The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1903-03-28

mend the addition of a small amount OF
an alkali in the solution of the cheese To
/ neutralize these and render them less
harmful When these cheeSes are eaten
with vegetable salads they ought to be
/ digested without difficulty The diff
Guilty of digeSting cheese occurs only III
the stomach; safely through this stage
I IL IS absorbed as easily and completely
/ as meat The mode of cooking cheese.
+ known as fondu, IS one that is exceed
+ ingly saYOry and nutritious. It is Of the
nature Of pudding and contains milk
and eggs in the combination. The dish
+ Is cheap, convenient and wholesome ana
used very extensively abroad.
CHEESE FONDU
The true orthodox fOndu is found in
I Switzerland and IS made as follows:
allow an egg for each person; add a
third of their weight in grated cheese
and half their weight in butter. Some
deem it an advantage to leave out some
of the whites Beat the eggs without
separating and add the cheese and but
ter and seasoning of salt and pepper.
Cook until it thickens and pour it into
a deep dish little parsley may be
added.
CHEESE SOUP.
i Take one and one-half cups of flour,
+ one pint Of rich milk or cream, four
/ cheese and four of butter. two eggs.
three quarts of clear soup stock or
/ broth and cayenne to taste. Rub the
butter and flour together to a paste,
seasoning; set over hot water and stir
until all IS mixed to a smooth paste;
break IN the Two eggs. mix quickly ana
thoroughly and cook two minutes long
err. then set aside to cool. When colo
roll into balls about as large as wal
nuts Drop these in boiling water and
cook gently about five minutes: put
them into a soup tureen and pour the
boiling hot stock over them. Serve with
finely grated Parmesan cheese in sepa-
rate dish
Cut some slices of bread quarter of an
inch thick. trim off the crusts and then
cut the slices into strips one inch wide
and three inches long. Fry them quick
~ in deep hot fat until they are a deli
cate brown; while hot sprinkle them
with little grated cheese cayenne pep
per and salt Put them in the oven and
/ serve as soon as the cheese is melted.
Garnish with finely chopped parsley or
shred a fllet of anchovy and decorate
the top of canapes with the strips.
CHEESE PUDDING
Take one cupfuI of finely chopped
cheese, one cup of bread crumbs, one
cup of milk one egg, one level table
Of salt and dry mustard, mixed and 4
dash of cayenne. Arrange the cheese
and bread crumbs in a baking dish in
alternate layers. Beat the egg and add
to the milk with seasoning and pour
4 over these; dot the butter over the top.
4 Let the dish stand a few minutes to
soften the bread, then put in a good
4 oven and bake fifteen minutes until the
/ top IS firm like a custard- Serve hot.
BAKED CHEESE ON1ELET,
Cut some strips of good rich cheese
about a quarter of an inch thick; ar
+ range them around the side of a but
i tered baking dish and cover the bottom
4 of the dish with sifted Drowned bread
I crumbs; place thin slices Of cheese over
! this and then four eggs, taking care not
/ to break the latter; dust with salt and
/ pepper. then add another layer of graf
4 ed cheese and cover with the Drowned
/ breadcrumbs. Place few Jumps OF
/ butter on top and place the dish in the
oven until the eggs are quite firm, but
not hard; serve as hot as possible.
"STROHII CHEESE.
Put six ounces of butter. six ounces of
flour, six ounces Of era ted Parmesan
+ cheese and a dash of cayenne in a bowl
and rub together until smooth; then
add the yOlks of three eggs and a
/ tablespoonful of good cream and work
all well together Roll this paste out
very thin; cut into strips about five
inches long; place on a baking sheet or
tin and bake in a quick oven until light
and dry Place on a folded napkin and
serve
CHEESE PUFFS.
Put two tablespoonful OF butter and
a cup Of water in a saucepan oyer the
fire Mix four tablespoOnfuls of flour