The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1902-07-23

and possibly one common source of in
digestion would thus be obviated. The
only reminder we should have, that we
have eaten, should be an agreeable SEN
sation of general satisfaction with our
selves and surroundings without KNOW
ing how or from whence 1t came
A we'll prepared cheese dish is accept
able to anyone, as it's Savory door, ana
inviting flavor, create appetite that VIII
not always come so readily for some
other foods And in color it gives pleas
ant suggestions to the eye and mind,
something of the peace and content
ment of fresh air, pastoral life, and OF
the old time hospitality of the wayside
inn, and of uninterrupted, wh1te-aprOned
dairy maids singing at their work.
In regard to the digestibility of cheese,
it is true that the poorer, harder kinds
are not very easily digested, as these
contain very large proportion of
casein. But the richer, softer and finer
Favored and less compact cheeses do
not merit this reputation. There Is no
more nutritious, convenient or more
wholesome diet for the laboring man
than good cheese and homemade bread;
and we'll selected variety of cheese
made up skillfully by any of the many
delightful methods given will agree
with any one possessing the average
powers of digestion. Its naturally slim
ulating property assists greatly in the
work of disposing of a combination
cheese dish, and SO long as this is the
only food eaten requiring any length of
time for its digestion, the process will
not be difficult.
CREAM OF CHEESE SOUP.
This soup may be made with all milk,
but is nicer if part white stock be used.
In the latter instance put pint OF
milk and pint of stock in double boiler
with a large slice of half of a small
onion. When at scalding point remove
the onion and thicken the milk with two
level tablespoonfuls of butter and two
of flour rubbed together to smooth
paste. Season to taste with salt and
pepper and then stir in two-thirdS of a
cup of grated or finely chopped soft
cheese and an egg beaten light. Serve
as soon as these are put together.
CREAM CHEESE BALL SALAD.
Remove core and seeds from a small
green pepper and cover 1T with boiling
water and parboil. Then chop fine with
a little pimento. Chop or CRATE half a
pound of cream cheese, put 1t into
mortar and work until creamy. Then
add the chopped pepper, dash cayenne
and tablespoonful of a tarragon vine
gar. Work this into round fingers
about an inch in thickness Put these
on ice to harden. When ready to serve
the salad. shred fine some tender white
celery stalks and tart red apple, with
out pairing it; mix with cup of mayon-
naise and arrange this in tender, crisp
lettuce leaves in mound in the center
of a dish. Place a border of the leaves
around edge of the dish and with a
sharp knife cut the cheese fingers into
rounds and fill the border leaves.
SWISS RAREBIT.
Take as many eggs as are required;
this must be determined by the number
of persons to be served. Weigh the
eggs Take a third of their weight In
cheese and a sixth of their weight in
butter. Beat the eggs light, CRATE the
cheese and put both together in a sauce
pan. Stir over the fire, adding the but
ter. Continue to stir until mixture is
soft and smooth; season to taste with
salt and pepper and serve in a heated
dish.
CHEESE CUSTARDS.
Crate six tablespoonfuls of cheese,
Put a cup of milk in double boiler and
when scalded thicken with a level table
spoonful of cornstarch dissolved in a
little cold water. Pour this over four
eggs, beaten light. While still warm
add two tablspoonfuls of butter, the
grated cheese and salt and pepper to
taste Pour the mixture into buttered
custard cups and bake for Is minutes
in a quick oven until brown; serve very
hot
NICE LUNCHEON DISH.
Chop up quarter of a pound OF
! cheese and rub it smooth with two
| tablespoonfuls of butter, the slightly
| beaten yolks of two eggs and a table
| spoonful Of mustard. Season to taste
| with salt and cayenne Slightly butter
and toast half dozen slices of bread,