Evening star. [volume] (Washington, D.C.) 1854-1972, 1904-11-12
MADE With CHEESE
"
Dishes That Are Possible on
the Chatting Dish.
~
STRAWS AND PATTIES
NUMEROUS OTHER EQUALLY
TASTY CoNcoCTIoNs.
A Substitute for Welsh Rabbit War
ranted Without
Dreams.
STRAWS AND PATTIES
Written for The Evening Star.

| ilV table go tOWdIu us IHtSS
unattractive cleft overs" undergo at her
| hands a magical change and appear later
at table in the guise of delicious soups and
| sauces But how few cooks avail them
selves in another culinary direction of the
advantages to be found in the keeping of a
cheese bottle, into which are grated odds
| and ends of cheese, to be used as seasoning
and garnishes for appetizing dishes!
The adding of the cheese bottle to the
| kitchen inventory is hint well worth talk
ing. Always crate the dry ends at once,
| for if left too long they become hard and
useless Put them in large-mouthed,
| well-corked bottle, and the cheese is ready
| at a moments notice when required.
There are endless ways of using grated
| cheese Many soups are improved by the
| addition of a sprinkling, and the flavor of
cauliflower is heightened if little is grated
| into the white sauce served with 1t.
| Cola boiled potatoes may be transformed
into a delightful dish as follows: Put
| layer of thinly sliced potatoes into fire
| proof dish season with salt and a little
cayenne and cover with a layer of grated
| cheese. Add another layer of potatoes,
and so on until all are used. Pour over all
| a cupful of white sauce made with a cuptul
| of milk thickened with a teaspoonful of
flour, a small piece of butter and one egg.
| Sprinkle the top with breadcrumbs and
bake in the oven for thirty minutes.
Some overcautious housewife may eX-
| claim "a cheese bottle would be of no
earthly use in our house, for we all think
cheese awfully unwholesome." Now, my
| dear madam, have you ever stopped to con-
| slider that a little cheese is good thing,
| but like other good things, may be abused
| by excessive use? Even in dishes where it
| is the principal ingredient cheese may be
made as digestible as steak by the addition
of a little bicarbonate of soda.
Pleasing Variety.
In a number of homes Welsh rabbit or
perhaps cheese souffle constitutes the en-
tire cheese culinary repertory. AS mat
ter of fact, dishes in which this dairy pro-
duct figures prominently are numerous and
appetizing.
If any of the recipes here given be tried
successfully by the most anti-cheese dys-
peptic 1 sure the objection on the score
of unwholsomeness will be lost, barring
probably the Welsh rabbit eaten late at
night Cheese patties are the incest kind
of little daintes for luncheon and can be
made quickly when one wants an entree
to help out simple midday meal Tor an
unexpected guest. All that is necessary
to fashion them is to cut some rounds of
bread about two inches thick. With a
small cutter remove round an inch In
depth from the middle, which will leave
a little case. Fry both the case and the
centerpece in deep lard until a golden
brown. then drain on brown paper.
a. A Quick Dish.
When time is consideration the case
may be brushed with melted butter and
Drowned in a quick oven. When ready to
serve fill with this mixture. Boil half a
cupful of water and two teaspoonfuls of
butter and add to it four ounces of grated
cheese, seasoning with a pinch of cayenne
pepper Stand the saucepan in boiling wa
ter and stir in the beaten polk of an egg
and half cupful of fine breadcrumbs. Fill
the bread cases, put on as cover the
round piece cut from the center OF the
bread circle and serve piping hot.
Cheese aigrets are toothsome, but are
little more difficult to make or at least are
not to be relied upon in a culinary hurry.
The ingredients are an ounce of butter,
three ounces of Sfted flour one ounce of
grated cheese, a glassful of milk and wa
ter mixed, the yolks of three eggs. the
white of one egg and seasoning of salt
and cayenne Put the milk and water
over the fire in a saucepan, and when it
boilS add the butter. When it has melted
thoroughly stir in the flour, taking care
that it does not get lumpy. Remove the
pan from the stove and stir in the yolSs
of the eggs. one at a time, beating con-
stantly, then add the cheese and seasoning.
Finally stir in lightly the whipped whites
of the eggs and leave the preparation until
1t coolS a little. Now have at hand q pot
of boiling fat, and into it drop little balls
Of the cooled mixture. Fry until a nice
crisy brown and drain on butchers paper.
Grated cheese may be handed With the
aigrets.
Nothing improves certain kinds of soup
more than cheese balls, and the same bat
ter used for the aigrets will do beautifully
for these noodles the only difference being
in the size of the balls, which must be no
larger than a good sized pea, for tAey
swell out in the cooking.
Have Them Fresh.
Cheese straws are served at most dinners
and n no 1,,,r hair
freshness is insured if made at home, and
the process is simple matter. Take two
ounces of butter, two of extra good flour,
two ounces of parmesan cheese and the
usual seasoning of salt and cayenne Rub
the butter and cheese well into the flour,
add the seasoning and sufficient yolk of
egg to make the whole into a stiff paste.
Roll out thin and cut in strips half an
inch wide and about four five inches
long Cut also some rings of the paste.
Lay them on sheet of paper and bake in
the oven five or ten minutes until they be-
come a nice golden color. When cold ar
range in little bundles sticking three or
four straWs through each ring.
/ The straws are certainly nicer when pre-
fectly fresh, but will keep for some time
in an alright tin box
A little more elaborate than cheese straws
are cheese stars. For these use three
ounces of cheese-grfyere or cheddar-an
ounce OF butter, four teaspoonfuls of water.
an ounce of fine flourGand two eggs. Place
the cheese, sliced 6nes in saucepan, and
when 1t has melted add the butter and wa
Ter and stir until the mixture is we'll blend
ed. Sift IN the -four carefully. The con-
sisteney should be a stiff paste, and flour
must be added at discretion Beat in the
yolks of the eggs one at a time and drop
the mixture from ateaspoon in small Jumps
on buttered baking pan and bake until
they begin to color. 6 Meanwhile beat the
whites of the eggsvery stiffiy and season
with salt and cayenne When the cheese
mixture Is baked take it from the oven and
with pastry bag and tube coat each little
bit of cheese witlfetRe meringue. Return
them to the least hot place in the oven I'M
TIL the meringue is firm. The pastry pipe
used may be plain, star or rose shaped as
desired.
A Monkey" Rabbit.
Those who are fond of Welsh rabbit made
in chatting dish, but think it makes their
dreams too exciting, should try the follow
ing recipe, which is good substitute and
Is often called monkey"
Soak cupful of breadcrumbs in a cupful
of milk and melt cupful of cheese in a
chaf1ng dish. When 1t has melted add to
1t the soaked breadcrumbs and stir until
all are hot and well mixed Then stand
the chafer in the hot water pan. which
he VII e,.1Io -, hnfti, xx.at for