Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-01-10
FOR WINTER SUPPERS
CHEESE SAVORIES THAT CAN BE
MADE so TASTY. -.
Likewise Easily Digested, an Import
ant Item for Evening
Repasts.

Written for The Evening Star
Cooked cheese is particularly appetizing
in cold weather and the home caterer need
not deny it to those Of delicate digestions,
if she will keep at hand bicarbonate of
potash, which, If properly used. is as SIM
pie as the better known bicarbonate of
soda. A few cents worth will serve for a
long time and it may be bought at any
druggists. Though practically taste,ess it
works wonders in predigesting Welsh rab-
bits and their ilk
Family FOndu.-To quarter Of pound of
grated cheese add half cup of milk, in
which is dissolved enough bicart mate of
potash to cover thinly 10-cent ece Sea-
son with a teaspoonful Of mustard, salt
spoonful of white pepper, a pinch of cay
enne pepper, the sixth part of grated
nutmeg, tablespoonful of butter and two
of flour, the latter well dried in the oven
Heat carefully, stirring until the cheese
is dissolved and the mixture resembles
thick cream. Have three eggs, well
beaten. in a bowl and stir the hot mix
whole into a shallow pan hot enough to
'tsizZle" the teaSpoonful of butter that must
first be spread over it. Bake or fry until
the mass looks like smooth custard. Ten
minutes the top shelf OF a hot oven
should be sufficient time. If cooked over
the fire, run a knife once or twice to the
center of the pan to prevent burning by
allowing the hot butter to run down. Re-
move the fondu as soon as thickening be-
gins, as, once 1t Is thoroughly hot through
it will cook itself. Careful watching in the
second cooking makes just the difference
between a leathery horror and a creamy
semi-solid dainty that literally melts in the
mouth.
Fondu Par FxceHence-This depends for
its success upon the crumbs Of a light posi-
lively stale loaf of bread Dried and sifted
crnpnihS n0ph for deem IA frv1no will
answer. French bread, at least two days
old, Is good and the remainder, dried, in the
oven and rolled and sifted. should be re-
served for top dressing or deep frying. Rub
together cupful each Of crumbs and graf
ed cheese. Season as for family fondu,
mix with the three beaten eggs and half
cup Of milk, and cook in individual dishes
or In the ordinary pudding dish. Omit
flour.
Fer fondu the eggs should be well beat
en-. but not separately. The extra putting
up. produced by the stiffened whites stirred
In at the last, subsidies before serving. To
produce this puff" the cheese must be
oyer-toasted until the surface is air tight
and leathery. In this case even the potash
fails to make 1t digestible.
II a Welsh rabbit is to be tossed together
in q hurry and there 10 no milk at hand,
the bicarbonate OF potash added to water
at the rate of a quarter OF an ounce to
pound Of cheese viii produce the desired
Cheese Scallops-Easily and quickly made
and suitable for a dinner party remove"
for country tea on q cool evening" or for
something hearty tor supper when guests
arrive tired after q Journey by train II
not convenient to bake In individual shells
the whole may be cooked In pudding dish.
Make sure that the bread used II light
ana positively staae. and then. after brown
ing email cupful IN the oven, pour over
It . pint Of hot milk. When cool the bread
Will be swollen and ready for q well-beaten
egg. q teaspoouful OF melted nutter, and
preferably Parmssan, STIRRED In With pep
per and salt TO taste. Put sifted crumbs
mixed with egg on top, bake slowly like
custard, and serve whsn brown.