Evening star. [volume] (Washington, D.C.) 1854-1972, 1904-12-09
HELPS IN EMERGENCY
A HALF DOZEN WAYS IN WHICH
IT LENDS zEsT.
How to Cook 1t With Macaroni or as
Dessert Founda-
ton.


fore. a muscle or tssue-buiding food
Cheese is concentrated food however
and should be eaten in small quantities as
relish rather than the fundamental eIe-
ment of 4 meal.
Inc common American cheese is generally
supposed to be the most dgestibIe of It's
famiy. In reality 1t Is not so easily digested
as those which are known as rips or old
cheeses. such Camembert Roauefort and
Brie. The housewife of systematic habits
VIII stock up her pantry with different
cheeses for different purposes. For flavor
Ing. making rabbits and for cooked dishes
she Will use a good grade of American
cheese or Parmesan. The latter can be
bought. ready grated, In bottles
The best cheeses to serve with salad are
the medium rich. such pineapple, Edam,
English dairy and American full cream.
Inc Neufchatel or Philadelphia cream
cheese is also served with salad but is less
easy to digest than the medium rich
| cheeses mentioned before.
The most popular after-dinner cheeses
| are Roquefort, Camembert. Stilton. Lin
| burger. Brie, Schweitzer and Gorgonzola,
all very rich and ripe. Presumably they are
| all imported cheeses. Quite often. how
ever, they are made in America and deal
| ers claim that they give just as good sat-
istaction as the imported article.
With the Salad.
When cheese is served both with the SAL
ad and with the coffee course a very dainty
accompaniment for green salad with
French dressing is this: Spread thin SAL
tines with mixture of grated American
cheese and butter In the proportion of two
tablespoonfuls of cheese to one of butter
Dust lightly with cayenne pepper and stand
| for moment or so in a quick oven For
cheese served with the final dinner course,
there is nothing more appropriate than hard
crackers split and toasted a golden brown.
The resourceful housewife will find
| cheese an eyer-present help in time OF
| emergency. If company arrives unex-
| pectedly for dinner a roll OF Neufchatel
| cheese with glass of guaya jelly or the
imported bar-le-d due (currants or straw
berries put up in honey served with
crackers and coffee Is an elegant substi-
| tute for the more elaborate pudding or
| Ice. Ii the guava or barbecue are not
counted among her pantry supplies any
preserved small fruit will do, strawber-
rieS preferred.
I Flavor or Garnish.
| But it is as a favoring or garnish for
some simply made dish that cheese plays
| its most important part in culinary eco
| nomics. With an otherwise cold supper
| on winters night melted cheese on
| toast is welcome hot dish. Lay squares
| or triangles of buttered toast on thick
| stoneware platter and cover over thickly
| with grated cheese. Have the oven very
| hot. slip the dish upon the top rack and
| close the door. If the cheese is rich II
| Will melt quickly. AS soon as 1T is melted
| place the hot platter on another of larger
size or on a tray and serve the toothsoms
| dainty directly from the platter on which it
| was cooked
| Cheese balls are delicious when served
hot with salad They call for one cup dry
cheese, grated three drops of Worcester
| shire sauce, whites of two eggs well
| beaten; pinch of salt Mold into soft balls.
roll in bread crumbs, fill wire basket nd
| brown
Cheese cakes to be used for the same
| purpose are made as follows: One cup
| flour, pinch of cayenne. Mix with melted
| butter. roll out as thin as pastry cut in
| round cakes and bake in quick oven a
| light brown.
A Dash Only.
| standard dish may sometimes be va
| ried by the introduction of dash OF
| cheese. For instance plain bt1th. such
! as mutton or veal, is improved by the ad
| dition of grated cheese The latter is not
| added to the soup while it is In the pot
but pretty dish filed with grated cheese
stands next to the tureen and a table,
spoonful or two is added to the service
| of each plate.
| Here are two ways of giving zest to tba
| regulation potato receipts: Cream cold
| boiled potatoes in the usual manner Place
| In dish and cover well with grated
| cheese Dot with butter and brown in the
| oven. " III"
Baked Potatoes with Cheese.-Select DO.
tatoes of uniform size and bake When
| done cut the skin lengthwise of the no
| tato, remove some of the inside and crowd
grated cheese into the cavity. Cover the
opening with white of egg and brown
| Cheese soufie is extremely daIuly
luncheon or supper DISH 1t is also used as
| an entree for dinner. Have ready a quar-
| Ter OF pound of rich American cheese
| grated Put pint of milk into a double
| boiler or into thick pan where II will nor
| burn. Stir in quart of stale bread crumbs
| Beat until the mixture is smooth. Now add
| the cheese. Cook for minute no longer
| Season with dash of cayenne and little
| salt. Remove from the fire and add the
yoiks or four eggs. mix lightly and stir In
\ the well-beaten whites. Pour into a stone
| ware baking dish and bake ten minutes in
| a quick oven. Serve directly II is removed
| from the oven, from the dish in which 1t
| was baked.
Very few housekeepers have mastered tho
| art of cooking macaroni with cheese. The
| article generally offered on the American
| dinner table is heavy, dry and tasteiess. IL
a good creamy combination of cheese and
macaroni is desired, try this receipt.
A Good Recipe
| Take a quarter of a package of macaron1
break 1t into lengths of about three inches
and drop 1t into boiling sailed water Cook
| rapidly for twenty minutes. drain and
| throw into very cold water for ten min
utes more. This will bIanch it pure white
and prevent Its turning the ugly grayish
| hue which spoils the appearance of the
| completed dish. While 1t is blanchlng chop
a quarter of a pound of mellow American
cheese, or measure out a quarter of a
| pound of grated Parmesan- Rub a tea
spoonful into the same quantity of -four,
| add a coffee-cupful of hot milk and stir
| over the fire until ii reaches the boiling
| point. Butter the enamel or china lining OF
your silver pudding dish and cover the bot
| tom with macarori Dust with salt and
pepper and sprinkle thickly with cheese.
| Then add another layer of the macaroni,
| and so continue until the dish is full. hav-
| ing cheese for the top layer. Pour over
this the white sauce, add another sprinklfng
of cheese, and bake in a moderate oven
twenty to thirty minutes 1t should be a
golden brown color when served.
For luncheons the macaroni may be cut
into smaller pieces after being boiled. and
then baked with its creamy cheese dressing
In individual dishees of ramekin shells.
Never throw away the shell of pineap-
pie or Edam cheese Fill IL with boiled
macaroni and cream sauce and set into the
oven on a baking dish lined with heavy
white paper and bake I'm a moderate oven
fifteen or twenty minutes. The shell will
provide the necessary cheese flavor and no
chopped or grated cheese should be added
to the cream dressing. Serve this shell on
a paper lace doiley or folded napkin.