Delaware gazette and state journal., 1899-11-02
Co.'S oexzss OK;
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coPYHcHTED1
sAvoRY CHEESE DISHES.

housekeeper may plan Tor many dlsheS
that were unsuitable for the summer
heats. More need is felt of warmth and
force producers and 1t must be the ef-
fort of the house mother to supply these
In due quantities The task is corn
paratively easy for those who are able
to spend money freely in the purchase
of meats, but where certain measure |
cf 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 ap=
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 indiges- |
tion that tabooes 1t as an article for fam |
ily consumption. The trouble lies how
ever, not so much with the Welsh rare
bit as with the time and circumstances
in which it is eaten. Cheese is a highly
concentrates 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 a stomach already weary with
the labors of the day, at 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. 1t Is always more easily digeste1
| IL mingled with starches in which it is
| itself lacking, and which the palate
II. Ill .l.,r - -sasN
| ing Welsh rarebit on toast. When the
rarebit 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 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
| double boiler, add to it 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 is excellent made in chafing
dish.
CHEESE PUDDING.
Heat pint of milk in a double boil
er with 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 tablespoonful Of
butter to the bread and milk, and then
stir in 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 ItAREBIT.
Crate or shave a halr-pound of soft
cheese. Melt tablespoonful of buttey
in a double boiler or in chatting dish
over boiling water, and put with 1t 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,
saltspoonful of dry mustard and a
pinch of cayenne pepper. In another
cup have ready teaspooDful each of
lemon-julce and Worcestershire sauce.
AS soon as the cheese has melted to
smoothness put In the dry seasoning,
and then beat In two eggs, whipped very
light. When these are well blended
with the cheese,-in about three minutes.
and you mast stir all the time after
, they go in,--add the Worcestershire and
lemon juice, and serve the rarebit at
once, upon toast
The directions for this may sound q
little elaborate, but the rarebit wifi be
found delicious, and possesses the great
, merit of never becoming stringy.
CHEESE SCRAMBLED EGGS.
Crate two tablespoonfuls of rather
dry cheese. Melt q tablespoonful of but
ter In frying-pan. beat six eggs light,
| add the cheese to them, and turn into the
frying-pan, beat six eggs light, add the
/ cheese to- them, and turn into the fry
ing-pan. Stir until the mixture is thick
0 and smooth, season to taste with salt
and red pepper and serve at once upon
! toast or hot crackers.
. BAKED CHEESE OMELETS.
/. Beat six eggs light, the whites and
the yolks together. Stir into them a
half cupful of milk, two tablespoonful
of grated cheese, half-teaspoonful oi
Q salt ana n pinch of pepper. Grease well
d patty pans or custard cups, half fill them
@ with the mixture. set in pan of hot
water and bake covered until firm. Turn
n them out on a hot platter. They arc
Q very good with white sauce or a goot
n gravy poured over them, but they may
be eaten without this.
/. GOLDEN BUCK.
I Melt tablespoonful of butter in a fry
S ing-pan. and stir into it three cupfuls O
s grated or shaved cheese. As soon as /
y begins to become thoroughly melted
u put in hot water. Stir until the mixture
! Is thick and smooth add saltspoenfu
each of salt and dry mustard, and servt
), on rounds of hot buttered toast. AT tho
'S moment the cheese is done. there should
!. be ready a poached egg for each persol
y who is to partake of the dish and ever!
y round of toast with its proportion Of th'
Y cheese should have one of the egg
= served upon it. This dish will be in
jured by standing for even few mo
ments. 1t is therefore a good plan ii
make the cheese part of it in a chafing
y dish, and have the eggs prepared in tn
ia kitchen and brought in just at the in
10 stant when they are required.
d CHRISTINE TERIUNE HERRICK