The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1904-01-13
Hard and snh Kinds

Haro ana sem KINGS.
The chief examples of hard cheese are
ParInesan. Gonda. Edsm. Chester. Ched-
Oar and Roquefort
Amongst the soft cheeses the most com
mon are Brie. Camembert Neufchatel
Gorgonzola, Limberg. Stflton and Cream.
Neufchatel and other cream cheese are
made from milk TO which cream has been
added The soft cheeses are made for I'M
mediate use and do not keep well.
Rich ripe cheese can rarely be used in
cookery unless for the production OF
cheese straws and finegs; for these al
most any kind may be used. often green
Stilton. Gargonzoia or even Roquefort.
Round Dutch cheese might be used more
frequently in cookery, as il CRATES well.
although IL has less flavor than Cheddar
or Gloucester.
Filled cheeSes-those made OF skinned
milk with lard or some cheap IA, added
10 them-are 10 be avoided. They do not
keep well have little favor and when
placed i ma warm temperature they be-
come oily, as the lard and casein refuse
20 blend completely. Place a slice or
piece OF filled cheese on plate and stand
in a warm place for several hours and
the lard viii be found nearly all melted
out on the place Cheese lovers can us
ually detect the filled cheese by taste
and smell if not by appearance.
Filled cheescs are the most indigestihle
OF all for delicate persons.
American cheesemskers very success
fully initiate the highly esteemed foreign
cheeses. While our own American cheeses
find ready sale in foreign markets. they
are not given the distinguishing names
which enable US 10 make particular Sc
lection OF any one kind find most
pleasing to our taste. unless we make an
exception OF the Pineapple cheese.
Small cheeses like Pineapple or Edam
have their tops cut on. either plain or
scalloped-ths your grocer will do for
you-then placed in silver cheese-holder
or neatly wrapped in a folded napkin.
placed on a fancy dish and passed whole
with cheese scoop on side of the dish
A Stilton or Chester cheese is cut in half
and one-half wrapped In napkin and
served. Roquefort and Gongonzola are
cut in large slices and laid on a folded
napkin. The American dairy cheeses
are served cut in small uniform cubes.
Bris. Neufchatel and other soft cheeses
are first Invested OF their tin-fol wrap
pers and then scraped before they are
served These may be then formed into
balls rolled in grated yellow cheese or
chopped nuts. or two whole English wal
nut meats placed one on each side and
lightly pressed into the cheese bali
Cheese Balls.
Take a cup Of grated rairy cheese; add
salt. cayenne and celery salt To- taste.
Add the whites of two eggs beaten stir
and white Form into balls about as
large as walnuts and roll in beaten egg
and dry bread crumbs. then drop them.
a few at n time. into hot fat and cook a
delicate brown. Serve with cream
sauce
Luncheon Savory
Break quarter of a pound of good dairy
cheese into small pieces and pound to
smooth paste with two tablespoonfuls OF
butter. the beaten yolk Of tao eggs. tea
spoonful of mixed mustard and cayenne
and salt TO taste Toast lightly six
rounds frather fresh bread. spread the
cheese mixture over these. place in a hot
oven and let brown delicateiy and serve
at once.
Cheese Fritters.
This Is a good way to use up cheese
that has become little dry. although the
fresh cheese Is 10 be preferred. Tut three
ounces Of grated or crumbied cheese Into
a mortar or chopping bowl with a level
tablespoonful OF minced boiled ham or
tongue. three level tablespoonfuIs Of fine
bread crumbs. a teaspoonfuI of dry mus
tzrd. a piece of butter size Of an egg. q
pinch OF cayenne and yeik OF an egg well
a -.
rnasher or pestle. and when smooth and
thoroughly mixed form into balls sbort
the size Of walnuis. fstten them a 1T
tie. dip them in a French frying batter
and FRY in deep hot fat FOR about two
minutes
Raminolis la soyer.
Melt two tablespoonfuls of butter IN 4
saucepan. add two tablespoorfuls II -four
and stir over the fre until smooth and
bubbHng hot. then add half cup OF
water stir until smooth: then add quarter
Of a pound Of grated cheese. stir and cook
un,n smooth. then remove from the FIRE
and stir r. very gradually three we'll
beate neggs Have ready ana well bu,
tered a baking dish. drop 81 the cheese
mixture IN Jumps about the siz- II val
nuts. make slight hollow 81 top 81
each. brush them over with beaten sgs.
put spoonful % grated cheese in each
hollow. place IN oven and bake twelve
minutes Serve Immediately
Cheese Cvstsros.
Crate very fae three ounces % cheese
end beat TO 4 cream with two ounces os
butter. being careful rot 20 OF Il Add
tao eggs well beaten. little celery AL;
mixture into Eat dish. well nut..r~d and
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