Herald and news. [volume] (West Randolph, Vt.) 1878-1943, 1899-10-26
sAvoRY CHEESE DISHES.

With the arrival Of cool weather, the
! housekeeper may plan for many dishes
that We're unsuitable for the summer
heats, More need is felt Of warmth and
| force producers and It must be the ef-
/ fort Of the house mother 10 supply these
/ In due quantities. The task is com
paratvely easy Tor those who are able
| To pend 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 a Welsh
rarebit gathers an association OF mid
night suppers and consequent indiFes-
tion that tabooes II 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 il 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 im-
agined when a generous portion OF II Is
put into a stomach already weary with
the labors OF the day, al an hour when
the owner Of that unhappy organ is un-
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. II is always more easily digeste1
II mingled with starches in which Il Is
itself lacking, and which the palate
Graves This Is the philosophy Of serv-
ing Welsh rareblt on toast When the
rarebit IS well made it may be eaten at
luncheon or even at a Sunday night sup
ner without fear Of direful consequences
More wholesome however. is a cheese
fondu or a cheese pudding In which the
starchy crumbs are mingled and blended
with the cheese.
CHEESE FONDU.
Melt tablespoonful of butter In a
double boiler. add to It a eupful OF
milk, scant cupful Of fresh white
bread-crumbs and two cupfuls Of graf
ed cheese. Use the ordinary soft fun
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 is excellent made in a chatting
dish.
CHEESE PUDDING.
Heat a pint Of milk In double boil
er with tiny pinch OF baking soda. As
soon as II 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 IL cupful Of grated cheese. SEASON
TO taste with salt and red pepper. and
turn into a pudding dish. Bake In a
quick oven, covered. for fifteen minutes
uncover and brown. II must be eaten
as soon as it is done. as il fails very
quickly
WELSH RAREBTT
Crate OF shave a hall-pound of soft
cheese. Malt tablespoonful of butter
in double boiler on iH Z chatting dish
ever boiling water, and put with ID
gill Of hot water and the cheese. cove
and While they are melting. mix IN i san
Ger OF cup a teaspuonful Of celery salt
a saltsroonful Of dry mustard and a
pinch Of cayenne pepper In another
cup have ready a teaspoonful each az.
iemon-juice and Worcestershire sauce
As soon as the cheese has melted ~
smoothness put la the dry seasoninr
and then beat in two eggs. n, hfpped ven,
hight When these are well bIep5aJ
with the cheese.-in about three p,i,,,,tss
and you must stir an the time af,sr
they go in add the Worcestershire ma
emon-Juice, and serve the rarehit !,
/ once, upon toast
me directions for this may sound =,
+ httle elaborate but the rarebit win ~
iouha delicious, and possesses The pra.,
merit Of never becoming strirFv.
CHEESE SCRAMBLED EGGS
I Crate two tablsspoonfuls ~ -.
ofS cheese Melt a tablespoonful Of but
yer IN trying-pan. beat six eggs light
aad the cheese to them. and turn intotho
tryiEg-pan. heat six eggs light aad ~
cheese 70 them, and turn into the ~,
ihg-pan. STIR until the mixture Is tbict !
ana smooth. season to taste Win M,
ana red pepper. and serve at one pron
toast or hot crackers.
BAKED CHEESE OMFLET
Beat SIX eggs light. the whites ana |
the yolks together. Stir into fbsr.
hat eupiul Of milk two tablespoonful
Of grated cheese. a half-teaspoonf,,I :, |
SAT- and pinch Of pepper. Grease veil |
par pans orcustard cups. hair 6U tbsra
With The mixture SET in a pan ~ ~, |
water and bake covered until frrn IT,