Evening bulletin. [volume] (Honolulu [Oahu, Hawaii]) 1895-1912, 1902-05-10

With meat at the present prohibitive
price, why do not more people eat
cheese? One pound of cheese gives
more actual nourishment than a pound
OF beefsteak. 1T is especially rich In
phosphate of lime, the basis of oohe-
building, and one of the essentials TO
nerve tissue" said noted cooking
school teacher, in discussing the pres.
ent meat situation.
An impression prevails that cheese
is indigestible, but under the RICH cir
cumstances cheese is as djgestible as
many other foods, and more nutrit-
ous," she went on. 1T can be served
in a number of ways other than the
favorite mode of Americans-with pie.
or with the salad and waters course at
dinner. In fact, cooked cheese is more
digestible than uncooked. Some people
think 1t is only fad TO put grated
cheese on crackers and cook them in
of preparing this food. The Welsh
rarebit, II properly made. is another
good way of cooking cheese, and Is
more digestible than the piece of
cheese we eat with apple pie. When |
add cheese to dish do not sprinkle
1t In layers, but prefer to melt II thor
oughly in heated butter. Cheese to be
digestible should be crumpled finely
and grated, II eaten raw, and when
cooked should be dissolved with milk
or broth or vegetable juices"
Cheese omeIet.
To make a cheese omelet, take three
eggs, one tablespoonful OF melted but
ter, three tablespoonfuls of cream, one
tablespoonful Of grated cheese, salt and
paprika to season. Beat the eggs
slightly, add the cream ana one-half of
the butter Melt the necessary butter
In the pan, and as soon as It Is hot
enough pour in the omeet. While
cooking the omelet the handle of the
pan should be held up so that the deep
portion OF the mixture will be close To
the heat. Keep timber knife continu-
ally passing under this part TO draw
the cooked portion toward you. allow
Ing the liquid or raw part to drain of
toward the hotter portion of the pan.
II does not matter If the omelet
does look like scrambled eggs while
cooking. The more "scrambly" the
eggs look while cooking the finer The
omelet will be. AS soon as the mixture
has thickened to the right consistency,
begin carefully rolling the edge Of the
omelet toward you from tine farthest
side of the pan. The omelet Is liter
ally rolled as Jelly roll" might DC,
toward the handle of the pan, and, after
allowing a moment for the last Dor
ton to brown the omelet Is carefully
lifted upon a dish and sprinkled with
grated cheese.
Cheese Croquettes.
Cheese croquettes are made VITA the
following ingredients; One curtll OF
grated cheese, one tablespoonful of
Parmesan cheese, three tablespoonfnls
of butter, four tablespoonfuls of 1our
two-thirds of a cupful of milk, the
yolks of two eggs, and salt aud papri-
ka 10 season. A white sauce IL made by
melting the butter and then stirring in
flour until the whole looks smooth and
well cooked. The milk is then added,
and the sauce thickened with the I'M
beaten yolks of eggs added one at a
time. The cheese is then stirred in,
and as soon as It has melted and
blended with the mixture the whole is
turned into shallow pans to cool. When
coh the mixture becomes solid, and
can be cut into cubes and oblongs Tho