Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-03-28
Table and Kitchen.
Cheese as a Substitute for Meat and
the Different Ways Of Preparing It.

1.-THE cheese that wears the dainty mold,
And melts like butter in the mouth;
And whose consumption oft is graced
By such a pleasant aftertaste.
We possess in cheese cheap substitute
for meat, but If it is thus to become OF
value in modest and poor households 1t Is
of the greatest Importance what varieties
Of cheese are bought with this end In
view. If cheese is to be eaten only for its
flavor and served as sayory adjunct to
the meal its nutritive value need not be
considered of Importance; in fact the less
nutriment it furnishes the better under
these conditions. But when the desire is to
get the most for the money you spend. In
the form of blood, muscle and brain, then
we should not pay for flavor unless at the
same time we secure the proper amount Of
food value.
The American and Dutch cheeses are rec
commended to those who wish to have
cheap and nourishing substitute for meat,
same quantity of Parmesan, so much used
on account of it's flavor in cookery. Stilton
is one of the popular cheeses also used In
cookery, but it contains no higher percen-
tage than the American, while 1t costs
very great deal more
The Digestibility of Cheese.
Delicate stomachs always find cheese an
article of diet not easily disposed of. This
is due to the fat contained in the cheese;
this forms an impervious coating which re-
sists the action of the digestive juices on
the casein, if it does not prevent their &C
cess entirely Cheese must be reduced to
state of fine division first in the mouth by
thorough mastication and not swallowed IN
Jumps. Unless cheese is rich enough to
melt like butter in the mouth, 1t seldom en-
tiers the stomach in suitable form for proper
nrxr \, ovid oh q
pulverized than the soft and less liable to
elude the teeth, and is therefore more read
lily disposed of when it reaches the stomach.
Hard cheese should, however, be grated pc
fore it is eaten, and the softer kinds serve
a better purpose when they are dissolved ana
mixed with other forms of food. The prac-
tice of serving hard, crisp crackers or
waters with the rich, Savory cheeseS has a
better reason than custom to recommend
it, as the cracker crumbs assist in breaking
up and separating the cheese SO that 1t Is
not swallowed in compact Jumps.
AS cheese undergoeS the ripening process
a small percentage of fatty acids Is pro-
duced, and these are irritating to weak
stomachs. Some writers recommend 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 difficulty of digesting cheese
occurs only in the stomach; safely through
this stage, 1t is absorbed as easily and
completely as meat. The mode Of cooking
cheese known as fondu Is one that is ex
ceedingly savory and nutritious. 1t Is of
the nature of a pudding and contains milk
and eggs in combination. The dish Is
cheap, convenient and wholesome and used
very extensively abroad.
Cheese Fondu.
The true orthodox fondu Is found in
Switzerland, and is made as follows: AL
low an egg for each person; add a third of
their weight In grated cheese and half their
weight in butter. Some deem 1t an advan-
tage to leave out some of the whites. Beat
the eggs without separating and add the
cheese and butter and seasoning of salt and
pepper. Cook until 1t thickens and pour
it into a deep dish A little parsley may
be added.
Cheese Soup.
Take one and one-half cups Of flour, one
pint of rich milk or cream, four table,
spoonfuls of grated Parmesan 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 paste, add the cheese and milk or
cream and seasoning; set over hot water
and stir until all is mixed to a smooth
paste; break in the two eggs, mix quickly
and thoroughly and cook two minutes
longer; then set aside to cool. When cold
Drop these in boiling water and cook gen.
thy about five minutes; put them into
soup tureen and pour the boiling hot stock
over them Serve with finely grated Par
mesan cheese in separate dish.
Cheese Canapes.
+ 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 quickly in
deep hot fat until they are delicate
brown: while hot sprinkle them with lit
tie grated cheese, cayenne pepper and salt.
Put them in the oven and serve as soon as
the cheese Is melted. Garnish with finely
chopped parsley or shred a fillet of anchovy
and decorate the top of canapes with the
strips.
Cheese Pudding.
Take one cupful Of finely chopped cheese.
one cup of bread crumbs, one cup Of milk,
one egg one level tablespoonful Of butter,
half teaspoonful Of salt and dry mustard,
mixed, and a 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
over these; dot the butter over the top. Let
the dish stand a few minutes to soften the
bread, then put in good oven and bake
fifteen minutes until the top Is firm like
custard. Serve hot.
Baked Cheese Omelet.
Cut some strips of good, rich cheese about
q quarter of an inch thick. Arrange them
around the side of a buttered baking dish
and cover the bottom Of the dish with sifted
Drowned bread 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
grated cheese and cover with the Drowned
bread crumbs. Place a few Jumps of but
ter on top and place the dish in the oven
until the eggs are quite firm, but not hard.
Serve as hot as possible.
"StrohI' Cheese.
Put six ounces of butter, six ounces Of
-four six ounces of grated Parmesan cheese
and a dash of cayenne in 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 folded napkin
and serve
Cheese Puffs.
Put two tablespoonfuls Of butter and a
cup of water in a saucepan over the fire.
Mix four tablespoons of -four and four of