The National tribune., 1906-12-20
THE FAMILY.
By SEN0RA SARA.

{ Ing. They contain nitrogenouS matter
and are, therefore, a muscle or tissue
building food. Cheese is a concentrates
food, however and should be eaten IN
small quantities as relish rather than
: the fundamental element of meal.
The common American cheese is gen.
: eraIlv supposed to be the most diSesti-
BILE of its family. In reality it is not so
easily digested as those which are
known as ripe or old cheeSeS, such as
Camembert, Roquefort and Brie. The
housewife of systematic habits will
stock up her pantry with different
cheeses for different purposes. For
fiavoring, making rarebits and for cook
ed 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 as pineapple,
Edam, English dairy and American full
cream The Neufchatel or Philadelphia
cream cheese is also served with salad.
but Is less easy to digest than the me-
dunn rich cheeses mentioned before.
The most popular after-dinner cheeses
are RoQuefort, CamemberL Sulton,
Iimburger, Brie, Schweitzer and Cor
gonzola, all very rich and ripe. Pre-
sumably they are all imported cheeses.
Quite often, however. they are made IN
America, and dealers claim that they
give just as good satisfaction as the
imported article.
When cheese is served both with the
salad and with the coffee course very
dainty accompaniment for green salad
with French dressing is this: Spread
thin SaltineS with a mixture of grated
american cheese and butter in the pro-
portion of two tablespoonfuls of cheese
TO one of butter. Dust lightly with
cayenne pepper and stand for a mo-
ment or so in quick oven. For cheese
served with the final dinner course
there is nothing more appropriate than
hard crackers split and toasted gold
en- brown.
The resourceful housewife will find
cheese an ever-present help in time of
emergency If company arrives unex-
pectedIy for dinner roll of Neufchatel
cheese with a glass of guava jelly or
the imported barbecue (currants or
Strawberries put up in honey served
with crackers and coffee, is an elegant
substitute for the more elaborate pud-
ding or rice If the guava or bar-le-
due are not counted among her pantry
supplies any preserved small fruit will
do, Strawberries preferred.
But it is as fiavoring or garnish for
some simply-made dish that cheese
nary economics. With an otherwise
cold supper on a Winters night melted
cheese on toast is a welcome hot dish.
Lay squares or triangles of buttered
toast on a thick stoneware platter anc
cover over thickly with grated cheese.
Have the oven very hot slip the dish
upon the top rack and close the door.
II the cheese is rich IT will melt quick
1y. AS soon as it Is melted place the
hot platter on another of larger size
or on tray and serve the toothsome
dainty directly from the platter on
which it was cooked.
Cheese balls are delicious when serv-
ed hot with salad. They call for one
cup dry cheese, grated: three drops Oh
Worcestershire sauce whites of two
eggs, well beaten; pinch Of salt. Mold
Into soft balls, roll in bread crumbs. fll
wire basket and cook in hot lard until
brown. - -
Cheese cakes to be used for the same
purpose are made as follows: One cup
-four, pinch of cayenne. Mix with melt
ed butter, roll out as thin as pastry, cut
in round cakes and bake in quick oven
q light brown.
A standard dish may sometimes be
varied by the introduction of a dash of
cheese. For instance. a plain broth,
such as mutton or veal, Is improved by
the addition of grated cheese. The lat
ter is not added to the soup while II Is
In the pot, but pretty dish filled with
grated cheese stands next to the tureen
and tablespoonful or two is added to
the service of each plate.
Here are two ways Of giving zest to
the regulation potato recipes: Cream
cold boiled potatoes in the usual man.
ner. Place in a dish and cover well
with grated cheese. Dot with butter
and brown in the oven.
Baked Potatoes with Cheese.-Select
potatoes of uniform size and bake
When done cut the skin lengthwise of
the potato, remove some of the inside
and crowd grated cheese into the cav
ity. Cover the opening with white of
egg and brown.
Cheese souffie Is an extremely dainty
luncheon or supper dish. 1t is also used
as an entree for dinner. Have ready
quarter Of pound of rich American
cheese grated. Put pint of milk into
double boiler or into thick pan where
1t will not burn. Stir in quart of stale
bread crumbs Beat until the mixture
is smooth. Now add the cheese. Cook
Tor minute; no longer. Season with
dash of cayenne and a little salt. Re
move from the fire and add the yolks
of four eggs. mix lightly and stir in
the well-beaten whites. Pour into a
stoneware baking dish and bake 10
minutes in quick oven. Serve directly
1T is removed from the oven, from the
dish in which II was baked.
Very few housekeepers have mas
tered the art of cooking macaroni with
cheese. The article generally offered
on the American dinner table is heavy.
dry and tasteless If a good creamy
combination of cheese and macaroni IS
desired, try this recipe.
Take quarter of a package of maca-
roni, break 1t into lengths Of about three
inches and drop II into boiling salted
water. Cook rapidly for 20 minutes.
drain and throw into very cold water
for 10 minutes more This Will blanch
1t pure white and prevent its turning
the ugly grayish hue which spoils the
appearance of the completed dish
While II is blanching chop a quarter of
q pound of mellow American cheese, or
measure out a quarter of q pound OF
grated Parmesan. Rub teaspoonful
into the same quantity of -four. add a
coffee-cupfui OF hot milk and stir over
the fire until II reaches the boiling
point. Butter the enamel or china lin
ing OF your silver pudding dish and
cover the bottom with macaroni. Dust
with salt and pepper and sprinkle thick
1y with cheese. Then add another layer
of the macaroni, and so continue until
the dish is full. having cheese for the
top layer. Pour over this the white
and bake in moderate oven 20 to 80
81