Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1908-08-25

tuo EIS W Qu6utlty, % tOO muSu icuh0t
will make tough cheese. II only
enough to curdle the milk Is used, the
cheese will be very tender and fine for
family use, but If handled much will 20
to pieces. For salable purposes the
"happy medium" between tough and
tender is desirable.
Stir the milk thoroughly when the rem
net is added, then set on the stove and
heat to about sixty-eight degrees, when
it will be thick curd and in the centre
bubbles will rise and burst, showing the
whey perfectly clear and of greenish
hue. Now stir until the curd ia thor
oughly broken, and If the fire Is low
leave the milk on the stove; the curd
will settle to the bottom, and the whey
may then be poured off. Season well
with salt. Stir again, pour into cheese
cloth bag and to shape the cheese set 1t
inside hoop or round receptacle that
has no bottom. Place the whole on
something solid with heavy weight on
top, and leave for twenty-four hours to
press. This is the whole process of
cheese making. 1t requires three or
four weeks to ripen before it is fit for
use. The rennet tablets and cheese
coloring can be procured at the drug
gist's.
A GOOD RECIPE FOR WELSH RABBIT.
To half q pound of soft American
cheese allow half teaspoonful Of Wor-
cestsrshire sauce, six tablespoonfuls OF
cream, a saltspoonful of salt, half the
quantity of red pepper, and half tea
spoonful of onion juice; or, If you have
it, rub the dish with Glove Of garlic.
Run the cheese through the meat chop
per and put it in the chatting dish or a
pan, add all the seasonings, and stir con.
stantly until the cheese Is smooth and
boiling hot. Toward the last beat rapid
ly. Have ready platter covered with
hot toast or waters, over which pour
the cheese and send at once to the table.
CHEESE TOAsTINE FOR LUNCHEON.
This dish is a fine relish for MONDAY
luncheon or q supper dish. Toast four
slices of bread until dry and nicely
Drowned. Place slice in the bottom OF
a baking-dish, cover with thick layer OF
grated cheese, dust lightly with salt and
red pepper, cover with another slice OF
toast and proceed as with the first, add
ing more slices of bread and cheese to
fill the dish, having the top of toast.
Pour over half pint of milk and bake in
quick oven for twenty minutes.
CHEESE FACETS.
Mix two tablespoonful of flour, two
of bread crumbs and four OF grated
cheese. Place them in the middle of a
dinner plate, make hole in the center
and drop 10 the yolk of an egg, two
tablespoons of cold water, a pinch of red
pepper, and saltspoonful of salt. Work
the -four, cheese and bread crumbs care
fully into the yolk and water. The
dough must be hard and dry. Knead
until elastic. Roll out into very thin
sheet and cut into pieces the width of a
straw and FIVE inches long. Place on
paper in the bottom of baking pan and
bake until golden brown in a
moderate oven.
CHEESE RAMEKINs.
Place a tablespoonful of butter In a
saucepan; when melted mix in smoothly
heaping tablespoonful of flour, half
a teaspOonful of salt, quarter tea
spoonful of red pepper, and half cup
full of milk. Let it get hot and frothy,
but stir constantly, so that it does not
burn. Add the yolks Of three eggs we'll
beaten and cupful of grated cheese.
Stir it thoroughly and Immediately re-
move from the fire. Pour into a bowl
and set away to cool. When cold, fold
in the stiffly whipped whites of the eggs
and pour into buttered ramekin dishes.
Bake for ten or fifteen minutes in hot
oven.
CHEESE LA CoNDE.
Cut rounds of bread an inch thick, re-
move a small piece in the centre of each,
dip in melted butter, and fill the cavity
with finely chopped cheese and celery in
equal parts. Bake ten minutes in hot
oven, and place a poached egg in the
center of each slice. Serve with toasted
crackers and sliced lemon.
CHEESE TIMBALEs.
Chop finely half a pound of cheese and
beat thoroughly into it two eggs and
tablespoonful of cream. Season with
salt and pepper and little celery salt.
Bake In timbale cases. A "timbale case"
is tiny cuplike form made of batter
which clings to heated iron and is fried
In hot fat.
MACARONI WITH CHEESE.
Break half pound of italian macaroni
into small pieces and drop it into fast
boiling water. Let it cook briskly for
twenty minutes, or until tender. Drain
in cOlander. Butter baking-dish and
place in it q layer of macarOni, then
layer of grated cheese, seasoning, and
little flecks of butter. Fill the dish with
these layers, covering the top with the
cheese and bits of butter.
Another variety of macaroni is to pre-
pare it as above and place layer Of 1t in
a shell of Edam cheese, covering 1t with
cream sauce, to which has been added a
little onion juice. Fill the she'll with
these layers and sprinkle the top with
fine bread crumbs and flecks of butter,
Serve on a platter garnished with parsley.
CHEESE wALNUTs.
Boil together half a pint OF milk, three
tablespoons of butter, and seasoning OF
salt, black and cayenne pepper. Let 1t
come just to boil and stir in five level
tablespoons of -four. Remove at once
from the fire, and add three eggs-not
beaten-and half pound of finely grated
cheese. Sprinkle little flour on the
pastry board, and roll the paste into
pieces the size of walnut. Dip them
In beaten egg and fine cracker crumbs,
and fry to a golden brown in boiling fat.
inst before serving fill with the follow
ing custard:
Cook together half pint Of milk, four
beaten eggs, one teaspoonful OF flour
and pinch of salt. When the custard
begins to boil stir in a tablespoonful of
fine cracker crumbs and three table
spoonfuls of grated cheese. Mix we'll
and fill the walnuts by splitting
them open on one side, as you would
''cream cakes" Serve on napkin.
MARYLAND CHEESE BISCUIT.
Spread layer of puff paste with some
grated cheese, a pinch Of cayenne and a
few grains Of salt. Double up the paste,
roll it out thin and cut 1t in rounds with
a biscuit cutter. Glaze with the white
of an egg, lay on Toured tin, and bake
In quick oven to pale brown.
EscALLoPED CHEESE.
Fill baking. dish with alternate layers
of stewed celery, grated cheese, and
boiled button onions. Season with salt
and pepper, and pour over all cup OF
rich cream. Cook thirty minutes, and
then cover with q meringue made from
the whites of two eggs and saltspoon-
full of salt. Return to the oven and
brown slightly. Serve with brown