The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1904-06-05
DELICATE DISHES MADE OF CHEESE

| Gruyere cheese and the half of that of
| butter. Break and beat the eggs well
| in saucepan, then add the butter
and the cheese, grated or cut in small
pieces. Put over the fire and stir until
| soft and thick. Add salt according to
the age of the cheese and a strong dash
| of pepper says the old and not exact
| receipt for this ancient dish. The
famous Frenchmen who liked this
fondue served it hot with their best
wine. Pass the bottle quickly and you
Will see wonders" quantity concluded
the directions.
A MODERN METHOD.
A more modern and practical fondue.
nicely adapted to the chafing dish, con-
sists of cupful of fresh bread crumbs
and two cupfuls of grated cheese Beat
two eggs to a froth, melt table
spoonful of butter in your dish over the
hot waterpan and add cupfuI of milk
a tiny pinch of soda, the bread crumbs
and grated cheese. Season to taste
with salt and paprika, and cook until
smooth. Stir continually for about five
minutes. Finally add the eggs, and
stir three minutes longer. The bi-car-
Donate of soda furnishes the salts of
vegetables, an element in which cheese
is lacking.
TO Make A RAMAKIN.
One of the most appetizing and tempt
ing-looking cheese dishes is the rama
kin. To make it take four ounces of
good American cheese, grated; one
fourth pint of milk. two tablespoonfuls /
of butter, two heaping tablespoon
fuls of bread, without crust; one-fourth J
teaspoonful of made mustard; the |
yolks of two eggs, the whites of three, |
and red pepper and salt TO taste. Boil |
the bread with the milk until creamy
mass results, and then stir in the but
ter and the cheese. Cook and stir one
take from the fire and add the
seasoning and the well-beaten yolks
of the eggs. Beat the whites of the
eggs to froth, fold in lightly and
bake in a buttered dish fifteen minutes
If baked quickly the ramakfn should
be light and creamy. Serve on hot
plates
THIS TAKES GENIUS.
For the either deleetable or unsav-
Dry compound known as Welsh rabbit
nearly every man has his favorite COM
oination. A club receipt that gives
genuine satisfaction is mixed with ale
)r beer. 1t consists of two eggs, eight
ounces of American cheese, one ounce
# butter, a teaspoonful of lemon juice.
he same quantity of celery salt, half
teaspoonful of Worcestershire sauce
pinch of paprika. a saltspoonful of
mustard, one-fourth pint of ale or beer.
separate the yolks of the eggs from
he whites, and beat both until frothy.
deIt the butter over boiling water. add 4
o it the beer, and when hot add the 4
heese. Stir until smooth. then add all |
he seasoning, and stir again. Mix the
'olks and frothed whites of eggs, then
axe out some of the mixture from the
hating dish and add to the eggs a
tile at a time, stirring every minute.
,eturn the portion to the chatting dish,
dding slowly and stirring continuous
:. When eggs are added in this way
lere is little danger of curdling When
le mass is smooth and we'll mixed put
l the lemon juice and sauce piquante
erve on hot plates with hot toast
Only he who often composes a rab-
it can tell just the instant to take it
ON the fire. IF cooked too short
me- the result is tough; if too long,
le cheese is apt to curdle. From three
five minutes IS the usual time.
hen ale is not used. milk or water
ust take its place, but in such case
, acid like lemon juice can be used.
o cheese is better than good Amer
an dairy for the making Of a rabbit.
Iough receipts often call for imported
leeses.
From the stewed tomatoes left over
ON yesterdays dinner. a dozen sticks /
macaroni and some grated Parmesan
reese. the housewife may evolve a
.latable dinner dish. Cook the maca-
nj in boiling salt water until tender
about twenty minutes. Drain and lay
a baking dish. Cover with the
rained tonat toes one-half cup Of
cam a small pinch Of soda, a pinch /
curry powder and salt 10 taste.
redge with very fine bread crumbs !
ID plenty Of grated Parmesan cheese,
y with butter and bake in a quick )