Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1901-02-05
CHEESE DISHES

SoUFFLE.-All souffles must be eaten
as soon rs baked, as they fall II allowed
to stand even for few minutes. From
twelve to twenty minutes is required to
bake them, and the time for adding the
whites of the eggs-the last step before
baking-should be nicely calculated.
The souffle may be made, ready to add
the whites, half day before it is to be
used. Cheese souffle, II baked in small
paper cases, requires twelve minutes in
the oven; il in one large portion, twenty
minutes. To make cheese soutfle, melt
one heaping tablespoonful Of butter in a
spider, blend in one heaping tablespoon
full of flour, add slowly One-half cupful
of milk, one scant level teaspoonful of
salt one pinch each of cayenne and soda,
one cupful OF grated cheese and the
beaten yolks of three eggs. Stir until
perfectly smooth and the eggs have had
time to 'set"-nO longer. Pour into a
buttered dish, and set away until twenty
five minutes before it is to be served ;
then add the whites of the eggs stiffly
beaten, pour into buttered pudding
dish, and place in hot oven. Do not
shake the floor nor open the oven door
for fifteen minutes.
STRAws.-Mix as for pie-crust one
cupful Of flour and one heaping table
spoonful of butter; add one scant cup
full of grated cheese in which one level
tablespoonful of salt and good pinch of
CAYENNE have been mixed. Beat the
yolk OF an egg, add one tablespoonful of
ice-water, and blend into the flour
mixture. If sufficient water has not
been added to bind it together, pour in
little more, being very careful not to
make the dough soft. Roll out on cold
molding-board, cut into strips about six
inches long by One-third wide, give each
strip few twists, to make spiral effect,
and bake in hot oven.
TOASTED CHEEsE.-Cut cheese into
wafer slices, lay on buttered toast, to
cover it, sprinkle with cayenne, and
place in gas-stove under the broiler
to slightly brown 1t.
COTTAGE CHEEsE.-The making of
cottage cheese is similar to the boiling
of potatoes, making bread, tossting, etc.,
in that it Is rarely done as well as 1t may
be done. All such directions about the
clabber as letting 1t "come to a scald,'
''stand it over boiling water" etc., are
fatal to good results. The vessel con-
tanning the clabber may be set over an
other vessel of water standing on the
back of the stove, where 1t cannot posi-
bly, boil, but where it will heat gradual
ly. When the whey begins to separate
and feel little hot turn over the curd
with clean hands, 80 that all parts may
be equally heated; and when 1t feels
somewhat firm (Which will be when all
parts have been in contact with the hot
whey) pour into cheese-cloth bag to
drain. You will know that you have
made a "perfect" cheese II It Is firm
without being the least bit granular.
After draining rub the cheese smooth
with the.back of silver spoon, or put It
through a pOtato-ricer, salt 1t to taste,
mix through it little softened butter,
and moisten the mass we'll with rich,
sweet cream, pouring little cream
around 1t in the dish In which 1t Is serv-
ed. Cottage cheese Is best In summer,
when milk sours quickly; but II the
milk be stood In warm place, and a lit
tie soured milk be poured into 1t, the
souring may be secured quickly enough
to preserve q good flavor In winter
Womsn's Home Companion.