Evening star. [volume] (Washington, D.C.) 1854-1972, 1902-11-24
DAINTY CHEESE DISHES
CAN BE MADE A PERFECT SUBSTI-
TUTE FOR MEAT.
Not Indigeshble II Cooked-A Bunch
Of Seasonable
Recipes.

Written for The Evening Star.
Americans are far too apt to regard cheese
simply as a relish. 1t Is eminently nutri-
tious, and, rightly served, becomes valu-
able article of food.
The Swiss peasant finds In cheese a per-
feet substitute for meat. and serves It In
various ways. Eminent English authorities
declare that 1t contains all Of the essential
elements Of the best OF food. ALI that Is
needed to render It q welcome addition to
every family menu Is a recognition Of these
truths and little intelligent study Of the
methods Of preparation.
The recipes given below have been select
ed with care, and the products will be found
easy of digestion as we'll as palatable. The
old theory of the indigestfbility Of cheese
applies to the raw and by no means to the
cooked product:
be served with salad or an afternoon tea,
can be made with but little trouble. Allow
an equal weight of -four, butter and grated
Parmesan cheese. Add a little cayenne
well together. Roll out into a thin paste,
cut into small rounds with a biscuit cutter
and bake to a light brown. II Parmesan
cheese cannot be obtained, good old Ameri-
can dairy cheese, that is dry enough to
CRATE fine, can be substituted, using some
what less, however, than Of the Parmesan.
Cheese straws-These delicate and appe-
tizing triffes, to be at their best, should be
ed by placing in the oven for few mo-
ments. To half a pound OF -four add a
quarter Of a pound Of butter, two ounces OF
Parmesan cheese, one egg, pinch OF red
pepper and gill OF milk. Sift the -four into
a mixing bowl and make hollow in the
center, IN which put the butter. the cheese
and the egg. Sprinkle the pepper over the
whole and mix well together. adding the
milk little at time. Roll the paste out
to the thickness Of an eighth Of an inch and
cut into strips a quarter Of an Inch In width
and I'VE inches In length. Arrange on
creased baking sheets and cook In a mod
crate oven for ten minutes and until coll
ored q light brown. From the scraps OF
this paste cut q few rings, II such are pre-
ferred to the ribbons, bake as directed and
slip the bundles Of straws through them.
Cheese Souff1e.-These soufaes are highly
commended for the family lunch. when the
main dish Is likely to be less heating than
Is the case for dinner. To make sufi-
Client quantity for eight people, put two
sruzere cheese In a bowl Add to them the
beaten yolks Of Ave eggs and one ounce of
butter; then whip the whites OF the eggs
to stin froth and Stir them In lightly.
Pour the mixture into small paper cases
and bake in moderate oven for about ten
minutes or until firm.
Cheese ramakins.-A somewhat simpler
dish than the foregoing. but which Is equally
ordinary pudding dish In place OF the In
dfviduai cases. To one gill OF milk allow
the yolks Of two eggs, the whites OF three.
two ounces OF bread. two tAnlespoonfuls
Of mustard and four tablespoonfuIs Of
grated cheese. Crate the bread and
add u to the milk; then stir over the IRE
until smooth and u reaches the boiling
point Add the cheese and the butter and
stir for one minute longer: then remove
from thu IRE, add the beaten yulks Of the