The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1902-07-20
Eagle Table and Kitchen
Suggestions What to Eat
And How to Prepare Food.


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These articles on the necessarily alb
S,,rning topic OF food are carefully pre-
Jared and based On knowledge OF chem
istry as applied to cooking and practical
Information derived from actual e1psE4-
sSirst voline-Condueted By Ida AEes
Willis. Marquette Building, Chicago u
whom all inquiries should be adcresseS.
All rights reserved By Banning Co.
Chicago.
CHEESE DISHES IN HOT WEATHER
Cheese is a plentiful American product
which is not given the consideration in
our daily dietaries which its food value
warrants.
Perhaps one reason for this neglect Of
so valuable q food is due 10 nisunder-
standing OF its nature and real PLACE in
the classification OF food substances. one
Is continually admonished 10 use it spar
ingly on account OF It's rather indigesti-
Die nature. This leads 10 the belief in
many minds that It is not altogether
suitable or improved food, or IL fact
food at al, in the proper sense, but used
on account OF its savoriness and always
as an appetizer.
Many who are exceedingly fond Of
cheese and would greatly prefer nicely
prepared dish OF this instead Of meat
dish. will occasionally indulge their taste
in theis way. with fear and trembling for
the consequence of their rashness- Il
they possess sensitive stomachs. as well
as conscience, one Immediately acts upon
the other and seriously retards the dises-
ton Of the cheese which would otherwise
agree nicely.
IN many families chees is never served
in any form except with the salad course.
or with pie. or TO add favor TO such
dishes as baked macaroni-
IN advising the sparing use Of cheese
the idea is TO make clear 10 those who
do not realize the highly nutritious prop
critics of the food, that when a sufficient
amount Of other heterogeneous foods are
partazen of in sufficient amount. the
cheese is not only superlous but over
taxes the digestive functions when taken
in any considerable quantity. No more
SO. however. than overindulgenee in other
foods Of same substantial and hearty
composition.
And q word here in reference to sthink-
ing too much about what you eat There
is without doubt. too much misdirected
thought in regard to our eating. especial
ly while we eat. If the subject were tax
en- up in the same manner in which any
science or business is studied, and re-
duced 10 the same simple practical basis,
all the thinking required would be TO ar
range for a daily supply of proper foods.
Then being sure you were right, all worry
and anxiety could be thrown aside and
the mind rise superior over matter so far
as TO be able 10 take TO thought of what
We art eating. or of its possible conse-
quence. and possibly one common source
OF indigestion would thus be obviated.
The only reminded we should have that
we have eaten, should be an agreea bic
sensation Of general satisfaction with
ourselves and surroundings, without
knowing how or from whence it came.
A well prepared cheese dish is accept
able to anyone, as its savOry odor. and
inviting favor. create appetite that viii
not always come 50 readily for some
other foods. And in color it gives pleas
ant suggestions TO the eye and mind.
OF fresh air. pastoral life. and of the old
time hospitality of the wayside inn. and
OF uninterrupted. white-aproned dairy
maids singing at their work.
In regard to the digestibility OF cheese.
IS is true that the proper. harder kinds
are not very easily digested, a these con-
tain very large proportion Of oasein.
But the richer. softer ard fner-havored
and less compact cheeses do not merit
this reputation. There is no more nutri-
tious, convenient or more wholesome diet
for the laboring man that good cheese
and homemade bread; and a well select
+ ed variety OF cheese made up skillfully
by any OF the many delightful methods
given vii agree with any one possessing
the average powers Of digestion. Its nat
urauy stimulating property assists great
y in the work Of disposing OF a combina-
ton 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 a pint OF milk
and pint Of stock in double boiler with
a large slice Of half % g small onion.
When at scalding point remove the onion
and thicken the milk with tive level ia
blespoonsful OF butter and two OF hour
rubbed together TO a smooth paste. Sea
son TO taste with salt and pepper and
then stir 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 rara and seeds from small
green pepper and cover II with boiling
water and parbou Then chop fine with
q little pimento. Chop or grate half q
pound OF cream chees. pat Il into q NOR
tar and work until creamy. Then add the
chopped peppa-. dash Of cayenne ard a
tablespoonful Of tarragon vinegar. Work
this into round fingers about an inch IA
thickness. Put these or zee 10 harden
When ready TO serve the salad. shred fine
some tender whit cslry stalks and a
tart I'd apple. without pairing &: mix
with a cup q mayonnaise ana arrange
this IN tender. crisp lettuce leaves in q
mound il center OF dish Pace bQr-
der OF the leaves around edge Of the dish
ard with a sharp knife cur the cheese
fingers into rcuas ard ~ the go-der
leaves.
Swiss Rarebit.
Take as many eggs IS are required;
this must be determined by number Of
persons 70 eb served Weigh The eggs
TaSe a third q that teht in cheese ard