Evening star. [volume] (Washington, D.C.) 1854-1972, 1904-05-13
SERVING CHEESEs
A Little Known Way is With
Green Salad.
A FONDUE sAVARIN
DELICATE DISHES IN soUFFLEs
AND sTRAWs.
A clubman's Recipe for Making
Welsh Rare
bit.
written for The Evening Star.

eiolhoou mas carried him into restaurant
life. cheese has formed staple feature Of
his daily menus and a component part in
many Of his favorite dishes
On the other hand, the bride. newly come
INTO her housewifely kingdom has probably
been raised in a home where good, plain
American cheese was served at regular in
tervais. and Philadelphia cream cheese or
SWISS cheese on rare occasions.
The cheeses raost frequently served as
dessert are Edam. Roquefort or some of the
softer cheeses. such as NeufchateL Brie or
I Camembert. Any rich cheese is suitable to
% served with the black coffee and with It
should be passed either plain. unsweetened
waIers' fresh and crisp. or water crackers.
Old. hard and rich cheese should be grated
II whole. or passed with cheese scoop, If
SOFT Serve soft cheese with a knife.
In Sandwiches.
With the green salad that follows the
roast, sandwiches of very thin brown or
white bread with grated cheese are liked.
or cheese crusts or straws. Grated cheese
Is also sometimes added to celery salad.
Another dainty way of serving cheese is
to make Philadelphia cream cheese into
small hattened balls, like the cream walnut
canCfeS, putting half walnut meat on each
side To make this cheese thin enough to
mold add little cream or milk to the
cheese and season with salt and paprika
70 taste. Serve these balls on hearts of
lettuce, or pass with the lettuce. Other
varieties of nuts, chopped and mixed with
The cheese. may be used for the balls
Inc brands of soft cheese that come in
| small jars are always comforting resource
when the unexpected happens, and the
housewife Is looking for material for q
sandwich to serve with the cup of after
noon tea, or the after theater supper.
With Boiled Rice.
A complete food. containing all the ele-
ments of nutrition. is made from boiled
rice and grated cheese. Add milk to the
rice while it is boiling, season to taste
with salt and pepper, then turn into the
baking dish. Cover the top with grated
cheese. and brown. If intended for a
luncheon dish. when there Is not q meat
course, add more cheese. This dish may
be varied by leaving the milk out Of the
boiled rice, when it may be served with a
tomato sauce.
Served Hot With Wine.
So rich is cheese in nutrition that the
Swiss peasant counts on a cheese fondue
with his black bread as one of his every
day dishes. He thrives and grows strong
on bread and cheese one day, and cheese
and bread the next.
The famous fondue Savarin Is made in
the following manner: Take as many eggs
as there are guests, and add third of the
eggs weight in the best Gruyere cheese
and the half of that of butter Break and
beat the eggs well in a 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 re-
ceipt 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.
more modern and practical fondue
nicely adapted to the chatting dish. consists
Of cupfuI of fresh bread crumbs and two
cupfuls of grated cheese. Beat two eggs
to froth melt a tablespoonful of butter
in your dish over the hot waterpan and add
cupful of milk. 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
Ave minutes. Finally add the eggs. and stir
three minutes longer. The bi-carbonate of
soda furnishes the salts of potash found in
juice Of fresh meat and vegetables, an ele-
ment in which cheese Is lacking.
To Make a Ramakin.
One of the most appetizing and tempting
make 1t take four ounces of good American
cheese, grated; one-fourth pint of milk. two
tablespoonfuls Of butter. two heaping Ia
blespoonfuls of bread. without crust; one
fourth 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 butter and the
cheese Cook and stir one minute, take
from the fire and add the seasoning and the
well-beaten yolks Of the eggs. Beat the
whites of the eggs to a froth, fold In lightly
and bake In buttered dish fifteen minutes.
If baked quickly the ramakin should be
light and creamy. Serve on hot plates.
This Takes Genius.
For that either deiectable or unsavory
compound known as Welsh rarebit nearly
every man has his favorite combination. A
club receipt that gives genuine satisfaction
is mixed with alo or beer. 1t consists of
two eggs, eight ounces of American cheese,
one ounce OF butter, teaspoonful Of lem
on Juice. the same quantity of celery salt,
half teaspoonful Of Worcestershire sauce,
a pinch Of paprika. a saltspoonful OF mus
tard, one-fourth pint Of ale or beer Sep
arate the yolks OF the eggs from the whites,
and beat both until frothy. Melt the but
ter over boiling water. add to it the beer.
and when hot add the cheese. Stir until
smooth, then add all the seasoning. and stir
again. MIX the yoiks and frothed whites Of
eggs, then take out some OF the mixture
from the chaflng dish and add to the eggs
a little at time. stirring every minute.
Return the portion to the chaf1ng dish,
adding slowly and stirring continuously
When eggs are added in this way there is
little danger of curdling When the mass
Is smooth and well mixed put In the lemon
juice and sauce piquante. Serve on hot
plates with hot toast.
Only he who often eomposes rarebit can
can tell Just the instant to take 1t from the
Are. II cooked too short time, the result
is tough; II too long, the cheese is apt to
curdie From three to Ave minutes is the
usual time When ale Is not used, milk or
water must take its place, but in such case
no acid like lemon Juice can be used No
cheese is better than good American dairy
for the making OF a rarebit, though receipts
often call for imported cheeses.
From the stewed tomatoes left over from
Yesterdays dinner, a dozen sticks Of maca-
ROM and some grated Parmesan cheese, the
housewife may evolve paiatable dinner
dish. Cook the macaroni in boiling salt
water until tender-about twenty minutes
Drain and lay in a baking DISH Cover with
the strained tomatoes one-half cup of
cream, q small pinch of soda, a pinch OF
curry powder and salt to taste DredEe