is necessary, the family ca
terer must make brains take the place
of means in choosing appetizing and
nourishing foods.
The majority of housewives fail to APP
preciate the valuable properties Of
cheese in the dietary. The general idea
is that cooked cheese is unwholesome,
and about the very name Of Welsh
rarebit gathers an association Of mid
night suppers and consequent indiges-
ton that tabooes it as an article for fam
lily consumption. The trouble lies, how
ever, not so much with the Welsh rare
bit as with the time and circumstances
In which 1t is eaten. Cheese is highly
concentrated form of nourishment-one
pound of it being equal to three of meat.
The result to the digestion may be I'M
agined when a generous portion of 1t Is
put into stomach already weary with
the labors of the day, at an hour when
the owner of that unhappy organ is I'M
able to take the exercise which would
assist the gastric powers in the work OF
assimilation.
Cheese, properly cooked and eaten by
well persons who are leading physically
active lives, need not prove unwhole-
some. 1t is always more easily digested
If mingled with starches in which 1t is
itself lacking, and which the palate
Graves. This is the philosophy of serv-
ing Welsh rarebit on toast. When the
rarebt is we'll made 1t may be eaten at
luncheon or even at Sunday night sup
per without fear of direful consequences.
More wholesome, however, is a cheese
fondu or cheese pudding in which the
starchv crumbs are mingled and blended
with the cheese.
CHEESE FONDU.
Melt a tablespoonful of butter in
double boiler. add to it a cupful Of
milk, scant cupful of fresh white
bread crumbs and two cupfuls of graf
ed cheese. Use the ordinary soft full
| cream cheese. Cover and let all cook
! together until the cheese is thoroughly
melted. Stir in then two well-beaten
eggs, cook until the mixture is creamy
in color and begins to thicken, add salt
to taste and a dash of cayenne pepper,
and serve on crackers or toast.
This il excellent made in chafing
dish.
CHEESE PUDDING.
Heat pint of milk in double boil
err with a tiny pinch of baking soda. AS
soon as it is warm put in one cupful of
bread crumbs and let them soak for
ten or fifteen minutes. Beat two eggs
light, add these and a tablespoonful of
butter to the bread and milk, and then
stir in a cupful of grated cheese. Season
to taste with salt and red pepper and
turn into a pudding dish. Bake in
quick oven, covered, for fifteen minutes
uncover and brown. 1t must be eaten
as soon as it is done, as it falls very
quickly.
WELSH RAREBIT.
Crate or shave a half-pound of soft
cheese. Melt IA tablespoonful of butter
in a double boiler or in a chatting dish
ever boiling water, and put with it a
gill of hot water and the cheese. Cover,
and while they are melting, mix in a sau-
Ger or cup a teaspoonful of celery salt,
a saltspoonful of dry mustard and a
pinch of cayenne pepper In another
cup have ready a teaspoonful each of
lemon-juice and Worcestershire sauce
AS soon as the cheese has melted "a
smoothness put in the dry seasoning
and then beat i'm two eggs, whipped very
light. When these are well blended
with the cheese,-in about three minutes
and you must stir all the time after
they go in,-add the Worcestershire and
lemon juice, and serve the rarebit a.
(? once, upon toast
t The directions for this may sound {
i little elaborate, but the rarebit will be
!. found delicious, and possesses the grea
" merit OF never becoming stringy
~ CHEESE SCRAMBLED EGGS.
I. Crate two tablespoonfuls of rattle
1t dry cheese. Melt a tablespoonful of but
1t ter in a frying-pa beat six eggs light
II add the cheese to them, and turn into tn
1t fryingpan, beat six eggs light, add tn
" cheese to them, and turn into the fry
:. ing-pan. Stir until the mixture is thicl
y and smooth season to taste with sal
and red pepper, and serve at once upo
II toast or hot crackers.
IT BAKED CHEESE OMELETS.
1t. Beat six eggs light, the whites an
the yoks together. Stir into them
half cupful of milk, two tablespoonful
10 of grated cheese, a half -teaspoonful {
% salt and pinch of pepper. Grease we
a. patty pans or custard cups, half fill thei
e. with the mixture, set in a pan of he
water and bake covered until firm. Tur