The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1903-03-25


f cheese are bought with this end IN
.ew. If cheese is 10 be eaten only Tor
IS flavor and served as a savory ADJUNCT
the meal It's nutritive value need not
3e considered of Importance; in fact, the
IS nutriment it furnishes the better I'M
Ter these conditions. But when the desire
5 TO get the most for the money you
spend. in the form of blood, muscle and
rain. then We should not pay for flavor
Unless at the same time we secure the
roper amount Of food value.
The American and Dutch cheeses are
commended 10 those who wish TO nave
cheap and nourishing substitute for
neat, as they contain more nutrlmeht
han the same quality of Parmesan, 50
nuch used on account of its flavor IN
ooling. Stilton is one OF the popular
heeses also used in cookery, but it con-
ans no higher percentage than the
uerican. while it costs a great deal
more.
The Digestibility of Cheese.
Delicate stomachs always find cheese an
rticle OF diet not easily disposed of.
This is due to the wat contained IN the
heese; this forms an impervious coating
-hich resists the action Of the digestive
uices on the casein, if it does not pre-
ent their access entirely. Cheese must
3e reduced to a state of fine division first
the mouth by thorough mastication
nd not swallowed in Jumps. Unless
heese is rich enough to melt like
butter in the mouth, it seldom enters the
tomach in suitable form for proper di-
-estion. Dry. hard cheese is more easily
ulverized than the soft and is less liable
% elude the teeth, and Is. therefore, more
-eadily disposed Of when it reaches the
tomach. Hard cheese should, however,
. grated before it is eaten, and the softer
inds serve a better purpose when
hey are dissolved and mixed with other
forms of food The practice 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 it is not
swallowed in compact humps.
AS cheese undergoes the ripening pro-
cess a small percentage of fatty acids is
produced 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 vege-
table salads they ought to be digested
without difficulty. TIL difficulty OF digest
ing cheese occurs only in the stomach
safely through this stage, it is absorbed
as easily and completely as meat. The
mode of cooking cheese. known as fonud,
T. limo
nutritious. 1t is of the nature of a pud-
ding and contains milk and eggs in the
combination. The dish is cheap, conve-
nient and wholesome and used very ex-
tensively abroad.
Cheese Fondu.
The true orthodox fondu is found IN
Switzerland and is made as follows: Al
low an egg for each person; add third
of their weight in grated cheese and half
their 2 eight in butter. Some deem II an
advantage to leave out soma of the
whites Peat the eggs without scrara'ine
and add the cheese and butter and sea
soning of salt and pepper. Cook until
it thickens and pour it into a deep dish
4 little parsley may be added.
Cheese Soup.
Take one and one-half cups Of -four
one pint of rich milk or cream, four Ia
hlespoonfuls 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 to-
gether to a paste. add the cheese and
milk or cream and seasoning; set over
hot water and stir until all is mixed tC
| a smooth paste; break in the two eggs
mix quickly and thoroughly and cook
two minutes longer: then set aside &c
cool. When cool roll into balls about as
| large as -walnuts. Drop these in boiling
water and cook gently about five minutes
nut them in a soup tureen and pour til,
| boiling hot stock over them. Serve witt
finely grateu Parmesan cheese sep1
rate dish.
Cheese Canapes.
Cut some slices OF bread quarter Of ar
| inch thick; trim off the crusts and thar
cut the slices into strips one inch wide
| and three inches long. Fly them quickly
| in deep hot fat until they are a delicate
brown: while hot sprinkle them with z
little grated cheese cayenne pepper anC
| soft Put them in the oven and serve 2:
soon as the cheese is melted. Garnisf
with finely chopped parsley or shred Z
| fuet 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 cui
OF mig. one egg. one level tablespoonful
~ butter. half a teaspoonful OF salt and
dry mustard mixed. and q dash of cav
enue. Arrange the cheese and bread
crumbs in a baking dish in alternate Jas
ers. Beat the egg and add to the mill,
with seasoning. and pour over these; de-
the butter over the top Let the dist
/ stand a few minutes 70 soften the bread
The, pu: IN good oven ard bake afteei
minutes until the top IS firm Ike a Gus
tard. serve bot.
Baked Cheese Omelet.
Cut some strips Of good n p cheos.
about a quarter Z an inch thick. ar
-anre Their around the side Il p buttrre,
baking e. 80 md cover the bottom q IN
dish Nth sifted brown brad crumbs
,,acs thin sices Of cheese over this an,
.hor four eggs. tkaiag care rot 20 hrsa1
ths latter. dust with salt ard perpe-
then add another lays- of grated cflses
/ and cover With The Drowned h-eadcrunsbs
Placs fw Jumps - batter On top al
-lace IRE dish in the owen untn the er1
are quite am. bat not hard. se-ve &c ~
IS possible
'-stroI- Cheese.
PIT SIX ounces q hBtter. SIX ou-ccs q
sour six ounces q grated Parrnesai
4